Categories Main Dishes – Poultry Recipe book

Canadian-Style Maple Mustard Chicken

If you are looking for a dish that tastes like a high-end bistro meal but uses simple pantry staples, this Canadian-Style Maple Mustard Chicken is your new go-to. The sharp, tangy kick of Dijon mustard perfectly balances the deep, woody sweetness of real maple syrup, creating a glossy, caramelized glaze that is absolutely addictive.

Cooking Tip: For the best results, use a large non-stick skillet. This ensures the chicken browns beautifully and the sugar in the syrup caramelizes without sticking or burning. Avoid the microwave for this recipe—it will toughen the meat and prevent that rich, thick sauce from forming properly.

Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

  • ½ tsp dried rosemary, slightly crushed to release oils

  • ½ tsp dried thyme

  • ½ tsp freshly ground black pepper

  • ¼ tsp salt

  • 1 tbsp coconut oil or extra virgin olive oil

  • ½ cup finely diced yellow onion

  • 1 clove garlic, minced

  • ⅓ cup Dijon mustard (the grainy kind works well too!)

  • 3 tbsp pure maple syrup (avoid “pancake syrup” for the best flavor)

Substitution Secret: If you’re fresh out of maple syrup, high-quality honey makes an excellent substitute. The flavor profile will be slightly more floral, but just as delicious!

Instructions:

  1. Season the Chicken: In a medium bowl, toss the chicken pieces with the rosemary, thyme, salt, and pepper. Make sure every piece is evenly coated with the herbs.

  2. Sear for Flavor: Heat the oil in a large skillet over medium heat. Arrange the chicken in a single layer. Brown for about 10 minutes, turning occasionally.

    • Note: Do not overcrowd the pan! If the chicken is too crowded, it will steam instead of sear.

  3. Sauté the Aromatics: Add the diced onion and garlic to the skillet. Cook for another 5 minutes, stirring occasionally, until the onions are soft, translucent, and fragrant.

  4. Glaze the Pan: Stir in the Dijon mustard and maple syrup. Mix well so the chicken is completely smothered in the sauce.

  5. Caramelize and Simmer: Reduce the heat to medium-low. Simmer for 5–7 minutes. You are looking for the sauce to thicken into a rich glaze that clings to the chicken. Keep an eye on it to ensure the sugars don’t burn.

  6. Serve: Plate immediately while the sauce is warm and glossy.

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