Maple-Mustard Glazed Chicken

There’s something about maple that I love.  Pure maple syrup.  KB loves it too.  In fact, he had my big sister import him a gallon container from Ohio…straight from the trees.  By the way, he’s all out, Dr. M, so if you care to send him (or me) some more for Christmas, you know where we live.  LOL.  I also kind of want to take a maple syrup trip to Vermont while I live on the East Coast.  I’ve always though maple syrup when I think of Vermont.  I’m sure there’s more to Vermont than the maple syrup. Or is there?  Hah.  Anyways, maple is a great flavoring for anything and you wouldn’t think it would be good on chicken, but it is.  It’s delicious.

I threw together this maple-mustard glazed chicken the other day, and honestly, the sauce is what I liked the most.  I could have taken a bath in it it was that good.  I served the chicken over rice and it was an excellent vehicle for the sauce, which was to-die-for.

Start by browning your chicken in an oven-proof pan on both sides with olive oil.  Season with salt, pepper and garlic powder, liberally.  I used chicken thighs, but you could also use chicken breasts if you like white meat better.


Brown both sides.  You don’t have to cook the chicken through because it will finish in the oven.


In a small bowl, mix together your ingredients for the sauce – maple syrup, mustard and cream.  Pretty easy, huh?


Pour the sauce over the chicken and finish in the oven for about 10 minutes at 375 degrees until chicken is cooked-through.


Serve and enjoy!


1 lb boneless, skinless chicken thighs
salt, pepper and garlic powder to taste
olive oil
1/2 cup maple syrup
1/3 cup spicy brown mustard
1/4 cup heavy cream

Start by browning the chicken on both sides in an oven-proof pan with olive oil.  Season liberally with salt and pepper.  Meanwhile, in a small bowl, mix together maple syrup, mustard and heavy cream.  Pour sauce over chicken and finish chicken in 375 degree oven for about 10 minutes.  Serve over rice.