Why You’ll Love Garlic Maple Dijon Chicken Recipe

The maple syrup brings natural sweetness that balances beautifully with the tang of Dijon mustard and the warmth of garlic.
It’s quick and straightforward — minimal prep, one baking dish, and under an hour to the table.
It’s very flexible: you can serve it over rice, quinoa, roasted veggies, or use leftovers in salads or sandwiches.
The sauce doubles as a glaze and gives the chicken a glossy, appetizing finish.
Although it’s simple, the flavor feels special — like a restaurant dish made at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
4 garlic cloves, minced
4 tablespoons pure maple syrup
4 tablespoons Dijon mustard
2 tablespoons olive oil + 1½ teaspoons for the baking dish
1 tablespoon parsley flakes (or dried thyme)
¼ teaspoon cayenne pepper, optional
Sea salt and fresh ground pepper, to taste

Directions

Preheat your oven to 400°F (about 200°C). Brush a baking dish large enough to lay the chicken flat with 1½ teaspoons olive oil.
In a small saucepan over medium‑low heat, add 2 tablespoons olive oil and the minced garlic. Cook gently until the garlic is lightly browned and fragrant.
Remove the saucepan from the heat and stir in the maple syrup, Dijon mustard, parsley flakes (or thyme), and cayenne pepper (if using). Mix well and set aside.
Score the tops of the chicken breasts lightly with a knife, then sprinkle each with sea salt and freshly ground pepper. Place them in the prepared baking dish.
Pour the maple‑mustard sauce evenly over the chicken breasts, coating them thoroughly.
Bake uncovered in the preheated oven for about 30 minutes, basting with the sauce every ~10 minutes or so. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165 °F (74 °C).
Once done, remove from the oven and spoon extra sauce from the baking dish over the chicken before serving. Enjoy warm.

Servings and timing

Serves: 4
Prep time: Approx. 15 minutes
Cook time: Approx. 30 minutes
Total time: Approx. 45 minutes

Variations

Swap the chicken breasts for boneless chicken thighs (reduce cooking time slightly) or even bone‑in pieces (increase cooking time accordingly).
Replace parsley flakes with fresh parsley or thyme for a fresher herb flavour.
Add a bit more heat by increasing cayenne pepper or adding a dash of chili flakes.
For a lower‑sugar version, use a light amount of maple syrup or mix maple syrup with a sugar substitute suited for baking.
Serve over cauliflower rice or spiralized zucchini for a lower‑carb option.
Mix in some chopped roasted vegetables (e.g., Brussels sprouts, sweet potatoes, broccoli) into the baking dish for a full one‑pan meal.

Storage/Reheating

Store: Place leftovers in a sealed container and refrigerate for up to 2 days.
Reheat: To reheat, you can warm the chicken in a covered dish in the oven at 350 °F (175 °C) for about 10‑15 minutes until heated through, or microwave in short bursts (2‑3 minutes) stirring the sauce between bursts for even heating. Spoon extra sauce over the chicken when reheating to keep it moist.

FAQs

What size chicken breasts should I use?

Use medium‑sized boneless, skinless chicken breasts (about 6–8 oz each). If using very large breasts, you may need to increase cooking time slightly.

Can I use bone‑in chicken instead?

Yes. If using bone‑in breasts or thighs, you’ll need to increase the baking time and check with a meat thermometer. Bone‑in typically needs around 35–40 minutes at 375 °F (190 °C), but always verify the internal temperature reaches 165 °F (74 °C).

Is this recipe gluten‑free?

Yes — the ingredients listed (maple syrup, Dijon mustard, garlic, olive oil, herbs, chicken, salt and pepper) are naturally gluten‑free. Just ensure your mustard or any additional sauce you add is certified gluten‑free if needed.

Can I make this ahead of time?

You can prepare the sauce ahead and keep it in the fridge until ready to bake. However, it’s best to add the sauce to the chicken and bake just before serving to maintain optimal texture and flavour.

What should I serve with it?

This dish pairs nicely with brown rice, quinoa, or roasted vegetables such as Brussels sprouts, sweet potatoes, or broccoli. Leftover chicken also works great cold for sandwiches or salads.

Can I thicken the sauce if it’s too thin?

Yes — if your sauce turns out watery, you can reduce it in the saucepan a bit before baking, or whisk in a small amount of cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) into the sauce to help it thicken.

Can I substitute the herb?

Absolutely. If you don’t have parsley flakes, you can use dried thyme, fresh thyme, or even fresh parsley for garnish after baking.

Can I use chicken strips instead of whole breasts?

Yes — if you’re using chicken strips or tenders, reduce the cooking time accordingly (check around 20 minutes) since they’ll cook faster. Ensure the internal temperature reaches 165 °F (74 °C).

How spicy is the dish?

By default it’s mildly spicy thanks to the cayenne pepper (¼ tsp). If you prefer no heat, omit the cayenne entirely. If you like more heat, increase the cayenne or add chili flakes.

Can I bake at a different temperature?

Yes, but the recipe is optimized for 400 °F (200 °C) to get a good balance of cooked‑through chicken and nicely glazed sauce in ~30 minutes. If you bake at a lower temperature, you’ll need to increase cooking time; at a higher temperature you risk drying the chicken.

Conclusion

This Garlic Maple Dijon Chicken is a wonderfully balanced dish — sweet from the maple syrup, tangy from the Dijon mustard, and fragrant with garlic. It’s easy to pull together, delivers impressive flavour, and fits nicely into a gluten‑free diet. Whether you’re cooking for a family dinner or prepping for leftovers, it strikes a nice balance of convenience and taste. If you try it, you’ll likely find it becomes a go‑to weeknight favourite.

Garlic Maple Dijon Chicken

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This Garlic Maple Dijon Chicken is a flavorful and easy gluten-free dish featuring a tangy and sweet marinade made with garlic, maple syrup, and Dijon mustard. Perfect for weeknight dinners or meal prep.

Author: Emily
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

4 boneless skinless chicken breasts
1/4 cup pure maple syrup
1/4 cup Dijon mustard
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for greasing the pan)

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Instructions

Preheat oven to 425°F (220°C) and lightly grease a baking dish with olive oil.
In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, minced garlic, salt, and pepper.
Place chicken breasts in the prepared baking dish.
Pour the maple Dijon mixture evenly over the chicken, coating each piece well.
Bake for 30–35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before serving. Spoon extra sauce from the pan over the chicken if desired.

Notes

For a stronger garlic flavor, allow the chicken to marinate in the sauce for 30 minutes before baking.
Pairs well with roasted vegetables, rice, or a light salad.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 chicken breast
Calories: 230
Sugar: 8g
Sodium: 420mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 32g
Cholesterol: 85mg