maple-mustard glazed chicken with sesame-roasted broccoli

I'm not a fan of an overly maple flavor in my food, which is why I think I liked this dish. The maple was just present in the background and was balanced by the tang of the mustard and vinegar. You'll have to pinch yourself as a reminder that it's good for you!

I paired this with a sesame-roasted broccoli side dish, which took as long to roast as it did to cook the chicken - 20 minutes. Not bad for a healthy dinner! This one is weeknight approved and a dinner you can feel good about eating.

Oh, and as a side note: For several months now, we have been slicing our chicken breasts in half lengthwise, only eating half per person per meal. This change came about partly because we have been eating higher quality meats, which are more expensive, and partly because we found ourselves struggling to eat a whole chicken breasts during our meals. Now, we no longer waste meat and keep our portions of it in check. Honestly, I don't think either of us miss the full serving!

Maple-Mustard Glazed Chicken
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves*
  • Salt and pepper
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1/4 cup maple syrup
  • 2 teaspoons chopped fresh thyme (use half this amount if dried)
  • 2 medium garlic cloves, thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard
  1. Preheat oven to 400°.
  2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. 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.
  3. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

 *Note: If you choose to slice your chicken breasts in half like we do, then you may find that your chicken is practically cooked by the time it's browned in step two. If so, simply remove the chicken from the pan and tent it with foil on a plate. Skip the part where it is placed in the oven, and instead add it back to the pan when the sauce is nearly complete. It'll be perfect, I promise!
Quick Sesame-Roasted Broccoli
  • 1 large head of broccoli, cut into florets
  • 2 garlic cloves, minced
  • Sesame oil
  • Salt and pepper
  • Pine nuts
  • Parmesan cheese
  1. Preheat oven to 400. Toss florets, garlic and a drizzle of oil together on a baking sheet. The broccoli should not look dry. Sprinkle with pine nuts. Roast for 10 minutes, stir, and continue roasting for another 10.
  2. Remove from oven and finish with a light sprinkle of Parmesan. Serve.

1 comment:

  1. Sounds good and I LOVE broccoli! The chicken idea is really smart. People grow their chickens so big now!