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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Maple and Mustard Glazed Chicken

[heart_this] · Mar 5, 2009 · 75 Comments

Maple and Mustard Glazed Chicken

After having made several sweet maple recipes it was time to make a savoury one. I remembered seeing a tasty looking maple and mustard glazed chicken dish on Noble Pig that I had bookmarked to try. Honey and dijon mustard are a classic combination that I really enjoy and I had no doubts that the maple dijon combo would be just as good. Recently I have come to really appreciate mustard and one of the things that I liked about this recipe was that it used a grainy mustard in addition to the Dijon mustard for extra flavour and a nice texture. In this recipe the chicken is breaded and fried until golden brown and crispy and then smothered in the maple and mustard glaze and before it is finished cooking in the oven. For the breading I used a mixture of regular bread crumbs and panko breadcrumbs to add more nooks and crannies for the glaze to stick to. The chicken came out really tender and moist and good! The maple and mustard glaze was great! It was really tasty and it had a great balance between the sweet and spicy elements. The maple really worked well with the mustard and its flavour came through nicely. This recipe is definitely a keeper! I served the maple and mustard glazed chicken with some cheesy broccoli rice and maple and dill carrots .

Maple and Mustard Glazed Chicken

Maple and Mustard Glazed Chicken

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2
ingredients
  • 2 chicken breasts (pounded flat)
  • salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 1 egg (lightly beaten)
  • 1 cup bread crumbs (I used a mixture of regular bread crumbs and panko bread crumbs)
  • 4 tablespoons maple syrup
  • 6 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons brown sugar
  • 1/2 teaspoon thyme (chopped)
  • 1 tablespoon olive oil
directions
  1. Season the chicken with salt and pepper and set aside.
  2. Dredge the chicken in the flour.
  3. Dip the chicken into the egg.
  4. Dredge the chicken in the bread crumbs.
  5. Heat the oil in a pan
  6. Add the chicken and cook until golden brown on both sides, about 2 minutes per side.
  7. Mix the maple syrup, Dijon mustard, whole grained mustard, brown sugar and thyme in a bowl.
  8. Place the chicken in a baking pan and brush the maple mustard mixture onto it heavily.
  9. Bake in a preheated 400F/200C oven for 10 minutes.
Similar Recipes:
Curried Honey Dijon Roasted Chicken
Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
Ham Crusted with Mustard and Gingersnap Crumbs
Chicken Baked in Green Tomato and Jalapeno Jam
Maple Dijon Grilled Chicken
Quinoa Crusted Chicken Parmesan

Other Maple Recipes

Chicken, Food, Main Course, Maple, Recipe

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Reader Interactions

Comments

  1. Anonymous says

    March 6, 2009 at 1:12 am

    Ooooh you love your maple! This is a great way to celebrate Maple Month. Mmmm mmm good.

    Reply
  2. Joie de vivre says

    March 6, 2009 at 1:32 am

    This looks sooo yummy Kevin! What is that in the background that you served with it?

    Reply
  3. [email protected] Cutting Edge of Ordinary says

    March 6, 2009 at 1:55 am

    You are killing me with the maple recipes!! It’s so my favorite flavor! I saw this on Cathys site too and now I really have to make it!

    Reply
  4. Hayley says

    March 6, 2009 at 1:56 am

    My friend asked me just the other day to make her a good mustard chicken recipe. Looks like I found one. Thanks!

    Reply
  5. Heather says

    March 6, 2009 at 2:22 am

    ohhh yum! that looks delicious! maple and mustard sounds like it would be wonderful together! and that glaze is so photogenic!

    Reply
  6. Sara says

    March 6, 2009 at 2:43 am

    I’ve just loving all these maple recipes, keep them coming!

    Reply
  7. jillian says

    March 6, 2009 at 2:50 am

    This glaze sounds perfect! I bet it would be good on wings too.

    Reply
  8. Not Another Omnivore says

    March 6, 2009 at 2:51 am

    Lol I was basically going to comment exactly what the duodishes did…Another maple, and perfect timing!

    NAOmni

    Reply
  9. Elra says

    March 6, 2009 at 3:09 am

    Whaaa… you made it Kevin, isn’t it so goood?
    It’s becoming one of my family favorite chicken dish.
    Cheers,
    elra

    Reply
  10. Sharon says

    March 6, 2009 at 3:15 am

    Oh wow, simply love it!

    Reply
  11. Melissa says

    March 6, 2009 at 3:17 am

    Whenever I make chicken it always turns out so dull. I’ll have to try this, it sounds great!

    Reply
  12. Kerstin says

    March 6, 2009 at 3:27 am

    I’m always looking for new chicken recipes, so I’m going to bookmark this recipe – it looks simple and delicious!

    Love your blog!

    Reply
  13. Donna-FFW says

    March 6, 2009 at 3:31 am

    Yah! Another fantastic way of using maple. I love them all. This, though, has got to be my most favorite. I so like the fact that it is quick and easy. And undoubtedly delicious!

    Reply
  14. Christina Kim says

    March 6, 2009 at 4:08 am

    This looks absolutely scrumptious! I will have to try it out. You are an inspiration!

    Reply
  15. Anonymous says

    March 6, 2009 at 4:19 am

    Hi Kevin

    I was wondering did you use fresh bread crumbs or dried bread crumbs. Also did you use grade B Maple Syrup for cooking or grade A Maple Syrup. Thanks.

    Reply
  16. Heather says

    March 6, 2009 at 4:53 am

    Next time try it with a little curry. It’s not as crazy as it sounds…

    Reply
  17. Rosa's Yummy Yums says

    March 6, 2009 at 6:09 am

    That chicken looks sooo good! Nice glazing!

    Cheers and have a nice weekend,

    Rosa

    Reply
  18. Nina Timm says

    March 6, 2009 at 6:30 am

    Fried and glazed- double yummee!!! Looks delicious, Kevin!!!

    Reply
  19. Pam says

    March 6, 2009 at 7:13 am

    This looks delicious. I’ve never used dijon with maple before but I am sure it’s wonderful.

    Reply
  20. Manggy says

    March 6, 2009 at 8:44 am

    Looks fantastic! Maple is always a win combined with something sweet 🙂

    Reply
  21. Emily says

    March 6, 2009 at 11:10 am

    Oh baby does that chicken look good! Maple and mustard seem like a perfect match.

    Reply
  22. Anonymous says

    March 6, 2009 at 11:21 am

    Love the pic. It looks really delicious! I dont like mustard that much but I’m sure it complemented well with the maple.

    Reply
  23. Debbie says

    March 6, 2009 at 12:19 pm

    Maple and mustard sound great together. The chicken looks great!

    Reply
  24. Jeanine says

    March 6, 2009 at 1:12 pm

    You’ve done some amazing things with maple syrup the last few days, Kevin, but this one looks truly amazing. Well done!

    Reply
  25. Jan says

    March 6, 2009 at 1:34 pm

    Now I’m loving the idea of maple and mustard! That chicken looks good Kevin!

    Reply
  26. Kevin says

    March 6, 2009 at 1:42 pm

    Anonymous: I used a combination of dried bread crumbs and panko bread crumbs. I added the panko bread crumbs so that there would be more nooks and cranies for the glaze to stick to. I used Grade B Amber Maple Syrup which I tend to use for cooking.

    Reply
  27. Kevin says

    March 6, 2009 at 1:43 pm

    Heather: When I made the honey dijon chicken a while ago I used curry and it was really good!

    Reply
  28. Marie says

    March 6, 2009 at 2:20 pm

    Ohh gosh, Kevin, that is really getting my tastes buds tingling. It looks delicious!!

    Reply
  29. Bellini Valli says

    March 6, 2009 at 2:22 pm

    This is what I love about food blogs. We find so many tempting recipes.

    Reply
  30. lisaiscooking says

    March 6, 2009 at 2:23 pm

    Looks delicious, and the grainy mustard sounds like a great addition.

    Reply
  31. Joanne says

    March 6, 2009 at 2:44 pm

    Maple is good. Especially with butter. I am just a sweet and salty kind of person I guess. This chicken looks great, though, an so simple to make…a perfect weeknight meal.

    Reply
  32. Foodie with Little Thyme! says

    March 6, 2009 at 3:27 pm

    The glaze looks and sounds very yummy!

    Reply
  33. Colin's Mom says

    March 6, 2009 at 3:31 pm

    Another delicious dish by Kevin! I have 2 questions for you. 1) What’s the side dish in the background of your photo? 2) And speaking of your photo, what type of camera and/o lens do you use for your photos? You take some seriously great photos!!

    Reply
  34. Marjie says

    March 6, 2009 at 4:28 pm

    I agree that honey and dijon is terrific, and this looks wonderful, as well!

    Reply
  35. elly says

    March 6, 2009 at 4:32 pm

    This looks incredibly tasty! I like the maple/mustard combo a lot.

    Reply
  36. Cinnamonda says

    March 6, 2009 at 5:18 pm

    Looks delicious! Maple and mustard sounds like the perfect combination for a glaze.

    Greetings,
    Tiina

    Reply
  37. ♥Rosie♥ says

    March 6, 2009 at 6:13 pm

    That looks delicious kevin and maple syrup and mustard sound a great pair!

    Rosie x

    Reply
  38. Lo says

    March 6, 2009 at 6:14 pm

    Nice one, Kevin. I’m all about the sweet/spicy, so this sounds great.

    Reply
  39. Jennifer says

    March 6, 2009 at 6:19 pm

    I’m pretty sure I am making this in the next week.

    I make chicken tenders a lot. I think I will do the tenders, and add the glaze to it. So yummy, I can’t wait to try it!

    Reply
  40. Erin says

    March 6, 2009 at 8:32 pm

    Kevin, you’ve really been publishing like a pro lately! What a delicious but exhausting schedule!!

    Question: your photos come out beautifully. Do you use natural lighting or a flash or a lighting setup of some kind? If so, what kind/brand do you use? I’m very envious of the great light quality. I’ve only been using natural, because my flash quality lighting looks terrible, and the grey chicago winter has not been complying lately.

    Reply
  41. Culinary Cory says

    March 6, 2009 at 8:42 pm

    I love how I can turn to you for the perfect maple recipe ideas.

    Reply
  42. Dawn says

    March 6, 2009 at 8:53 pm

    you always have the best combinations. I’m hoping you’ll be doing a maple shortbread soon…I love maple anything

    Reply
  43. Gloria says

    March 6, 2009 at 9:24 pm

    Nice and tasty recipe Kevin!!! and wonderful pic! Gloria

    Reply
  44. Cathy - wheresmydamnanswer says

    March 6, 2009 at 9:34 pm

    This looks so wonderful and in fact I will make them this weekend!!

    Reply
  45. Cathy says

    March 6, 2009 at 10:43 pm

    Looks like a great chicken recipe,Kevin. Can’t wait to try it.

    Reply
  46. Kevin says

    March 6, 2009 at 10:59 pm

    Erin: I was having problems with flash as well so I looked into lighting. I ended up getting a Lowel Ego lamp and I have been happy with it since, though, a second one would be nice. 🙂

    Reply
  47. Jennifer says

    March 6, 2009 at 11:18 pm

    OH MY!!!!! I love that these are breaded too!! I LOVE maple anything! I must try this!

    Reply
  48. Judy says

    March 7, 2009 at 12:02 am

    Looks really delicious.

    Reply
  49. Helene says

    March 7, 2009 at 1:04 am

    Kevin, I love your maple theme. Hope it will continue. Beautiful chicken.

    Reply
  50. Katrina says

    March 7, 2009 at 1:38 am

    That looks and sounds SOOO good! Great photography, Kevin. I’ll bet the taste is even better!

    Reply
  51. Jan says

    March 7, 2009 at 1:50 am

    That chicken looks delish, a great recipe from noble pig.

    Reply
  52. zerrin says

    March 7, 2009 at 2:09 am

    So appetizing with its red sauce. Looks fantastic!

    Reply
  53. Pam says

    March 7, 2009 at 2:59 am

    That is some beautiful color on that chicken!

    Reply
  54. Julie says

    March 7, 2009 at 4:50 am

    Wow, I think almost everything to make this dish. Sounds wonderful!

    Reply
  55. diva says

    March 7, 2009 at 8:38 am

    mmm that looks delicious. definitely liking the maple on it.

    Reply
  56. meeso says

    March 7, 2009 at 3:28 pm

    That’s some tempting looking chicken, and really, all the sweet flavors, and then the addition of thyme, this has to be bookmarked!

    Reply
  57. Erin says

    March 7, 2009 at 5:23 pm

    Thanks for the tip on your gear Kevin. I keep hoping I’ll come across a magic flash, because with a new baby in the house there really is no room for a food lighting setup sadly. but your photos look gorgeous! the investment is really paying off.

    Reply
  58. Carolyn Jung says

    March 7, 2009 at 7:44 pm

    What a great weeknight dish. I’ll definitely have to bookmark this recipe, especially for those times when I scratch my head over new ways to make chicken exciting.

    Reply
  59. mona says

    March 8, 2009 at 3:08 am

    Ah, that looks delish!

    Reply
  60. pigpigscorner says

    March 8, 2009 at 10:33 am

    This is gorgeous!! I’m bookmarking this!

    Reply
  61. The Food Hunter says

    March 8, 2009 at 4:15 pm

    This looks really good. I’ll have to try it soon.

    Reply
  62. Kirby! says

    March 8, 2009 at 8:27 pm

    I love maple-glazed anything! And maple with mustard?? Sounds interesting!!

    Reply
  63. Faery says

    March 9, 2009 at 5:28 pm

    I LOVE maple syrup,I LOVE mustard and this dish looks really delicious and something new to me, so…I will try it 😉

    Reply
  64. megan (brooklyn farmhouse) says

    March 10, 2009 at 12:02 am

    Wow that looks delicious! Love the sound of that glaze PLUS the breadcrumbs. Yum.

    Reply
  65. Anonymous says

    March 13, 2009 at 5:03 pm

    Thanks! Your photo caught my eye on photograzer.. being in New Hampshire, i appreciate any good maple recipes, thanks!

    Reply
  66. Ashe says

    March 17, 2009 at 12:54 am

    This is awesome! I’m a mustard nut but what really shines through is the fresh thyme. Served it with sweet potatoes for a fairly indulgent weeknight dinner!

    Reply
  67. The Culinary Sherpas says

    March 17, 2009 at 2:52 pm

    Thanks for this Kevin! I am constantly looking for new chicken ideas (Greg cooks for a weekly client who needs low fat, low sodium)that are different but still healthy. I am leaving out the brown sugar and the frying part for this one. Instead, I’ll brown the chix, then dredge it in a little panko, bake it off and then finish with the maple mustard sauce. 🙂

    Reply
  68. Jin Hooi says

    March 30, 2009 at 10:23 am

    Thanks for sharing this recipe kevin, i made this tonight and it was great !!

    Reply
  69. Roy says

    April 14, 2009 at 12:48 am

    Hi Kevin. Thanks for the recipe. It looks delicious and I am always looking for new things to do with chicken. I’ll be making it for a party this weekend.

    I do have a question though. In the recipe under the picture, you say to use 1 teaspoon of chopped thyme. In the printable version, it says 1/2 teaspoon. Which is coorect?

    Reply
  70. Ingrid says

    April 14, 2009 at 5:12 pm

    Hi, Kevin! I saw this on Jin's blog & gave it a try. We all loved it. I didn't have whole grain mustard so, just subbed spicy….I think it would have been even better with the right one. Thx!
    ~ingrid

    Reply
  71. Kevin says

    April 15, 2009 at 10:35 am

    Roy: 1/2 is correct, though feel free to use more if you like, Thanks for noticing.

    Reply
  72. Tod says

    April 15, 2009 at 8:45 pm

    Finally made the glaze and it worked wonderfully on a huge rainbow trout filet. Thanks!

    Reply
  73. jenisnape says

    March 17, 2010 at 8:08 pm

    Thanks for another great recipe! When I can't think of something for dinner, all I need to do is check out your blog 🙂

    Reply
  74. claire batherson says

    March 6, 2012 at 11:12 pm

    Can't wait to try this it looks yummy! I use a similar maple, mustard, brown sugar mixture on bacon wrapped pork tenderloin medallions. I also add a bit of curry to it as well.

    Reply
  75. claire says

    March 6, 2012 at 11:13 pm

    Can't wait to try this it looks yummy! I use a similar maple, mustard, brown sugar mixture on bacon wrapped pork tenderloin medallions. I also add a bit of curry to it as well.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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