Last week I made the below glazed chicken recipe from a recent issue of Cooking Light. This recipe is so simple yet tasted fantastic. I loved the combination of maple syrup and stone ground mustard and those are two ingredients that you are likely to already have in your kitchen which makes this recipe perfect for a quick weeknight dinner. I am a huge proponent of searing chicken in a skillet and then finishing it in the oven. In my opinion, this is the best way to get moist and flavorful chicken.
Maple Mustard Glazed Chicken
** adapted from Cooking Light
Prep/Cook Time: 30 minutes
2 tsp. olive oil
4 skinless, boneless chicken breast halves
1/2 tsp. pepper
1/4 tsp. salt
1/4 cup fat-free, lower-sodium chicken broth
1/4 cup maple syrup
2 tsp. thyme, chopped
2 medium garlic cloves, thinly sliced
1 T. apple cider vinegar
1 T. stone-ground mustard
Preheat the oven to 400°.
Heat a large skillet over medium-high heat. Add oil. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 3 minutes on each side or until browned. Remove chicken from pan and set aside. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly.
Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10-15 minutes or until the chicken is done. Remove chicken from pan; tent with aluminum foil and let stand 5 minutes. Serve the mustard sauce that is in the skillet over the chicken breasts.