The World’s Best Chicken

Such a bold claim! I’m willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Seriously, I wouldn’t toy with you, reader.

The World’s Best Chicken
Serves 4

1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper

Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.

Pour mustard mixture over chicken. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.

Bake for about 30-40 minutes or until meat thermometer reads 165 degrees. Season with rosemary. Prepare for people to ask you to make it again.

And if you’re still in the mood for some “best-ever” stuff, (who isn’t?) try the Best Cobbler You’ve Ever Had for dessert. Or, check out some other easy dinners like Copy-Cat Applebee’s Fiesta Lime Chicken or How to Cook Salmon Perfectly.


Modified from Witty In The City


391 thoughts on “The World’s Best Chicken

  1. Is that oven temperature correct? 450 degrees for 40 minutes? It seems very hot. Please reply. Otherwise, I would like to try this recipe. Thank you.

    • Way to look out for your man! I would use horseradish with a little sour cream, honey, and garlic salt. (Be careful though, because some people who are allergic to mustard can also not have horseradish. I’m not a doctor! But, I’m sure your boyfriend is well aware of what he can and cannot have.) I’ve sometimes heard egg yolk can work too because they both have a thick & creamy texture. These substitutes might compromise the original recipe’s flavor, but I’m curious to know how they’d turn out. Let me know if you try it!


  2. I’ve just begun my forays into cooking so I’ve been sticking primarily with chicken because it’s the least threatening, so my boyfriend and I are very excited about doing something with it I’ve never done before, especially something that sounds so delicious! Thanks so much for the post!

      • I love to cook but I have 10 kids (some foster, not ALL mine) and who has time to spend hours in the kitchen? My motto: simple, fast, and delish! I will be trying this recipe just as soon as I can thaw out the chicken! :) thanks!

  3. It does sound good! & Pinterest is raving about it. But it’s the maple syrup that concerns me calorie wise! Any idea of the total count for the amount you added? As someone who is getting married in 4 months, I have to watch what I take it ;)

    • Maybe try Mrs Butterworths Sugar free (only 20 cals in a 1/4c serving!) if you try it with that the first time you may never know what you would be missing otherwise! I think I may try it this way as well! My whole family
      has taken to this for pancakes wonderfully so it’s worth a shot!

    • As a recent newlywed, I can relate to that sentiment for sure! I hope you find it encouraging, however, that the amount of syrup that ends up on each breast is probably not very much. I think you can eat it with a clear conscience. Also remember you are beautiful the way you are and your fiance is committing his whole life to you because he finds you beautiful too!


    • As a nugget of info. Maple syrup is better for your body that regular syrup, so even if you are taking in a couple extra calories your body processes it better than HFC. you are doing something better in the long run.

      • I have a question about the amount of syrup. is it 1 cup? It looks like a fraction but I can’t tell. My eyes hate the font used (=

    • You can also use maple flavored Agave nectar, but the calories in pure maple syrup are very similar to the same amount of agave. I think it tastes better than fake maple syrup, and when I was cutting sugar out of my diet, and using agave in it’s place, I lost 15 lbs. in less than three months.

    • Great idea! I think it definitely could. Maybe try low heat for 4-6 hours? Don’t hold me to it though! Let me know if you experiment and have any success. Thanks for the question!


    • I’ve never tried it with non-maple. (Although I can understand the desire to; maple $yrup is pricey!) The flavor may not be quite as rich, but I’d love to hear how it goes if you try it.

      Love, rach

        • Please do not substitute. I tried this once in another recipe, and it was a mess. It tasted NOTHING like real maple syrup – rather it was like I poured breakfast syrup on my food. Yuck…

        • I also used pancake syrup…it did not turned out that good. Next time I will use the real stuff….my bad.

        • Oh no! I literally just put this in the oven using pancake syrup opposed to real maple syrup. I hope it turns out ok…I was really excited!

  4. Curious if you used thin sliced boneless skinless? I bought boneless skinless but yours looks thinner than mine..

    • I bought regular and filleted them myself. Well, actually the husband did :) Thanks for the question!


    • Of course! I appreciate your comment. To me, they turned out perfectly when filleted in half. But, that probably depends a lot of the size of the breast you start with. They might also be thoroughly cooked if left whole. If you try it, I’d love to hear how it turns out! Thanks again.


    • I haven’t tried it. The flavor may be a bit different, but it seems worth a shot. Let me know if it goes well!


  5. Your recipe calls for rice wine vinegar….should it be rice wine or rice vinegar? I couldn’t find a rice wine vinegar. Thanks

  6. I made this tonight with boneless chicken breasts, 4 of them as is, and it cooked all the way through in the time alloted. It was pretty yummy too!! Some of the sauce burned around the edges of the pan, so I would maybe use a bit smaller than 9×13, and grease it, but other than that, no complaints!!! :) Love recipes like this!! :)

    • Glad to hear it! My head dishwasher (aka husband) requested I line the pan with foil next time for that exact reason. You’re not alone!

  7. I just made this & I don’t know how it went wrong. :( The chicken is dried out & the flavor was all dijon mustard. Not very good. :(

  8. I found this on pinterest, thanks for sharing! It sounds a lot like “man pleasing chicken” that is also on pinterest but the later has chicken thighs instead of breasts.

    • This recipe was closely modified from that one! I linked over to witty in the city at the end of the post. Thanks for your comment.

      • I marinated my chicken with the mixture first and grilled it. And then poured the rest over it! The grilled add great flavor! And caramelized the marniade!

  9. I tried this recipee earlier this week and did the following substitutes……Publix’s spicy mustard with horseradish, apple cider vinager, and pancake syrup……it was delicous……..will have to make it with the orginial ingredients and see if it is any different..

  10. I made this and the chicken was dried out…the chicken should be cooked at 375 degrees for 20 minutes or until temp is 165 degrees in the middle.

    • Sorry to hear it didn’t work out. The oven setting and cook time could vary depending on the size of each breast. Cooking it until the meat thermometer reads 165 degrees should be a good guide, though. Thanks for helping improve the recipe.


  11. I have all this in my pantry. Well… I did, except for Red Wine Vinegar (which I should have had anyway). So I got some and will try this tonight. :) Thanks for this! I hope it’s good :) Last mustard recipe I tried turned out super amazing.

    Minus the spicy, and pineapple instead of mango. Also tried with chicken chunks once too… still just as good.

    I’m excited to try this recipe. <3 <3 <3

  12. If you’re like me and want to stretch those pennies…..cut the marinade/sauce in half and paint it onto the chicken using a silicone brush. Works for me!

  13. I’m going to try this recipe on Monday! I thought the recipe looked great on Pinterest, but now that I know you’re a fellow Spartan (thanks to the “Meet Rachel” tab), I realize that it really has to be the BEST CHICKEN IN THE WORLD!

    Go green!

  14. For those who ask, according to the recipe calculator on Calorie Count, this comes out to only 289 calories a serving. That still leaves plenty of room for a salad, or brown rice, or maybe roasted green beans or asparagus You have 110 calories to play with, and veggies are very calorie friendly

  15. This was easy and yummy. I didn’t have dijon mustard, so I used half spicy brown mustard and half regular yellow mustard. I used fake, low-fat, pancake syrup. Next time, I will bake it for a little less time, and about halfway through, I’m going to baste it. Or maybe I’ll try covering it. The sauce got a bit dried out on top of the chicken and it was kinda gloppy around the chicken. But it is definitely worth putting in my menu rotation:)

  16. I’ve been making a similar dish for years with butter, honey and regular mustard. It’s my favorite meal! I’m excited to try this one with the maple syrup and dijon mustard though!

    • I would think either thyme or tarragon would work nicely. I made this tonight, using whole breasts and I was careful not to overlook. The sauce was much ‘soup-ier’ than your photo, not sure why? My husband loved it, especially with the rosemary. My teenage boys, not so much, sadly they are not mustard fans, dijon or otherwise :-( Silly boys. I served with chunky home fries and broccolini. Very simple dish to make and while good, not quite the best in the world….the search continues ;-)

  17. 1st time trying the recipe… in the oven it goes!!!! Didn’t have red wine vinegar, so I’m substituting balsamic vinegar hoping for the best :/ I’ll let you know the results!

  18. Had this for dinner tonight with boneless skinless chicken thighs. My husband loved it! It was very good! Used Mrs. Butterworth since we do not have maple syrup in the house. One recipe I will be using again and again!

  19. I’ll try that!

    Where I live I can only get halal chicken which is so dry it’s difficult to cook without tasting like cardboard. I’ll let you know how it goes.

    Thanks for the recipe.

  20. Well, sorry to be negative here but I tried this last night and and changed nothing and no one liked it…my husband, my 11 year old son, my 19 year old daughter and myself. Too strong of a mustard taste.

  21. This was a fail for me…but I used sugar free syrup so perhaps that is why. :( I ended up with this dried out film of mustard on top of each chicken that slid right off. My husband’s comment when he took a bite was “it’s strong” lol. Next time I’ll spend the cash and get the maple syrup.

    • Sorry to hear it! Some people have said they like to baste the chicken half way through the cook time. That might help keep it from sliding off. As far as the strong-ness, maybe you guys might like it better cutting the recipe in half? It might reduce the powerfulness of flavor. Thanks for commenting.

  22. Looks wonderful! Definitely going to try it. A recipe I’ve been doing for years is: Cover thawed or frozen chicken breast, that have been sprinkled with freshly ground pepper, with dijon mustard, sprinkle heavily with seasoned bread crumbs, and dot lightly with butter. Bake at 375 for 30-40 minutes, depending on your oven. Just as good using frozen chicken breasts as thawed ones!

    • I didn’t think it was very sweet, but then again I have a huge sweet tooth, so maybe I’m desensitized. If you do try it, you could try reducing the amount of maple syrup and seasoning a little more heavily with salt and pepper.

  23. Hey! Just wanted to let you know that I made this dish last night for my husband and got RAVE reviews. What a great dish! Love love… I baked it with the rosemary instead of adding it at the end and it was extremely fragrant and lovely. I posted pictures on Facebook along with your blog and have had a lot of comments! My mom and sister are trying it tonight. I love finding new stand-bys to add to my repetuare. Thanks a bunch!


  24. I made this last night and it was yummy! Took the advice of another comment and baked it at 375 for 20 minutes – it was perfect for 4 thin chicken breasts. Super easy and delicious!

  25. This looks so good, and so simple! I am going to try it in the crockpot, as some other commenters have mentioned! I will let you know how it goes! Thanks for posting!

  26. This is just like an old Cooking Light recipe that grilled it instead of baking it. Delicious marriage of flavors. Thanks for the reminder on it!

    • OK I made it for dinner tonight and got 5 very pleased eaters who made their plates all gone:) I baked at 375 for 20 minutes and then put the probe in until it was at 165 which was about 5 more minutes. I used just about 2 lbs of boneless breasts (2 compartments of the Costco boneless breasts = 4 large breasts) and pounded them to be a uniform height (about 1 inch thick). Served with buttered poppy seed noodles and broccoli.

  27. I have this in the oven right now and it smells so delicious! Can’t wait to dig in!!! Thanks for the great recipe! Found it on pinterest!

  28. Wow. This really IS the World’s Best Chicken (found you on Pinterest, by the way) I only had minor deviations from your original recipe, and I think it would be amazing still as-posted. My oven runs pretty hot, so I baked the chicken at 475 uncovered for 20 minutes, then reduced temp to 375 and baked covered for 20 minutes. Turned out perfectly. Juicy, and falling apart. DELISH.

    Also, I didn’t have any Dijon mustard, but I had some specialty spicy beer mustard in the fridge. So I used that, and it was great! Sort of a spicy/tangy flavor.


  29. I tried it at 450 for 35 and the sauce burnt to the bottom of the pan. Definitely think 350 would work much better. That being said, besides being dry, it tasted just fine.

  30. is this chicken super mustard-y tasting? Would it not be a good idea to make this for someone who doesn’t like mustard?

    • Hi Georgia! I am NOT a fan of mustard, and I liked this dish. No guarantees, but for me it was still good. Others have said it tasted VERY mustardy to them, so it’s probably personal preference. I hope you like it!

  31. Pretty good, tried it tonight. I might pain fry it the last five minutes to give it more golden brown color and maybe use thyme instead of rosemary. I really liked the sauce on steamed asparagus.

  32. Very good, I will pan fry it next time during the last five minutes to give it more of a golden color on the chicken. I might use thyme instead of rosemary next time. Thanks, this is a really quick emergency meal to feed the family. I really liked the sauce on steamed asparagus!

  33. Hi Rachel,
    looks delicious! As far as marinating, I’m sure it’s ok to marinate right? I love chicken, but I’m such a freak about making sure I’m being 100% safe….I wasn’t sure if the syrup/consistency of ingredients would make it non compatible for marinating.

  34. I made this for dinner tonight after seeing it on Pinterest, and it tasted amazingly delicious! Thank you for this recipe! I followed it exactly and the temperature of the oven was great. After 40 mins, our chicken was juicy and perfectly cooked. I see some other people said it was dry. I guess it depends on how thick your chicken breast is. Ours were pretty thick, so it worked out perfectly. My husband raved about it! I will be making this many times!!! Thanks again!

  35. I made this tonight and it was so yummy and SO easy! Husband loved it, and I am definitely putting this in the rotation. So glad I found this on Pinterest! Thank you!

  36. How important is the vinegar? The last time I used red wine vinegar it ruined my dish completely, wasted the whole thing. Now every time I see a recipe that calls for it I’m afraid to try it. This chicken looks amazing though and I very much would like to try it but I am hesitant!

    • Oh boy. Sorry to bring up that traumatic experience of a ruined dish :( Other people have tried other substitutions – even orange juice. No guarantees, but it may be worth a try. Thanks for reading!


  37. I tried the recipe with a few extra spices and it taste soooo good. Thanks so much for sharing this recipe. Will share it with friends. :)

  38. I think this recipe is best with chicken thighs if you make it with breasts that are too thin it will be dry out maybe you should cook it for less time with thinner sliced chicken breast I used it with “sogave flavored maple syrup ” less calories but I think when you don’t use the real maple syrup the favour is not as great but is still pretty good

  39. Great recipe!
    Made it tonight but used 1/2 cup Dijon, 1/2 cup Maple Syrup, & a drop of orange extract (no fresh oranges in the house..) came out PERFECT.

    thank you, thank you!

  40. Made this last night but used pork chops instead. They were thick cut so I kept the temp the same and spooned the sauce over it a couple times. My three boys and hubby devoured it! Definately making this again.

  41. Tried it with pork tonight. Wrapped it I foil, placed in oven and baked at 375 until 170 degrees. Had a slight smell of sauerkraut. Next time will reduce the recipe into a glaze and pour it over pork. Not much of a pork person so this recipe made it tolerable. Good flavor overall. Used less mustard to balance the maple syrup

  42. Anyone try this in a crockpot? I was thinking about trying it with frozen chicken in the crockpot on low for 3-4 hours.

  43. Question – If I just wanted to make this for two people (so use 2 chicken breasts) what are your suggestions for altering the rest of the recipe? Thanks so much in advance! Looks yummy!

    • I would cut the amount of meat in half. The sauce could be cut in half or left the same. Leaving it the same would be nice if you like your chicken extra “saucey.” Cutting it in half will some you some cash though since maply syrup is expensive! As far as the cook time, its always a safe bet to go by whenever the meat thermometer reaches 165 degrees. Thanks for your question.


      • I went ahead and used the whole package of chicken breasts. I subbed Ken’s honey mustard dressing for the Dijon and maple flavored sugar free syrup for the maple syrup and it still turned out divine. Followed everything else to a T. Thanks so much for the recipe!

  44. This recipe was great. I did use it as a marinade and then grilled the chicken on the barbeque. It was a family hit. Thanks for sharing this yummy recipe.

  45. Loved this recipe. I followed the ingredients exactly, but turned the oven down to 400 instead of 450. It came out great. My husband, who is very picky, loved it as well, so it’s a keeper. I think using REAL maple syrup is key. Thanks for sharing it.

  46. Hi! What can be used in place of the Red Wine Vinegar? My hubby is alergic to sulfites and they are in Wine Vinegar. The recipe looks delicious. Thanks!

  47. Recently saw this on Pinterest and decided to try it tonight. Cooked it exactly as the recipe called for and it came out perfect! Really tender and amazing flavor! My husband and super picky two year old loved it! Thx for a great recipe, will definitely be making it again! :)

  48. I only have chicken tenderloins in the freezer, and was wondering what heat and how long should I cook it for?! Thanks!

  49. Oh, man – I scrolled all the way down, hoping that someone – ANYONE – had tried this in the slow cooker and reported back. Having company over Saturday and would love to make it….but am I that brave, lol?? Rachel, if I find the courage to test out this new recipe whilst entertaining, I promise to post the deets (no matter if they’re great or gory). Wish me boldness and luck…

      • Report from the slow cooker – I used a combo of boneless/skinless breasts and thigh meat (about 2 pounds total). I did not double the sauce, but it wouldn’t hurt to use a little more. I cut the rosemary in half. I put chicken in bottom, poured sauce over it, sprinkled rosemary on top. Cooked on high 2 1/2 hours (my slow cooker gets pretty hot). Any longer and the chicken would have fallen apart. It was delicious! There was enough moisture from the dark meat to keep it tender, but if I was just using white meat I might add a little chicken stock to the bottom. Made leftovers into chicken salad.

  50. I am planning on making this tonight for dinner for the first time for my husband and I. I just prepared the wet ingredients, which didn’t look like it was enough to cover the pound of chicken. Is it or did anyone have to double it? I like my meat flavorful and saucy!

  51. Tried it in a crock pot did not work – was too dry and the seasonings with the mustard caked on the chicken – will try it in the oven

  52. I made in this in a crock pot for a friend and myself. Used 2 chicken breasts cut into 4 pieces. Dipped the chicken in flour and salt and pepper and browned a couple minutes on each side. Put in crockpot and added small amount of water to fry pan and added that to chicken. Cut red, green peppers and red onion in chunks and added to the chicken. Instead of 1/2 cup dijon, I used 1/4 cup dijon and 1/4 cup regular mustard. Didn’t have any maple syrup, so used table syrup. Cooked on low for 3 1/2 hours. Put over fettucine noodles. Absolutely to die for.!!!!!

  53. Mine was kind of dry, maybe the oven temp of 400 is too high..also i would not use as much mustard if i make it again.

  54. Saw this on pinterest and I’m making it for dinner tonight. If it passes the family test, I may make this next week for my night to cook at the lake with friends! :) Yum! Thanks!

  55. Not Too Shabby!!… Love all the jewelry and very cute dresses can’t wait to order..Liked on Facebook.

  56. Cooked this for the boyfriend person a month or so ago, and he looooved it! Am cooking it again tonight because I just can’t stop thinking about it! Will have to try the lower temp though, since the sauce did burn on the outside, but was otherwise ah-MAZ-ing!

  57. hey i wanted to tell the people that are concerned about the cost of a whole bottle of maple syrup that there is a small bottle of maple syrup at Target for like $2. it’s just the right amount for the recipe and not too pricey. problem solved.

  58. Thanks for this recipe..I made it tonight and my two year old ate an entire piece of chicken! We all enjoyed it but mine didn’t turn out quite like the picture..the marinade was very liquidy more like a thin gravy…maybe I didn’t use enough chicken?? Still yummy though and will def. be making this again. I bet this would be good on flounder too!

    • That’s a pretty amazing two year old! I’m glad to hear it was a success although the consistency was a little off. Thanks for your comment! (Good suggestion on the flounder!)

  59. I made this tonight and it was fabulous! The only thing I did differently was lower the temp to 350. I covered it for 20 mins and uncovered it for the remaining 20 mins. I know that all oven temps vary. Also, mine sat for maybe 15 mins marinating. It was sooo good though. I will definitely be making this again. Thank you so much for sharing this recipe!!

  60. Just prepared this- it’s in the oven now. Unfortunately, I realized too late that I used pancake topping instead of real maple syrup, and it’s primarily made of high-fructose corn syrup. I’m curious how this may effect the baking process? I am very new to cooking meat in general. And I don’t even want to know what this means nutritionally, haha. Thanks.

  61. Mine is in the slow cooker as we speak. Had to make a few modifications due to what I had on hand. I had Trader Joe’s Whole Grain Dijon Mustard so I reduced the amount I used and also used yellow mustard. I had some syrup from a friend’s Dad so real Maple Syrup, no red wine vinegar but I had a raspberry balsamic vinegar. I added those ingredients as well as a cup of chicken stock to the slow cooker with frozen chicken breasts. I have it on low and will see how it looks in about 3 hours!

  62. Hubby really loved this recipe. I doubled to make extra sauce and served it with mashed potatoes. It really was delish. I cooked it covered at 350 degrees and uncovered it for the last 15 minutes.

  63. Found this on pinterest. Came out wonderful! My boyfriend and I were very pleased. Made a few adjustments (seasoned chicken with garlic powder, salt, pepper and browned the chicken lightly in butter before cooking). The longer it cooks the less “dijon-y” it is. So if you’re like me and don’t prefer the dijon taste too much, cook it longer or adjust your dijon-maple ratio. We pared it with spinach and risotto! yum!!

  64. I made this chicken tonight for my boyfriend and me. I changed the oven temp to 350 in a gas oven and cooked 3 whole Kirkland chicken breasts for 40 minutes in a 9″ x 9″ Pyrex baking dish lined with aluminum foil. I followed the recipe exactly except for changing the cooking temp and the size of the dish. The chicken was moist and the sauce was very good. My boyfriend ranted on and on about how good it was. Said “it just keeps getting better with every bite, I don’t want it to end!” He loves honey mustard, and that’s what this flavor reminded me of. I served it with roasted asparagus.

  65. Wanted to stop by… I made this for dinner last night and LOVED it! (eating leftovers for lunch now) I did adjust the cooking temp & time, but that was all that I did differently. I did 375 for about 30 minutes and it probably could’ve come out a little bit before that, was a tad dry, but the sauce made up for that 100%! My husband took the first bite and said “Wow! That’s really good!” He said he didn’t think he was going to like it when I listed the ingredients. I was a little worried too because I read comments of several people saying they didn’t like it and it was nothing special. But boy am I glad I didn’t take their word for it and tried it for myself because it was delicious! A keeper :) Thanks so much for sharing!

  66. This was ok. Easy considering most people will have the necessary ingredients in the pantry. I normally wouldn’t comment just to say it was “ok” but felt I should review simply because of the bold claim. ;) Good option for something to do with chicken, but I wouldn’t serve to company. Regardless, thank you for sharing the recipe.

  67. Hello would you mind stating which blog platform you’re using? I’m going
    to start my own blog in the near future but I’m having a hard time making a decision between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your layout seems different then most blogs and I’m looking for something unique.

    P.S My apologies for getting off-topic but I had to ask!

  68. I am a brand new wife and I made this tonight for my husband and I. It was fabulous and he was raving about it! Thank you so much for posting this!

  69. After finding this on Pinterest (of course), I made this tonight, using chicken breasts and thighs. DELICIOUS! I love it because it’s quick and easy, using ingredients I almost always have on hand. I did sub apple cider vinegar for the red wine vinegar. I also baked at 350 for 30 minutes and it was perfect. My entire family (even the super-picky 6 year old) practically licked their plate. Thank you for the recipe and to the commenters for the tips!

  70. 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.

  71. 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? ;)

  72. 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!

  73. 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!

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

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

    :) still gonna try yours eventually :P


  76. 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!

  77. 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!

  78. 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.

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

  80. 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 !!

  81. 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 :)

  82. 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 :)

  83. 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!

  84. 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?

  85. 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!

  86. 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!

  87. 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!)

  88. 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!

  89. 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..

  90. 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.

  91. 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!

  92. 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! :)

  93. 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!

  94. 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?


  95. 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 :)

  96. 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 :)

  97. Well the “World’s Best Chicken” recipe was like the “World’s Best Cup of Coffee” from the movie Elf. I doubled the recipe because I was expecting a hit. I used 2.5 lbs of chicken and only doubled the sauce. WAY to much sauce. This was the world most Mustardy Chicken. Moist, but not delicious.

  98. 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!

  99. 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!

  100. 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!


  101. 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…

  102. Darn I wish I had read the reviews before I planned on making this tonight :( A lot are saying its too mustardy. I HATE mustard, but figured since there was other stuff just maybe I would like this, it looked yummy. Im really nervous now and have a feeling after dinner I’ll be left hungry.

  103. 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?

  104. 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

  105. Best chicken in the world? I don’t think so. I would have to agree with the rest of the commens on the overpowering mustard flavor, and I love mustard. Sorry to say that this is the worst chicken I have ever made. If anyone is really interested in delicious chicken try a French receip. Chicken in onion cream sauce is a good one and can be found in the Julia child’s cookbook.

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