Maple Mustard Chicken is a one of my family’s favorite meals – so much so that it’s often requested for birthday dinners, so you can know that this is a keeper recipe. I found this recipe in the Oregonian newspaper about 8 years ago (back when the Oregonian used to have recipes regular people would actually make…but I digress).
It’s a crispy-coated baked chicken, but the twist is LOTS of mustard- both dry and Dijon. Trust me, when you see the amounts, you’ll think it’s too much, but go with it and you won’t be disappointed! The chicken is served with the awesome maple-mustard sauce on the side. I like to let each person person pour the sauce over their chicken, which also allows the crust to remain crispy until just before that first bite.
Let’s just say you are going to thank me for this recipe…PRINT
Maple Mustard Chicken
- 2 Tb. olive oil
- 5 Tb. Dijon mustard, divided
- 5 Tb. dry mustard, divided
- 5 Tb. maple syrup, divided
- 1/2 tsp. salt
- 8-10 chicken pieces
- 1-1/2 cups bread crumbs
- Preheat oven to 375 degrees and oil a shallow baking dish or a cookie sheet.
- In a large gallon-sized baggie, mix together olive oil, 3 Tb. Dijon, 2 Tb. dry mustard, 2 Tb of the maple syrup, and the salt. Add the chicken pieces, seal and turn over to coat the chicken. Place in the refrigerator for 30 minutes to 1 hour. Or just proceed with the recipe if pressed for time.
- Combine the bread crumbs and remaining 3 Tb dry mustard in a shallow bowl or pie tin.
- Roll the chicken in the crumbs, making sure they are evenly coated. Place on the prepared pan. Spray lightly with oil.
- Bake for 40-45 minutes or until juices run clear.
- Meanwhile, in a small bowl, mix the remaining 3 Tb maple syrup and 2 Tb. Dijon mustard. Serve alongside chicken.