This is called Clean Eating Dijon Chicken, an excellent way to make chicken packed with a lot of flavors. I usually serve with roasted rosemary potatoes.
Ingredients
1 pound boneless, skinless, chicken breasts
½ cup Dijon mustard (must be Dijon mustard, no substitutes)
¼ cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tablespoon rice wine vinegar
¼ teaspoon ground black pepper
2 teaspoon rosemary, dried
1 tablespoon cornstarch
Instructions
Preheat oven to 450 degrees Fahrenheit. Line an 8×8″ oven-proof pan with 2 layers of tin foil.
In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.
Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Sprinkle with dried rosemary
Bake, uncovered, for 40 minutes.
Remove from oven and let the chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
Immediately after plating chicken, whisk in the 1 tablespoon of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tablespoon, you can add a little more.
Servings: 4
Enjoy!!
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Thank you!
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