Maple Mustard Baked Chicken

I've made this recipe quite a few times, and even blogged it about 5 years ago, but it was time for a re-do. Partly for a better picture, partly just because this recipe needed to be brought back around. 5 years is a long time to be in the archives!!

Honey and mustard is a popular combination. We eat it with all sorts of things, chicken strips or nuggets, on salads, with fish, even on burgers! And since I love honey and I love mustard this is always a winner for me. So, when I saw this recipe using maple syrup with mustard, I was intrigued. Could it be as good?? 

Well yes. Yes it can be. It's the same basic principle...mixing something sweet with something tangy and coming out with a killer sauce. Slather on your chicken with a few extra spices, let it marinate for a quick  bit, then coat it with crunchy Panko breadcrumbs and bake it up. You get a crispy outside, and a juicy, flavorful inside. What more could you want???

I have used chicken breasts all the times I've made this except for the very first time, when I used drumsticks. Every time it has been delicious, but it's a versatile dish. If you prefer dark meat, or bone-in pieces, go for it. Just add 10 minutes or so to your cooking time and only bread the meaty part, instead of both sides.

Maple Mustard Baked Chicken

Source: Eating Well

Ingredients

• 3 Tbsp Dijon mustard
• 2 Tbsp pure maple syrup
• 2 Tbsp olive oil, divided
• 1 Tbsp finely chopped fresh thyme, or 1 tsp dried
• 3/4 tsp freshly ground pepper
• 1/2 tsp salt
• 1 lb boneless, skinless chicken breasts
• 1 1/2 cups Panko breadcrumbs

Preparation

1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
2. Preheat oven to 400°F. Set a wire rack on a large baking sheet lined with foil or parchment paper.
3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge each chicken piece in the breadcrumbs and arrange on the wire rack. Leave at least 1 inch between pieces.
4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 25-35 minutes.
5. I made up a little extra sauce to drizzle on top (basically just made an extra batch, same measurements) and garnished with a bit of parsley. Both are optional, of course, but delish!