I’ve made this recipe quite a few times, and even blogged it about 5 years ago, but it was time for a re-do. Partly for a better picture, partly just because this recipe needed to be brought back around. 5 years is a long time to be in the archives!!
I have used chicken breasts all the times I’ve made this except for the very first time, when I used drumsticks. Every time it has been delicious, but it’s a versatile dish. If you prefer dark meat, or bone-in pieces, go for it. Just add 10 minutes or so to your cooking time and only bread the meaty part, instead of both sides.
Maple Mustard Baked Chicken
- 3 Tbsp Dijon mustard
- 2 Tbsp pure maple syrup
- 2 Tbsp olive oil, divided
- 1 Tbsp finely chopped fresh thyme, or 1 tsp dried
- 3/4 tsp freshly ground pepper
- 1/2 tsp salt
- 1 lb boneless, skinless chicken breasts
- 1 1/2 cups Panko breadcrumbs
- Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
- Preheat oven to 400°F. Set a wire rack on a large baking sheet lined with foil or parchment paper.
- Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge each chicken piece in the breadcrumbs and arrange on the wire rack. Leave at least 1 inch between pieces.
- Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 25-35 minutes.
- I made up a little extra sauce to drizzle on top (basically just made an extra batch, same measurements) and garnished with a bit of parsley. Both are optional, of course, but delish!