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The Food Almanac: September 6, 2012

The Food Almanac: September 6, 2012

In The Food Almanac, Tom Fitzmorris of the online newsletter, The New Orleans Menu, notes food facts and saying.

Today's Flavor
It's National Fresh-Cut French Fry Day. Perhaps the most convincing proof that popularity has a way of settling on mediocrity is that more than 99 percent of all French fries served in America — in homes as well as restaurants — start as frozen, pre-cut potatoes.

It's understandable. Preparing fresh-cut fried potatoes is not easy. We have learned this in our own kitchen, where our kids clamor for fries whenever they detect a weakness in our hesitancy. For a long time, we blanched the fries in boiling water for a couple of minutes, set them aside to dry, then fried them in rather hot oil. We kept coming up with greasy, limp fries unless we took them out when they'd just begun to brown, let them cool, then drop them into even hotter oil for a few seconds.

One day we tried lowering the temperature of the oil. I started at 325 degrees, with a fistful of fries that had not been blanched, but were just sitting in cold water since they'd been cut. (You must do this, or the starches start turning brown.) The fries took a long time to brown, but ultimately they were absolutely perfect: crisp, not greasy or soggy, soft on the inside. I kept going with the oil at that temperature, disregarding the fact that whenever I added a new batch of potatoes the oil temperature dropped by quite a bit. But then it recovered before the potatoes were even close to being cooked, and that gave the fries a good long frying. I suspect that the effect is the same as frying twice, but in one long step instead of two short ones. I also learned that one must limit the number of fries in the pot at one time to a little less than you might be inclined to put in there.

One other thing: when you buy the big, white, russet potatoes for this, scratch the skin with your fingernail. If you see any hint of green, put that potato down and find some that go from brown right to white under the skin. As for the oil, I generally use canola oil, but corn oil worked perfectly on one batch.

Annals of Food Stores
Despite predictions that this new kind of store would fail, the first Piggly Wiggly opened on this date in 1916 in Memphis. It was unlike any other grocery store of that time in being self-service. Shopping baskets, open shelves, no clerks to shop for the customer — unheard of!

Food Inventions
Today in 1899, Carnation Evaporated Milk was introduced by Eldridge Amos Stuart in Kent, Washington. He saw a demand in places where fresh milk was unavailable. He specifically was thinking about prospectors heading for the Yukon. Evaporated milk has more than half the water boiled away from it, which makes it shelf-stable in a vacuum can. The process has the added effect of producing a much richer liquid, imitating some of the qualities of cream, but at a lower price. Many of us in the Baby Boom generation remember evaporated milk as our parents' coffee creamer of choice; that preference has largely faded.

Stuart took the name "Carnation" from a brand of cigar; he thought it was strange for a stogie, but perfect for creamy canned milk. We cannot bring up Carnation Milk without republishing, for the zillionth time, a bit of doggerel allegedly written about it a century ago:

Carnation milk is the best in the land
Here I sit with a can in my hand
No teats to pull, no hay to pitch,
You just punch a hole in the son of a bitch.

Unfortunately, this appears to be just an urban legend.

Gourmets Through History
Marie-Joseph-Paul-Yves-Roch-Gilbert du Motier, Marquis de Lafayette, was born today in 1757. Lafayette was a French nobleman who felt it his duty to assist the Americans in their revolution, and did so with such ardor, never accepting recompense, that he is one of only six people ever to have been named an Honorary Citizen of the United States. He is also the man who is honored by all the things named "Lafayette" in New Orleans and Louisiana, where he is particularly admired because of the area's French heritage. He gave up his titles and participated in the French Revolution, a thankless task in those insane times. (He ultimately spent years in prison and lost everything.) He was a man of refinement. I think there ought to be a restaurant in New Orleans named for him, but to my knowledge there never has been.

Edible Dictionary
quenelle [keh-NEL], n. — Fish or shellfish puréed with cream, then formed into a soft, oval-shaped dumpling by poaching. Quenelles can also be made with poultry. The classic fish for quenelles is pike, but almost any fish will work. Quenelles are most often served with a rather rich sauce of cream and reduced stock, or in a bisque. They were much more common when more French chefs were at work cooking classical dishes. The best ever were the redfish quenelles with crawfish sauce Nantua at Christian's, a dish that should be revived.

Deft Dining Rule #306
You're not in a great French restaurant unless a sauce spoon appears in your place setting at some point during the meal.

Annals of Scotch
Joseph Kennedy, the father of President John F. Kennedy and his brothers Bobby and Teddy, was born today in 1888. He led an almost impossibly lucky life in politics and business, always seeming to be in the right place at the right time. His family's fortune came from the liquor business, and even through Prohibition it somehow managed to thrive — by bootlegging, it has been rumored. Kennedy is sometimes credited with making Scotch whisky popular in this country.

Food Namesakes
Sir Edward Appleton was born today in 1892. He discovered the layer of the atmosphere that reflects radio waves, thereby allowing long-distance transmission of shortwave signals, as well as those of stations on the AM band now... The pop-rock group Bananarama had a Number One hit today with "Venus"... Roger Waters, composer and bass player for Pink Floyd, became another brick in the wall of humanity today in 1943... Country singer Mark Chesnutt was born today in 1963... Bob Lemon was named manager of the Yankees for the second time today in 1981.

Words to Eat By
"Reagan promised everyone a seven-course dinner. Ours turned out to be a possum and a six-pack." — Jim Hightower, populist politician and Texas Agriculture Commissioner.

Words to Drink By
"A man may surely be allowed to take a glass of wine by his own fireside." — Richard Brinsley Sheridan.

The Old Farmer’s Almanac Call for Recipes

The Old Farmer’s Almanac wants your stories and your recipes that go with them. The selected stories and recipes will appear in the 225th anniversary edition of the publication to be published in 2017.

Recipes must be the property of the submitter, original and unpublished. Entrants who much be amateurs, will be entered in a drawing to win a 2-quart Le Creuset Dutch oven, a $100 gift card, a 6-quart programmable Crock-Pot slow cooker, or a copy of Old Farmer’s Almanac Comfort Food.

Recipes can be submitted online at or mailed to The Old Farmer’s Almanac, P.O. Box 520, Dublin, N.H. 03444. Please include the complete recipe and any story behind it or information about its creation and how it is used in your family.

Deadline for submission is April 1.

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Pat Downs is a native Arkansan with a love for all things Southern, you won’t find her without a glass of good Southern sweet tea. Pat is married, with two grown children and four animals left at home. Pat has started a blog of her own – Sweetyellowcornbread, a blog about her life, stories of others and the recipes she creates.

Preserving Your Harvest Safely

Millions of Americans will can, freeze, dry, pickle, and ferment the abundance of summer fruits and vegetables from their home gardens and local farms. Here are a few things you should keep in mind to keep your hard-earned harvest safe to eat.

Surveys show a huge resurgence of interest in home gardening and buying direct from growers at farmers’ markets, pick-your-own operations, community-supported agriculture enterprises, and farmstands.

Besides a belief that homegrown and locally grown food has more flavor and nutrition, saves money, and supports their local economy, people cite as one big reason for buying local the alarming reports of massive food recalls due to bacterial contamination. They believe that knowing where their food comes from helps ensure its safety.

Foodborne Illness: Scary Statistics

The federal Centers for Disease Control and Prevention ( CDC ) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick from something they ate, 128,000 of them end up in the hospital, and 3,000 die.

But please don’t assume that growing and preserving your own fruit and vegetables or knowing the farmer who produced your food offers a guarantee that it is safe.

Pickles by Chamille White/Shutterstock.

The only way to ensure safe food is to follow to the letter the most up-to-date, tested, science-based methods for safe food handling, processing, and preparation, such as those provided by the National Center for Home Food Preservation, based at the University of Georgia.

The Center reports that recent national surveys revealed that a high percentage of home food processors use practices that put them at high risk for foodborne illness and economic losses due to food spoilage.

Stick to Current Methods and Recipes

Let go of that cherished family recipe for water-bath canned mincemeat. Don’t use the books and recipes on which you’ve relied since the 1970s. Even books from a few years ago may contain information that won’t pass muster by today’s food-safety standards.

For example, tomatoes were always considered acidic enough (pH below 4.6) to process safely in a boiling-water bath. But a few years ago, researchers found that many of the varieties they tested, including some old favorites, weren’t acidic enough for safe water-bath canning and began recommending that home processors either can tomatoes in a pressure canner or add bottled lemon juice, powdered citric acid, or vinegar to each jar of tomato product before processing. See the Almanac Canning Guide to learn how to can foods safely.

Whether you’re taking to the canning kettle, the food dehydrator, or the big freezer for the first time or consider yourself a seasoned vet, make your big effort pay off as you package up the flavors of summer. Keep it from spoiling and keep it safe.

Learn More

National Center for Home Food Preservation: Everything you need to know about canning, freezing, drying, fermenting, pickling, curing and smoking, and common storage.
CDC page on foodborne illness: Frequently asked questions about how and why food can make us sick.
Estimates and trends in foodborne illness: Information about the CDC ’s research into foodborne illness.
Five steps to food-safe home gardening: Keep home-grown produce safe every step of the way.

First catch your cockatoo.

Today, December 12 …

An Australian Christmas theme today, by popular request. We have met Ludwig Leichhardt before, on his overland expedition across the continent. Ludwig was very mindful of maintaining morale amongst his men, and always attempted to mark special days, no matter how difficult the circumstances.

On this day in 1844 he wrote:

Our meat was all consumed but we wished to reserve our bullocks for Christmas, which was, in every one of us, so intimately associated with recollections of happy days and merriment, that I was determined to make the coming season as merry as our circumstances permitted.

A few days later, he decided to take advantage of the good weather and killed the beast early. While the flesh was drying, he and several of his party went off on a reconnoitering expedition. When they returned on Christmas Day his companions were just sitting down to their Christmas dinner of “suet pudding and stewed cockatoos”.

Parrots and cockatoos were a common bush food for early explorers and settlers, with varying degrees of enthusiasm: “Parrot- pie is as much esteemed in Australia as rook- pie in England” – which gives you some idea of the esteem level. More likely it was felt that “Parrot pie is pretty good at least, it may be so when other animal food is scarce”. Parrot stew became a bush joke, with many variations of the recipe “take a parrot and an axe-head, boil them until the axe-head is tender, throw the parrot away and eat the axe-head.”

Very oddly, later editions of Mrs. Beeton (after her death in 1869) had chapters on “General Observations on Australian Cookery”, no doubt on the assumption that copies would be taken to the colonies, which they were.

Parrot Pie
Ingredients: 1 doz. paraqueets, a few slices of beef (underdone cold beef is best for this purpose), 4 rashers of bacon, 3 hard-boiled eggs, minced parsley and lemon peel, pepper and salt, stock, puff-paste.
Mode: Line a pie-dish with the beef cut into slices, over them place 6 of the paraqueets, dredge with flour, fill up the spaces with the egg cut in slices and scatter over the seasoning. Next put in the bacon, cut in small strips, then 6 paraqueets and fill up with the beef, seasoning all well. Pour in stock or water to nearly fill the dish, cover with puff-paste and bake for one hour.

Tomorrow: Minding the belly.

The Food Almanac: September 6, 2012 - Recipes

In the way crocuses signal the onset of spring, the arrival of pallets of cookbooks heralds the impending holiday season. As food and food writing continue to grow in cultural importance the amount and variety of cookbooks grow apace. If you’ve got a cook or food lover on your list, this post will be a guide to cookbooks and food writing of the 2012 holiday seasons.

Two of the best food websites have gone to print with excellent cookbooks. If you’ve ever stared blankly at a refrigerator full of ingredients with no idea what to cook for dinner and you’ve had an internet connection, you’ve probably searched Epicurious for an answer. The Epicurious Cookbook collects 250 of their “four-fork” or highest rated recipes. As practical (some would say lifesaving) as the website is, it doesn’t provide the joy of flipping around to find a recipe that catches your eye. Organized thematically, The Epicurious Cookbook is both a reference, like the website, and an avenue for discovery like all the best cookbooks are.

After years of being one of the absolute best food blogs on the internet with some of the absolute best recipes and the best pictures, Smitten Kitchen has finally come to the printed page. Deb Perelman is a self-taught cook and a self-taught photographer, which makes the quality of her photography and her recipes that much more impressive. She’ll be stopping by the store so we’ll have signed copies for the holidays.

Cookbook as Work of Art

Some cookbooks are collections of recipes, reference guides filled with practical solutions to practical problems. Others try to capture the complete experience of food, with beautiful pictures, cultural explorations, personal stories, and recipes, becoming as much works of art as they are books of recipes. Uniquely bound, uniquely organized, and uniquely covered Polpo might be the most interesting object in our cooking section. Its recipes come from Russell Norman’s Soho restaurant but it’s presentation and photographs come from a commitment to discover the soul of Venice’s back streets.

All of Thomas Keller’s cookbooks are beautiful and amazing. His newest is Bouchon, and it’s beautiful and amazing.

The best food writing going on today isn’t in a book, it’s in Lucky Peach, the quarterly magazine and brain child of Momofuko’s David Chang. With writing by Anthony Bourdain, David Chang, Harold McGee, Peter Mehan, and a host of other cooks and writers it is absolutely one of the best magazines out there. And it comes with recipes. Each issue is organized around a theme, the current one is “Chinatown.”

Somewhere between a cookbook and food writing and between photojournalism and travelogue is Saveur’s The Way We Cook: Portraits from Around the World. Like Hungry Planet: What the World Eats and Material World: A Global Family Portrait, The Way We Cook features pictures of people, well, cooking. As simple as that sounds, the book is absolutely fascinating. And if you happen to feel inspired, there are recipes in the back.

If there is one cookbook that encompasses the innovations, experiments, and revolutions of cooking over the last ten years or so, it’s the encyclopedic Modernist Cuisine by Nathan Myhrvold, Chris Young, and Maxime Bilet. Unfortunately, at six volumes, 2,400 pages, and $625 it was too encyclopedic for just about anybody not striving for a Michelin star. This year, however, the authors have released a pared down version called Modernist Cuisine at Home. It’s 456 pages contain recipes at all skill levels and detailed information on equipment and techniques. And Modernist Cuisine at Home also boasts one of the best innovations in cookbooks, I’ve ever seen. One of the problems with beautiful (and expensive) cookbooks is their beauty makes me reluctant to cook with them. Cooking can be messy and I don’t want to destroy a book I spent $50 on. Along with the shmancy, full color photographs, at home on the coffee table as well as on the kitchen table, edition of the book, Modernist Cuisine at Home comes with a spiral-bound, text only, tear resistant, WATERPROOF, book of all the recipes. You can cook from Modernist Cuisine at Home without fear of damaging Modernist Cuisine at Home. I truly hope other cookbook publishers will follow suit.

Book Recommendations Are Like Fruit Cake

Last year I wrote A Very Foodie Holiday for the Porter Square Books Blog, and, just like fruit cake, book recommendations keep for over a year. Check out the post and all the suggestions here.

Fertility in the Early Modern Household

Domestic recipe books in early modern England abound with remedies to promote conception and prevent miscarriage. Frances Springatt’s recipe book, for example, contained a remedy ‘To help conception and strengthen Nature’, taken morning and night.[i] Notably, the vast majority of these receipts were explicitly for women, and in particular, intended to cleanse the womb. The Boyle family book contained a remedy for ‘Barrenness’ that opened up the womb when ‘shutt up, cleanseth the Same, Cherisheth the Seminal Vessels, Comforteth and Enliveneth the Womb & maketh it fit for Conception.’[ii]

Fig. 1. A woman seated on a obstetrical chair giving birth aided by a midwife who works beneath her skirts. Woodcut. Courtesy of Wellcome Collection CC BY.

The historical consensus has been, in Olwen Hufton’s words, that ‘under most conditions’ childlessness was attributed to female incapacity in early modern England. Aside from ‘brewer’s droop’ and impotence from bewitching, early modern people would have failed to consider the possibility of male impediment.[iii] Jennifer Evans’ work on fertility and aphrodisiacs has shown, however, that printed medical guides and advertisements understood problems with husbands, wives, or the couple together as causes of childlessness.[iv] So why then in domestic receipt books are remedies that target the causes of male sterility – weak seed, frail erection and lacklustre desire – so hard to find? This tension between the possibility of male infertility in printed material and absence in personal collections points to a complex system in which women were positioned as the caretakers of fertility, even if their bodies were not at ‘fault’. To revise Hufton’s claim, early modern people did know that men were responsible for childlessness but worked to minimise evidence of this. In this post I’m going to offer a few hints in domestic recipe books of the ways in which wives might labour to improve their own, and their husband’s, fertility without making male impediment or failure known. This is part of a larger book project examining the experience of pregnancy, childbirth, and afterbirth care in early modern England.

Fig. 2. Frances Springatt (& others), Collection of cookery and medical receipts: with later additions by several hands, Wellcome Library, MS 4683. Courtesy of Wellcome Collection CC BY.

The first clue is in the prevalence of recipes that promised to reveal which party was responsible for childlessness. Such tests normally involved husband and wife each urinating on a seed or grain and observing their growth the seed that failed to thrive indicated sterility. The inclusion of these diagnostic tests in domestic collections indicates at least a willingness to consider male impediment, even if evidence of their use is lacking.[v]

Second, the gender of the intended recipient of fertility recipes was often left unspecified or vague. Two remedies in the Jerningham family recipe book, one to ‘stir up’ lust and another to ‘causeth conception’, did not specify whether they were for a man or woman.[vi] Others were explicit that they could be useful for men and women. Frances Springatt’s remedy to help conception (Fig. 2) included the instructions that ‘man should take of it as well as the woman.’

More evidence can be found in recipes that were designed to be administered before or through the act of sex. Jane Jackson’s book instructed the user to anoint the man’s ‘yard’ with a concoction before sex in order to further chances of conceiving.[vii] Another suggested that both the ‘yard’ and the ‘womans private alsoe’ should be anointed. Then, the husband should simply ‘deale with her and shee shall conceaue.’[viii] Such remedies configured men as the agent of cure, even if they were actually the intended recipients.

Recipe books did contain remedies to strengthen the yard, but importantly never mentioned sexual function. James Shrowl’s recipe book contained a remedy ‘To heale any Lame Member’ in which the ‘member’ was bathed for half an hour, ‘chaft’ with an ointment and then wrapped in lambskin before bed.[ix] Generation or even the ability to have sex was not mentioned. Many of these remedies were concerned with curing venereal disease and one might imagine rich fodder for the historian of fertility. And yet genital problems in men, in this context, were rarely linked to sexual performance or generative ability, further evidence to suggest that male sexual impediment was more embarrassing than childlessness understood to come from problems with the womb.

A final example from the almanac of Sarah Jinner suggests the ways in which male fertility was expected to be discretely managed by wives. The recipe section in Jinner’s almanac, which she advertised, ‘might be kept in good case and serve to the mutual comfort of man and woman’, included ‘A Confection to cause fruitfulness in Man or Woman.’ This powder, she noted, could be surreptitiously sprinkled ‘upon the parties meat’.[x]

The remedies found in domestic books skirt around the topics of weak male seed and impotence, but reading against the grain reveals the ways in which domestic practice, and in particular wives, might be able to manage male impediment without naming and shaming.

[i] Frances Springatt (& others) 1686-1824, Wellcome Library, MS 4683, fol. 92r.

[ii] Boyle Family, ‘Receipt Book’, Wellcome Library, MS 1340, recipe 312 fol. 86r.

[iii] Olwen Hufton, The Prospect Before Her. A History of Women in Western Europe, vol. 1 (London: Fontana Press, 1997), p. 174. Randolph Trumbach makes a similar argument in The Rise of the Egalitarian Family: Aristocratic Kinship and Domestic Relations in Eighteenth-Century England(London: Academic Press Inc., 1978), p. 167.

[iv] Jennifer Evans, Aphrodisiacs, Fertility and Medicine in Early Modern England (Boydell & Brewer, 2014).

[v] As Catherine Rider has shown on this blog, these tests were not new to the early modern period and can be found as early as the twelfth century.

[vi] Jerningham family recipe book, Staffordshire Record Office D641/3/H/1, p. 63 and p. 67.

[vii] Jane Jackson, ‘Her Booke’, 1642, Wellcome Library, MS 373, fol. 82v.

[viii] Jane Jackson, ‘Her Booke’, 1642, Wellcome Library, MS 373, fol. 83r.

[ix] James Shrowl, 1625-c.1750, Wellcome Library, MS749, unfoliated.

[x] Sarah Jinner, An Almanack and Prognostication for the Year of Our Lord 1659 (London: 1659), sig.B8r.

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The Original Chowder.

Today I want to discuss chowder, for the very good reason that today is an anniversary of sorts for the famous New England fish soup/stew. On this day in 1751 the first known printed recipe for chowder appeared in the Boston Evening Post, and very poetical the recipe was too.

Directions for Making a Chouder
First lay some Onions to keep the Pork from burning,
Because in Chouder there can be no turning
Then lay some Pork in Slices very thin,
Thus you in Chouder always must begin.
Next lay some Fish cut crossways very nice
Then season well with Pepper, Salt, and Spice
Parsley, Sweet-Marjoram, Savory and Thyme
Then Biscuit next which must be soak'd some Time.
Thus your Foundation laid, you will be able
To raise a Chouder, high as Tower of Babel
For by repeating o're the Same again,
You may make Chouder for a thousand Men.
Last Bottle of Claret, with Water eno' to smother 'em,
You'll have a Mess which some call Omnium gather 'em.

I have been unable to check the source of this recipe myself, but the Oxford English Dictionary is reliable enough, I think – and it uses the poetical recipe as its first reference for the word chowder. The definition given by the OED for chowder is ‘In Newfoundland, New England, etc.: A dish made of fresh fish (esp. cod) or clams, stewed with slices of pork or bacon, onions, and biscuit. ‘Cider and champagne are sometimes added’ (Bartlett).

The OED proposes that the word ultimately derives from the Latin calderia, which meant ‘a place for warming things’ and later, ‘a cooking pot’ (or cauldron.) There is another etymological possibility for the word however, and one which I much prefer. It may derive from an old English word jowter (of various spellings) which originally meant a fish peddler before it extended to apply to other sorts of hawkers and dealers. The OED does not hazard a guess as to the etymology of the word jowter, but it seems to have referred particularly to the female of the species, and has been used since at least the sixteenth century.

If the poetical recipe above is not to your liking, here is an alternative from a century later. I look forward to the inevitable authenticity debate which will surely follow.

As this is the season for deep-sea fishing, and as the chowder is the favorite mode of preparing the fish thus caught, we give the following genuine recipe for making that celebrated Yankee dish, furnished by a correspondent of the New York Commercial Advertiser, who obtained it at the Massachusetts coast, from the most authentic source.
“Here let me tell you how to make a chowder:-
1st, Fry a large bit of well salted pork in the kettle over the fire. Fry it thoroughly.
2nd, Pour in a quantity of water, then put in the head and shoulders of a codfish and a fine, well-dressed haddock, both recently caught.
3rd, Put in three or four good Irish potatoes, and then boil them well together. An old fisherman generally puts in three or four onions.
4th, When they are about done, throw in a few of the largest Boston crackers, and then aplly the pepper and salt to suit your taste.
Such a dish, smoaking hot, placed before you after a long morning spent in the most exhilarating sport, will make you no longer envy the gods.
Bangor Daily Whig and Courier, [Maine] August 9, 1843

Quotation for the Day

Chowder breathes reassurance, it steams consolation.
Clementine Paddleford.

A Junketing We Will Go.


Ahh, junkets. I made one a couple of years ago, using Rundell's receipt in her "New System of Domestic Cookery' (I think that's the name of her book?)of 1806 or thereabouts. Was delicious. But, yeah, it's no longer something people make, or even know about. And here in the States, perhaps it never was? We're missing out on a great dish! HUZZAH!

What an interesting post! I love history of food, and find your blog quite an interesting place to be. Thank you!

Junket was certainly in the US in the 1940s when my mother made it for us. Can't say that I was overly fond of it - the whey part was a bit. disconcerting.

I'm a 50-something American. When I was a little girl I was often sick with strep and tonsillitis, frequently with a terrible sore throat. Junket was one of the few foods that I could eat and enjoy when I was so sick. My dear mother made it for me often. It used to be in our supermarkets in little boxes with envelopes of powder- chocolate, vanilla, or strawberry.

My mother used junket tablets to make a custard ice cream when I was a kid. What a delicious memory!

There is a small grocery store in a town about 12 miles from here, over the county line. The bulk of their trade is with farm families, most of them from a religious sect that's the offshoot of the Amish. They carry a lot of stuff you can't find in the average American supermarket anymore, and that includes junket.

Thanks all. It seems from your comments and emails that junket has triggered a lot of memories for you. I am going to search for some junket powder or tablets locally just to experiment. I agree with you though, Alys, the whey is a bit disconserting.

my grandfather used to make a type of pudding that my Dad used to love when he was a boy during the 1930's my mother called it junketts but my grandfather made it with cornstarch..Cornstarch pudding..It was my grandpa made it for my dad when he was well into his fifties. I now make it myself theres a rough recipe on the side of the Argo cornstarch box I add sugar an vanilla.. Thanks for your posts..I thought I was the only person on earth who knew about junkett..

my grandfather used to make a type of pudding that my Dad used to love when he was a boy during the 1930's my mother called it junketts but my grandfather made it with cornstarch..Cornstarch pudding..It was my grandpa made it for my dad when he was well into his fifties. I now make it myself theres a rough recipe on the side of the Argo cornstarch box I add sugar an vanilla.. Thanks for your posts..I thought I was the only person on earth who knew about junkett..

I love junket but the problem is finding the rennet which is essential. Most supermarkets don't sell it.

In Sydney, Australia Junket is available in tablets from Woolworths Supermarkets. I love it and so does my cat. When the milk is just warm, put 1/2 a cap of vanilla in. Lovely with stewed fruit.

Old-Fashioned Chicken and Dumplings

I can’t think of Mammaw Ruby (my grandmother on Daddy’s side) without thinking of chicken and dumplings. Hers were the best! She made a huge pot full for every family gathering.

While I don’t pretend mine are anywhere as good as hers, they are pretty dang delicious. Today I’m sharing my recipe (which is based on her recipe which came from the original Bisquick box).Continue Reading

My New Cookbook



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Thanks for sharing a great article about best chicken that suites to everyone. Keep sharing…

What is the nutritional information?

Added lemon juice and oil to the marinade then divided the marinade into 2 bags. Chicken in bag and one veggies in bag 2 (Mushrooms, zucchini, onion wedges).
Grilled chicken. Grilled veggies on a sheet of foil.
Family favorite. Great idea for the baking option.

How much oil and lemon juice did you add?

Thanks for posting. Great recipe.

Good Post I enjoyed Reading

LOVE LOVE LOVE this dish so simple yet delicious. This may seem like a silly question, but how should I adjust the cooking time (and/or temp??) for baking tenders like this instead of breasts?

These are very important information. worth to visit this site. keep going…………. for more details click on this

I am trying this receipt today,sounds so good,it’s cold here in Texas so it’s sounds like this would go good with fresh veggies

Cooking chicken w.o. brining is always worse than not. No question. I will make this tomorrow. I’m can tell it’s gonna be very good.

Hey girly! Any idea what the calories are on this? Per the whole recipe or per 4oz,whatever, I’m on a diet. I can separate everything but wasnt sure if you knew :)

I made this last night and it was absolutely gorgeous. Thanks so much for this recipe

Can you leave off the freah Rosemary? I have all ingredients but the rosemary. Will this make much of a difference?

I used thyme and it was still very good!

Your chicken looks amazing! I’m so sure about the maple syrup, but the garlic and vinegar would probably make it all taste great. Thanks for sharing! I’m always looking for new ways to make chicken breasts.

I made this a few months ago and LOVED LOVED LOVED the Moroccan dipping sauce. Then I couldn’t find my recipe! I knew it had to be yours so today I am SOOO excited to find it again! I will be making this tomorrow night so my chicken has time to brine and I have all the ingredients! This is absolutely FABULOUS!! Thank you!!

Five star recipe! Made it for the family when I was very tired. The ease of the recipe just sung to me. Something magical happens in the oven because you get a comforting, healthy dinner with very little effort! I am a chicken gal, and this is my new fav.

This morning I noticed that someone went back down and ate the leftovers for their midnight snack. Hey!

(Btw, I used pancake syrup cuz that was on hand)

Do you cover pan with foil?

It was so delicious mmmmm.

I’m going to try a crockpot version of this tomorrow… Hugs, LuLaRoe Sherri Katnic

Hello. Is the red wine vinegar used for taste or for acidity with taste. I am trying to figure out how and with what I am going to substitute it with. Any suggestions?

I used Balsamic Vinegar instead, worked just as well

I made with thighs and breasts, and not sure if it was due to the fat content in the thighs (in the same pan), but the sauce turned all black and carmelized – really unappealing, and the sauce separated (maybe again due to the fat?). It all tasted good once I took off the carmelized, burnt sauce, and did make delicious leftovers, but unsure why this happened. I followed recipe exactly, except for subbing 3 thighs for one breast.

This happened to me too! What did we do wrong?? The sauce was super thick and turned into a thick coating. Ugh.

I can’t see any instructions for slow cooker for thid Best Chicken recipe?

Awesome! I actually used extra mustard sauce to coat my brussel sprouts (& added 2 tablespoons of white wine) b4 cooking them! DELISH!

I’d really like the recipe for the yumming looking brussell sprouts salad!

Omg!! My new go-to baked chicken dish!! So moist!! I roasted new potatoes and sweet potatoes with! Absolutely delicious! And so easy to make ❤️

Did you put the potatoes in the same dish? How did you cut/slice them? Do you think sweet potatoes would go just as well? Thanks!

HAs anyone used pancake syrup before? I don’t have real maple syrup on hand

Do I cook this covered or uncovered

Uncovered. Definitely foil line your pan, so easy to clean up!

My whole family loved it. Even my 3 year old thanked me for the yummy chicken.

I love this recipe! I usually do equal parts mustard and maple syrup, so 1/2 cup each. It makes the sauce a little thicker, and you get a little more sweet.

Like the recipe but don’t like to use corn syrup, any suggestions?

It’s maple syrup not corn syrup. Use the real stuff which is all natural

Made this tonight for the wife… was such a success…..def making it again. 5stars

I was out of red wine vinegar so I used raspberry wine vinegar and it turned out awesome.

Always looking for recipes for chicken breast Love this recipe easy, quick ad delicious. Thank you!

Amazing recipe. I am a slow cooker fan. I slow cooked this for 3 – 4 hours+ made the salad. Loved it.
I also added a touch of powdered garlic + onion

Amazing recipe. I am a slow cooker fan. I slow cooked this for 3 – 4 hours+ made the salad. Loved it.
I also added a touch of powdered garlic + onion

This is our household favorite recipe! I also make it often when we have guest. I love that this recipe rewired hardly any prep and you can put it in the oven and spend some time on the side dishes. I use chicken thighs instead of breast, however, and I also put full rosemary sprigs on top before baking. We also like tons of pepper in this dish to make it a little spicy. This recipe tends to take a bit longer to cope than what the instructions say. Also, if you take it out right when the chicken reaches 165°F, there is usually extra sauce which is great for starchy side dishes. If you cook it a bit longer, the sauce bakes onto the chicken and keeps it juicy. I feel inclined to mention that, with this chicken, we have NEVER had leftovers before. It’s that yummy!

Yummy! Easy, quick and simple. Delicious too. I added dill, parsley and green onion to the marination. I’m on a low fodmap diet, and it was nice to have such a tasty meal. I also used this in my salmon and shrimp. Marinating it overnight, if you remember, gives it way more taste.

Just like Susan, I’m on low fodmap diet too! I don’t know why I didn’t think of just substituting maple syrup to make a “honey mustard” sauce for chicken and other things. Glad I stumbled across your recipe. I actually have 4 skin on chicken thighs and 2 huge skinless breasts marinating overnight, because that is what I had on hand :) I also tend to batch cook larger amounts with 4 different main courses and then we rotate what we have, but wind up with the same dish 2 to 3 times for the week. This dish is for an almost 12 year old girl and myself. She will easily eat 2 to 3 of the thighs herself. And then I will have the other 1 or 2. And the breasts, sliced thin or in small chunks will make excellent cold leftovers for lunches. I also substituted the vinegar for white wine.

I made this using Kozlik’s Fig and Balsamic dark mustard. You really have to use a good quality mustard that you love the taste of. I thought it tasted great!

This was great. Made the brussels too. Delish. Thank you!

This is sooo easy and sooo good. This is my second time to make it. It won’t be my last.

I sprinkled the chicken with some onion powder and garlic powder.
I also put the rosemary on after I dipped the chicken in the mustard mixture so it would cook with the chicken.. Added more pepper and baked.I use fresh thyme for a garnish just before serving.
Again, Perfect.

I’ve kept this recipe for a while and finally got around to make it. We loved it so much that I had to come back and comment.First off, I HATE mustard, Dijon or otherwise. I made this recipe with boneless skinless chicken thighs and it was so delicious! I was even sopping up the juice afterwards because I couldn’t get enough of it! Plus, I couldn’t believe how good it was for just so few ingredients and no marinating! Thanks for the recipe!

I have to say…. I made this tonight. I loved it. I didn’t cook it at as high a temp. I cooked it at 350 degrees and put it back in at 400 degrees after about 20 min. Then I put it back in at 400 for about 10 min. I didn’t want it dry. Very tasty and will definitely be making it again. I am on W.W. and used sugar free syrup but there is only 1/4 c. in the recipe. Enjoy


could i use this recipe for any other parts of the chicken
thanks will be trying this tonight
will let you know how it turned out

I LOVE this recipe. I make enough so there is some leftover and use it to make chicken salad.

Did anybody cook it a little less or not so hot? I want tender juicy chicken.

Hi! Small pieces of meat like hicken breasts may be cooked at high temps for a short time like this in order to stay moist. Big cuts like roasts can be cooked at low temps for longer times to stay moist.

So yummy! My mom likes a bland diet, and this pleased her palate. Thanks.
So easy to make too. I used real maple syrup.

I didn’t think this was bland at all, it had a lot of flavor.

This is a simple & oh so delicious chicken recipe for my family. I added garlic salt, garlic powder, white cooking wine & Litehouse poultry herb blend. YUMMY!!

One of my new faves! I look forward to this meal. As another person commented, my husband, who does not look forward to meals that have chicken as the main dish…actually likes this one. Great leftovers too…if there are any!

Sooo good!! And easy to make, this is my husband’s go-to dish to make since it’s so simple and yummy,
I think he “accidentally” swapped the measurements for the maple syrup and mustard (he doesn’t like mustard either), and w like it even more (probably because we are Canadian’s and maple syrup run through our veins?)

Wow!! Everyone 4 adults absolutely enjoyed this dish. My DH who normally is not very excited when dinner consists of chicken. He was the first to comment on great it tasted! The chicken came out of the oven after 45 mins and they were so tender and juciy and packed with flavour. I did add some garlic/onion powder along with the salt and pepper. I had only dried rosemary so I placed it in the sauce for cooking.
This will become a regular in my house!

Also great made with pork chops. Love this recipe. I double the sauce since my family loves it so much. So easy and good.

What would be a good wine pairing for this?

So, I tried this recipe because of all the rave reviews. WARNING: Don’t eat unless you LOVE dijon mustard and don’t mind bitterness. I thought it was going to be more sweet but was unpleasantly surprised when I took a bite of this very bitter, mustardy chicken. I’m sure it’s delicious if you love dijon mustard!

WOW!! This is the first recipe my husband (and myself) truly LOVE! I’m a rotten cook, but this came out perfect. Wouldn’t change a thing.

After I pined your most awesome chicken, I received 45 hits! I almost didn’t try the recipe cause of so much mustard. Have about 50 pinterest chicken recipes to try I doubt I will make any of them.
Can’t wait to make it for family & friends.

Found this recipe on Pinterest and cooked it tonight. Ut was delicious, moist and tender. My family loved it! Thanks for sharing this recipe!

Found this recipe on Pinterest a few weeks ago and this IS the world’s best chicken! Even our youngest, who actually hates chicken, liked it o)
Definitely gonna make this again and write about it on my blog o)

So I doctored this up a bit and it was amazing. In addition to the recipe listed I added:
1 oz cognac
1 splash Worcestershire
A little extra maple syrup
1 minced shallot
4 cloves minced garlic
1 slash of balsamic
Fresh thyme sprigs instead of rosemary

Then I cooked it on high for 2.5 hours in the crock pot. Ithink this helped keep the chicken moist and tender. I didn’t even need a knife to eat it!

So you made a completely different dish!

Fabulous chicken dish! The whole family loved it! Thanks so much for sharing it!

One of the best meals I’ve tried.

Just did it and everybody love it in my house even the baby <3

I made this just now. Great! Ok, well, I had to substitute but followed suggestions in some of the comments: used dijon, honey, and Worcestershire sauce. I usually don’t care for dijon mustard but it was really transformed by the sweetness of the honey. Plus, the thickness of the mustard made the sauce stay on the chicken during baking, which was great.

Looks like I’m one of the few male cooks here. Loved your quick and easy recipe. I sliced the breasts lengthwise in half, so 30 minutes is plenty of time. Lovely flavour. Thankyou.

Wish I’d done chicken turned out too thick and the middle part tasted bland.

Does it have to be pure maple

No. You can use Honey instead.

Just made it tonight fort it was delish needed to eat something different that was just what I needed thankyou

Wish you’d shared the recipe for the side as well… Going to make the chicken for sure.

Wondering if fresh rosemary should be on top of chicken before cooking

I am confused you say to season with fresh rosemary I thought fresh rosemary always had to be cooked also should I chop it or leave the leaves whole thankyou

Not a big fan of rosemary. I can use thyme but is it a garnish, in the sauce, or on the chicken.

I have made this several time, each time a different way, I used honey instead of the syrup it was delicious. I have also used balsamic vinegar instead of the red wine, Still fabulous.For those of you who don’t want the vinegar it is such a small amount delete it or substitute Worcestershire instead.I also am not a big fan of Rosemary so I use Thyme dry in the recipe and fresh for the end product.

Such an awesome idea: honey and balsamic vinegar! YES.

I made this tonight. It’s very good, easy, and lean.

I can’t have vinegar and I don’t use wine. Is there something I could use instead or can I leave it out all together??

Can I used balsamic vinegar instead of red wine vinegar?

Can I used balsamic vinegar instead of red wine vinegar?

Do you think I could replace the maple sirup with honey?
Or would that be too different in taste??

Absolutely love this recipe! My husband brought some for lunch & his construction coworkers all dove in for “a taste” but my husband says he ended up letting them all fight over it. Thanks for sharing, definitely a HIT!

Not only is this delicious and easy, it is company-worthy!

Just tried this as a marinade for grilled salmon. Equally delicious.

Wow! We just used this sauce as a baste for grilled chicken sandwiches! Served on pretzel rolls with lettuce, tomato, and cheese – WONDERFUL dinner. Thank you for the inspiration.

I used sugar free maple flavored syrup andthe sauce tasted a bit “off”. I think if I’d used real maple syrup–not store bought maple flavored pancake syrup, it would have been much better. However it was very moist and tender.We scraped the sauce off and used some BBQ sauce to dip each bite and it was very good.

LOL, you’ve got to love people on the Internet.

Made this a few weeks ago and it was fabulous! Doubled the sauce, so I had plenty to drizzle over chicken afterwards. Making again tonight! Thanks for sharing!

This looks yummy! I’ll try it tonight. Do you bake it covered or uncovered?

I made this tonight, because I’ve been seeing it on Pinterest forever and I love recipes with few ingredients or things I already have. It was good! I used coarse ground Dijon mustard, but I wish I had used regular. Next time I make it I’ll use regular. Thanks for the easy recipe!

Wondering if anyone has just used pancake syrup? Will it ruin the recipe? Should I skip until I have maple syrup?

I’m pretty sure that’s what I used (well it says butter maple syrup, but it’s nothing fancy so I’m pretty sure it’s meant for pancakes). If turned out great! I would just use whatever syrup you have.

I made this for dinner tonight and it was excellent. I followed the recipe except added a squirt of honey (just because i could) and added some thyme with the Rosemary. My husband could smell it baking while he was in the garage and my beagles wouldn’t budge from the rug by the stove until it came out of the oven. Served the chicken with baked sweet potato with butter and cinnamon sugar….will keep this in my dinner rotations…it’s a keeper.

Just stuck this in the oven. Can’t wait to try it!!

I can’t believe I put off making this recipe for so long. It’s delicious! So much flavour from such minimal and simple ingredients and the chicken is perfectly tender. I usually make Pinterest recipes once and forget about them but I will definitely be making this chicken recipe regularly from now on!

Can’t wait to try this recipe, sounds awesome!! Also love the fact you made a printable version :)

Yes best chicken hands down, I wanted to like the sauce clean off my plate. LOL Thank you so much for posting a new favorite in my household. Kid approved!

Made this last night using honey instead of maple syrup, and tarragon instead of rosemary, and it turned out great! Pair it with roasted sweet potato/carrots/onion that were seasoned with lemon pepper seasoning. It all tasted excellent together.

Will try adding lemon juice or lemon pepper seasoning to the sauce mix the next time I make this, considering how well it was with the lemon pepper seasoning.

This looks absolutely wonderful! This is being made this evening for dinner. I will let ya know how it turns out! Thanks so much!

It is always a joyous relief to make a meal form someone else’s recipe that is true to its word this indeed is the worlds bet chicken!

Do I have to use rosemary, I don’t have any and I want to know if it will change the taste drastically?

Making this for dinner tonight. Company is coming, so I put it in the slow cooker on low. Hopefully, its great.

How was it. I always cook on high if it’s 3 – 4 hours?

I forgot to mention in my last review that I cooked the chicken at 400 degrees for 30 minutes.

This recipe is definitely a keeper! I only had two chicken breasts, and I used 1/4 cup Dijon mustard, 1/4 cup maple syrup and only 1 teaspoon of red wine vinegar. I tasted the sauce as I was making it and I preferred these proportions. I did not add any salt to the chicken, just a little black pepper. I’m a vegetarian so I don’t know what the finished dish tasted like but my husband really enjoyed it and said he’d like to have it again. I think my version of the sauce would make a great salad dressing.

It was okay, there was a taste to it that I didn’t like, I’m not sure which part it was. However, the chicken cooked very nicely in the sauce.

This is the simplest and best chicken I’ve ever made. My boyfriend wants it every week now. Thank you!!

I made this tonight with agave instead of syrup…it was delicious! Will definitely be making again

The chicken recipe sounds great, but what’s up with those amazing looking brussel sprouts? Pan-seared with cranberries and pecans? Yes, please. Going to have to take a look at that recipe next because the combination of the two looks astounding. Well done!

i made this today in the crockpot. I used honey mustard and 1/2 cup of maple and added 1 tablespoon of raw sugar. The mixture tasted nice, good balance with with acidity of red wine vinegar. To the sauce I also added one teaspoon of lemon thyme leaves and 1 teaspoon fresh rosemary chopped. The kitchen smells amazing. I’m sure it will taste delicious. I tasted the sauce before putting onto the chicken just to make sure all flavor a balanced.

How long did you cook your chicken in the crock pot and did the sauce cook down well?

I made this a few months ago and it was excellent. I am always searching for recipes that are quick, yummy, and don’t have an ingredient list a mile long. Found my way back here last night when I didn’t know what to do with the chicken in the fridge. I rarely repeat recipes as I love to experiment, but it was so good, I have to make it again! Husband approved as well!

This was awesome, and my family really enjoyed it.did not have red wine vinegar or djon mustard so I used Apple cider vinegar and regular yellow mustard, it was the bomb. Thanks for sharing this fantastic recipe.

I’ve made this a few times now with different variations! The first time was exactly as written (and 40 mins) and it was perfect. The next I only had apple cider vinegar, still perfect lol. Then the next time I did it with apple cider vinegar and only had honey mustard, still good I just used a bit less maple syrup. I also only use REAL maple syrup, that’s key for cutting the sweetness down. :) It’s definitely sweeter with honey mustard and I prefer the dijon, but it’s still good and my son loved it especially haha. :) But even with dijon, he loves it and he’s only 2!

I tried this tonight for the first time. I think the cooking temp all depends on the size and thickness of your chicken breasts. I overcooked mine by following the cook temp/time. They probably could have been done in 25 minutes or less. The mustard flavor is very strong and that’s coming from a mustard lover. My husband does not like mustard. He hasn’t come home from work yet. I am nervous that he is going to hate it! If I make this again. I will reduce the mustard, go easier on the amount of pepper I used and either use thicker chicken breasts or reduce the temp to 350. All in all, not a winner as is.

I made this last night for dinner. It was delicious! Next time, I may decrease the amount of mustard and increase the amount of syrup. My husband said this is the best meal I’ve ever made-I guess I won’t be spending hours on dinner anymore! Ha!

This didn’t turn our for me. It tasted like chicken covered with mustard. I couldn’t taste the vinegar or maple syrup. I wonder why other had such success. I used actual pure maple syrup, maybe that was the culprit? Love your other recipes though!

Hi there. This recipe brought me to your site…but the awesome picture of you eating with gusto will bring me back again! Love it! It makes me happy!

You should know this is the best chicken I’ve made yet. I roasted broccoli and put rice in the same pyrex pan as the chicken, and bites of everything together was heaven.

Are you sure your cooking temps are right here. I cooked at 425 and the chicken was very dry.

She says that the time and temp depend on personal preference and that she prefers her chicken dry.

The chicken turned out great, I did use Apple cider Vinegar and fresh Rosemary from the garden. Served it with roasted cauliflower and my husband’s favorite rice for a wonderful Easter dinner.
Thank you so much!

It was moist but I agree with another reviewer regarding reducing the amount of mustard. Maybe I’ll just increase the amount of syrup but I would give it another shot.

I looked at this several times on Pinterest, but passed on it thinking it’s simplicity was too good to be true. Seriously, how could anything this easy taste so good. OMG!! Tender and amazing! Made it again the next day tripling the recipe. Amazing leftover and sliced thin for sandwiches too. I also used some extra sauce and added greek yogurt to make a dressing for salad with leftovers as well.

Can I use regular vinegar or balsamic vinegar instead?

This turnout awesome every time I make it, and is always a hit. Thank you for the awesome recipe! :)

OMG This is a delicious recipe. WE LOVE IT!! Thank You

Can this recipe be made ahead and frozen for those busy weeknights?

great recipe! I made this with our honey instead of maple syrup and still tasted delicious.

Let’s see how this turns out ..I’m using apple syrup and apple cider vinegar instead cause it’s all I got lol

do you have to use pure maple sugar?

I’m making this for dinner but I don’t have red wine vinegar
Could I just use red wine?

I used apple cider vinegar and it came out awesome.

I don’t know about “worlds best” but it was definitely a good dish. i was concerned it would taste too much like dijon but it was perfect. good call on lots of pepper too – nice balance. one of the best things about this is it is super fast and easy to make.

hi ! Just prepared this and it looks yummy but is it ok that I brought thin slices chicken breasts ? Can you tell I don’t ever cool lol?

What vegetables would go good with this? I have broccoli, peas and carrots, and green beans. I wish I had some brussel sprouts like you made :)

Giving it a shot for dinner tonight! In the oven now, smells goodddddd.

I am trying this for the first time…how do you season with fresh rosemary? Should I chop it up, or cook it with the Rosemary? Thanks!!

Can I use brown sugar instead of maple syrup?

Made this for dinner tonight, it was delicious!! Made it according to the recipe. My son who is learning to cook wants the recipe too.

this is a keeper! Kids all had seconds.

I cooked both the chicken and Brussels sprout recipe tonight for dinner. My teen-aged son and I loved them both. Great recipe! What a treat to cook up a delicious, gourmet-style dinner that is simple and delightful to look at. A keeper.

This was amazing! My husband told me to come back to post a comment and tell everyone. I did not have Dijon mustard but I had a ton of French’s horseradish mustard and it was so good. I am not even a huge mustard fan.

Can I make this with pork shops instead of chicken? If so, what do you recommend for any adjustments?

I need the recipe for the brussel sprouts!

There is a link in the post.

LOVED IT. Super easy and very tasty. Thank u!

Made this recipe for company last night. Was very easy. But, if you do not like mustard, I would not recommend making this. It definitely tasted like a honey mustard sauce. The chicken was very moist and tender, but strong mustard flavor. If I make it again, would adjust the sauce somehow. Thanks.

Uh . . . Not so much. I must have done something wrong. Your picture shows beautiful chicken with a nice dry surface after baking. Mine was covered with a lumpy, soupy mess. I baked the chicken in a baking dish as your recipe states. Should I have baked it on a grilling rack instead?

is this supposed to be cooked covered or uncovered?

I don’t have any maple syrup on hand, can you substitute raw honey instead?

You could use honey. It would alter the taste, but it still works.

Loved, loved, loved this recipe!
I made it tonight for company and everyone raved about it and the only drawback of the meal was everyone wanted more and I should have made more.
I was a little hesitant making the recipe after reading several reviews stating it was too salty. After tasting it and talking about it with my wife I think the perception of too salty might come from those who don’t like the taste of Dijon and may interpret it as salty.
The only change I might try is reducing to 400 next time as I felt some of the sauce darkened too much.
Overall, I give this recipe a definite A+! Thanks for sharing!

Finally a recipe that doesn’t use tinned soup. Thank you, thank you, thank you.

Can I USE apple cider vinegar instead of red wine vinegar?

This looks delicious! I really want to try this recipe this weekend when my boyfriend comes, but I live in a small apartment in Japan and don’t have an oven! Will this turn on just as good if I make them on the stove?

Thank you for this recipe. I’m 77 years old and still looking for new recipes to cook and was thrilled with this, especially the Rosemary which is plentiful this time of year and it also help memory. Be making this tonight.❤️

Made this dish for the family for dinner this evening and it was a huge hit. Thank you so much for a fabulous recipe that we will be adding to our favorites list.

Super easy and delicious. I should have made more and will certainly make this recipe again. My husband loved it.

Dijon, Rosemary, and Maple oh my! The salad looks beautiful too.

This turned out great BUT I used regular syrup (on accident) and the mustard taste had a strong tangy kick to it. I hear the maple syrup is suppose to mellow out the taste so I’ll be trying this recipe again this week! Also when I made this recipe yesterday it didn’t turnout as neat as yours pictured. Any tips on the presentation? It was more like gravy..

This turned out great BUT I ised regular syrup (on accident) and that mustard taste had a strong tangy kick to it. I hear the maple syrup is suppose to mellow out the taste so I’ll be trying this recipe again this week! Also when I made this recipe yesterday’s to didn’t turnout as neat as yours pictured. Any tips on the presentation? It was more gravy..

I just wanted to say thank you for this recipe. so easy and so delicious…this will definitely be a staple meal in my house from now on! :)

also, for those asking about a substitute for red wine vinegar, I used balsamic and it turned out great.

Going to try this recipe.. but with honey instead of maple syrup ( simply because I donot have any) I was looking for something to use red wine vinegar in .. Thank you for the idea/ recipe,

i used this on salmon. Cooked at same temperature for 12-15 minutes. Also delicious.

That sounds like a good idea too!

Would it be okay if I were to use spicy brown mustard instead of dijon?

Hey any replacement for the red wine vinegar?

Well done! My husband and I were thrilled with the results. So quick, easy, and tasty.

Where is the recipe for the brussel sprouts?

It’s linked in the body of the post.

Tap on pan speared Brussel sprouts with cranberries and pecans. In gold letters

What brand dijon did you use?

I have not found one to be better than another of those I have tried.

I want the recipe for the Brussel sprouts! They look insanely delicious.

I made this last night and it turned out awesome. The recipe is simple, quick and yummy. Thank you!!

This recipe is AMAZING. My boyfriend loved it and so did I, Thank you so much for sharing!!

This sounds so yummy! I am excited to make it tomorrow night for dinner.

I first saw this on a crockpot Pinterest site and directions said to cook on high for 4 hours. It was burned to a crisp! Don’t use it as a crockpot recipe!

I read this recipe and thought the ingredients were so strange together but omg was I wrong. Sooo yummy!

This looks so yummy! That Brussel salad looks delicious too! What is in it?

Greetings from South America Rachel !
I’m planning to do this recipe for a family dinner, but in my country it’s really hard to find maple syrup, so I would like to know, what else could I use?

I am making this recipe as I type. I accidently bought fresh thyme at the store as I was shopping on memory like I frequently do.: ( I wanted to see if anyone ever used dried rosemary with this recipe? That is what I am doing so please cross your fingers for me. I sprinkled the top of the prepared chicken with the dried thyme and yes more pepper as recommended.

This was one of the best chicken recipes I have ever made!! Followed exact measurements and the results were amazing.

Hi Rachel,
Both of my kids just returned home to live with us. Our daughter came home from Okinawa and our son returned from Alaska after serving in the Air Force. I’ve been searching for easy recipes that taste great and are also healthy. This one looks like it fits the bill so I’ll be making it tonight. Thanks for posting it – love your site!

This was yummy, but the sauce curdled. Anyone give me some tips as to why this happened?

Oh man… I was excited to make this. I decided to cook it in the crock pot. NOT RECOMMENDED. The chicken tasted just OK, but the worst part was the smell. I don’t know what happened, but when I took it out to serve to my boyfriend, he said it smelled like somebody ripped a huge fart! So embarrassing. It tasted ok by itself, but great in a salad. I think I will give it another try because of the rave reviews, but I will bake it in the oven this time around :)

I totally agree! I cooked it in the slow cooker and it was just okay. I found it became SUPER dry and the taste was totally overwhelming! Trying it again in the oven right now!

So delicious! This is a weekly meal in our house!

AMAZING! Seriously. I could not stop eating this chicken. I may or may not have eaten the entire recipe by myself in one day. Yum!!

Has anyone ever tried this recipe in the crockpot. I love it and want it soon, but too busy of a day tomorrow to make it in the oven.

Fantastic and so easy. Forgot to add the rosemary but it was still delicious. Call me crazy but it almost tasted like a peanut butter sauce and since we’re paleo eaters we miss peanut butter!

We made this last night and it was AMAZING.
So moist, so yummy!!
It was so good we just had it for lunch too.

This is an amazing recipe. I didn’t have any maple syrup so I substituted with honey. I also added dried Italian seasoning to the honey mustard mixture instead of using fresh rosemary. This was so much better than I expected and incredibly easy.

Sorry…forgot to rate….definantly will do again!

Made with Apple vinager and sweet hot mustard (all I had on hand). Wow! Husband loved it! I thought it was a tiny bit too hot but the chicken was soooooo tender and we served over rice pilof. Came out of oven looking like a picture off a magazine! Should have included a photo… -/.

Very good chicken. Not the best I make but definitely chicken with a different flavor. I appreciate the recipe.

I’ve never written a review for a recipe before, but here I am! Story time: My husband eats like a bird. He eats the smallest portions I have ever seen a grown man eat, and he never finishes them. I’ve seen him make “half-sandwiches”, take two bites and save the rest for later. Not only that, he just may be the pickiest eater alive. I had never heard someone complain about a dish being too flavorful until I met him– I was flabbergasted! That all being said, tonight was the first time I have EVER seen him finish a plate in one sitting. I served this with some rosemary quinoa and steamed veggies and he might as well had licked the plate. I commented on how I couldn’t believe how much he’d eaten and he actually turned red with embarrassment. This was very flavorful but somehow it didn’t irritate his sensitive taste buds. I’m a very adventurous eater and self-proclaimed “foodie” but I thought this rather simple dish was delicious. It was also extremely easy, and being six months pregnant I really appreciated that. I will be making this again and again. :)

Has anyone tried this as a marinade & grilled it?

Has anyone tried this as a marinade and then grilling it? The recipe sounds interesting, I just prefer to grill.. Thanks for any info!

I absolutely loved this chicken! I used apple cider vinegar because it’s what I had available and also honey instead of maple syrup. It came out soo good! Thank you for this recipe, I’ll be making more of it!

I have been wanting to make this for a while but I don’t really like maple syrup. Some posts say regular syrup isn’t as good? Does the finished product have a real maple flavor? Thanks! Laura

No it doesn’t and it tasted absolutely amazing

Where is the recipe for those brussel sprouts?! YUM!

I am trying this recipe this week. What is the side dish? It looks yum too!

my husband and I both loved this. unfortunately I missed the step of lining the dish (which I REALLY regretted later – took a lot of elbow grease to get it clean) but I will definitely be making again.

chicken dijon, syrup and vinegar

A simple, tasty recipe. Served with wild rice and steamed kale, it made a delicious and healthy dinner. I wasn’t sure about the mustard, either, but the maple syrup mellowed it out, and we loved the final product. (Real maple syrup is a MUST.) Thanks!

This is a great recipe! Love it. Could the pan be lined with parchment paper instead of foil? Thanks!

Warning people – this tastes like mustard. I’m all for the quick prep, the use of chicken thighs (my own modification to the recipe) and tin-foil in a glass baking dish for ease of baking and cleaning.

I loved every minute leading up to the first bite. Overall, not terrible, but for those who fear condiments this mustard based chicken marinade is for the birds (or you all who rave about it).

Did you use real maple syrup? I use this mixture for basting all sorts of meat, (with pork I apple cider vinegar instead of the wine vinegar) and it’s great – not very strong mustard flavor at all. But we use pure maple syrup, usually home made. Makes a world of difference.

This is one if my FAVORITE chicken recipe. Unfortunately, this time I accidentaly bought sugar-free syrup and didn’t realize till I had already mxed the sauce and poured it over the chicken… Won’t make that mistake again!! Note: DON’T try to make this ‘low-cal’ by usng sugar-free syrup!!

This was absolutely delicious! The chicken was cooked perfectly. We used fresh basil instead of rosemary and it went perfectly with the sauce. Thank you!

Tried this recipe with a friend tonight and it turned out beautifully, cooked perfectly too! So juicy! I don’t know about world’s best (however I am not a big fan of dijon) but certainly worth trying. :)

I used honey mustard instead of Dijon since that is what I had….It turned out delicious!
My husband said it was the best chicken he had in weeks and my 2 year old toddler loved it!

This looks INCREDIBLE! Can’t wait to try it out!

The chicken was great. I forgot the rosemary though, should that have made a big difference in the taste?

I once left out the rosemary on accident and I could tell something was missing. Definitely better with it! :)

what kind of maple syrup is used? real organic maple syurp or the traditional betty crocker syrup? Thanks!

Maple syrup is maple syrup. It doesn’t come sugarless,and betty Crocker doesn’t make it..

Hey Rachel,
I am a new fan of your blog and just wanted to let you know I think it’s extremely inspiring.

Anyway, my husband and I made this recipe tonight and we had an interesting outcome. When we pulled it out of the oven, the chicken looked like it had a little suede coat on.. Hahaha. As delicious as it was, the dijon mixture congealed into a thick skin. We noticed that your sauce looked thinner than ours and your final result looked much crispier and less.. leathery.

Just wondering if you or anyone else had this problem before!

Make sure you’re using real maple syrup and just add a little more if the sauce looks too thick before you put it on. Once I used regular syrup and the same thing happened and the chicken didn’t taste as good.

Wish I had read this before! Lol mine had the same thick skin.

I love this recipe i make it for my family all the time and it always turns out

I have made this a few times now, but decided to use fig balsamic instead of red wine vinegar tonight, and wow! It is amazing. Not going back to the red wine vinegar for this recipe. I also used about 2 tsp. of erythritol, which is a sugar substitute instead of maple syrup this time and I didn’t miss the maple syrup.

IT WAS WELL WORTH MAKING HOME MADE MAPLE SYRUP BECAUSE I WAS OUT, and using it in this recipe! Huge hit. BUT you have to love honey mustard because that’s what it taste like. I butterflied 3 chicken breast and cooked it for 30 minutes. Very moist and wonderful!

Thank you very much for the lovely recipe Rachel!
I just had one question regarding the temperature. Is it 425 celcius or Fahrenheit?

Please tell me about that lovely side dish over rice,….!

This is a great recipe. So easy, and the kids liked it, too. Definitely keep the sauce and serve it with the chicken. I made Bobby Flay’s brussel sprouts with pancetta recipe and the flavors meshed perfectly.

I highly recommend using a meat thermometer because by temperature the chicken turned out perfectly moist and cooked through before it looked as toasty as the picture.

I am making this tonight but can you use coarse ground Dijon mustard?

I did, and it was delicious!

Would this work with boneless pork chops?

I love this recipe…. yummmmmmmmmmmmmy

Made this for my husband’s grandparents tonight, they loved it and they don’t think I can do anything right. I did make 1.5 times the recipe for the sauce, it was very good over asparagus.

Haha, that’s great Morganne!

I know the feeling…. the dreaded judgmental inlaws. But yayyyy.

Followed your recipe to the letter (cooked at 425 for 30mins), and I’ve gotta give it to you… this might just be the WORLD’S BEST CHICKEN! It’s that GOOD! I’ve made honey mustard chicken many times and it’s always tasty but, subbing in maple and adding the rosemary….. Wow!! succulent and savory is how I describe this amazing dish!

I cooked the Brussels sprouts and they were awesome as well. Since I didn’t have all the ingredients on-hand, I had to make a few modifications (Israeli cous cous in place of barley, Feta in place of gorgonzola, dried instead of fresh cranberries, and since I had cooked bacon for b’fast, I sautéed the sprouts in bacon fat).

I will be making both of these dishes again and again!
Thanks for sharing!

Dear Rachel,
I am a new to the kitchen following my wife of 44 years diagnosis with Alzheimer’s disease.This recipe was so easy to follow that even a beginner cook like me can create an outstanding dish. Absolutely fabulous, we have just started to entertain again, and I will serve it to guests next week. Thank you for great recipe, next week I’m going to take your cobbler recipe to a pot luck.
Thank you again, Adrian

More power to you! I really feel for you and what you are going through. I don’t know what stage your wife is at but I am so glad to hear you are entertaining again. My mother had alzheimers and we were so naive when it started. I would do a lot of things different than I did than. May god bless you and your wife. Barb

I just wanted to let you know how much we love this recipe. I’ve done it with chicken breasts for freezer meals. It has been sent away to my daughter at university. She loves it. My other daughter who hates mustard also loves this recipe. Tonight, my husband and I tried it on pork tenderloin. It was fantastic! So easy and so good.

Was looking for a fast marinade for a boneless, skinless chicken breast I had thawed for our dinner (yes, hubby and I are light eaters and 1 serves the both of us). Came upon this blog and I LOVE it! So many interesting-looking recipes!! I had all the ingredients for this recipe – they are pantry staples. I added my fresh rosemary 1/2 way through the bake time (if I was using dried rosemary I might add it at the beginning) and basted the sauce back onto the chicken at the same time. Was the most moist and tasty chicken breast I can remember!! The sauce did burn a bit in the pan by the time the breast was cooked, but am sure it was because I’d cut the recipe down so much. Next time will put it in the crock pot (Anyone tried freezing leftovers of this?) or a very small foil ‘bowl’ so the sauce can’t spread too much. This is so fast and easy it can be a weeknight after work dinner! This is a keeper!!

Rachel, does the rosemary go on before the chicken goes in the oven or after. Excuse my ignorance. I’m just not much of a cook. I just pulled the chicken out of the oven. Looks great and I’m sure tastes like the “Worlds Best Chicken”. Now I’m going to try your peach cobbler. Thanks so much and keep up the good work.

This was a hit with my husband and that’s not easy to come by. The sauce was delicious!

Deliciously yummy, easy and fast. I roasted butternut squash with olive oil, salt and pepper and it was a perfect accompaniment for a great fall night. I didn’t have a lot of sauce left over but spooned most of it on top and it was enough.

I tried this recipe and it was really watery. Is this normal? What do you suggest? Thanks!

Be sure to not use frozen chicken. That may help!

Can I make best chicken in microwave? How long? Thanks…

Does anyone know if this actually taste better if it is cooked in the crock pot or better tast from the oven?

What is the side dish shown with this chicken? I would love to make that to complete my meal

Really good. Made this last week and making it again next week but trying it in the crockpot this time. Hope it comes out just as good. Doubling the recipe because I feed two teens and a hungry husband so 4 chicken breasts weren’t enough. Thanks for sharing this!!

Loved this easy, tasty recipe! Agree with others – sauce is delicious. Leftovers were cut up, chicken & sauce mixed with rice & broccoli and baked in individual buttered ramekins for next day lunches. A new fav! Thanks!

I’ve been craving mustard-glazed chicken, but we’re going plant-based, so I baked this sauce on halved potatoes and some Crimini mushrooms. It was amazing. I used deli mustard for the fun of the mustard seeds and ate the potatoes and shrooms with some boiled edamame. Yum! Thank you for an amazing sauce recipe!

This is really yummy. After seeing how you raved about it, I made it without giving it a lot of thought, as I had all the ingredients on hand. Then, as I was putting it together, and after we started smelling it (wonderful), and for sure after we tasted it I realized I had made a delicious mustard-based barbecue sauce! Here in the midlands of SC, that type of sauce is very common and a real favorite of ours…I just usually buy the sauce. Hmmm…won’t be doing that as often after tasting this! The only thing I will do different next time is use smaller pieces of chicken. I also think it would make a great dipping sauce for chicken nuggets or fingers! Thanks for posting it!

We didn’t care that much for the maple flavor, it also seemed pretty sweet. I would recommend using honey and just having a honey mustard chicken dish. But maybe that’s just us. We love that it’s so easy and fast to prepare, can’t beat that! I would rate it a 3 w/maple syrup and a 5 w/honey, so that averages out to a 4 star rating…D – Thanks for sharing!

I added a few pepperflakes to the mustard. It gave I t a little extra spice

Everything people say is true! So delicious. Best thing me and my boyfriend have made together. I substituted thyme for the rosemary and it turned out great… Highly recommended!

This chicken recipe is DELICIOUS! My family raved about it!

Another sub for the maple syrup: molasses and brown sugar. I’m not sure what it’s supposed to taste like, but it was delicious even with the modification.

Made this last night, we all loved it. This is a keeper and so easy to make!
I used real maple syrup not the kind you buy in the pancake aisle, not sure if it made a big difference but it was flavorful. Will try it on pork tenderloin next

Super duper …oh my …..mustard was not overwhelming.
Yummy. Made side dish too….we were numb with delight!

What is the side dish – it looks amazing too! Thanks!

Can’t wait to try it! I believe the World’s Best Chicken Recipe however, is Dallas Chicken, which has over 30 ingredients just in the sauce, but since I no longer have nor can I find the recipe online, I guess this will have to be the best chicken recipe, for now. It was in a small yellow recipe book by The Housewives of Highland Park in Dallas, around the 1970’s. If anyone reads this and has that book or the recipe PLEASE contact me. I served it in a restaurant in the 1980’s where I was chef and it sold out and people were begging me for some of the sauce to take home in a container.

This recipe is amazing! I didn’t have a full half cup of Dijon mustard, so I used spicy brown mustard and honey Dijon as well. Absolutely delicious.

When do I put fresh rosemary on world’s best chicken? After it has cooked or in the pic it looks like maybe it was cooked on there some? Thanks!!

Can you use Maille old style mustard?

Found this on Pinterest about 8 months ago and have made it 4 times. Love the simplicity, and it’s really tasty! My husband likes it and so do my somewhat picky kids. Thanks for the recipe!

This sounds really yummy, I may make it tonight. I would really love to have the recipe for the side that is pictured with the chicken.

I just love your wonderful recipes but most of the time, there are ingredients that I have never heard of (I am Scottish) so is it possible to let this Scottish lass know what the items are. ie cornstarch, panko, grey poupon, etc. Many thanks. I am looking forward to making these dishes, thank you for sharing

Cornstarch is a thickening agent. There is a link at the end for ideas on what you can use instead of cornstarch. Panko is a Japanese bread crumb. And grey poupon is a French dijon mustard really only sold in the US. Hope this helps.

To further help the Scottish lass (I live in the UK): cornstarch is same as cornflour and any dijon mustard will work–Grey Poupon is simply a US brand. Looking forward to trying this-sounds easy and quick.

Hello-I don’t have any maple syrup, but I do have light pancake syrup. Would that work?

Hello! Thanks for the recipe! I just wanna ask if i can use balsamic vinegar instead of red wine vinegar without the chicken being too sweet. And if i can’t what wouldbe a good ssubstitute? Thanks!

Second time making this dish. It is so good! My husband’s favorite. So very easy. Used my fresh Rosemary!

Just made this and it is delish! I only had 1/4 cup of Grey Poupon so, I added 1-2 tsp of dry mustard, and enough mayonnaise to make a 1/2 cup, as called for in the recipe.
I also basted the chicken while it was baking.
Thanks so much for posting this!

I only had 1/4 cup Dijon and tried your idea…worked out great!!

This looks really good but I was wondering if there is any way to use something other then maple syrup I have none

Try honey or agave nectar. :)

This looks so delicious I can’t wait to try it!

Sounds delicious! I have a similar chicken recipe, but use marmalade or apricot preserves instead of maple syrup. You still get the sweetness, but you also get a cool tang. Try it!

Yummy and so easy! Have made this three times and it was a winner each time. I would double the sauce though. Thanks for sharing.

I made this tonight with two chicken breasts with a full recipe of the sauce. Yummy.

I made this with Cornish hens and it was delicious and easy.

These ingredients can be used for pork tenderloin. The loin is sliced 1/2 inch deep scross the top , coat and broil or grill for 25-30 minutes. Serve with sliced apples cooked in a coating of maple syrup. This recipe was published by Cooking Light magazine several years ago. It has always been one of our favorites.

Thank you so much for sharing! I made this tonight for my dad… i usually judge how well i did by how many descriptive expletives I get after the meal. Tonight he took one bite and said “Damn! This chicken is good… and i only took one bite!” Lol. I used chicken thighs instead of breast (i dislike white meat) and i only had pancake syrup so i mixed in a little molasses.

Made this last night with chicken legs and date syrup (don’t have any maple) and it was an absolute winner, even with kids! Thanks for the great recipe.

I don’t have any red wine vinegar, will this change the taste a lot? I’m still very new to this whole cooking thing. Thanks!

This recipe is phenomenal!! I was cooking for two, so I used two chicken breasts which I halved and pounded (mostly so that they would absorb a lot of the flavor!). I made the same amount of sauce so that we would have extra. I omitted the rosemary because I find that I always use it in one recipe & then it sits, unused, & goes bad. Instead, I threw a couple handfuls of fresh sliced crimini mushrooms over the top – such a good idea! I served the chicken with extra sauce over “roasted chicken” rice. The sauce was amazing, my SO was scraping the remainder out of the pan!! The mushrooms added a great touch. This will become a regular in our house, thank you!!

Is there a way to leave out the maple syrup? My boyfriend isn’t a fan of sweet food but I think he would like this if it wasn’t too sweet

Morgan, I made this a couple of months ago, and because of the dijon mustard, it takes away the sweet from the syrup. Try adding bacon too :) make it first, crumble it and put it on top of the chicken and then add the sauce…It’s a huge hit!

I made this tonight for dinner. Would like to tell you that I was highly skeptical, but intrigued! Also my husband is very picky and does not even like to try new things. I cooked this in my crockpot and it was a hit. Thanks for a great recipe!

I have this in the oven right now! I’m not sure what to make for my side dish?! I have brown rice- but didn’t know if anyone had a good quick idea for a side dish?! Crossing my fingers! I’ve read nothing but good things about this recipe!

Made it for the third time last night- just as great as the first time! Thanks for such a great recipe! I double the marinade/sauce and serve over quinoa or barley. Yum!

For the ¼ cup maple syrup do you use real maple syrup, and if so what grade, or pancake maple syrup?

For the ¼ cup maple syrup do you use real maple syrup or the sweetened kind for pancakes?

I use lite Mrs. Buttersworth, to save a few calories, and it’s still super YUMMY!

thawed or frozen for slow cooker??

I’ve been reading you should never put frozen chicken in a crock pot because it keeps it in the “danger zone” temperature for too long. I have done it in the fast and it’s been fine, but it is a risk apparently.

Made this for dinner tonight, very good! Served over brown rice. One suggestion: I only used two chicken breasts but made the full amount of sauce. If you like any extra sauce I would double the recipe when making 4 chicken breasts.

Made this and it was delicious…Thank you!!

Tried the World’s Best Chicken recipe tonight and it was fabulous! My husband and I loved it, my husband said it was sweet but it has some STING. Great combination.

Made this last night and everyone loved it! We had some leftovers so today for lunch we chopped up the chicken, spread the sauce on the tortilla and made an AWESOME quesadilla! Thanks for the super quick and easy recipe :)

You should try the Garlic Aoli mustard from Trader Joes (in a small jar with green cap). I use this alone and it tastes delicious!

At my house we call this ‘man pleasin’ chicken’. so good!

Thank for this dilicius recipe.
Angelika from the Netherlands

I make this at least once every other week. Tonight I used a pork tenderloin – you just can’t go wrong with this recipe. It is AWESOME. Thanks!

I was searching for a nice chicken recipe for today’s dinner and this looks pretty easy and sounds amazing. i have to give it a try because we absolutely love mustard!

This was pretty good, I overdid it a little on the pepper . I thought it had a very nice flavor and was super easy to fix. I don’t know if I would call it the World’s Best. I may try grilling it using the glaze.

I just figured the calories on my Lose It app and with each serving of chicken being 5 oz it came to 237 calories.

Thank you for checking that out!

Do you know how many calories are in the recipe “The World’s Best Chicken?”

I’d like to make this with pork chops. How would I adjust the cook time for that or would it still be the same? Thanks.

I did this with pork chops recently and it was delicious! I am pretty sure I went with the same cook time for the chops. I used boneless center cut chops (approx. 1/2 inch thick).

Made this tonight, with a few tweaks. I used spicy brown mustard, honey, and pancake syrup with a splash of white vinegar as a marinade and then cooked the marinade down into a sauce while the chicken was baking. While it wasn’t exactly your recipe, the main idea was great! I’ll definitely have to try it if I ever have Dijon mustard and real maple syrup around.

I have tried this recipe twice in the last month. I use the whole grain Dijon Mustard. In Quebec, we also have plenty of maple syrup. This recipe is so easy and delicious. Thank you for sharing.

In the oven right now….. Pretty late I know! I’m really nervous because it’s very different. Than what I normally make so I hope hope hope my family will like it……

I made this tonight exactly as the recipe called for. I think the temp for my oven may have been too hot. My mustard mixture was also way thicker than the picture shows. I used Jack Daniels stone ground mustard. Any ideas what happened? It was tasty but the mustard mixture just baked on, no sauce.

do you think I could do this with shrimp?

This IS amazing and Weight Watchers friendly. Thanks for the great idea.

Wow!! Mine wasnt as pretty but what an awesome marriage of flavors!. Defintely as described. Thank you…Jenna Paducah Ky

Would using spicy brown mustard be too strong? I’m thinking maybe cut back on the amount used if so…? Anyone done this?

In the oven right now! Using boneless skinless thighs, that’s what I had on hand. Otherwise didn’t stray from the original recipe. Fingers crossed!

I use the boneless thighs as well and double the recipe. Love it.

Delicious! I didn’t have maple syrup, so I used corn syrup (aka pancake syrup). Worked great! Hubby and kids loved it. I uses chicken thigh too because that’s all we had. Yummy. Will definitely be a regular!

i made the entire dinner with dessert…i cant tell you which one i liked best…this was a great meal with dessert!!

I cooked the chicken in my slow cooker and added frozen pearled onions. When it was done, I shredded the chicken and put it in flour tortillas topped it with cheese and baked it in the oven until the cheese melted. So good!

How long did you cook in the crock pot? I was wondering if this would work well in mine, but as I am so very new to cooking, I have NO CLUE how long to put it in, and on low or high :)

I was wondering if anyone has tried this on the grill and how it turned out? I am making this either way but would love to try it on the grill. Thanks!

I thought I had res wine vinegar but I don’t… Can you substitute it for another type of vinegar?

Sorry – red wine vinegar!! (I am using my phone to post this comment)

I had the same problem. I did some googling, and I’m pretty sure you can just use lemon or lime juice.

I think any kine will work. I used rice wine vinegar came out amazing. Going to Terry apple cider vinegar next time )

Woops kind* not kine…try* not Terry. Silly auto correct

Having the same issue as the other Linda who also commented today. I would love to print this recipe and the one for the brussel sprouts but can not find the green and gray button nor can I find the printer image near the social media button Rachel referred to in her response. Would appreciate some more help please!

The button is temporarily down. I am fixing it now.

But for now, where you see some blue numbers floating in white space above the “other posts you may like”, if you hover your cursor over to the right, you can click on the printer friendly button, although it’s not visible currently.

I would love to print this recipe but can’t find a button for a printer friendly version although the post on the side of the blog tells me to look for a green and grey button – which I can’t find. Any help would be appreciated before I have to resort to paper and pencil. Oh horrors. :-)

Hi Linda! It’s near the social media buttons. When your cursor hover over it, you can see the image of a printer.

Can regular mustard be used?

From everyones comments, I’d like to make this but I don’t like anything maple. What can be used instead? Honey? Brown Sugar?

Made this last night. Pretty tasty. Not really the worlds best, (no offense intended), but good nonetheless. Next time I would probably just tweek it a little by using honey and a spicy brown mustard.

I have a recipe so similar to this for pork chops. Everything is the same, but cook instead in a deep skillet, add green apple slices and a 1/2 cup of apple juice, cook through. SooooOOOoooo good.

I made this for supper last night, it was wonderful! I used a little stone ground mustard with the Dijon, everything else followed the recipe. It was so good, my husband also said this recipe is a keeper.
Thank you.

Can you use pork chops instead of chicken?

I haven’t tried it, but I bet it’s yummy.

Well I made chops last night and they were delicious!

I am going to make this for my family sometime this week, except substitute bone in-skin on thighs for the breasts (we are a dark meat family). I believe this is going to become a go-to chicken dinner for us! Thanks!!

Just tried this and it was delicious! something about the mustard makes the chicken really moist. Try this!

Perhaps like a prior poster I used too spicy of a dijon mustard…the flavor was too strong for me. My husband loves mustard and he had no complaints though. I might try again and skew the ratio of mustard to maple syrup a bit.

Would this work with honey Dijon mustard?

I made this tonight. I used stone ground mustard cause I did not have any Dijon. It was awesome.

Can you tell me about those delicious looking brussels sprouts on the side?

Bethany, here’s the recipe. I saw it on someone else’s page.

can u sub regular mustard for the dijon?

I’m too cheap 2 buy REAL maple syrup… its like 20 bucks a bottle! Will regular syrup work? Like aunt jemima? Lol

I used the fake pancake syrup and thought it was amazing! My hubby liked it too. I think if you’re the type of person who likes the fake stuff on pancakes, you’ll like it in this. People who only eat real maple syrup on pancakes maybe wouldn’t like it with fake syrup.

How do you think this would work as a freezer meal? Could it be baked from frozen?

I made this chicken for my husband and his parents. Everyone Loved it!! They all went back for 2nd’s.
I’m not a Big fan of Mustard and had never cooked with Dijon mustard. Seriously No Joke this was Awesome.
We had one piece left and it even tasted great warmed up the next day. Thanks So much for this recipe.
I can’t wait to make it again. :-)

I made this in the crockpot for my family last night and it was delicious. My husband and daughter are both very picky eaters, so it is hard for me to find recipes that I don’t have to subtract ingredients from. There were no left-overs! This is definitely going into the weekly rotation.

How long did you cook it is crockpot.

Okay PEEPS, Rachel was not kidding when she named this Chicken dish. WOW.. this was SOOOOOO GOOD.. will make again and again for my family , they simply LOVED it.

My son is super picky, and he loves this chicken!!

I tried this tonight for all three of my boys and my hungry husband. At first, when I was mixing up the ingredients I was thinking they wouldn’t like it, especially since one of them said, OMG THAT STINKS!! But, after it was baked, served with some fresh lima beans & fluffy rice-they gobbled it all up and wanted seconds….we changed ours around a little because we didn’t exactly have everything stated in the recipe, but it still turned out fabulous…tender & flavorful…..

Can you use chicken if its frozen or do I have to thaw it?

Frozen would do fine in crock, although some disagree with that due to slow change in temp.

Made this tonight in the crockpot. It was delicious. I wouldn’t say it was the world’s best chicken, but it was really really good. Next time I’ll try making it in the oven so it’ll brown a bit.

I made the chicken with Maille Dijon Originale Forte. The taste of the mustard came through other flavours and was too strong for me, maybe if I had had a milder one it would have been better. Yet, my 14 year old picky-eater of a son first took a bite of the chicken where after I asked him what he thought was in the chicken. He could not guess, so I told him that there was maple syrup, mustard and rosemary. He was very surprised (he does not eat mustard) and kept on eating!

I loved “The Best Gobbler I’ve Ever Had”! I made it with French Vanilla Box cake mix (since I had one in my pantry), fresh blueberries and one small can of apricots (because that is what I had on hand). I loved the cream cheese element in this, it makes the dessert moist and yummy. In the half an hour baking time, some of the blueberries burst while most of them remained whole yet soft..this was great with Vanilla Ice Cream and the next day by itself. When it was cooler I was able to analyze the taste better…My family loved it. It’s a keeper for me!

Do you cover the pan before you put in oven?

“You do not need to cover the pan with foil.”

I used chicken tenders and it turned out great! Thanks!!

Has anyone tried using sugar free maple syrup ?

No. Why? Is it good? And what about using normal maple syrup, with sugar?

Karen – Sugar free Maple Syrup is used when someone (such as a diabetic, etc) cannot tolerate sugar. While I have not tried this recipe, yet, that is what I will use when I do make it. As my husband was diagnosed as “pre-diabetic”, I always substitute sugar-free ingredients. He cannot detect any difference.

i USED LITE MAPLE SYRUP..turned out just fine

Oh thank you for that! I’m not diabetic but don’t eat sugar when can be avoided as i just don’t like how i feel. So anyway, thanks !

I’m sure you could sub honey for the maple syrup.
I made this using boneless skinless thighs and it was great.

What can you sub for maple syrup?

I think you could use Agave and get the same result.

I did it, I did it. I found the recipe on Pinterest, made both for the hubby and I, and we love it. LOVE. Thank you for creating the world’s best chicken.

So I just made both of these dishes and they were amazing! I am repinning and sending to friends!

Hi there! Found you via Pinterest! Just wanted to let you know we eat this ALL the time- it’s so amazing! We call it “Man Pleasing Chicken”! The only things we do different are that we use rice wine vinegar and use four bone-in, skin-on, thighs. I put them in an 8࡮ pyrex and bake away (making sure to scoop up some of the sauce to cover the tops some more about halfway through). The flavor is just outstanding :)

Was Pinning and came across your chicken recipe and was going to bookmark it to try later then realized that I had everything that I needed. Except I used chicken drums and Mild American Mustard because I didn’t have the actual ingredient and it turned out great. I posted about it and put the link for you page.

I’m making this tonight. I’m putting it in with my freezer meals. Can’t wait!

What’s the instructions for crockpot cooking for this recipe

My chicken has been marinating since last night. Accidentally marinated it, but oh well itll just be more flavorful! I made some changes to the recipe. I added 1/4c plain Greek yogurt, used honey instead of maple syrup, and used herbs de Provence instead of rosemary, it’s what I had on hand. I think it’ll be super good, let you know how it goes!

This was great! I followed the recipe exactly except for the rosemary — only because by the time the chicken was finished, I had forgotten about it. Honestly, I don’t see that the recipe needed it. My entire family loved it (which includes a 5 year-old, and an 8 year-old). My husband asked me to keep it in the rotation. I served it with rice and carrots, making it a quick and easy weeknight meal. This is a perfect keeper which I will be sharing with my friends. Thank you!

I put this in the crockpot this morning in a pinch since I had no meal plan for this evening and I’m headed to my monthly Bunco night but still need to provide for the boys in the house. All I had was some low sugar log cabin syrup so I used it. I am a little nervous because since I didn’t have a plan, the chicken was not thawed so I put it in frozen for 8 hours on low. I hope it turns out edible…and as I type this I realize that I didn’t put any vinegar in in it, dadgumit! I hope it is okay…I will keep y’all posted but if it’s not good…I won’t hold it against anyone…it was my poor planning! Fingers crossed!

I wanna figure out the weight watchers points for this,sounds awesome!

Made this tonight for dinner. My internet was acting up so I didn’t have the exact recipe on hand…but still turned out fabulous! I did half Dijon half mayo, half honey half sugar free syrup, red wine vinegar, minced garlic, dash onion powder, salt and lots of pepper. Poured over bone in chicken breasts and baked uncovered at 375 for about an hour. Let it sit for 10 min before I served it. It was sooooo good! Extremely juicy and flavorful. Thanks!!

Oh! And Rosemary! Can’t forget the Rosemary. I added it to the sauce before I poured it on the chicken.

Trying this TONIGHT. Wondering if anyone used honey instead of maple syrup?

Looks amazing! Am going to try this out this week sometime! Quick question – do you know the calories per serving for this recipe?

Made this this week and it was so good! Husband and 2 year old loved it. I’m pregnant and don’t like dealing with meat too much and this was so easy!! Even my sensitive palette could handle it! I followed another suggestion of cutting the mustard a little and replacing with mayo and it was superb! Brown Rice and green beans were great with this. Thanks so much for the recipe!!

I’ve got the chicken in the oven. I was tempted to season it up a bit with some garlic, but held myself back so I could see what it was like by itself. I don’t think I have rosemary though, since I’m not a big fan usually. I’ll be back in bit to review. :-)

I used this same sauce on a turkey breast and then covered it with a woven blanket of bacon. The flavors melded perfectly and my company is still talking about it 6 months later.

Should the chicken be covered while its baking?

Made this for dinner tonight. What an easy, delicious, quick dinner. I am lucky that there were a little leftover so that I can take it for lunch tomorrow. Thanks for a great recipe.

Would yellow mustard work?

Dijon mustard is more spicy than tart, where as yellow mustard is tart. Dijon also has better taste when cooked.

The only ingredient I am missing is the red wine vinegar. Do you think I could use balsamic vinegar in its place?

Yes, that’d be fine. The flavor would be different in the end, though.

Incredibly easy, and it was a HUGE hit with the family.

It’s in the oven now!! It was sooooo easy. I love recipes like that.

Made this last night exactly how the recipe stated and it was delicious. 1/2 way through cooking my husband told me he really wasn’t a fan of dijon mustard (who knew?!) so I was worried it would be a dinner gone wrong…nope, he loved it and said he would def eat it again! Cooked for 38 mins and it was perfectly moist and perfectly seasoned. I ate mine with asparagus and he ate his with fries because he is afraid of all things green ) Will be making this very soon again!

it was also SO EASY to make..literally 5 mins prep time and 1 bowl to clean. Bonus points for that!

My hubby and I loved this! I’m, honestly, not a huge fan of mustard – so I halved the mustard and used 1/3 C mayo to make up for it. I only had pancake syrup so that’s what I used. And I only had chicken tenders on hand – I seasoned them up and browned them on the stove first – baked at 350 for about 25 mins. It turned out GREAT! Not a single piece left! Thank you – I’m sure this is going to be a “regular” in my house from now on!

You’re welcome. Good idea for non-mustard fans.

A question for those who did this in the crockpot. How long did you cook it and was it a low, medium or high heat?

I made this tonight for my family in attempt to get my suddenly picky son to eat chicken. I for a grudging, “it’s OK” and he took a second small piece. May not seem like a big deal, but it is for him to eat chicken lately! Thanks for the great recipe! I took all of the juices and added a little cornstarch and water to thicken for a sauce and it was delicious! Oh, and I also used a maple syrup-agave blend.

Made this tonight. I did have to use Log Cabin Reduced Sugar Syrup because that it was we usually have in the house. (It’s High Fructose Corn Syrup free!) I also used dried rosemary which I put on the top of the chicken after coating it with the sauce. Came our great! Even my getting-pickier-by-the-day 7 year old loved it.

Making this right now, had to use “fake” maple syrup. hoping its just as yummy!

I just made it with the fake stuff and thought it was great!

OMG you are soooooo RIGHT. It is the BEST chicken I’ve EVER had & I’ve been eating Chicken for 76 years!!
Thank You so much…….

I am so impressed!! You’re 76 and you’re blogging! Keep on keeping on, young lady.

Delicious! I didn’t even have any rosemary and it was great, anyway—-I topped with some shaved parmasian in last few minutes of baking—-needed some texture—-maybe just a visual, but it worked!

Have you tried this recipe with chicken thighs, legs and breasts on the bone? Still delicious?

Made this tonight and it was really good! I was surprised how tender and juicy it was. Will add to my rotation for sure!!

This looks delish! Found you on Pinterst and I’m excited to try it out!

Just found your site through Pinterest and I’m trying your recipe for dinner tonight (it’s in the crock-pot now.) I have been drooling over your side dish in the picture of the plated chicken. Do you have the recipe for the Brussels Sprouts on your blog? I haven’t been able to find it and would love to try it. Thank you so much!

Glad to hear it, Lynne! Yes, I’ll be posting the side dish recipe soon per your request :)

I agree…..the brussel sprouts look divine…..will you share that recipe too please.

Is that your brussel sprouts recipe? I would love the recipe if it is! We have newly discovered that we love brussel sprouts!

I would also love to get that brussel sprouts recipe, it didn’t look like either of the ones you have currently on your blog.

Thanks, Matt! I’ll post it soon.

The recipe looks delicious! I just threw it in the oven, however I didn’t have redwine vinegar, so I used balsamic. I didn’t have maple syrup, so I used Mrs Butterworths. Wish me luck. We’ll see how this variation turns out…

do you cover the chicken while it bakes?

Made it tonight in the crock-pot and LOVED it.

I saw this on Pintrest and we just had this for dinner and it was Deeeeelish! I served it with steamed green beans and garlic parmesan Orzo. My family loved it and was so easy yet gourmet-love it! Thank you for sharing!

How many breast would I need for this to feed6??

I didn’t have any chicken but had a package of pork tenderloin. I have it in the oven now!

I made this tonight and accidentally used maple syrup that had a cinnamon stick in it. The light cinnamon flavor was delicious and paired well with the red cabbage and brussels sprout salad that we had on the side. Will definitely be making this again. Yum!

I just made this tonight and it was delish! I made mine in my crockpot and doubled the maple syrup based on another person’s review and I think it turned out great! Will be making this again!

Do you use the grainey dijon mustard or honey dijon mustard?

is it really a pound of chicken? the picture shows a lot of chicken and i can usually get a pound from two chicken breasts.

You know what would be good with this? Peeled potatoes boiled with string beans and add butter & garlic when cooked. Super yummy.

We had this for dinner last week. Maybe not world’s best but its high on the list and the ease of preparation to flavor ratio is very respectable. I was impressed with how moist this was! We marinated it overnight due to time constraints the day of the meal and it turned out great. Had mac n cheese and green beans with it in honor of the young ones. They ate the chicken right up! Thanks for sharing such a tasty recipe!

I have made this dish 3 times now and love the flavor. Tonight I added a heeping tbsp of prepared horseradish and it was excellent. My only complaint is the sauce is very watery. I am using skinless thighs instead of breasts. I may add a little flour to the mix next time and see if that helps. Even if it doesn’t work I would make it again and again. My kids love it!

Ok so I read back a little further to find someone with my “watery” complaint. She drained the sauce into a saucepan once the chicken was cooked, added some cornstarch and cooked to thicken, and then returned the sauce to the chicken. I think this would be worth the effort:). Any other suggestions out there?:)

I thicken the sauce by removing the chicken from the dish it was baked in and adding 2 tsp of cornstarch before the sauce cools. Works great!

I made this for our family of five and it was easy to prepare and delicious. I served it with orzo and green beans. My super-picky, hard to please 14-yr-old son said it was “awesome” and it’s “better than the other stuff” that I make. However, my eat-anything son said it was a little too mustardy. Go figure. I will definitely make this dish again but with slightly less mustard and will add more fresh rosemary than I did last time. Bonus: The leftovers were still delicious the next day!

I came across this recipe on Pinterest and it looked so divine! Plus, who can resist Dijon mustard and the title of “The World’s Best Chicken!” :)

I personally found the amount of Dijon mustard a little overpowering, so next time I make this (and there will definitely be a next time), I may use a little less Dijon I was kind of hoping to get more of the Maple Syrup flavor out there, but the hubby absolutely loved it just the way it was! I actually reviewed this recipe for my blog at Feel free to check it out!

Thanks for a great recipe! :)

Thanks Jelena! I like your blog :)

Thanks Rachel! We appreciate the support. :)

This was a hit. My little 8 yr old step son loves it and all he eats is pasta. Can’t wait to make it again – so easy. I used Resberry wine vinager and it turned out just great. Thank you!

You’re welcome. That’s great to hear.

Does it need to be maple syrup, or can it just be reg pancake syrup..not real maple syrup?

I would think it’d need to be actual maple syrup since pancake syrup is nothing but High Fructose Corn Syrup aka junk in a bottle.

If you don’t have real maple syrup, substitute with honey rather than with pancake syrup – the texture and flavour will be much better!

Made this tonight…hubby and I loved it! My hubby likes lots of sauce…so I doubled the sauce. I used chicken tenderloins and cooked for 40 mins…covered with foil until the last 15 mins of cook time…chicken was very tender. Served with jasmine rice and green beans. Thanks for sharing this recipe….it will go on our favorites list.

You’re welcome! Great to hear.

Found this recipe through Pinterest & made it last night. My boyfriend and I believe this really is the best chicken recipe out there. The sauce is so delicious! Thank you so much for making the recipe available.

I made this in the crock pot today…used what I had on hand, which was spicy brown mustard, pancake syrup and red wine. Once I got over how weird the ingredients seemed together, I had to admit that the house started to smell pretty good!! (Oh, I also put the rosemary on the chicken and let it cook). My boyfriend, always first with a suggestion, said that he’d add some cayenne pepper..maybe next time, cuz I like it just the way it turned out!!

I made this and found chicken tenderloins work better than breasts. The breasts get too dry when you cook them through.

I just made this tonight..It was to die for..I would make it again for sure. I ate more than I should have because it was so wonderful.

Do you cover or uncover the chicken when you bake it?

Would regular pancake syrup work instead of maple?

I’ve never tried it, but some people have left feedback that it does not work as well.

I’ve made both ways. I kinda like with regular syrup but I add a little more dijon mustard when I don’t have maple syrup. I make the sauce and a little extra for dipping. I’ve made with maple syrup for my parents and my mom called me everyday for a week unit I emailed the recipe and I made for a family at my church after a surgery and they loved it too.

I’mmmmmmmmmmmmmmmmm having this tomorrrrroooooowwwwwwwwwwww!

Thanks for pinning this easy cook recipe.

Thanks for posting this recipe :)

I decided to tweak it a little since we like big flavors here. I took the chicken and seasoned it with Cavender’s seasoning, salt, pepper, and some garlic powder. I browned it in a little olive oil. I was out of maple syrup so I used honey and a little sugar free apricot preserves and fresh Rosemary with the Dijon mustard. Baked it for about 15 minutes and it was great!

Was skeptical seeing as it calls for maple syrup but it ended up being absolutely delicious! I agree that the rosemary completes the dish! I ate it alone with a baked potato and also cut it up and added it to salads!

Made this tonight with boneless center cut pork loins thin cut. Was great. My hubby does not like dijon mustarsd but gave it a try and was really suprised how mush he loved it. The rosemay really makes the dish.

I was wondering how it would taste with pork- I’m bored of chicken :) Thanks for the tip!

I’m a recent college grad and I’ve been trying out a lot of new recipes recently trying to build up my collection. I made this tonight and it was so good! I love how simple it was and that it didn’t call for a ton of ingredients. I didn’t change anything except cooking it at 350 for 30 minutes since I used thinly sliced boneless skinless chicken breasts. I paired it with white rice and the “best broccoli ever” recipe that has also been floating around Pinterest and it was delicious:)

This recipe is so delicious! I am in college and I love finding quick and easy recipes for dinner. Thank you!!

Hubby and son, who is a culinary grad, loved this dish. I cook from-scratch almost every nite and like meals that I can put together partially (like the sauce ingredients) the nite before work.
I used honey-dijon mustard and it was still pretty mustard-y. I’ll cut back a wee bit on the mustard next time but keep maple syrup the same. Son and I discussed cubing the chicken before cooking next time, as we all were dipping into the sauce. This will be a repeat dish in the household for sure.

I just made this and since I couldn’t find my maple syrup, my husband said, ” Use your ginger plum jam!”. That worked really well with the mustard but I do want to try it with maple syrup because that seems like a great flavor combo. Anyway, it was great this first go round and I look forward to trying the actual recipe because it seems super easy and delicious. I also may cut down the mustard a bit.

Made this tonight. Kids and hubby loved it! Thx.

Thanks so much for the recipie…will be one of my staples now. It’s so easy to make and turned out really yummy. Big hit with the kids.

made this last night with the roasted fall delicious! will be making again and again i know.

I found this recipe on Pinterest and was excited to see it repinned so many times and to see many positive reviews. I tried making this today for my honey/honey mustard/mustard-loving boyfriend and myself (an equal lover of all things mustard and/or honey) and as we took our first highly-anicipated bite, we both shared a look of utter confusion as we tried to figure out what flavour was in our mouths. It tasted neither like mustard nor honey, and was somehow too tangy and too sweet at the same time. Even with the rosemary, there was no depth to the flavour, and without any crust on the chicken, it was all the same texture. We were sadly disappointed in the result from this recipe (followed it to a T), but seeing as many others were highly pleased with the turnout, I doubt it is the recipe which is lacking and we will give this recipe a try again in hopes that our poor results were a cook’s error. Here is to better luck next time!

Whoops! Forgot to say we used honey (obviously) instead of maple syrup as it is not available where we live and saw that someone else below had substituted honey. Other than that, did everything else quite the same.

I think might of been the honey. I did this today and used, I know this will sound weird and maybe gross, but regular pancake syrup because I didn’t have real maple and it turned out great. Honey can sometimes be overpowering. Good luck on your second try.

I don’t have maple either. It turned out on with pancake strup?

beyond yummy. have made it twice this week :)

Made this tonight, reduced that mustard by at least half. We are not big mustard lovers, the chicken was very moist, great taste for us. I will make this dish again. It is easy for a small dinner party also. Thanks )

the only vinegar I can seem to find is balsamic and apple cider can i leave the red wine vinegar out or do you have any other substitutes?
thanks for the recipe.
M <3

Just use a little red wine instead.

Any other substitute would slightly alter the flavor, but would not hinder the cooking process.

Just as good as you claimed! Thank you.

I got the boneless skinless chicken breasts today. I’m going to make this tomorrow for me friend and I. Should I just cut all the ingredients in half? And also the breasts are kinda thick, should I slice them in half horizontally or will they cook ok how they are?

I just got all my ingrediants yesterday. I was reading the comments and I also didn’t realize maple syrup is different than the Aunt Jemima pancake syrup. Instead of my going back to the store to get Maple syrup, is there any substitute to maple syrup?

Came out great! Didn’t filet the chicken. Used maple syrup. Can’t wait to make it again!

I would probably try cutting it in half.

Trying it in the slow cooker today. Wish me luck! :)

Any thoughts as whether or not pork chops might work as a substitute for the chicken. I have 6-7 lean, boneless pork chops in the fridge…

That would be delicious in my book

Oh yeah pork and Dijon mustard work so well together.

Could I use thighs? Maybe cook 50 min at 350?? What do u think?

Yes! Not sure for the cook time. I’d just go by the meat thermometer.

This turned out great! I made minor adjustments.
– turned cook temp down to 375 and cooked for 35 min
– added cracked black pepper to the Dijon mixture
– and did equal parts syrup to Dijon. 1/4 cup for both.

You really do have to watch the chicken from the outside it looked done after 20 min, but when I used the thermometer it was only at 118. So keep an eye on that for sure.

I served with roasted asparagus and boiled baby red potatoes with 1 tbsp butter and rosemary. Total meal was 480 calories. Not too bad!

I’ve made this 3 times now. It’s delicious. Can’t get enough. My 3 year old ate 2 chicken breasts last time. Thanx for sharing!

I made this and both my hubs and I thought it was waaaay too mustard-y, didn’t enjoy it much at all. :(

Hi! Do you think that dried rosemary could sub for fresh?

Made this last night and it was soooo good and incredibly easy! I used dijonaise instead of dijon mustard because thats what I had in the fridge. Seems to me like it made it a little creamier that way. The rosemary also makes a huge difference. Thanks for the great recipe!

Really, best stuff I’ve ever made…

I made this last night and it was soooo yummy.

I tried this tonight and it was a HIT, everyone LOVED it. Thank you so much.

SO yummy! I didn’t have dijon mustard so I just used regular mustard, and it still turned out really good! I love the taste of mustard chicken :)

Do you think this could be made with chicken tenders instead of chicken breast to make it kid friendly? What do you think the temp and time would be for that? Still 1lb of chicken…Excited to try it tonight :)

Did your kids like this? my kids are 4 and 5 and neither one of them liked it :(

Probably! I would just go by a meat thermometer. Whenever it reaches 165 degrees you’re good to go!

Hey, I hope I hear back from you, but I think I did something wrong. I cooked it at 400° and for 40 minutes but there was a lot of sauce left at the bottom of the pan and it was really mustardy :(.

Hm. Not sure what might have gone wrong, but I’m sorry to hear that. We did have some remaining in our pan too, but we just spooned it out if we wanted extra saucy-ness. Did you use maple syrup or the regular kind?

Really liked it a lot. I now tell people I invented it along with Beef Wellington

After reading most of the comments I’m trying this in the crock pot tonight with chicken slices. Plan on making a gravy with the leftover liquid and throwing the chicken back in and serving over white rice. Will let you know how it goes!

ok well….didn’t have the rice I thought I did. So I made sub sandwiches with it and with some of the leftover sauce I made a vinaigrette with for a side salad and some on the sandwich and it was PERFECT.

I made this for my hubby for the first time tonight! We both agreed that this is a “Do-over” Thanks for posting!

just made it, it was amazing!

I’m not sure what happened, but I made this chicken and it was TERRIBLE! My final product looked nothing like yours! It looked like boiled chicken breasts covered with a thick yellowish liquid. And tasted like boiled chicken breast covered in a terrible tasting mustard and vinegar sauce. Absolutely disgusting! Obviously, with this many amazing reviews, the mistake had to have been on my part, but I’m not sure how I got such a horrendous result. The only thing I can imagine that went wrong was that I halved my breasts so that they were thinner, so they ended up only taking about 20 minutes to cook. Maybe if I’m feeling crazy one night, I will try again and hope it comes out better!

I don’t know what you did wrong either?! I took mine out when it was almost done and drained the juices into a pan, added cornstarch and water and made a gravy, it was amazing. If I hadn’t done that it would have had a lot of liquid standing in the pan. I also used thin sliced chicken breasts. It tasted great. And the gravy was icing on the cake! :)

I don’t have an oven, can i do this recipe with turbo broiler instead? thanks :)

I’m not familiar with turbo broilers, but if you do, let me know how it goes.

i dont like mustard .. does it taste really mustardy?

Some people say yes, and some say no. Proceed with caution! I didn’t think it was too mustardy, but that’s just me.

it totally taste like mustard

I’ve been cooking for 56 years and have accumulated some very good recipes, so, I have a head start on many younger cooks. I must always try anything that says it is the “best of”. I made this one tonight and it was alright – maybe a #5. Having said that, I must add that I am always happy when I find someone that is excited about cooking from “scratch” instead of doing a ready-made entree. Keep at it!

Please share your recipes with me! [email protected]

I trusted your title so I made this chicken for the first time for guests. Two couples, each with two boys (10-13). Process was easy. Doubled the recipe and it was enough for 4 lbs chicken. I did not enjoy the smell while it was cooking! Which made me worry… Everyone, including all 4 boys, said it was good! I thought it was good too (World’s Best? not exactly ) but good enough to make again. Thank you for sharing the recipe with all of us.

I felt nervous at the start of your comment! Glad it got the job done.

I too am concerned by the high temp with a boneless cut of meat. It doesn’t dry it out?

I cooked it at 400 for 35 min. The sauce was burnt around the edges and the chicken a little dry. Next time I’ll do 350 and check after 30 min.

Some people have found that, while others thought it was just right. I think it depends a lot on the oven. Going by 165 degrees meat temperature is a pretty safe bet.

made this last night, it was delicious and simple!

This was delicious. I didn’t have rosemary, but the recipe was great without it. I also cooked mine on 350 for about 45 min. I used thin sliced chicken breast. Thank you for sharing..

Gonna make this tonight bc of your bold statement and found it on Pinterest!! So excited bc I’m a terrible cook but this looks easy enough for even me!

I made this for my grown kids the other day, but none of us really cared for it. I do like honey mustard recipes in general, but not this one…ah well…thanks for posting! It was fun trying something new!

Is there a “print” button somewhere that I missed? I hate to have to print out all the pictures (though I do like your pictures! Don’t want to waste ink!)

We are working on one! I totally understand about the ink thing. Sorry we don’t have one yet. My best suggestion would just be to copy and paste the text into a word document.

I have it in the oven now, looking forward to it!

I will make it tonight for the first time

Made this for dinner tonight…used all the same measurements and same ingredients…i just threw it together in the afternoon and let the chicken marinade in it…and cooked it at 400 for approx 30 mins….my fussy daughters were very happy with it….unfortunately, i did not have the rosemary (even though i was sure i picked it up at the grocers??)…will definitely make again, and will definitely make sure i have the rosemary to add!

We’ve all been there before! Glad you liked it.

Making this right now! I subbed agave nectar for the syrup and apple cider vinegar for the red wine vinegar..I also added some breadcrumbs on top because…who doesn’t love breadcrumbs! I’m excited for my hubs to try it!

I want to make this tonight, but I live in a very small town and our little grocery store only has a 10 dollar bottle of maple syrup, that is NOT in the supper budget tonight. I have pancake syrup…will that work as a substitute?

Some people say it is not as good, but I’ve never tried it. We splurged for the syrup and just used the rest for pancakes or french toast.

I really liked this recipe Rachel…thank you for sharing! I have a family of six so the chicken I purchases was a family pack and was 3 pounds so I tripled the sauce and think that it may have been too much but was so yummy! I served with coconut rice and green beans! My 2½ yr old (little man) as well as my big man loved it and they all gobbled it up! Thank you for a wonderful, quick, easy go to chicken recipe!

You’re welcome! Thanks so much for the support :)

It made my picky son’s top three list tonight! Thanks the family really enjoyed it a lot!

Made this tonight- sooooo yummy. Loved the touch of rosemary. I thought all the flavors mixed well. Next time I will try a touch less mustard and a touch more syrup. My husband ate two huge pieces so that’s a great sign. Thanks for the delish recipe :)

I don’t know what it is, but men LOVE this recipe. :) Thanks for writing.

What brand of Dijon Mustard do you use? I’ve only come across dijon’s that are fairly grainy (at least the few that are in my fridge) , but in the picture yours looks smooth.

Any suggestions? Or do you think a grainy mustard would work?

I used grey poupon. It’s the only one I’ve ever tried, but I think a grainy one would probably work too.

Picking up the ingredients today – can’t wait to try it!

I’ll be trying this for lunch today. Normally I am not a mustard fan, whatever kind, but this sounded to good to pass up. Using my family as critics to see if comes out great…lol. Fingers crossed :)

Well, I didn’t have a full 1/2 cup of Dijon so I added a touch of Prepared and a squirt of Maple Syrup. Smells Wonderful and I haven’t even put it in the oven. Will let you know !!

Looks easy and can’t wait to try it
My family is so tired of just regular chicken.Ty

I can relate! Hope it’s a success.

I am allergic to nutmeg. Do you think it is important to the recipe? Or is there something I could substitute? Thanks!

Hi, I’m excited to make this, but I just wanted to let you know that your font is way screwy in Chrome…the 4s were looking like 1s…took me forever to figure out you said 1/4 cup of maple syrup and 400 degrees. Just wanted to give you a heads up in case it causes any problems for others.

Thanks so much for telling me, laraste! That’s very good to know. I appreciate it.

I’m making this tonight for a friend. Looks yummy!

I made this about a month or so ago. Served it with rice. My family thought the mustard was a little overpowering so when I make it again I will try 1/4 cup of mustard and replace the other 1/4 cup with sour cream. I thought it was great tho and it made my house smell really yummy!

Great recipe! I saw it on Pinterest and the hubby and I tried it tonight. It was so moist & delicious! I used frozen chicken breasts so I increased the time to 50 minutes & it was so perfect. Thank you for sharing. :) Will definitely be making this often!

Great to know about the frozen chicken. I’ve never tried that. Glad you enjoyed it!

trying a variation
Dijon, worcestershire, brown sugar, raw honey, paprika, onion salt, rosemary…..

:) still gonna try yours eventually :P

Made this last night- it was AMAZING. Definitely a keeper! Cooked it at 350 degrees for 30 minutes. Thanks for sharing!

Hello! I found your recipe via Pinterest and made it last night – it was delicious!! The hubs and I both loved it :) I did make a couple tweaks though… I marinated the chicken in the sauce in a ziplock for 8 hours while I was at work, and then dumped the entire contents of the bag into the pan to bake. Like other readers I reduced the cooking temp and time to 350 degrees and 35 minutes. I used 4 thin cut filet chicken breasts so they were smaller, about 1/2-3/4in thick. I think I could have cut the sauce recipe in half with this amount of chicken, but lesson learned for next time :) The sauce did separate a little during cooking but that was no big deal, just stirred it all back together. After I baked the chicken for 35 minutes, I took them out of the sauce and placed them into another pan, seasoned with fresh cracked pepper and fresh rosemary, and placed them under the broiler for about 7 minutes. This browned them up nicely! After baking in the pool of sauce they didn’t have a nice crust on them like they should have, so this fixed that issue. I then spooned some sauce from the first pan onto the plate before placing the breasts on top and served with mashed potatoes and lemon garlic green beans. YUM!! The mustard flavor was light and delicious, balanced by the maple syrup nicely, so I have no idea why some people thought it was too strong. Maybe they used yellow mustard instead of dijon? that would give a totally different flavor! And clean up was a snap, despite using 2 pans, because I lined each with foil. This is definitely going in the regular rotation at our house!! Loved it!

Yum! I love your choice of sides. Great modifications. thank you!!

this chicken recipe turned out Great!! Way better than I even expected! My husband hates mustard but loves sweet so he really enjoyed this too. I turned down the temp on the stove to 350 and it needed the full 40mins at that temp. And I completely forgot about the rosemary. Will be cooking this again and again!

Does this have a real “mustard-y” flavor? Sounds so good to me, and I love Dijon but the hubs hates mustard. Do you think he’d like this if he doesn’t know what’s in it? )

my husband is the same way, but he loved it!

I don’t like mustard and I enjoyed it. But no guarantees! Other’s said they felt the mustard flavor was very powerful, so I think it’s just personal preference. Hoping for the best!

Do you think you could substitute honey or agave nectar for the syrup? I would like to make this tonight but don’t have maple syrup.

I have never tried that, but if you do I’d love to know how it turns out!

Could this be the worlds best chicken? I guess I’ll try it right now and find out. keep doing your thing rach!

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