Maple Dijon Harvest Chicken
From The Kitchen · Proteins
Sweet, sharp and savory all at once — a maple-Dijon glaze that caramelizes as the chicken finishes in the oven. Sear for color, roast for a juicy center, spoon the pan glaze over.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 400°F. Whisk the Dijon, maple syrup, vinegar, thyme, salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high. Season the chicken and sear 4 minutes per side, until golden.
- Brush the chicken generously with the glaze.
- Transfer the skillet to the oven and roast 8–10 minutes, until the chicken reaches 165°F.
- Rest 5 minutes, then spoon the pan glaze over the top.
Gina’s tip
An oven-safe skillet lets you sear and roast in one pan — the browned bits left from searing become the base of the glaze.
Lean protein with a glaze that feels like a treat — proof that eating well never has to feel like less.
Serve With
- Sweet Potato Mash
- Roasted Brussels Sprouts
- A crisp green salad
I hope this one finds a place in your kitchen. Enjoy.
— Gina