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
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
- Season the chicken with salt and pepper and set aside.
- Dredge the chicken in the flour.
- Dip the chicken into the egg.
- Dredge the chicken in the bread crumbs.
- Heat the oil in a pan
- Add the chicken and cook until golden brown on both sides, about 2 minutes per side.
- Mix the maple syrup, Dijon mustard, whole grained mustard, brown sugar and thyme in a bowl.
- Place the chicken in a baking pan and brush the maple mustard mixture onto it heavily.
- Bake in a preheated 400F/200C oven for 10 minutes.
Anonymous says
March 6, 2009 at 1:12 amOoooh you love your maple! This is a great way to celebrate Maple Month. Mmmm mmm good.
Joie de vivre says
March 6, 2009 at 1:32 amThis looks sooo yummy Kevin! What is that in the background that you served with it?
Lisa@The Cutting Edge of Ordinary says
March 6, 2009 at 1:55 amYou 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!
Hayley says
March 6, 2009 at 1:56 amMy friend asked me just the other day to make her a good mustard chicken recipe. Looks like I found one. Thanks!
Heather says
March 6, 2009 at 2:22 amohhh yum! that looks delicious! maple and mustard sounds like it would be wonderful together! and that glaze is so photogenic!
Sara says
March 6, 2009 at 2:43 amI’ve just loving all these maple recipes, keep them coming!
jillian says
March 6, 2009 at 2:50 amThis glaze sounds perfect! I bet it would be good on wings too.
Not Another Omnivore says
March 6, 2009 at 2:51 amLol I was basically going to comment exactly what the duodishes did…Another maple, and perfect timing!
NAOmni
Elra says
March 6, 2009 at 3:09 amWhaaa… you made it Kevin, isn’t it so goood?
It’s becoming one of my family favorite chicken dish.
Cheers,
elra
Sharon says
March 6, 2009 at 3:15 amOh wow, simply love it!
Melissa says
March 6, 2009 at 3:17 amWhenever I make chicken it always turns out so dull. I’ll have to try this, it sounds great!
Kerstin says
March 6, 2009 at 3:27 amI’m always looking for new chicken recipes, so I’m going to bookmark this recipe – it looks simple and delicious!
Love your blog!
Donna-FFW says
March 6, 2009 at 3:31 amYah! 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!
Christina Kim says
March 6, 2009 at 4:08 amThis looks absolutely scrumptious! I will have to try it out. You are an inspiration!
Anonymous says
March 6, 2009 at 4:19 amHi 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.
Heather says
March 6, 2009 at 4:53 amNext time try it with a little curry. It’s not as crazy as it sounds…
Rosa's Yummy Yums says
March 6, 2009 at 6:09 amThat chicken looks sooo good! Nice glazing!
Cheers and have a nice weekend,
Rosa
Nina Timm says
March 6, 2009 at 6:30 amFried and glazed- double yummee!!! Looks delicious, Kevin!!!
Pam says
March 6, 2009 at 7:13 amThis looks delicious. I’ve never used dijon with maple before but I am sure it’s wonderful.
Manggy says
March 6, 2009 at 8:44 amLooks fantastic! Maple is always a win combined with something sweet 🙂
Emily says
March 6, 2009 at 11:10 amOh baby does that chicken look good! Maple and mustard seem like a perfect match.
Anonymous says
March 6, 2009 at 11:21 amLove the pic. It looks really delicious! I dont like mustard that much but I’m sure it complemented well with the maple.
Debbie says
March 6, 2009 at 12:19 pmMaple and mustard sound great together. The chicken looks great!
Jeanine says
March 6, 2009 at 1:12 pmYou’ve done some amazing things with maple syrup the last few days, Kevin, but this one looks truly amazing. Well done!
Jan says
March 6, 2009 at 1:34 pmNow I’m loving the idea of maple and mustard! That chicken looks good Kevin!
Kevin says
March 6, 2009 at 1:42 pmAnonymous: 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.
Kevin says
March 6, 2009 at 1:43 pmHeather: When I made the honey dijon chicken a while ago I used curry and it was really good!
Marie says
March 6, 2009 at 2:20 pmOhh gosh, Kevin, that is really getting my tastes buds tingling. It looks delicious!!
Bellini Valli says
March 6, 2009 at 2:22 pmThis is what I love about food blogs. We find so many tempting recipes.
lisaiscooking says
March 6, 2009 at 2:23 pmLooks delicious, and the grainy mustard sounds like a great addition.
Joanne says
March 6, 2009 at 2:44 pmMaple 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.
Foodie with Little Thyme! says
March 6, 2009 at 3:27 pmThe glaze looks and sounds very yummy!
Colin's Mom says
March 6, 2009 at 3:31 pmAnother 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!!
Marjie says
March 6, 2009 at 4:28 pmI agree that honey and dijon is terrific, and this looks wonderful, as well!
elly says
March 6, 2009 at 4:32 pmThis looks incredibly tasty! I like the maple/mustard combo a lot.
Cinnamonda says
March 6, 2009 at 5:18 pmLooks delicious! Maple and mustard sounds like the perfect combination for a glaze.
Greetings,
Tiina
♥Rosie♥ says
March 6, 2009 at 6:13 pmThat looks delicious kevin and maple syrup and mustard sound a great pair!
Rosie x
Lo says
March 6, 2009 at 6:14 pmNice one, Kevin. I’m all about the sweet/spicy, so this sounds great.
Jennifer says
March 6, 2009 at 6:19 pmI’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!
Erin says
March 6, 2009 at 8:32 pmKevin, 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.
Culinary Cory says
March 6, 2009 at 8:42 pmI love how I can turn to you for the perfect maple recipe ideas.
Dawn says
March 6, 2009 at 8:53 pmyou always have the best combinations. I’m hoping you’ll be doing a maple shortbread soon…I love maple anything
Gloria says
March 6, 2009 at 9:24 pmNice and tasty recipe Kevin!!! and wonderful pic! Gloria
Cathy - wheresmydamnanswer says
March 6, 2009 at 9:34 pmThis looks so wonderful and in fact I will make them this weekend!!
Cathy says
March 6, 2009 at 10:43 pmLooks like a great chicken recipe,Kevin. Can’t wait to try it.
Kevin says
March 6, 2009 at 10:59 pmErin: 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. 🙂
Jennifer says
March 6, 2009 at 11:18 pmOH MY!!!!! I love that these are breaded too!! I LOVE maple anything! I must try this!
Judy says
March 7, 2009 at 12:02 amLooks really delicious.
Helene says
March 7, 2009 at 1:04 amKevin, I love your maple theme. Hope it will continue. Beautiful chicken.
Katrina says
March 7, 2009 at 1:38 amThat looks and sounds SOOO good! Great photography, Kevin. I’ll bet the taste is even better!
Jan says
March 7, 2009 at 1:50 amThat chicken looks delish, a great recipe from noble pig.
zerrin says
March 7, 2009 at 2:09 amSo appetizing with its red sauce. Looks fantastic!
Pam says
March 7, 2009 at 2:59 amThat is some beautiful color on that chicken!
Julie says
March 7, 2009 at 4:50 amWow, I think almost everything to make this dish. Sounds wonderful!
diva says
March 7, 2009 at 8:38 ammmm that looks delicious. definitely liking the maple on it.
meeso says
March 7, 2009 at 3:28 pmThat’s some tempting looking chicken, and really, all the sweet flavors, and then the addition of thyme, this has to be bookmarked!
Erin says
March 7, 2009 at 5:23 pmThanks 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.
Carolyn Jung says
March 7, 2009 at 7:44 pmWhat 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.
mona says
March 8, 2009 at 3:08 amAh, that looks delish!
pigpigscorner says
March 8, 2009 at 10:33 amThis is gorgeous!! I’m bookmarking this!
The Food Hunter says
March 8, 2009 at 4:15 pmThis looks really good. I’ll have to try it soon.
Kirby! says
March 8, 2009 at 8:27 pmI love maple-glazed anything! And maple with mustard?? Sounds interesting!!
Faery says
March 9, 2009 at 5:28 pmI LOVE maple syrup,I LOVE mustard and this dish looks really delicious and something new to me, so…I will try it 😉
megan (brooklyn farmhouse) says
March 10, 2009 at 12:02 amWow that looks delicious! Love the sound of that glaze PLUS the breadcrumbs. Yum.
Anonymous says
March 13, 2009 at 5:03 pmThanks! Your photo caught my eye on photograzer.. being in New Hampshire, i appreciate any good maple recipes, thanks!
Ashe says
March 17, 2009 at 12:54 amThis 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!
The Culinary Sherpas says
March 17, 2009 at 2:52 pmThanks 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. 🙂
Jin Hooi says
March 30, 2009 at 10:23 amThanks for sharing this recipe kevin, i made this tonight and it was great !!
Roy says
April 14, 2009 at 12:48 amHi 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?
Ingrid says
April 14, 2009 at 5:12 pmHi, 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
Kevin says
April 15, 2009 at 10:35 amRoy: 1/2 is correct, though feel free to use more if you like, Thanks for noticing.
Tod says
April 15, 2009 at 8:45 pmFinally made the glaze and it worked wonderfully on a huge rainbow trout filet. Thanks!
jenisnape says
March 17, 2010 at 8:08 pmThanks for another great recipe! When I can't think of something for dinner, all I need to do is check out your blog 🙂
claire batherson says
March 6, 2012 at 11:12 pmCan'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.
claire says
March 6, 2012 at 11:13 pmCan'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.