Man-Pleasing Chicken

Man-Pleasing Chicken

I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken!

Man-Pleasing Chicken

To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. 

Man-Pleasing Chicken

Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Six thighs came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Man-Pleasing Chicken

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Thanks, Jenna!

Shopping list:

  • Chicken thighs- 1 package
  • Dijon mustard- 1/2 cup
  • Maple syrup- 1/4 cup
  • Rice/rice wine vinegar- 1 tablespoon
  • Fresh rosemary
  • Salt and pepper
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Man-Pleasing Chicken — 1,833 Comments

  1. Pingback: Honey Mustard Glazed Chicken | Witty in the City

  2. Just made it and it was delicious!! I plated it with sauteed snow peas and some basmati rice. It please both me and my man! Thanks :)

  3. Pingback: Pumpkin Chicken Thighs | Witty in the City

  4. Thanks for sharing a great recipe that requires virtually no prep time! So many recipes say they’re easy, but they end up taking too long on busy nights. I can’t wait to make this tomorrow!

    • The spiciness from the dijon mustard really disappears after this chicken is cooked. It doesn’t taste like mustard much in the end… it just has a very savory flavor.

        • I agree, I love mustard, but not dijon. I tried it anyway. And it was the most disgusting thing I ever ate. I was unsure of the combination of ingredients in the first place, next time I will listen to my intuition and not waste my time (or my families appetite).
          Also 450 for 40 min. is way to long to cook chicken, thighs or breast…it should be 350 20 to 30 min.

          • Wow, easy there!! lol It’s just a recipe! Sometimes you have to try different kinds of foods to find out what you like. It’s all a matter of personal taste. Not everyone is going to like the same thing & it’s fun to experiment w/different typs of foods to find out what you & your family like.

          • Woah! It’s better to cook chicken at a higher temp. Any one who loves juicy, tender chicken knows thst. Also could be thst you got the wrong Dijon. I made this and it was great! The mustard flavor cooks out. And I added a few slices of green peppers and onion too.

            • I have to agree with half the other posters, my partner doesn’t like mustard but he loves this dish – the mustard flavour cooks out. And I use good quality dijon mustard, so not flavourless to start with.

            • Also the cooking time and temp has been perfect for me (all half-a-dozen times that I’ve cooked it) – which I’m thankful for because I am such a paranoid chicken cooker!

          • Wow, sure a shame you didnt like it cause I served to about 8 people and they all loved it easy to make not much of a fuss quick.

    • I tried it with chicken breasts. I definitely didn’t get any maple flavor, I just got a completely mustardy flavor. Smells and tastes pretty much like mustard, or honey mustard I guess. My husband liked it, but he likes mustard more than the average person. I didn’t like it, there’s nothing special about it at all, and I won’t be making it again. Yuck. :(

  5. I’ve made it with chicken breasts. So good!! I’ve also used it with boneless pork chops. Great. I don’t think it’s a strong mustard flavor. Can’t really describe it. Just a great flavor.

    • Maple Syrup is a natural sweetener, whereas anything sugar-free contains aspartame which is very bad for you. It’s ok to go low-carb in a sense, but try to stick to ingredients that are natural and not processed.

      I am a cancer survivor, and have done a lot of research.

      • So true, I used to use Equal on everything. About a year and a half ago I stopped using it after reading what it does to the nervous system, I am a nurse and 63 y/o and now only use blue agave and feel so much better. That did not happen over night but would never, never use artificial sweeteners again. Maple syrup is GOOD.

    • Try using Stevia. It is totally natural, no calories. It comes packaged as Truvia, I think. I grow Stevia in my herb garden in the summer, and this summer plan to dry and package it myself. You can order the plants online at I ordered the “Crazy Sweet” version.

      • You gals should do some research on Xylitol. It actually has some health benefits without any of the bad stuff. It’s a wonderful substitute for sugar. Doesn’t leave the “after-taste” like Stevia, Equal,

            • Just don’t let your dog get a hold of the Xylitol. A little bit in a few pieces of gum is enough to kill them. Almost lost our 85 lb dog to a few sticks of sugar free gum.

                • Some (most) dogs sometimes get into things they aren’t supposed to have. My dog will eat through the pocket of a pair of pants for one stray stick of gum left there.

                  • my sister once left 2 packs of hubba bubba bubblegum out and my dog got them and ate both packs! he pooped blue and pink for a week!!

                • I am guessing that the dog just got ahold of the gum and ate it, not that the poster gave it to their dog. Now I’m SMH!

                • Our dog stole it out of a guest’s opened purse. Ate the entire brand new pack. He was very sick. Thankfully he pulled through.

      • Truvia is not a natural product, it is very processed.

        Please don’t use pancake syrup. Have you read the ingredient list on it?

    • Anything sugar-free is going to have artificial sweeteners in it, which is WAY worse for you than a little maple syrup. In fact, maple syrup is actually good for you…many cleansing properties, and is used in many detox diets.

      • Sometimes people eat sugar free for good reasons.
        like to control diabetes or because sugar causes gastric distress.
        Sugary things make me get the shakes/headache and I throw up.
        I agree in general to avoid artificial sweeteners but not everyone can have natural sugars so artificial sweetener or stevia is a good occasional option for them.

        • There is an alternative to both! Try Xylitol, it is the same consistency of sugar, tastes like it, you can even bake with it on a 1 to 1 ratio! Xylitol is diabetic safe and actually really good for your body and your teeth, I use Xylitol toothpaste :) and xylitol to sweeten my coffee and bake with. It’s a wonderful alternative, I highly recommend it!!

              • Goodness Gracious, such a fuss over 1/4 cup of pure Maple syrup spread over 8 pieces of chicken, besides most of it is either cooked off (like wine which just leaves the flavor) or it’s left in the bottom of the pan. I’m diabetic and used the maple syrup and my reading was the same as after any other meal. That tiny bit of maple syrup is definitely not going to hurt so why fuss over substitutes unless you just don’t like maple flavor. I followed recipe exactly – no strong mustardy smell or flavor – and my family loved it! The only fuss was who was going to get to take the leftovers for lunch today. THANK you very much for a wonderful recipe – it will certainly be used in this household many times in the future.

                • You couldnt have said it better! The maple syrup also gives this chicken it’s caramelization! (sp) – you know that semi-burnt look to the top of the chicken. I dont think substitutes would do that and that really adds to the taste and prettiness of the dish! I used pure maple syrup (100%) and the mustard….I doubled the recipe….and added a few of my own spices, and fresh herbs on top BEFORE baking. It was delicious! My company loved it! I also am diabetic….as well as a post operative gastric bypass patient, and this “sugar” did not effect me. Again….the chicken doesn’t become sweet…it just helps give it a savory taste and very charred tops which is wonderful! I will make this again and again!

    • I was wondering the same thing. I want to make mine in the crockpot next time but I am not sure if that would work.

    • Doing it now….4 hours on high. It looks and smells as good as it did when we made it the original way. I did double the sauce to ensure we had enough liquid.

      • So how did it turn out in the crock pot? I work of an evening and my husband and I cook every evening where we work. So I am anxious to hear how this turned out in a crock pot.

  6. Want to make this ASAP!!! Since we’ve never had it, and don’t know the flavor, what sides would you suggest to serve with it that would go along nicely?

    • The flavor is so savory that I definitely suggest serving the chicken with lighter vegetables to balance the meal. Steamed broccoli or snow peas would be great. A tomato salad would be nice too. But in cold weather, mashed potatoes would help you soak up all of the extra sauce :)

    • I would serve it with a “summer” vegetable. Zuchinni, summer (yellow) squash, brocolli or green beans.

      If you have a hubby like mine who needs carbs with every dinner, I’d go with steamed white rice.

      During the winter, I would serve with mashed potatoes and steamed asparagus or green beans.

      Whatever you decide, I’d say to keep the sides simple. This chicken is the “star” of the meal for sure! :-D

  7. Okay, I know this sounds terrific, but my hubby HATES HATES HATES mustard – — so what would you suggest to change up with the mustard?

    • I absolutely hate mustard also, but thought I would try it. It does not taste like mustard after being mixed and cooked. It has a very nice flavor to it. I would suggest you try it and don’t tell him until after he tries it.

    • I haven’t tried this recipe yet [going to tonight or Monday night] but I have tried a breaded chicken breast recipe that has you do an egg-mustard wet coating before breading, and it had about has much mustard as this… I couldn’t taste the mustard at all after I was done, just a nice flavor. So I would say go for it!! :)

      [Similarly, I cooked this garlic lemon chicken pasta for my boyfriend a week ago and it called for 6 tbsp of lemon juice — he hates lemon juice taste — and he couldn’t recognize that it had any in there; he just kept saying how good it was. I have no intentions of ever telling him that there’s lemon juice in there… :P hehehe]

    • I don’t know why people say it doesn’t taste like mustard. It not only looks like mustard but smells and tastes like it. Strongly. If he hates mustard, he will probably hate this too. I love dijon mustard and honey mustard, and I thought this recipe was awful. I would suggest doing a completely different recipe.

      • Leia, it sounds like maybe you did something wrong if everyone else is saying it didn’t taste anything like mustard.

        • I made this tonight for my family. I was super excited about this recipe because it sounded delicious and so many people were raving about it. I followed the recipe exactly, but my family and I were not happy with the taste of the chicken. The mustard taste was there and it kind of overpowered the maple syrup. I am not a fan of mustard, especially honey mustard. It wasn’t horrible, but I won’t make this again. If you do not like mustard, then you should try a different marinade. If you like honey mustard, then this is a chicken recipe for you.

          • I agree…I made this for dinner tonight & the mustard was just too much for me & overtook the flavor of the other ingredients. Either try another type of mustard or another recipe altogether…

          • If you used honey mustard, you did not follow the recipe exactly. The recipe calls for dijon mustard NOT honey mustard.

            Honey mustard has a stronger “mustard” flavor than dijon. Not to mention, I know I wouldn’t want to combine honey with maple syrup. Two sweeteners. The recipe calls for a spicy dijon and a sweet syrup. As opposites, they compliment each other nicely.

      • I couldn’t disagree more. I am not usually a fan of dijon mustard, but I loved this recipe. I thought the maple syrup and rice vinegar combined with the mustard created an entirely new flavor. It’s so easy, it’s worth giving it a try in my opinion.

    • My husband doesn’t like mustard at all, especially Dijon, but I decided to try this tonight anyway and it turned out AMAZING! He had no idea there was mustard in it, and I’ve kept it a secret so I can make it again. This is seriously one of the better recipes I’ve come across on the internet. :)

      • Forgot to mention – I didn’t have any rice vinegar so I used apple-cider vinegar. Don’t know if that would make a difference or not, but the end result was absolutely delicious!

      • I’ve read every comment, and am so curious as to why everyone has had such different results! I made it tonite, using Grey Poupon, real maple syrup (grade A, but I’ll look for “B” next time), and rice wine vinegar and boneless skinless thighs. I patted down the raw chicken with paper towels to dry it as much as possible before putting the sauce on. It didn’t take the full 40 minutes to cook. I did notice the mustard taste significantly toned down the longer it cooked. It wasn’t grainy at all. I didn’t think the mustard taste was very strong. If you like honey mustard, you will love it. I didn’t say anything to hubby when I made it, and on his first bite he put down his fork and said “WOW”. Next time (and I know there will be one!) I will make rice to go with it, I had lots of extra sauce that went to waste. I used a glass casserole dish, and the top rim, above the sauce is still soaking where it is burned on. Everything from the sauce line down just rinsed right off. I know some people talked about putting tinfoil on the pan, just wondering how the vinegar might react with the foil???? Could that be one of the issues? Next time I will use my Pampered Chef Baker. I think the sauce could use a little thickening up? My maple syrup was very runny.

        • Was deciding how to cook some thighs for lunch today for guests when I saw this recipe so tried it right then. I’m not a big fan of mustard sauces but LOVED this one! I plan to make it again for guests this summer. The sauce was delicious over the rice I served with it! Thanks. Foil makes cleanup easier but I’ll probably just use a baking dish next time. No big deal!

    • I think these comments are insane!!!! It’s a DIJON MUSTARD recipe. If you don’t like dijon mustard or any other mustard, you should probably keep looking elsewhere. How can you try the recipe and then complain how much it tastes like mustard? Call me crazy, but if I make a dijon mustard chicken recipe, I kind of anticipate and look forward to it tasting like mustard. Sounds as crazy as trying a bbq chicken recipe and complaining about the bbq taste. I plan on trying this for dinner and you know the best part…….I bet it will TASTE LIKE MUSTARD.

      • Amanda, I read your post with amusement, and was thinking the same thing. I loved the recipe, but more importantly, so did the rest of my family.

      • Lol exactly!!!!
        It has mustard listed as one of the few ingredients… If you don’t like mustard at all, WHY would you even ask about THIS recipe??? Some people are very strange.
        About to make it now!

  8. This is the 1st time I ever saw a picture of food and ran out and got the ingredients. I had a little snafu there though. Rice Wine Vinegar – can’t find it. I looked by the vinegar and the Ethnic foods – couldn’t find it anywhere. Any advice? Any brand I should search for?

  9. Question: I love mustard, but hate honey-mustard, and I’m not crazy about sweet flavors – but everyone is saying how good this is, I’m tempted! Is the sauce sweet? Is it reminiscent of honey mustard?

  10. This dish was D-Lish! Mine didn’t brown as beautifully as yours did and the only thing I can think that I did different was I used regular syrup cause that’s all I had in the pantry. I made your Slow Cooker Chipolte Stewed Beef w/ Polenta yesterday and that was fabulous. I didn’t have the actual whole chipolte peppers, so I substituted a can of crush tomatoes that had chipolte’s in it and the dish was amazing!

  11. Any suggestions as to what I should serve as a side dish?? I really want to make this but cant seem to figure out what you go good as side! Thanks!

    • I agree – trying to think of some sides that would go well with this.

      Someone that has eaten it before, what would side well with it? Healthier options :)

      • I am making it now with Rice Pilaf and Roasted Garlic and Bacon Cauliflower (recipe is on my page). Cant wait to get it out of the oven and dig in!!

      • I made this for dinner last night and served with twiced baked potatoes and parmesan roasted broccoli. So yummy!! I can’t wait to try again on chicken breasts and/or pork chops. Would love to know how to get the nice roasted look though. Mine didn’t brown like the picture… Any suggestions?

  12. This looks great! Maple syrup in my area is $8 for a small bottle and $15 for the larger size. Yikes! What about regular syrup and add maple flavoring?

    • I’d recommend looking on – they have much cheaper prices for real maple syrup than I’ve ever seen in stores. I’ve paid around $20 for 32 oz. Oh, and grade B tastes so much better than grade A!

    • I found a bottle of Food lion brand 100% pure maple syrup. Honestly….messing with this recipe would not produce the exact results. The browning comes from the maple syrup in my opinion….and I left my chicken uncovered. (didnt say in the recipe) I followed the directions, and it turned out great!!!

    • Just wanted to comment again- I’ve made this twice now and it is AMAZING. It is a family favorite now. Thanks! (use real maple syrup!)

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  14. Maybe its a typo, but all poultry should be cooked to 165 degrees. The recipe sounds great, but wouldn’t want anyone to get sick.

  15. I’m really looking forward to this for dinner tonight, but mine doesn’t seem to be browning as well as your is?!?!

  16. I just made this for dinner tonight and I found the mustard taste very overwhelming. Mine also didn’t brown up like yours did. My boyfriend wasn’t fond of it but I may have to try it again with less mustard.


    • I made this last night and had the same problem… It also had a grainy texture, we both hated it. Needless to say, I won’t make again… Maybe I did something wrong, but I doubled checked as I was assembling. Oh well… :(

      • I also had this problem. :( Not sure what I did wrong. I followed the recipe but it wasn’t smooth, very grainy texture and just a mustard taste, nothing special. My kids and husband wouldn’t touch it. Oh well….

        • I used half honey mustard and half dijon only because I forgot to get more dijon and added a little bit more mustard cause didn’t like the maple taste, kind of dominated it but could been the brand too and it was sugar free.

      • If the sauce looks grainy when the chicken is done baking, try giving it a whisk. You probably have a mustard emulsion issue- like when making a dijon vinaigrette.

        • There is brown spicy mustard which has horseradish in it…and it is grainy and then there is dijon mustard. You can tell the difference in them by looking at the bottle when at the store. My mustard was smooth as silk coming out of the bottle. These people who are not getting the results are not buying the right ingredients.

    • I made this last night and I was so disappointed. It smelled delicious as it was baking, but tasted chalky. Maybe the store brand of dijon wasn’t good. I used light amber maple syrup b/c it was the cheapest, and used white wine vinegar b/c that’s what I had on hand. Maybe it was the vinegar that changed the recipe.

  17. Made this tonight, garnished with fresh cilantro. So good!!! My husband, toddler, and very picky 25 yr old brother approved. There were no leftovers!

  18. i made this tonight and what a hit. it was sooo tasty. i can’t wait to make it again. by the way, i would use real maple syrup if possible. much better flavor.

  19. Would regular vinegar work? I don’t have any rice wine vinegar and don’t really want to purchase it since I don’t ever use it in my cooking. Thanks!

    • you should just get it. It’s not very expensive and it’s a super versatile item that won’t go bad. If you make rice or salad on a semi-regular basis you should have no trouble using it up. Regular white vinegar is more biting and abrasive which is why it’s used for cleaning a lot. The rice vinegar is much more mild and sweet so I think it would make a difference…

    • I agree with Grant. Other commenters have used other vinegars, but try an vinagrette using a rice vinegar for a light summer taste, or on asian salads. Worth it!

  20. Oh my goodness, this is sooo yummy!! So easy, I will be whipping it up regularly for the family………and for when I have friends over, anyone would be mad not to love it! The rosemary at the end is a must, yum-my.

  21. Doing this up now with center cut pork chops!!! Using Mrs Butterworths as syrup though! Will let you know how it turns out! For those wondering on sides…I’m serving with steamed brown rice and squash!!

  22. Found this recipe on Pinterest. It was FABULOUS!!!!! My husband loved it! We will have this chicken very often. Thanks for the recipe!

  23. I just finished this for dinner. it was fantastic! my picky kid LOVED it and said it was her favorite chicken, can I make it every day. The husband enjoyed it as well…it is not easy to get him excited about chicken but this did it! THANKS!

      • I added crushed garlic and crushed red pepper for a little heat. It was AMAZING!!! I’ll be keeping this recipe close by for future meals! : ) Thanks so much for sharing!

        SIDENOTE: I can’t believe people feel the need to go out of their way to say negative things about this dish… or about anything at all for that matter. Everyone is certainly entitled to their opinion, but there’s no need to insult Witty because you didn’t like the recipe.

  24. My husband will eat anything, but it takes something special for him to say that something tastes good. I put this in front of him tonight and he said “Oh my God”…I thought he had just read something on his phone since he rarely responds to food that way unless we’re in an expensive steak house, and when I aske him he said, “no, this chicken is really good.” I almost fell over. Kid friendly too. As I’m sitting here typing this, I’m thinking about heading to the fridge to warm up some of the left-overs :) Thanks for a great addition to our regular meal cycle!
    I used chicken breasts, as my store was out of boneless, skinless thighs, and it was wonderful. I cut them in half first so that the sauce would touch more of the chicken. I served it with a side of my hubby’s favorite garlic, parmesan broccoli and a baked potato. YUM!!

    • You could probably freeze it all in a freezer bag, just like marinating it, and then dump it all out & cook it later.

  25. I found this recipe on pinterest and decided to make it that same night. It was so delicious that there were no leftovers, a rarity in this house. My husband even was caught scraping the sauce out of the pan with his fingers!

  26. I need help fast!!! Just bought all the groceries for this meal and when I got home I re,read recipe and saw I was supposed to buy boneless skinless thighs and I bought bone in with skin on… Can I use these…what adjustments do I need to make? Help!!!!

    • You can cook the thighs the same way. I made this recipe with chicken legs the other night, and it came out just fine.

  27. My question is a continuation on Anon March 8 3:36…I too am using bone in chicken (whole chicken cut-up as my daughter and I like white meat & hubby and son like dark). Just realized my meat thermometer is missing and I know it takes longer with bones. How long should I cook it for? Thanks so much for your help & for posting this incredible sounding recipe.

    • I just made it with skin on, bone-in thighs exactly as the recipe instructed (450 for 45 minutes) and it turned out perfect. I basted every 10 to 15 minutes.

  28. The grocery store was out of organic thighs, so I used drumsticks. Wish I had taken the skins off, but this was still delicious! It only took 25 minutes to bring them up to temperature (I took them out of the fridge about 30 minutes prior to bring them to room temperature). I served them over long grain rice and veggies, and topped with chopped fresh cilantro and green onion. This is just too easy! As I was making this, I was silently planning my backup in case this recipe sucked….not necessary! Thanks for sharing!

  29. I actually made this a little sweeter by adding a touch of natural honey as well since my husband likes things sweet. It became a delicious honey mustard unlike any I’ve ever had.

  30. This was really good! I used boneless skinless breasts and there wasn’t much sauce left to baste with so next time I think I’ll make a bit more sauce.

    Also, lining the pan with foil is a good idea since this burns like crazy on the pan. I hope I didn’t just ruin my pan.

  31. This was phenominal.! I made it with breast and had to use regular vinegar. I will say to those of us not willing to spend $8 for maple syrup- melt 1C sugar in 1/2 C boiling water, take off heat and mix in 1/4 t maple extract. There you have it, basic maple syrup :)

  32. Absolutely beautiful!!! I was worried that my partner wouldn’t like it because of the mustard, but he loved it (as did our friend)… the glaze finish is perfect, thanks for the recipe :)

    • I’m fixing this tonight with pork chops, my brother doesn’t like chicken. I didn’t like the maple taste, it kind of dominated the taste of it when I tested it to see what it tasted like. I added just a little more mustard to it. tasted better to me. but i didn’t have enough dijon, short by a 1/4 cup so I used honey mustard. I knew I should of picked up a new jar of it. but it tasted pretty good actually so we’ll see. Next time have to make sure I have a new jar first.

  33. This looks great. One word of caution-do not use the glass pyrex dish. I had one explode and thankfully I was not injured. I think they are save up to 375 degrees but I would not go any higher. I am not trying to be a know it all but would hate for it to happen to anyone else.:)

    • I checked the Pyrex website and other answers to “what’s the maximum temperature tolerance of Pyrex” and it looks like as long as you don’t apply any sudden changes in temperature it should be good for up to 500 degrees Farenheit (or whatever the range is for domestic ovens). :) Sudden temperature changes can be caused by adding liquid to the dish that isn’t at the same temperature as the oven/food/Pyrex… so if you added in broth or water or anything like that, that might have been why. Pyrex also says to coat the bottom of the baking dish in liquid before adding any meat to avoid Pyrex malfunctions. Hope this helped!

  34. I am making it now with Rice Pilaf and Roasted Cauliflower w/bacon and garlic (recipe is on my page). Cant wait to get it out of the oven and dig in!!

  35. I made this last night after finding it on Pinterest and had high hopes due to all the great reviews. I used a good quality dijon, real maple syrup and the rice wine vinegar. It smelled amazing while it was cooking. Too bad it didnt taste amazing. Yuck. It was like eating chewy, grainy chunks of dijon mustard. My husband is the only one that finished his, but he asked me not to make it anymore. My kids wouldnt touch theirs. It has potential, maybe half the amount of mustard and the flavor would be more balanced. Oh well, at least it made my house smell great.

  36. I must have done something wrong, this was not edible. I’m not an experienced cook but I’ve never cooked chicken (I did breasts) at 450 degrees before. My chicken reached 165 at 17 minutes and the mustard syrup mixture was “weird” The taste was really tangy. Anyway…it didn’t work for me. The picture makes it look delicious though!

  37. Made this tonight, I was excited as the mixture was too simple and easy to prep! I should have trusted my insticts and cooked the chicken half the time as I cooked at 30 minutes and the chicken was dry and stringy. I will use this ‘sauce’ again but on the grill.

  38. I made this tonight and it was DELICIOUS! I was hoping for leftovers so I would be able to have some for lunch tomorrow but my family ate it all up! I will have to double next time if I want leftovers! I will be making this again for sure…thanks for the recipe!

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  40. I made in the crockpot…Delicious! Made as directed and cooked on High for 4 hours. We loved it. I read some of the other comments…anyone who had a grainy texture – it might have been due to crystals in the maple syrup.

    • Forgot to mention…I doubled the sauce just to be sure. When I use the crockpot I try to be extra sure there is enough liquid. Also I sprayed the crockpot generously before adding ingredients since I was out of liners.

    • Thanks for that thought… as I read through the comments, most are raving, but then there are those that are grainy, and I was wondering what was causing the funk! I also wonder if those that don’t like it are using pancake syrup or other substitutions.

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  42. I fixed this with pork chops last night. used 1/2 dijon (I didn’t have enough) and 1/2 honey mustard, reg pancake syrup and red wine vinagar and it was fantastic. fixed those potatoes to, boil till fork done then mashed them down, drizzled butter, cause don’t like things soaked in olive oil, and salted and parmajion cheese. found some in a jar like fresh grated and sprinkled on top of the potatoes. oh my gosh was it all good. I fixed 6 pork chops and really didn’t have like enough gravy on them, but enough to coat them good. Next time I’ll double the sauce receipe.

  43. I made these tonight. Mine weren’t as pretty as the ones pictured but they were very tasty! Hubby, who is very leery of new foods, even liked them! He did say he thinks they would be better with chicken breast. But all in all, great recipe!

  44. I buy Nature’s Hallow SF Maple Syrup, it is a bit more runny than real syrup but it does not have the bad sugar substitutes in them. It has a natural sugar substitute called Xylitol. It is pricey but a little goes a long way. I am wondering how to deal with this. I might try this tonight, but definately on the menu this week for sure.

  45. Okay, I used diet Mrs. Butterworth’s syrup. it did come out a little grainy and a lot of grease from the chicken thighs, but it tasted pretty good! Not to strong of a flavor of mustard or syrup. I peeled the skin off my piece and the meat still had flavor. Yum!

  46. I really want to try this I however hate maple syrup any suggestions I am also not a huge fan of honey has anyone made this cutting out the maple syrup all together not a huge sweet eater?

  47. I will try using chicken breasts next time — I made this and then at the last minute, someone brought over dinner. My husband and I didn’t have a chance to eat the finished product until two days later. It was very good but I had to use grainy dijon mustard which added a different dimension to the recipe. It smelled great and very few ingredients…that is the best part. I wouldn’t call it man pleasing chicken but husband told me that I should add this to our dinner rotation.

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    • I made this tonight with agave and honey rather than maple syrup as my DH is very allergic to maple syrup. I put the Dijon in the measuring cup, then added enough agave to almost hit the 3/4 c line, then added enough honey to bring it up to the line ( maybe 1 Tbs honey?). I added the vinegar, whisked thoroughly, then coated the chicken breasts in the sauce.

      The temp was a bit high and I took the breast tenders out at 30 minutes. Next time, I either won’t cut the breasts up or I reduce the time. Or, I may just use the crockpot; I think this would translate to crockpot cooking very easily. Still, this was very fine and has been added to our meal rotation. My DH, who is not a pork eater, asked me to think about making this with pork tenderloin. My 17 yo DD wants it again next Monday. Score!!!


  49. Made it tonight and it was wonderful and a hit with the kids!! I did make one change (not by choice). My husband wanted to use a dark, organic honey instead. Still great and mine looked almost identical to your pic!! I did need to cook an extra 5 minutes but I’m sure it was due to my awful, uneven cooking oven. We ate it with a mix of brown and wild rice (with quinoa) and steamed green beans (using chicken stock). I want to try it with chicken breast next time and possibly making it in the crock pot. Thanks for the SUPER EASY recipe!!

  50. I made this last night— it was super spicy mustard flavor… I have no idea why! I followed the recipe, just used chicken breasts instead!!! Suggestions besides adding more maple syrup?? I though for sure it was going to be a hit, but we kept laughing as it tasted like the spicy mustard you get with chinese take out and no maple at all!!

    • I would check the mustard that you used. Dijon mustard isn’t spicy. That’s all that I can think of. Try it again and make sure you didn’t use horseradish mustard. LOL!

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  52. I didn’t see a temperature for the oven – is it 350? Did you use the broiler at the end to get the top of the chicken browned? Oh, and how do you do this or any cooking with a crying 6 month old. Wait, you don’t have to answer that last question ;)

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  54. Am I the only one that did not care for this recipe? I tasted everything but an explosion on my taste buds. I gave this recipe to my mother to cook for dinner (no I am not a kid, she takes care of my kids while I’m at work) and it did not tantalize my taste buds at all. I read the comment that said you can’t taste the mustard…yes you can….for me anyway. And the juice was soupy not saucy. It’s alright I guess but can’t say I’d cook it again. Maybe it was the brand of ingredients I used who knows.

  55. Just finished eating these for supper and they were superb! Others have complained it’s not good, but if you follow the recipe, it’s wonderful! The dish is savory and simply fantastic. I took one bite and was instantly in love.

    This is a must try for busy families!

  56. I cooked this for dinner tonight and it was AMAZING! I am not a mustard person so I was thinking I may not like it but I wanted to make it for my husband anyway. Well boy was I wrong! I LOVED IT! I made rice, cooked in chicken broth to go with it, and roasted broccoli.

  57. this was so delicious-will definitely be making again- i used boneless chicken breast (cooked 30 min) and they were so juicy! whole family loved it– and just a note– my sauce seperated during cooking but was easily wisked back together before serving

  58. My family and I really disliked this recipe. The Dijon was WAY too overpowering. I did not use real maple syrup but I don’t see how the real thing would have toned down half a cup of Dijon. Sorry.

  59. Well..I will start off with this…I do NOT like mustard…However, I made this tonite and even though mine wasnt as pretty as yours lol…I have no leftovers! Both my men with back for seconds! They loved it and I did too! I will definitely do again but next time i will use the boneless, skinless chicken. I used the bone in tonite and was Delicious! ty for sharing this awesome recipe!

    • oh and my sauce seperated as well but half way thru, i pulled out chicken, whisked and put chicken back in pan and finished cooking.

  60. Mine is in the oven right now! Very excited to try this. Wondering if I added some french’s friend onions toward the last few minutes of cooking…. if that would be a nice crunchy touch?? What do you think?

      • I can’t find rice wine vinegar anywhere….some comments say they used rice vinegar, which I can find, but when I google rice vinegar and rice wine vinegar it says they are different?

  61. The only other thing I could find only said rice vinegar not rice wine vinegar so I grabbed just regular distilled white vinegar do you think it will still come out good or no? I didn’t no what else to get.

  62. Is rice vinegar the same as rice wine vinegar?
    My husband only likes chicken cutlets or chicken tenderloins, so I made this with chicken cutlets tonight. I also didn’t realize that maple syrup was different than the Log Cabin maple syrup I use on pancakes. (I actually think I have an authentic bottle of maple syrup in my other fridge that I forgot about). So, I used 1/2 cup dijon mustard, 1/4 cup of log cabin maple syrup and 1 tablespoon of rice vinegar. I cooked for 25 minutes on 350.

    It tasted like dijon mustard and that is about the only flavor I tasted. Not a fan tonight and I was surprised as everyone else liked it. Maybe, I will try next time with the real maple syrup. Maybe I will do the chicken tenderloins since they are a little thicker.

  63. Darn I just bought rice vinegar not rice wine vinegar. I didnt see any other kind. I dont want to make with replacements because it seems like thats where people are running into trouble with recipe. Has anyone else used just rice vinegar and came out ok?

    • I wish I could upload a pic of the ingredients I used. My viniger does not say wine. It says seasoned rice viniger. My maple syrup was pure organic maple syrup and I used grey poupon Dijon mustard. I hesitantly used the boneless skinless chicken thighs even though I usually dont like dark meat but I wanted to make the recipe just like she made it. I am now a fan! It was amazing!

      • Thank you! Yes the vinegar i got says seasoned rice vinegar too! Yea! I am going to try it. I just got the smoothest dijon mustard i saw because some are grainy and that was another complaint and since I dont usually eat mustard I thought the least expensive smoothest looking one would be best. And I have 1/2 bone in chicken I am going to use. Will post my result, fingers crossed it will be good :)

        • I am not a huge fan of Dijon mustard either and I got the grey poupon because it looked the smoothest as well so I’m sure yours is fine!! Good luck I’m sure it’s gonna be great!

  64. I did something wrong… just not sure what? This came out WAY too salty! I didn’t add any seasonings, not even salt. Just used the ingredients listed. We couldn’t even eat it at all. The flavor seemed like it could be good, but the saltiness just overpowered. Hmmm???

  65. I made this with pork chops last night and it was amazing! Like other pinners said, my fiancé is really picky but was ooohhh-ing and ahhh-ing after this! The one suggestion I have besides foil lining your pan is to baste every 10 mins. It really makes a difference. Thank you for sharing such an easy, great recipe. It’s rare to find an actual “easy” dinner.

  66. This is not only Man-Pleasing Chicken it is Woman-Pleasing Chicken. We made it on the Traegger and I halved the recipe. Next time I will let it marinate longer.

  67. 1 tablespoon of White Vinegar with a generous pinch of sugar can replace the Rice Vinegar. Rice Vinegar (aka Rice Wine Vinegar) used as a dressing is very good on salads, tomatos, cucumbers, etc. (it’s like a lightly sweet vinaigrette without the oil). Rice Wine Vinegar comes in many flavors… plain, garlic, spicy, etc . Also if you want the brown look on top, just broil it in the oven under a “very close eye” for a few minutes before you take it out of the oven.

  68. Just popped it in the oven, and I LOVE how quick it is to make! Smelling the house up right now and it smells soooo good, my tummy is just a grumbblin!!!! MMMmmmMMM Thanks for this awesome quick recipe :)

  69. Make sure everyone that you are not using chicken that has sodium lactate or sodium chloride injected into it. (called meat enhancing solution). This will most likely make the sauce too juicy, thin & salty. (Walmart meat and prefrozen packages of meat 80%+ of the time contain either sodium lactate or sodium chloride.). If your raw chicken meat is overly juicy (excessively wet, pat it off with paper towels) and make sure the chicken is fully thawed before using with this recipe.

  70. I found this on pinterest and some of the comments about it having a strong mustard flavor make me a litte nervous to try it. I absolutely destest mustard and I can usually pick it out in a dish that others can’t taste it in. Is there anything else I could possibly use to get a great blast of flavor without possibly ruining some very expensive meat?

    • If you dont like mustard at all, dont use this recipe. Look for something different. I am not a fan of mustard and it was all I could smell and taste and when I doubled the recipe I didnt quite double the mustard but did everything else. My husband loved it tho! I ate it and thought it was ok but a definate mustard taste and smell.

      • I couldn’t taste the mustard at all. It must be the different brands of mustard people are using that cause such a difference. I used a store brand pub style dijon with the seeds strained and I used half the amount of sauce called for, and not even the slightest hint of mustard flavor when it was done.

  71. I made this and it was fabulous! I love the flavors of the sauce. I think the cooking method definitely needs some adjustment though. I used a thermometer and the chicken was done after just 15 minutes. I went ahead and cooked it another 10 minutes (25 total) just to make sure the sauce was cooked enough. The chicken was very juicy and tender. I think at 40 minutes it would have been overcooked. Next time, I will bake for 20 minutes and finish in the broiler to give it a good brown crust. Also, I highly recommend using foil in the baking dish. It took forever to clean the pan. Great recipe idea. I will definitely make this again.

  72. This is close to one of my all time fav. recipes, from Canadian Living Magazine. Only difference is honey (instead of maple syrup), some butter, and rosemary to the mixture so it all cooks together. Curry powder is a lovely change from the rosemary too. A friend made this for me YEARS ago and it’s still my go-to recipe for a quick meal and/or for unexpected company. Everyone RAVES over it! Can’t wait to try this with the maple syrup tonight!

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  75. Simple and delicious! I made this tonight and it couldn’t have been simpler and it came out beautifully. I baked it in my ceramic coated cast iron braiser, doubled the sauce recipe so I had more for basting (and for leftovers) and for the last 5 minutes, I cranked the oven up to broil so that it browned perfectly. I didn’t have rosemary and used tarragon instead and the only dijon mustard I had in the pantry was “dijon with chardonnay” but it worked out well and I will definitely make this recipe again. The pan drippings from the chicken mixed so well with the recipe ingredients to make this yummy sweet/savory sauce. Thank you so much!
    P.S. I made Trader Joe’s tri-colored quinoa for a side dish and spooned some of the yummy sauce onto it to make it better.

  76. Made this tonight, added 3 tbs honey, and cooked chicken on the grill. It was fabulous! Also, used dry rosemary in the marinade instead of as a garnish. Everyone loved it. Thank you!

  77. I made this for a luncheon today. I used whole wheat dijon and only had apple cider vinegar, so it wasn’t quite as creamy as the pictures above showed. However, everyone complimented me and the dish was empty in the end! I think the creamy dijon would be better and a little less vinegar would be ok. Overall, nice dish I will make again!

  78. Saw this on Pinterest, tried it & loved it! My boyfriend loved it & has been requesting it ever since. The mustard flavor is a little strong, but I think the syrup mixed perfectly with it. If you aren’t a huge fan of mustard, I would just use a little less & maybe more syrup to make it sweeter. We thought it was great!

  79. I made this tonight with 3.5 lbs of skinless boneless chicken breast, so I doubled the recipe. But the glaze dried up. The chicken tasted okay. The boys and I liked it, but hubby didn’t care for it. I also split each breast so they weren’t so thick and they cooked in about 20 minutes. You could still taste the mustard after cooking. Might be better by adding some honey, but I won’t be making again because of hubby. He doesn’t like any sweetness in his meat dishes.

  80. Making this tonight…anyone grilled this on a gas grill? Curious if it would have a high burn factor from the maple syrup…thanks :-)

  81. We tried this recipe today, and it was delicious! I will definitely be making it again.. soon! It was so easy, and a great way to make a homemade meal on a work night ;)

  82. When, I read all the comments, I am reminded of a poem I once had. It was a poem about a recipe, a person was using. She didn’t have the ingredients, so she substituted, with what she had, and in the end, the dish tasted nothing like the original. Don’t substitute ingredients in any recipe, because if you do, you are creating a whole new recipe; one you may not like. There are a trillion recipes for chicken on the internet, so if you don’t like any of the ingredients in this one, find one you do like. You don’t like mustard, you don’t like maple syrup; why would you even try this. I happen to like all of it…just saying.

    • I’m so glad you posted this response. I’ve been reading through the statements and was laughing when people are complaining about the results, when they have either substituted ingredients or don’t like the taste of one of the specified ingredients to start with! If I see a recipe with stuff I don’t like, I don’t try it. If I see a recipe that I want to try, I follow it! There is always time to change a recipe and make it your own , after you have done the original version, that is part of being a cook.

      • Exactly!!!!! It’s maple mustard chicken: if you don’t like mustard and don’t even know what maple syrup is, don’t make it.

        Mustard has a strong flavor that people *like* if they like mustard. Don’t complain that a mustard chicken recipe tastes like mustard! That’s sort of the point.

        Maple syrup is boiled down tree sap. It is not corn syrup in a bottle shaped like an old lady.

        Do your research, know what you like, and don’t try to make something unless you actually have the right ingredients!!

  83. I’m so excited because tonight I made this chicken dish as my first Pinterest recipe, and my husband LOVED it! All of the flavors are great together, especially the fresh rosemary sprinkled over the top. Thanks for that recommendation. My husband is a volunteer firefighter/EMT (in his spare time), and he told me that he’s going to make this dish for his fellow firefighters the next time that he works a 24-hr. shift.
    BTW, I stopped at the store on the way home from work to buy the chicken and got everything all finished in time to take our daughter to her Girl Scout meeting. It took very little effort to make a very big impression. Thanks for sharing this recipe!

  84. Thank you for a fantastic recipe! I used chicken thigh cutlets & left in on low towards the end & the sauce went all lovely & dark & sticky. Wonderful! Was certainly man-pleasing and also toddler & teenager-pleasing! Yummy!

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  86. I could not find any rice wine vinegar. Would it be better substitute red wine vinegar, or regular rice vinegar?

  87. To sum up tips from all these pages of notes:
    1. Line the pan with tin foil (otherwise your pan will be a BEAR to clean)
    2. Rice vinegar and rice wine vinegar are virtually the same thing (FYI: here is a great site that explains this and ALL of the types of vinegars you have on hand, along with which would be okay substitutes —
    3. Be sure to use the CREAMIEST Dijon mustard you can find to help so you don’t get a grainy texture to it. If it tastes hot or spicy, you did not get the right stuff.
    4. The sauce will work great on a variety of meats (pork chops, chicken breasts, ribs, etc.)
    5. Coat with sauce during cooking time (some say every 15 min.)
    6. Some say to double the sauce
    7. Can be done in a crockpot. Cook on high for about 4 hours. You know the chicken is done when it reaches 165 degrees on the meat thermometer.

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  92. Made this tonight. Simple & delicious. Paired it with Kale (kale, tomatoes, onions, olive oil, lemon juice)

    Ventured away from the recipe a little – Not enough maple syrup, so I added honey. Also threw some dehydrated onions in the mix. Yummy reviews from all at the table!

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  94. I marinated the chicken in a freezer bag this morning but around lunchtime I couldn’t resist making just one piece. So, I put 2TB olive oil, a sprinkle of salt, pepper, dried rosemary, and cayenne pepper in the pan and tossed in one marinated chicken thigh. I seared both sides on high, deglazed the pan with white table wine, covered the pan, and let it steam for a bit. Perfect with brown rice and some cabbage (roasted in a lemon olive oil with fresh black pepper).

  95. Fixed this for dinner tonight….It ‘s a keeper for my family! I used chicken breast instead of thighs and adding the rosemary and letting it stand for 5 minutes I think made the dish! YUMMO!

  96. So I’m the idiot that picked up maple flavored pancake syrup instead of maple syrup….will this work, or do I need to go back to the store for the real stuff?

  97. I made this last night for my family, and it was amazing! I used chicken hindquarters, (which were $0.99 a pound :) and cooked it for 45 minutes and it turned out great! Its toddler pleasing too, my 2 year old even asked for more. No leftovers for this family. This will be a go-to sauce for lots of things and it was sooo easy, my husband (who is the better cook) was impressed. Can’t thank you enough.

  98. I have this in the crockpot right now. It was so hard to tell between all the comments because they all varied so much. What I did, I took 7 chicken breasts, 2 10 oz bottles of Dijon mustard, 1 cup of the maple syrup, 3 tbsp of the vinegar. It made enough sauce to cover the chicken. I will update as soon as its done. I also use frozen chicken breasts. I plan on shredding them and putting on wild rice with steamed vegetables… Also found the recipe on Pintrest.

  99. Just want to say thank you for sharing this recipe. My husband and I both enjoyed it for dinner tonight. Will likely make it again. I am not a mustard lover, so I went just a little less mustard and a little extra maple syrup. I did not think it had a strong mustard taste.

  100. This was a wonderful dish. I used apple cidar vinegar because I didn’t have rice wine vinegar. We like mustard in our house and this was a wonderful recipe. I echo the tips from others to line your baking dish for easy clean-up.

  101. I was hoping that some others who made this dish and were successful could list there ingredients by brand. I made it tonight. I didn’t have real maple syrup in my pantry or my bddget this week so I had to use the faux stuff. This may have been the issue. The flavor is good though. I don’t quite get how some people thought it was strong I felt it was mild. I think the issues in all of our differences might be brands of products. Mine didn’t brown quite as much as the picture but it did have some lightly brown edges. My sauce was also separated when it came out of the oven. Not sure how to change that. Again I think it might be the fact that I didn’t use real maple syrup but I am not sure. Thanks for any feedback.

      • If you want the chicken to be browner, try putting it on broil for a very short time, checking every minute or two to make sure it doesn’t burn. To get the sauce back together at the end, take the chicken out and whisk the sauce- should come together for you.

  102. Wow I made this tonight… Pheee F’ing nominal.. Yum!! And so so easy. Put it Over lightly blanched spinach with garlic and a dash of balsamic! Thank you!!

  103. Made this last night, and it was delicious. My recommendation is to taste the sauce before you pour it over the chicken, and adjust accordingly–more mustard / more syrup–until you get the flavor you want. Everyone’s taste is different, and I’m in a big believer in tasting things as you go along! Served with roasted asparagus and mashed potatoes. Mine also got the nice caramelization, although I did have to cook mine longer–my oven was probably off-temp.

  104. My husband ‘LOVES’ chicken and I am always looking for different, easy recipes. I have all the ingredients for this so….this is what we are having for dinner tonight! Thanks for the recipe. I am going to ‘bookmark’ this page so I will always have it handy.

  105. Made this for dinner tonite and it was a winner! Used 3lb of boneless, skinless thighs, but didn’t double the sauce. I agree with the previous reviewer to taste the sauce before you pour it over the chicken. I ended up adding an addition TBS of rice vinegar and a dash more of maple syrup. I flipped the thighs over halfway thru, but next time will probably leave them as they were just starting to brown on the top. I ended up broiling for a minute to brown before serving. Rosemary was a nice pop of flavor and complimented the other flavors well. Yum, yum! Served with roasted red & sweet potatoes and roasted broccoli. My kids devoured this! Thank you!

    • Yes, we had it for dinner also. Big hit with the husband. He said, “Let’s have this one again!” So I guess I will add this one to my recipe collection. I have at least 50 recipe books and find the best recipes online…go figure.

  106. I made this tonight for my husband and his dad, both are extremely picky eaters… and are skeptical of almost anything I make because it’s “wierd.” In fact, my husband saw me pulling the ingredients out of the fridge, and said, “What are you making?!”

    I did everything exactly the same as the directions, except half way through when it called to baste the chicken with sauce there wasn’t much sauce to baste with… so I just made another batch of the same marinade and poured it on the chicken! I found that when I tasted the marinade before hand, I needed to add more maple syrup to make it taste less “mustardy.” Depending on the type of Dijon you use, this may be the problem with others saying that this recipe ended up tasting like mustard.
    On another note, I would never cook chicken BREASTS at this temp or this long in the oven. Chicken thighs have enough fat to stay moist at high temps, chicken breasts could get very dry or stringy cooked in the same way.

    Despite their doubts, both my husband and father in law really enjoyed it! I served it with rice cooked with veggie broth and sauteed veggies, but the flavor of the chicken is very “normal” and I could see it going well with roasted red skins, mashed potatoes, or any kind of roasted veg or starch.

    BOTTOM LINE: Try this recipe, taste the marinade first, if too mustardy add more maple syrup, make sure to season your chicken, and use chicken thighs, not breasts!>>if you use breasts, adjust cooking time!

  107. I made this the other night and it was delicious. We had the pub style mustard and I didn’t want all the little seeds in there, so I strained out the seeds. I used 4 thighs and I halved the sauce which just coated each piece perfectly. When it was done I couldn’t taste even the slightest hint of mustard. The bottom of my pan had a bunch of rendered fat but no sauce left at the bottom, but the chicken was left moist and very flavorful with no hint of mustard or maple, just left a nice flavor. So for those of you who don’t care for mustard, just use less of the sauce… Just about enough to coat each piece before cooking. Next time I am going to try this and grill the chicken instead.

  108. Oh I also wanted to add that when I tasted the sauce first it was VERY mustardy. I was a little apprehensive, but after it was cooked I never would have even known there was mustard in it.

  109. This was delicious. I thought it was going to be dry for such a high heat, but it was moist and seasoned perfectly. Clean up was a little tough because a lot of the marinade was burnt onto my casserole dish. None the less, I will definitely make this again!

    • Patty,
      Next time, line your dish with either the parchment paper with foil on one side or just alumium foil and fold it over the sides. I just lifted that paper right out of my dish and it was clean as a whistle. I used breasts since my husband does not care for thighs and it still came out great. And YES…it was delicious!!!

      • I’ve also started lining my dish with foil. Maybe a good coating of cooking spray would also work. Whenever the sauce gets baked on to my pan, I just put it in the dishwasher. Then, after a few days in the cabinet, the rest of the black char just flakes right off.

  110. I have made this several times and all 3 of us really enjoy it. Even my 4 year old son, who is quite picky, devours it and asks for it all the time.

  111. Mine is in the oven right now, and I’m wondering how everyone else’s sauce looked while cooking. I peeped in there and the sauce seemed to be foamy and chunky (almost all gone as well), not the thin sauce pictured. Is this normal? It smells great, I just hope this is the right process for it to go through!

  112. Ok so the anticipation was worth it. I made it for dinner tonight and my Husband and I LOVED it. Chicken was juicy, tender and very delicious!!! Perfect mix of flavors. Thank you for sharing.

  113. I made this tonight with chicken breasts, cooked it for about 30 minutes at 450, then 5 minutes at 400 just to make sure it was cooked thoroughly (I’m a freak about making sure food is cooked through and I broke my meat thermometer). It turned out great, especially considering how easy it was! For five minutes my boyfriend wouldn’t stop saying how good it was, and I cook every night so that’s saying something haha.

  114. I tripled the recipe, as I have a teenage son, and a neighborhood of teenagers. I taste tested the marinade before adding the chicken. Yummm! I marinated for 3 hours. Also I used bone in thighs. My thought is bone in is so much more flavorful & I think it might keep it more moist and thus more tender. Besides I couldn’t find boneless. It’s in the oven right now on the middle rack, and my house smells AMAZING! I basted @ 15 minutes and @ 20 minutes I turned it on low broil for 15 minutes. Then I just let it hang out on the counter for like 1/2 hour. Three teenagers & 1 adult…no chatter for like 15 minutes. We just ate. Served it with roasted potatos, spinach & strawberry salad and fresh croissants. All I can say is wow.

  115. Just made this for my man tonight and we loved it! It was such a different flavor from our usual spice cabinet… and kind of an addicting one at that. I used breasts instead of thighs but still cooked it at 450. After 30 minutes I switched the oven to hi broil to get the nice browned look. This turned out to be a very good decision – the sauce that was coating the chicken took on a whole new level of flavor! I made pasta, and broccoli with a little garlic and cheddar. My bf decided to use the leftover sauce on his pasta – it was definitely not my typical Italian dinner. Loved it!

  116. I saw this on Pinterest and it looked so yummy I had to try it. I was a little skeptical after reading the mixed reviews, but made it anyway and OMFG it was delicious! A lovely savoury flavor with just a hint of mustard and sweetness from the syrup. My extremely picky fiancé who seems to get quite wary of trying new recipes I find absolutely loved it! I used good quality Dijon but only maple flavored syrup and rice vinegar, so I’m wondering if the bad reviews could possibly be attributed to the quality of the mustard?

    Thanks for the recipe, now to test it in my even pickier step daughter!

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  118. I made this last night and it was awesome!! I used chicken breasts instead of thighs and cooked it at 400 and it was incredibly moist and just delicious. I pared it with roasted carrots and brussel sprouts and the whole meal was wonderful. Thanks for sharing this recipe. It’s a keeper!!

  119. Ok, all the comments (pro and con) made me curious. I am following the recipe exactly; was going to sub red wine vinegar for rice vinegar since I had it on hand, but due to all the comments, I think it is best to follow it exactly the first time. BTW, the vinegar only costs 1.72 at walmart so not a big investment. It is now in the oven in a oven bag, since I really don’t want to scrub a pan (and if it is disgusting I can easily discard). My husband loves dijon mustard, me not so much. I will let you all know how mine turned out. Certainly is easy so I hope it is a keeper.

  120. Ok, I guess my opinion after making this last night…..NOT A FAN. Husband also did not care for it. It makes a nice sauce and it looks good, but the taste was a little strange in my opinion. No, it did not taste like mustard or syrup, just kind of strange. Was fun to try something new, but I think I save the rest of the boneless, skinless thighs for teriyaki chicken on the grill.

  121. Made this twice- once using Honey Dijon and once using pancake syrup- I don’t know what it is about this recipe, but I’ve never had left overs!!! Absolutely delicious! For those not liking the overpowering mustard taste, I highly recommend using honey mustard. This is now a regular in our menu rotation!

  122. I fixed this for company last night and it was a hit. We really liked it. I used both boneless thights and boneless breasts. I may try honey dijon next time and there will be a next time. Sooo good.

  123. I made this last night and it was good, hubby really like it. I could taste mustard, but it wasn’t overpowering. The only thing I didn’t care for was the fattiness of the chicken thighs, we just don’t ever eat them. I’ll use chicken breasts next time. I think I might try marinating them in the sauce for a while and then grilling them. Good recipe!

  124. I don’t have time to go through all the responses to see if someone mentions this but heck….. I was DUMB enough NOT to spray the glass baking dish I used and that mixture was baked on there enough to make me want to toss that pan right in the trash. eeeks….. I worked HARD in the clean up for this tasty chicken dish!

    SPRAY that baking dish but GOOD with PAM especially the SIDES. :-)

  125. Made this last night and it was fabulous~NOT grainy, not mustardy at all. However my glass casserole dish does have baked on mixture from the middle up. Did some people say you can prepare this in an aluminum cooking pan?

  126. It didn’t live up to its name, it didn’t please any man in my house or woman for that matter. I was politely asked NOT to make it again :(

  127. I’ve made this recipe twice now and it was delicious both times. My boyfriend isn’t the biggest fan of mustard, but he really likes this dish. The mustard isn’t overpowering. I used real maple syrup and a creamy dijon mustard. I really enjoyed this dish. The chicken thighs are really fatty, so I trimmed the fat before I cooked them. This meal is definitely in my rotation of weeknight meals. Super easy and really tasty.

  128. Made this tonight.

    Rave reviews from the husband and three teenagers.

    This is DEFINITELY going into the regular rotation.

    Thanks for the noms!

  129. Could not resist, wrapped my boneless skinless chicken thighs in bacon (how can that not be wonderful and please my man?) and put on top of rice…..we will see how it goes! It is in the oven now and my rosemary is all ready to go :)

  130. Thanks to pintrest I ran across this and made it tonight for my fiancé and I. I’m not a big fan of Dijon mustard so I switched it up a bit and did sweet and spicy BBQ sauce with a little of the dijon mustard and the rest the same.. Honestly this is prob one of the best meals I’ve ever had! My fiancé was begging for me to make more when he finished it all!

  131. I came across this yesterday on pinterest and made it tonight for my hombre. I used chicken breasts, sugar free maple syrup, and added my own twist to it with some goya adobo, garlic, lemon and a little Sazon. I accompanied it with roasted asparagus, dirty rice and fresh avocado

  132. Made this tonight according to directions (mostly — exceptions being 425-degrees in convection oven and it took only :35 cooking time to reach cooked internal temp) and it came out great! Next time I’ll keep the recommended temp time and possibly lessen the cooking time to :30 to get it as seared and crispy as your pictures. Enjoyed by hubby, myself, and the 3 yo, even! Thanks for sharing (found via Pinterest, btw).

  133. I made this tonight. Everybody loved it. It was delicious. It was not mustardy or sweet, just flavorful. I will definitely make it again. I used breasts instead of thighs. I used regular syrup instead of maple syrup. Maple syrup was too expensive. I doubled the amount of sauce because I wanted to have plenty to spoon over rice.

  134. Hi! So I tried this last night and I was SO excited about it, but my chicken looked like this:

    Not AT ALL what your picture looks like! I followed the instructions exactly, the only thing I changed was I used light syrup (reduced calorie), because it’s all I had, everything else was the same! I cooked for about 40-45 minutes and basted throughout. The sauce was pretty… grainy? throughout, it never came together. And at the end it was still VERY mustardy, we had to take most of the sauce off the chicken to eat it because it was way too mustardy (and I like mustard). Any advice for what I did wrong? My Pinterest recipes NEVER turn out :( so any advice would be great!

    • I agree. Judging by others’ comments, real maple syrup is important for this recipe. Thanks for attaching a picture though!

    • Well you should have used real maple syrup… Big difference! And when you cook any kind of meat that close together in a small pan, it’s not going to brown. It’s just going to steam. Therefore you’re not going to get the same results. Never crowd the pan!!!

  135. That doesn’t look very good. I think it’s important in this recipe to use pure maple syrup. You used an artificially flavored and sweetened substitute….who knows how those chemicals break down when heated. Try it again…it really is delicious!!!

  136. I made it tonight and it was GREAT! I didn’t think it tasted too mustardy. My husband and I ate it with roasted potatoes~ Can’t wait to try it again!

  137. Made it for the 2nd time and it was even better…if that is possible!!! So glad I found this recipe, and my husband just loves it!!!

  138. This recipe is on my list to make next week. After reading the reviews, and I’m not a great mustard fan, I think I will do a half and half, half mustard and half mayo. (Which reminds me of deviled egg recipes.) That should tone down the mustard flavor a little. Will follow up after the recipe is made.

  139. I may be the only guy thats posted on here but… I cooked this tonight for the wife and kids and….they loved it! This was great, especially for someone who cant cook too well. Thanks.

  140. Loved this! Turned out exactly like your pic and all the men were moaning at how wonderful it was! The only thing I did different was……….added my own spices in the sauce itself…pepper, sea salt, red pepper, garlic and herb and one tablespoon of olive oil (I double the recipe too because I was serving 8)…….used the real deal maple syrup and the smooth (correct kind) of dijon mustard. I added my chicken to a large mixing bowl 2 pieces at a time…coated them nicely and THEN added them to the foiled lined pyrex dish. I sprinkled fresh rosemary and thyme on top PRIOR to baking. I did plenty thighs and 2 breasts. I cooked mine for 45 min and rested for 5. It was brown on top…had that beautiful char and a super savory taste! What a winner and so easy!

  141. YUCK! This tasted gross! I’m not sure what all the fuss is about, we couldn’t even finish what was on our plate. I thought the mustard/maple syrup was an odd mix and I was right. DO NOT MAKE THIS..SO GROSS.

  142. I made this in my crock pot and oven and both times it was wonderful. I also made sure to use real maple syrup, not pancake syrup, and while it was more expensive, it was really the only thing that I didn’t already have in my pantry, so I didn’t mind. I would definetly NOT use pancake syrup. Also, I used half dijon mustard and half smooth mustard, and while I liked it, I can see how others might not because it did have a strong mustard flavor. I also made it with just the smooth mustard and it was great as well. Everyone has different tastes, and while some may not care for something, others may love it. If you think mustard and maple is an odd mix, perhaps this is not the recipe for you and you should move on? Rather than make it and then post something rude and inapproriate in comments because you were disappointed?

  143. Made this last night and it was so easy to follow. The smell in my house was great. I made it with mash potatoes and broccoli, yummy dinner. The chicken didn’t taste like mustard. You could taste the mustard and sweet together but not one was overpowering. My son of 15 yrs old, loved it and wants me to make it again. My husband didn’t care for it cuz he doesn’t like his meats sweet at all. He did tolerate it cuz he did eat it.

  144. Regarding the man-pleasing chicken, I thought this recipe sounded really great and, as I read through the comments, I felt sorry for Witty, due to the caustic remarks posted by some. After making this recipe for dinner tonight, using Trader Joe’s Whole Grain Dijon Mustard, I’m happy to report that both my husband and I LOVED the results! Thanks to Very Witty Witty for posting such an easy, flavorful recipe!

  145. I loved this recipe. We used real maple syrup and followed all the directions- minus the cilantro. We marinated wings in it and threw it on the grill and basted through out. My question is- I want to make this sauce in bulk, any idea how long it will stay good?

    • Check the dates on all of the ingredients you add- the mustard, maple, and vinegar. The earliest date should give a good estimate of the expiration. I’m glad you like it enough to make it in bulk!

  146. I made this tonight and everyone in our household loved it! I made a few changes and one inadvertent error – I used Sohgave Maple Syrup and cooked at 425 because the thighs I used seemed somewhat thin. I didn’t get the crusty goodness like the picture but otherwise, it tasted just awesome! When I sat down here to add my review I realized I had forgotten the vinegar. Oops. I will try it next time. I’m sure this will be a frequently requested recipe. Thanks for sharing it!

  147. Made this tonight based on all the rave reviews, even some from friends. I used exact measurements (as I always do the first time I try a recipe). It smelled wonderful while cooking. However, while everyone here in my house full of “men” ate it, there were no “ooohs and ahhhs.” When I asked specifically, all the answers were the same; a shrug and, “it’s okay.” So for us, it wasn’t a “Man Pleasing” chicken recipe. Sorry.

  148. This is the best chicken I’ve ever made! Made it on Easter Sunday instead of the usual ham and such. Awesome! I’ve made it with skinless/boneless and bone-in/skin-on and prefer the boneless, but was good both ways.

  149. put thighs in crock pot with 1 cup dijon mustard, and around 3/4 cup maple syrup+2 tbsp apple cider vinegar. 6 hrs in crock, then tranferred to my small toaster oven dish and popped under broiler for 10 mins (using toaster oven broiler). DELISH!!!!

    Note: no one here like maple syrup of dijon but we all loved this. for the people who are having bad results I think it might be the quality of ingredients you use. I use Grey Poupon, and Maple Grove Farms ($8.99 at my local grocery).

  150. I can’t wait to try this tonight!! Also, I compiled this into one easy format that you can paste into a Word document:

    Man-Pleasing Chicken

    1/2 cup of dijon mustard
    1/4 cup of maple syrup
    1 tablespoon of rice wine vinegar
    1.5 pound package chicken thighs (boneless skinless)
    Fresh Rosemary

    Preheat your oven to 450ºF. Mix together dijon mustard, maple syrup, and rice wine vinegar.

    Put chicken thighs into a foil-lined, oven-proof baking dish. Salt and pepper the thighs. Pour maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

    Put the chicken thighs into the oven, Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

  151. My whole family loved this… hubby said it was the best chicken that I’ve ever made. He even wants me to make next week when his mom comes to town!!!!

  152. I hate mustard, but my husband loves it so I figured I’d make this for him. Surprisingly, I loved it. We both did! I’ve made it several times now. Thanks for a wonderful go-to easy recipe!!

  153. I feel like this is one of those recipes that people either love or hate. Kind of like cilantro :) We followed the directions exactly, and used high-quality ingredients, but my husband and I both did not care for the dish–we both found the dijon flavor to be pretty overpowering.

  154. I made this once with a mixture of mustard, honey, plain yoghurt and white wine, plus fresh thyme, and it was delicious. This recipe reminds me to make it again, so easy.

  155. Please note that I NEVER comment on anything. I sure as hell read the comments, but I never comment on things I buy or recipes I make. After reading the comments, I was extremely worried how this dish would turn out; especially since we live in a rental with an old oven (and the fact that I don’t own a meat thermometer and hate mustard). ;)

    I subbed chicken breasts for thighs, and from reading the comments (and knowing my oven), I only left the breasts in for 20 minutes on 450º, but still turned and basted the breasts at 10 minutes in. I made sure to follow the ingredients and measurements to a T!

    This recipe was AMAZING!!! Not only did my significant other tell me it was the best meal I had ever made, he couldn’t get enough of it. To my surprise, I even loved it! Not too much of a mustard taste, either. I served it with corn on the cob, brown rice (perfect for mopping up the extra sauce), and salad with a light vinaigrette dressing. Throughout the entire meal, we only stopped eating to say how good it was!

    A friend of mine tried this recipe before I did. She said hers hadn’t turned out. I don’t now every little detail of how she made it, but I do know she did NOT line the bottom of her dish with foil. She said the sauce was hard (almost like a fried egg). I didn’t have this problem, but I lined mine. I also used a glass dish, like the one pictured above (don’t know if that makes a difference).

    Good luck with this recipe! If I can make it and have it turn out – ANYONE can.

    Thank you, so much, Witty! There are no leftovers, so I will probably make this again tomorrow (and save some for lunch the next day)! ;)

    P.S. Because I use organic chicken, the breasts are smaller than most. Next time I’ll probably only need to leave it in the oven for 15 – 17 minutes, instead of 20!

  156. My husband and I loved this…made exactly as directed except with Chicken breasts instead of thighs…he was ohhhhhing and ahhhhing the whole time with multiple “this is good sh*t” statements…I served it with baked potatoes and salad with bread

    *if you are not willing to follow a recipe, do not post about how terrible it was

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  158. I can’t believe the mixed reviews. It was DELISH! I used bone-in chicken thighs, regular vinegar with a splash of mirin, Trader Joe’s maple syrup and Trader Joe’s dijon mustard. I don’t mustard at all and I didn’t taste any hint of mustard. Definitely a winner! Thanks. Oh yes, the fresh rosemary is a must.

  159. I am not a fan of mustard, so I didn’t know if I would like this. I made this last night and all I can say is WOW!! The flavor combination of the mustard and maple syrup is amazing. My son ate his chicken without his staple dipping sauce of ketchup. I used chicken breast and it was so moist that there was no need for a knife my fork cut it just fine.

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  162. I really don’t usually leave comments but this recipe was too good not to. It’s got such great flavor from so few ingredients! I made it a few days ago for the first time and both my husband and son (very picky eater,8) asked for it again……not eventually but tonight, less than a week after first trying it! I used real maple syrup and Dijon mustard on chicken thighs, bone in and skin on. This time I’m using skinless, bone in thighs because all the AMAZING flavor was only on the skin (which was too fatty to eat). We had a small salad to go with it. I might even try it with chicken breast after this and let it cool, chop it up and put it in a salad, using extra sauce as dressing. Thanks for this recipe, I really needed something new and this was perfect!

  163. Well the verdict in this household is that the man is in fact pleased. Recovering from surgery, nauseous from medication, he was able to down 3 pieces of this delectable chicken plus plenty of the rice pilaf I made on the side… The two little men (ages 1 and 5) of the household also greatly enjoyed the dish. I just wish I had made more so I could’ve gotten an extra piece… I might reduce the mustard a bit next time I make it as well to allow more of the mapley sweetness to come through. Not much though as the savory mustard is a nice contrast. I made a double batch, with a full cup of mustard, next time I will probably try it with 2/3 cup.

  164. It’s really very good.SPRAY YOUR BAKING DISH! I would double the recipe for the sauce and use it to pour over the chicken and wild rice. I will also use boneless chicken breast next time. A little too fatty. I may even try to grill them next time.

  165. OK. I read through half the comments and didn’t see anyone else ask this:

    What dijon mustard brand did you use?

    I made this the other night with chicken breasts and felt that it just tasted like chicken covered in dijon. It wasn’t bad, but I am making it again tomorrow to see if I can’t fix it. What brand should I get, exactly!?

  166. I made this chicken tonight, but we made a few adjustments. Okay more than a few. We made it with honey mustard (my fiance forgot to buy dijon), we used regular rice vinegar (couldn’t find rice wine vinegar), and we used chicken breasts. We also used 1/2 and 1/2 honey mustard and homemade barbeque sauce. But we used fresh rosemary. It turned out fantastic, it was soooo good. Thank you so much for the base of this recipe. It is going on our definitely make it again list. :)

  167. Well Congrats! This is the first recipe I’ve tried off pinterest that was TERRBLE. lots of flavor, yes…but NOT good flavor.

  168. I have this pinned to my food board on Pinterest & have had 282 repins, which is crazy!! I finally made it last week & the fam loved it. Thanks so much for sharing, Witty. I’m looking forward to trying a version of this with pork tenderloin. Keep the good stuff coming!

  169. I just read through everyone of these posts. I have to agree with a couple of other earlier posts — if you add or substitute ingredients for the recipe — it is then YOUR recipe and not the original and you should not post on how good or bad YOUR recipe tasted. Just a thought.

  170. what sides would you do with this? I’m deff going to cook this chicken but i need some sides.. ideas please n thank you! and yes I’m trying to wooo my love!

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  172. De-lish!! I might have drank some of the sauce. I would serve over potatoes so you can sop up the wonderful ness. A million thank you’s for sharing this!

  173. Yum x10! Juiciest chicken I’ve ever made that follows my diet (allergy) restrictions. Pretty delicious and definitely pleased my man. One note: I wasn’t paying attention to the type of chicken and ended up buying chicken thighs that were NOT skinless and boneless. The end result was amazing but the prep time wasn’t, so FYI on that. Will definitely make it again, but with skinless/boneless thighs. Flavors were killer…made a huge salad w/ balsamic, Swedish baked potatoes and steamed artichoke. Pinterest win for sure =)

  174. My man said that the only people who don’t like this chicken must be allergic to deliciousness! He is a big guy who loves to eat and he called this “the best d**mned chicken ever”. I can’t wait to make it for company!

  175. I just made this for dinner! Instead of 1.5 lbs of chicken thighs, I used 1 lb. of boneless/skinless chicken breasts. I also used half grey poupon and half generic dijon mustard to cut on the spicy factor (i’m a wimp) and used only a fraction of regular syrup and about a teaspoon of brown sugar.


  176. I made this and we all really enjoyed it. Am in NZ and we used Delmaine French Dijon Mustard and Steeves Canadian Natual Maple Syrup and Wine Vinegar (couldn’t find rice wine). Hubby is not a fan of mustard nor maple syrup, so I didn’t tell him how I made it and he kept saying how nice it was. It was so good, my young girls wanted seconds (will be sure to make more next time)! Thank you for sharing.

  177. okay, I’ve made this at least 1/2 a dozen times since I found this recipe on your website a few months ago – IT IS SOOOO GOOD! We LOVE it! My entire family, including my 2 year old gobbles it up. Never any leftovers when I make this! Keep posting yummy recipes! Thanks!

  178. I came across this recipe on Pinterest this morning and thought it would be worth a try! I realized I didn’t have all of the ingredients, so I went to my pantry and decided to mix up what I could substitute and see how it tasted…..I used dijon mustard, regular syrup since I didn’t have any maple syrup and apple cider vinegar. It tasted great so on the chicken it went! I have this in the oven as we speak and I can’t wait to try it! I will post about how my variation turned out. For some reason, I really want to add bacon to this…..Hmmm…

  179. These comments are hilarious! “I hate mustard. Should I make this?” or “I changed half the ingredients and it didn’t turn out right! Bad recipe!” HILARIOUS! I’m always amused when people change a recipe and then complain that the recipe didn’t work or tasted bad!

    This looks absolutely delicious and I can’t wait to make it! :)

    • So agree with you! If people can’t have or don’t like mustard, or sugar because they are diabetic or don’t have REAL MAPLE SYRUP they should NOT MAKE IT. Period. Find another recipe instead of trying to make this recipe YOUR recipe and then complain it didn’t taste good.

  180. Just finished eating this for a lovely dinner that was man and women pleasing!! I found some chicken breast a bit overlong in the freezer and marinade 2 days before baking. Also substitued Tropical Traditions coconut vinegar, other wise prepped and baked as directed. Plan to use the leftovers in some wraps for a light dinner tomorrow and top a salad for work lunch. Served with roasted broccoli and onions, which cooked at the same high heat nicely. Leftover roasted corn , cut off the cob warmed in a little amish butter. Some garden sliced tomatoes finished off the plating. visually pretty and yummy. Thanks for sharing!

  181. I found this recipe on Pinterest a couple of months ago and I absolutely LOVE it!! We are making it again this evening, and it has become one of our favorites! Thank you for sharing!!

  182. I just made this and love it! My kids didn’t care for the extra sauce, so next time I won’t put it on their pieces I will be making this again. FYI, I used rice vinegar as I could not find rice WINE vinegar. Some sites I looked at said it was the same. Either way, it turned out great!

  183. I tried it tonight with chichen breast and it was so so watery. Nothing stuck to the chicken and the sauce was separated and no flavor at all. I am so disappointing. I am not sure what i did wrong? Everything was done exactly as stated, and the result was awful.

  184. I must admit that I was skeptical about this recipe as was my husband. It was the syrup that was throwing us for a loop. I decided to step outside of my box and make it. Oh my gosh! It was delicious. Thank you for sharing this :)

  185. Have you ever made this with sugar free syrup? My husband is diabetic and I wondered if it would work ok?

  186. This recipe sounds amazing, and I’m definitely going to make it. When I try a new recipe, I always make it exactly as it is; then I know what (if anything) I want to change later.
    Here’s the poem someone mentioned in an earlier post:

    I didn’t have potatoes, so I substituted rice.
    I didn’t have paprika, I used another spice.
    I didn’t have tomato sauce, so I used tomato paste.
    Not a half can, a whole one, I don’t believe in waste.
    My friend gave me the recipe,
    She said you couldn’t beat it.
    There must be something wrong with her,
    I couldn’t even eat it!!!!!

  187. I made these for dinner tonight. I used bone-in chicken breasts, and cooked them according to the temp/time above. They were cooked PERFECTLY, and got rave reviews from my family! I will definitely be making this again (and again….and again…)

    Thank you!! :)

  188. This recipe is DELICIOUS!! Man-pleasing, indeed. The men in my house-all three of them-devoured this chicken.
    I charcoal grilled the chicken instead of baking, and doubled the marinade recipe so I could baste while grilling and have some leftover to serve with it. The boys dipped their potatoes in the sauce, it was so good.
    Thanks for the recipe; it’s going in the “Keeper” file.

  189. This looks amazing! I plan to make it this week! I’ll let you know how it turns out! And, I can not believe RUDE some of these people are! Geez. If you know you don’t like mustard in the first place…DON’T try a recipe that calls for a large amount of it! Simple logic people! : )

  190. I made these and followed the directions perfectly. I love mustard, but this was so sweet, that I felt it was more of a sweet chicken dish, than a mustard flavored chicken. I think I may either cut the maple syrup or eliminate it all together. Or, add more mustard. I’ve made other dijon mustard chicken and pork dishes and we loved them. Just didn’t care for the sweetness of this recipe. I will tweak it, so it will fit my families tastes a bit more. Thanks!!!

  191. My man and I both absolutely loved this chicken!! I had it with brown rice and green beans an I put some of the yummy sauce on the rice. I could have sworn I had maple syrup at home, but I didn’t. So I used honey instead and it was so good. Next time I’ll try it with the maple syrup, but just an FYI honey is cheaper and people may already have it. Thanks!

  192. wow! thanks for posting your version of my recipe–can’t believe all the pins it has gotten! some of the comments are hilarious…but i’m glad people are (for the most part) enjoying the dish, and tweaking it to make it their own. that’s the fun of cooking, right?

  193. I made this for my hubs tonight. He liked the taste, but I thought it just tasted like mustard coated chicken….I even added a little extra maple syrup to it and still, all I could taste was mustard. Also, the chicken was WAY overcooked (my fault, I suppose…I should have been checking it as it cooked instead of just leaving it in for the stated amount of time)….it should probably be about 25-30 minutes instead of 40. I doubt I will make it again because of the overwhelming mustard flavor…..but it was fun trying something new.

  194. This is how a poor college student replicates “Man-Pleasing Chicken”. I had two porkchops instead of six chicken thighs. I didn’t have syrup so I used a quarter cup of honey instead, and I had to use brown mustard since I didn’t have dijon…and sherry instead of rice wine vinegar (I’ve used it as a substitute in asian dishes before). It was a gamble, but it turned out simply DELICIOUS! Thank you for posting this recipe; it gave my limited diet a little variation ;)

  195. Had to post a followup to my comment from a few days ago…for the love of all that is clean and beautiful, don’t skip the FOIL-LINED pan instruction. My glass pyrex dish has been soaking for DAYS, and I still haven’t been able to get it cleaned!!!

  196. Oh my goodness! This was AMAZING! I used Grey Poupon dijon mustard with 100% pure maple syrup. I added a bit more of each so I would have extra sauce which really wasn’t necessary, there was plenty. I like mustard and could taste a little bit of mustard but the sauce is really in a league of it’s own. Savory is a great word to describe the party it leaves in your mouth. Even my very picky 9, 8 & 4 year old asked for more! Now THAT is a rarity!

  197. Making this tonight. Love the title as well as the pictures. I think my husband will love this recipe. Thanks for posting!!! Any suggestions on good sides to make with this. I am probably going to make it with corn and black beans but wanted to ask for opinions.

  198. I dont really like mustard, so I should have stayed away from this… but the reviews were so good I had to try it… SOrry but I couldnt even eat it. All I tasted was mustard, even after adding more maple syrup & it stunk up the house when I re-heated it. =(

  199. We love, love, love this chicken. Making it again for about the fourth time since discovering it on pinterest.

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  201. Delicious flavor combination. I use Balsamic vinegar and some orange zest for freshness. We marinate the chicken thighs for a couple of hours and cook on a charcoal grill, basting part way through.

  202. Husband wanted maple/mustard chicken for dinner. Out of Dijon, but had some chipotle mustard left here after a potluck. Hmmm, lime goes with chipotle, added a little of that. Marinated and grilled, topped with extra sauce and fresh cilantro. Oh my goodness, one of our favorite recipes taken to a whole new level!

  203. I made this about a month ago with balsalmic vinegar(all I had) and it came out great! I pulled out chicken breasts yesterday but couldn’t figure out what I wanted to do with them. Going to try this recipe on the breasts and hope not to dry them out. Not very good at figuring out the appropriate temperature and time, any tips on that?

  204. I followed the directions and should have known this was not going to turn out well when my house started to smell, not in a good way either. This tasted awful and I LOVE mustard. I wont be recommending this recipe to anyone. Ick.

  205. Just made this tonight and it is AMAZING! I used Chicken Breasts instead of thighs but cooked for the full 40 minutes. I was a little apprehensive because it seemed like a LOT of mustard. But I jumped right in and made it. I don’t know why people kept saying it tasted like mustard because it doesn’t. They must be using the wrong kind. Regular Grey Poupon Dijon Mustard with a good maple syrup. NOT pancake syrup, maple syrup. And when you are basting it, be sure that mustard isn’t clumping on top. If it is, you may get a stronger mustard flavor in those areas. .

    • You are absolutely right Quinn. If people would follow the directions as is and used the ingredients called for instead of doing all kinds of substitutions they just might like it.

  206. So many comments by people who do not like mustard…well I do not like maple syrup at all. But my family does. Just wondering how syrupy tasting this is?

  207. this may be a weird question, but can you use like aunt jemima for maple syrup? or does it need to be real maple syrup?

    • Pancake syrup is nothing like maple syrup. I don’t think it would taste good, and that stuff is really bad for you anyways.

  208. I don’t know how anyone could of gotten this recipe wrong. My was delicious, and I hate mustard. I bought the grey poupon brand of Dijon mustard, not honey mustard, just plain Dijon, and real maple syrup. I did not have rice vinegar, but I read online you could dilute white vinegar with water as a substitution. I cooked it exactly for 40 minutes at 450 degrees. I did not taste the mustard nor the maple syrup. It was just really good. My hubby loved it too!

  209. I’ve made this TWICE….and WE LOVE IT! <3 Thanks…it's SUPER EASY! :)

    The first time I did it, I put the chicken and sauce in a disposable tin foil baking dish, covered it with tin foil and froze it. I took it out, and put it in the oven and baked it…I can't say (don't remember) how long it took, but I kept the tin foil on it, and it was amazing. I cooked up some Jasmine Rice….oh so good.

    Thanks again! :)

  210. OK, I realize I’m a little late to the party, but I had to leave you a comment.
    I found this recipe on Pinterest several weeks ago but didn’t have a chance to make it until tonight. It was OUTSTANDING! Every diner at the table had rave reviews. I left off the rosemary (I forgot to get some at the store) and served it over steamed rice with steamed broccoli.
    Thank you for posting this recipe! I’m working my way through a bunch of your other recipes now. Thank you, thank you!

  211. I saw this recipe on pinterest, so we made it last night for dinner, and it was delicious! And I have to agree with some of the other posters…you need to follow the recipe. It calls for DIJON mustard, not honey mustard. Just follow it and you’ll be fine!

  212. Just made this for dinner. It was just eh. I should realize by now that anything on Pinterest that says it’s “the best ever” is only ever just “eh.” I did follow the recipe exactly and I wasn’t impressed–it tasted super mustardy. But still, to each their own.

  213. Just had this for supper for me and my husband. He is sceptical about new recipes. He loved this!!! I had 2 thighs, 2 legs , 2 wings and the back from a whole chicken that I had use the breast for last night for another recipe. So I used those pieces. I thought what was left he could take to work for lunch tomorrow. Wrong!!! I ate a thigh and 1 leg, HE ate the rest!!!. His comment was ” I could eat this once a week every week. lol. And it is east to fix, so just might do that. Thanks so much for this recipe.

  214. Love the pics. Chicken looks delicious. I tried this tonight along with some potatoes and carrot recipies I found on Pintrest. I used boneless, skinless chicken breasts as that is what I had in the freezer. I only cooked two breasts so I cut the ‘dressing’ in half. I used dijon mustard, balsamic vinegar and maple flavored syrup with an extra dose of maple flavoring. My dish certainly did not look as scrumptous as yours but the flavor was ok. My chicken came out a little on the dry side. Since I cooked everything in the oven, I kept checking for doneness about every 15 minutes after the 30 minutes in the oven. I even turned the chicken over and after 50 minutes in the oven, I just pulled the chicken out and let it rest. This may be why my chicken was a little on the dry side. Next time I will shorten the cooking time considerably and the last 5 minutes or so I will try turning on the broiler to get that carmelized look you have. Thanks for sharing your recipe.

  215. Holly, I am not a huge maple syrup fan…I don’t like it on anything but breakfast! I made this as the recipe is written, and it really didn’t taste maple-ey to me. It just added a good sweetness, but not a ton of maple flavor!

  216. Holly, I am not a huge maple syrup fan…I don’t like it on anything but breakfast! I made this as the recipe is written, and it really didn’t taste maple-ey to me. It just added a good sweetness, but not a ton of maple flavor!

    I used Grey Poupon dijon mustard and Walmart brand “real” maple syrup.

  217. This sounds yummy, and from the comments, I guess it is! I don’t really eat chicken, but I have family coming to visit too. They like meat. I am definitely making it then! Thanks!

  218. What do you usually cook with this chicken? Im no cook, I need all the ideas I can get! It sounds and looks amaze.

  219. sorry, but I was very disappointed in this recipe. didn’t look anything like the picture. Tasted like plain chicken. Sauce was just like a juice and didn’t have much flavour. Won’t make again

  220. Hi, what would you suggest the bake time for chicken wings to be following this recipe? Also, would red wine vinegar be ok to replace the rice wine vinegar?

  221. I tried this last week, and it turns out really well. I didn’t have maple syrup, so I substituted it with some honey and corn syrup, and I couldn’t find rice wine vinegar? I used rice vinegar, are they the same thing? Anyway, the chicken tasted really good, will definitely make this again! Thanks for sharing the recipe.

  222. Just finished this, we loved it. Followed the recipe except used breasts. They were juicy, flavorful, and tender. I’m one of those who is not crazy about mustard, but the flavors were so well blended, ummmm. My husband says he definitely wants it again and I will definitely be making it again. Thank you for sharing this recipe.

  223. I made this tonight and everyone loved it. I used red wine vinegar because that’s how I read the recipe the first time. As I copied into my recipe book, I noticed it said RICE wine vinegar. But, I’ll keep using the red because I honestly can’t imagine it tasting any better. I served this with rosemary/basil potatoes and squash. Thanks for this tasty and easy recipe.

  224. I made this tonight! Turned out fabulous! Be sure to use pure maple syrup. Did not have a “mustardy” taste at all. I marinated the chicken thighs in the marinade all day, then grilled them. Delish!

  225. I asked my husband if he could tell what ingredients I used and the only think he guessed correctly was mustard – so, I’d have to say the taste is still there. Although, being a particularly big fan of mustard myself, I’d say it’s very faint. Great recipe, I will definitely make it again!

  226. Hi Everyone,
    What interesting feedback on what looks absolutely delicious. I was thinking of serving this chicken at a Bastille Day dinner next Saturday night. I thought I would use a good Chardonnay instead of the vinegar. Any thoughts? Also, I want to use breasts for a little bit more elegance and can’t believe they should cook at such a high temp for so long. Thanks all….

    • I’m not a big fan of rosemary either, I didn’t purchase fresh but put about 1/2 a teaspoon of dry rosemary in with the sauce. I think it needed that little bit of added flavor but there wasn’t a sense of the rosemary at all!

  227. Was really swell. 9/10.
    Fed it to a Jap girl with no chilli/mustard tollerance and she loved it more than me.
    Used organic thighs, organic dijon.
    Dropped cooking time for fan forced oven. Resulting sauce was very liquidy, so served chicken dry like tandoori. Worked a treat.
    Salad was a walnut/avocado/lettuce/creamy dressing. Definitely the choice of salad vitally shapes the meal.
    Also beans/broccolini/snow peas are good sides.
    Trying to think of other light sides to serve with.

    • I think you need the high temp of the oven to caramelize the sugars in the syrup. That’s part of what makes it so good!

    • I used boneless, skinless breasts and it was amazing! Will try it another night with thighs but today I had only the chicken breasts on hand.

  228. I made this for supper tonight and it was so good! So easy, too! My husband usually isn’t a big fan of chicken and he liked it, too. My 18 month old gobbled it right up, too! Thanks for sharing! By the way, I used red wine vinegar and it worked great.

  229. WOW! WOW! WOW! Delicious. The only negative was that not one bite was left over! This is definitely going on my top list!

  230. So, i stopped reading at page something or other wayyyy back there, but i was wondering if anyone had adapted this to the crockpot yet? if it’s been said sorry, don’t have time to read so many posts…..but i am making this with boneless skinless chicken breast tonite – (it’s what i have on hand) and i bet it’ll be wonderful!!
    Thanks for the recipe!

    • I’m guessing it wouldn’t tast very good in the crockpot. I used breasts and kept it all covered in the oven and I’d didn’t turn out very good. I’m thinking because it needed to be uncovered do the sauce can carmalize.

      • Ok, so i agree with it needing the browning – i made it tonite – and it was a huge hit!! we loved it – chicken so moist, and really yummy. i made it with the breasts, and wish i’d had thighs, as there wasn’t so much surface to get caramely – cracks and crevices would have been yummier! i think next time, i’ll do the breasts but cut them up, and not as much sauce – i doubled it for 4 times the chicken amount, and it made it very liquidy – no complaints tho!! thanks for a winner of a recipe!

  231. Tried this tonight after finding it on Pinterest last week. I didn’t have (and never do have) dijon mustard. I used Plochman’s, a wonderfully grainy brown mustard with a real snap to it, instead and boneless, skinless breasts as well. My husband about fell out of his chair. Will definitely be making this again!! Thank you for sharing the recipe!

  232. My dish didn’t turn out like the picture:( I wanted that dark grill look and all I got was a soggy mess! I think the problem was I lined my pan with foil, all the juices didn’t “burn” off and it created a mess. It was good, and I will try it again without the foil. I hope that was the problem.

  233. This is the second time I have made this and it is even better than the first! Thanks so much for the great recipe! To everyone who doesn’t like mustard and blah blah blah…try it, it’s awesome! or don’t make it!

  234. I have this in my crockpot right now. I cooked my chicken tenders on low until they thawed and poured off the chicken water off the top of the sauce. I then turned it on high for 4 hours. I noticed the sauce was a little thin so I thickened it up with cornstarch and water. It looks and tastes amazing though you don’t get the caramelized top like you would in an oven.

  235. This turned out great! It did not have a mustardy taste at all, but a slightly sweet herb-y flavor. I used boneless pork chops. AND, since I didn’t have the exact ingredients, I chanced it with spicy brown mustard, generic maple “flavored” syrup, and plain white vinegar. I did not have any rosemary. I also added a splash of raspberry-hazlenut vinaigrette dressing, as well as a dash of garlic salt, pepper, and dill weed. I cooked them for about 45 minutes and they were delicious! My husband, who is very suspicious of new recipes and doesn’t like to try new things or “weird” recipes as he calls them, even liked this. We’ll definitely be putting this in dinner rotation! Thanks!

  236. Absolutely delicious. Man-pleasing and woman-pleasing! My boyfriend and I loved this and gobbled it up. So simple to make as well. Thank you!

  237. Just finished this dish for the second time. Subbed apple cider vinegar for rice wine and added dried cherries. Served with kale sauteed in butter and olive oil. The cherries really add a ton to this dish and the kale balances out the sweetness of the chicken!

  238. Hi there! I made this for dinner tonight and it was so good! I didn’t have dijon mustard, maple syrup OR fresh rosemary so I whipped up a batch of “almost maple” syrup, I used my handy computer to google a substitute for dijon mustard and made my sauce with that. I just skipped the rosemary altogether rather than use dried. It turned out wonderful. I can’t wait to try it again with the “real” ingredients. Thanks for the quick, easy, delicious recipe. (0=

  239. I made this tonight. I followed your recipe exactly and it was fantastic! I did not chop up rosemary and put it on, but I did take a rosemary sprig, bruise if with the back of a knife, and use it to baste sauce onto the chicken. It worked out well. While it was cooking, my husband asked, “What are you cooking?!” I said, “Why? Does it smell good?” and he said yes! Then, when he tried it, he could not stop raving. He said, “I want this every night for the rest of my life!” It was so good. I used bone-in thighs and I cooked it for about 40 minutes, and let it rest for 10. Served it with rice and corn on the cob. This is my favorite new chicken recipe! :) To the people who aren’t getting the desired results, do not use pancake syrup. This calls for maple syrup. They are two totally different things. Also, of you use grainy mustard, your sauce will be grainy. Duh! I used Publix dijon mustard and it was great! Thanks for sharing this recipe! :)

  240. I made this with bone-in skin-on chicken thighs. So delicious! The next day I packed it for lunch on top of a bowl of wheat berries and it was amazing. Thanks for the recipe:)

  241. ick! Some of the grossest chicken I’ve ever had… and I grew up on chicken w/ a can of cream of mushroom soup baked for a hour…

  242. Love it! It pleased the man AND the kiddos (oh, and me too). Trying it in the crock pot for a bigger crowd. Thank you!

  243. SO GOOD! I was super skeptical after reading some of the reviews, but this turned out really well! I followed the directions almost exactly, but I used regular vinegar instead of rice wine vinegar because that’s all I had. I also didn’t use any rosemary because I didn’t have any at home. I used Publix dijon mustard, maple syrup, and boneless skinless thighs and it was so good. It does taste mustardy, but the mustard isn’t overwhelming in any way. The sweetness of the maple syrup (which I was worried about because I tend not to like sweet entrees) balanced the bitterness of the mustard so well, so it was neither sweet nor bitter…it was perfect! I also was worried that the time in the oven would overcook the chicken, but it was cooked to perfection. My oven heats from the bottom so I put the pan on the top rack and I think that kept it from overcooking. All in all, this is a recipe that’s sure to please :)

  244. I made this last night and it came out spectacular. I recommend this to anyone who wants an easy but flavorful meal. It was so easy I was almost scared. I did use Sugar Free Maple Syrup (my mom is diabetic). It came out fabulous so fabulous that no one spoke during dinner; that’s how good. On a side note, I did not find it to be at all “mustardy”.

  245. I was wondering, I picked up some Kraft horseradish dijon mayo today at Dollar General…wondering if I could use that in place of the dijon mustard? Maybe the horseradish would clash with the maple syrup…

  246. Made this tonight and we all loved it. It did not brown the same way but I broiled it for a few minutes at the end to brown it up. I also substituted honey for the maple syrup as I did not have any syrup and it was very good. Thanks for the great recipe. I will make it again for sure!!!

  247. I made this night before last and we loved it. I cut the amount of mustard in half after reading comments about the sauce being too mustardy. You’ll want to spoon the sauce over your chicken when serving and over your rice or potatoes or whatever. Very yummy. I forgot to top with fresh rosemary and didn’t miss it.

  248. Saw this on pinterest and piqued my interest as I am always looking for new ways to fix chicken. I am not a fan of mustard and made it because everyone was saying it didn’t taste like mustard. Well, both my son and I didn’t like it at all. I wouldn’t make this again for us, but I can see how people who really like/love mustard would love it.

  249. I made this for dinner tonight and think you should rename it to “Man and Woman Pleasing Chicken”! Delish! Thank you for sharing.

  250. OMG!!! my one year old tore this UP! i served it over veggie rice and I will definitely be making extra sauce next time.. soooo GOOD!!

  251. I made this for my family last night. My kids all ate it and they are extremely picky eaters (I’m talking McNuggets and candy picky). My husband is a Chef Instructor with a capital “C”. Dinner usually involves the meal being critiqued like I’d turned it in for grading (it’s hard for him to turn it off). The Hubbs ate it without comment (which means it’s a keeper). The only thing I’d recommend is to sear off the chicken in a pan first to render some of the fat. I used bone-in thighs and there was a considerable amount of fat at the bottom of the pan. If you’re using dark meat, don’t be afraid to cook it longer to get that beautiful browning. Dark meat has enough fat to take it and just get more tender. White meat…just cook it till it’s safe to eat (165).

    • Oh, and she’s not kidding about lining your pan with foil. Take the time. I can’t imagine having to scrub the pan if I’d skipped that step.
      Winner winner… ;-) chicken dinner.

  252. Enh. It was “okay”….I probably will not make it again. And I love mustard/honey mustard/dijon… name it. It was….enh. But thanks for posting so I could try it!

  253. This looks really delicious and I can’t wait to try it, but to tell you the truth the thing I love most about this post (admission of nerdiness in 5, 4, 3, 2 … ) is that you listed both the weight of the chicken and the quantity.

  254. First night I made just 3 thighs. It was SO good, my husband went to the store to get more chicken and I made it again last night. I used regular mustard. I thought it was the BEST chicken I ever tasted. Let it cook a little longer if it seems like the sauce is thin. It will get nice and thick. I make some good fried chicken but I think I even like this better ! Thank you so much for this recipe !

  255. I was wondering how much of the maple taste survives. I have made other recipes that call for the use of maple syrup and my family did not like it. This dish looks so good that I would be willing to give it a try (and prepare it when no one was around to see me make it) if it doesn’t have too much maple flavor left after cooking.

  256. This looks amazing and I plan to make it for dinner. The only part I don’t like is the name. Seems like it pleases women more than men. Also, it makes me want to call it “Black Eye Chicken” because those are the crass jokes it invites.

  257. Made this tonight. Ended up with basically boiled chicken thighs in a watery dijon sauce. No browning of the chicken occurred. Threw it in the garbage.

    • ….and this helps others how??? What do you suggest o do differently? Did you even taste it? Constructive criticism please!

  258. I made this for dinner tonight and it was amazing!! I set the oven to 375 and I also marinated the chicken all day in the sauce. My husband is a very picky eater and he loved it! I also added garlic powder and worchestire sauce to the mix. Amazing! When the chicken started to burn a little on top I just laid a piece of foil on it.

  259. My dish didn’t turn out with a nice carmelized coating like your picture. Maybe it needs to be broiled just before serving? Also the extra sauce in the pan got thick and burned so it couldn’t be used as a topping.

    Since I used 1/2 of the jar of Dijon I brought home from Paris I really wanted to love this but it was just okay in my opinion – sadly nothing amazing & will not make again.

  260. Thanks for sharing this recipe with us! I tried it today and it was a huge success! Next time I will try your recipe on pork tenderloin.

  261. Did anyone marinate the chicken in the sauce before cooking it. My chicken has been sitting in the sauce since last night and I’m making it tonight for dinner. I guess we’ll see how it taste!

  262. Thank you for sharing this recipe! I followed your instructions exactly and it came out wonderful. My boyfriend and I both loved it! It was not too “mustardy” at all – the sauce was sweet and flavorful thanks to the herbs and maple syrup. I will definitely be making this again.

  263. This looks amazing! Quick question though, could this be made in the crockpot? If so, would I have to add any extra ingredients?

  264. For the folks doing this sauce/marinade with chicken breast who are worried about the cut being too thick… Try tenderizing the breast first with a mallet or cut the breasts into thinner slices (scallopini style) then tenderize the chicken and marinade as usual. This method can increase your servings or decrease portions, however way you choose to look at it :) Cheers on a good recipe – I am looking forward to trying it.

  265. I was wondering about the crock pot as well. I dont know why you would have to change an of the ingredients. I think maybe double the recipe for a large size slow cooker. I cant wait to try this though. I am trying to find the “Perfect” dish to take to a dinner party of about 20 so I am not to sure this is it but I want it to be! Maybe a couple of cookers going Friday!

  266. I have to say, after reading the reviews I had to try this recipe. Made it for my husband and me tonight and it was absolutely delicious. I followed the recipe explicitly and did not substitute… I did use store brand dijon mustard. I did cook it ten minutes longer because it wasn’t as brown as the picture and I wanted it to be brown. NO cleanup due to foil lining…I would make this again and again, and it’s a great one for company, IMHO. In the future, I would make rice to go with it, as the sauce is to die for and it just cries for something to soak it up! Incidentally, there was NO taste of either mustard or maple syrup, just complete deliciousness. Indescribable, as I think Witty’s DH commented. Try it and stick to the recipe and you will LOVE it!!!

  267. I needed this to be mostly done when I got home so I used boneless breasts and put it in the crockpot on high for almost 3 hours. The chicken was cooked through but didn’t have any of the caramelization that I wanted. So I cranked the oven up to 450 and cooked it in a pyrex dish for another 20 minutes. That got it nice and caramelized and it tasted great. Probably would have been better just in the oven but I didn’t have the time. We’ll definitely be making it again.

  268. I saw your recipe on Printerest and gave it a try yesterday. I was in a hurry so took it with chicken breasts cut into bites and cooked in a pan. I am sure it is better in the oven but it was still delicious ! I found the taste of the sauce to be close to miso + sake + sugar + rice vinegar.

  269. I made it with plain old yellow mustard and it was still delicious! I served it with egg noodles, but that was a bit too bland. Tonight I’m adding some roasted vegetables. What makes a good side for this dish?

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  271. This was good! 4 out of 5 of us liked it, and the one who didn’t doesn’t like anything. :) I did add a little more maple syrup because I’m not a huge fan of mustard, and the flavors were really good. I also used chicken breast because that’s what the family prefers, baked at 400 for 1/2 hour. Thanks!

  272. Pingback: Man Pleasing Chicken…YUM! | Homemaking with Monica

  273. Delicious, easy and perfect to the recipe. What’s not to love?
    Used breast, 100% maple syrup, cooked at 200 degrees celcius (in Australia) for 30 mins then upped to 230 for the last 10 minutes to get the browning. Turned 3 times. I think letting it rest is an important step for flavour penetration. Family has said to put it on the high roatation list and even my mum whom is suffering with a toothache couldn’t resist finishing it.

  274. Needed a kick in my life and am seriously tired of the same ol’ thing! I came across this recipe and decided it was for dinner tonight! Didn’t have quite enough mustard so I added BBQ sauce which made it a bit sweeter than what I wanted. Next time I’ll make sure to omit it. Anyway served it with white jasmine rice and my kids LOVED it and my fiance had to have 2 bowls of salad to keep from grabbing another serving. He still ate seconds. ;)
    Thank you so much, this makes 2 that I love from this website!!

  275. Made this tonight. It was delicious! My husband said he could eat that every week. My 9 yr old daughter cleaned her plate. My 7 yr old son who almost NEVER eats his meal without a fuss and doesn’t ever finish his meat portion no matter what is served… Ate it all! He even said ‘that was yummy’ !! Winner in my books!!! This has a mild taste to it that is unique and indeed, yummy. Not mustardy at all! Also, the meat was super tender and juicy! The icing on the cake was that it took less than 7 minutes to prepare! Thank you for posting!

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  278. I have a similar recipe that uses brown sugar, Dijon mustard, worshestishire sauce,herbs of your choice,salmon instead of chicken. It is fantastic!

  279. Made this tonight and followed the recipe EXACTLY. I covered a 9×13 inch pan with tinfoil and the 1 1/2 pounds of chicken thighs (8 of them) laid out in the pan without crowding. My chicken looked exactly like the picture. We thought this was excellent and will add it to our monthly rotation. Thanks for a great new chicken dish!

  280. I just made this for dinner tonight, following the recipe exactly as written & it was absolutely delish!!!! No strong mustard or maple flavour…..just a wonderful savory taste that I can’t compare to anything else. The only thing I would do differently is double the sauce so I’d have more to pour over the chicken or onto my rice. Thanks so much for a fabulously easy & tasty recipe. I will definitely be adding this to my regular rotation!!!

  281. Might want to add salt and pepper to the list of ingredients. I skimmed through quickly before dashing to the store, checked the ingredient list when I got back to make sure I had the right proportions, mixed everything up and dumped it on the chicken…and then remembered I was supposed to salt and pepper the thighs first. Oops! I’ll sprinkle some on top and hope for the best! ;-)

  282. I found your recipe on Pinterest a few months ago and this has become a favorite and a regular dinner in our house … in fact, it’s what’s for dinner tonight!!!


    Thank you for sharing …

  283. I made this exactly as written for girls night dinner and made extra for my boys at home, IT WAS DELICIOUS!! My husband said my son gobbled his chicken first, and all the girls want the recipe :) thanks!!!

  284. Has anyone tried making this recipe using boneless chicken breasts instead of thighs? I am not a dark-meat kind of girl (sorry!!!) so just want to see if the recipe would still work. Just curious!


    • I tried it with boneless skinless chicken breasts. I used a little more maple syrup,because the one I used wasn’t very good quality. I would recommend turning them more frequently so they don’t get dry. I think they turned out great!

    • I have made this a half a dozen times & have only used chicken breasts because that’s all we ever buy unless we get a whole bird. It works great but I’ve never tried it on thighs to know its “wrong”.

    • Trying breasts now, I did make it with skin and bone in thighs. I doubled the recipe for that amount of chicken to make up for the grease. Turned out awesome!

  285. I don’t get it. It tasted like maple syrup and dijon mustard to me. I just couldn’t get over the overbearing taste of those two ingredients combined. Maybe if I hadn’t cooked the dish and not known what was in it, I would have liked it, but my kids also thought it was “weird.” I guess we’re just not typical.

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  287. Just had this for dinner…was a big hit. Kids loved it along with adults. Supper easy….a for sure keeper. Couldnt find rice wine vinegar so used just rice vinegar. Always looking for different things for my menu, this will be regular. Thanks:)

  288. Made it tonight with boneless skinless chicken breasts. It was phenomenal! I used three larger breasts and the same amount of everything that is listed above. Perfecto!! Thanks a bunch!

  289. Made this tonight using chicken breasts. Great taste and flavor but over cooked. Either 450 is too high (I usually don’t cook chicken higher than 400) or 40 minutes was too long. Mine turned out dry. Next time I will try 400 for 30 minutes if I do boneless breasts.

  290. For those of you who are wondering about cooking this recipe in the crock pot – DON’T. I followed the recipe exactly, but cooked it in the crock pot for 4 1/2 hours on high. My oven went out. Anyway, the flavor was great, but very watery consistency and of course the chicken did not brown which I think would be a definite plus for this recipe. When (if I ever do) get my oven fixed I will be trying this again.

  291. I tried it in the slow-cooker (because of time restraints)….flavor was good, but I think it would have been better to have the chance to brown and carmalize in the oven, enhancing the flavors.
    A comment I would make as far as ingredients, be sure that you’re using real maple syrup and not just pancake syrups, which are just corn syrup with maple flavoring. Use REAL ingredients to get REAL taste!

  292. I’m making this tonight for dinner……I’m not sure how its gonna turn out! I realized I was out of syrup & went to dollar store and bought some reg syrup not thinking of it being reg … that gonna make it taste different now! I was so excited now I’m kinda bummed its not gonna taste rite!

  293. So my chicken turned out YummY ! It was soo moist,juicy
    Very flavorful! Very pleased with it only thing is the color of your
    dish & mine were different…wonder if it was because of the s
    Syrup…but I’m very happy with the results….thanks pinterest….

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  296. I made this tonight with chicken breasts and it turned out great!! I had 4 chicken breasts, but kept the same proportions of what you said and it was good. I maybe could’ve had a bit more sauce, but it still worked well. Delicious!!

  297. Pingback: Man Pleasing Chicken | Lazygirl Gourmet

  298. This was pretty good! Husband loved it, in fact, and announced that I should “definitely make it again.” I thought it was a little too mustard-y (and I love Dijon!) so next time I will reduce that to 1/3 cup.

  299. The flavor of this chicken dish was fantastic! I have to say though that 450 degrees for 40 minutes is way too hot – if I had left it in at the temp for that long it would have been completely dried out. 350 degrees for 30 minutes is good. Thank you for sharing this wonderful dish!

  300. I have made this recipe 3 times now for my husband and I, and it never fails to satisfy. Tonight I realized I had the perfect starch on hand to soak up any extra sauce on the plate – pretzel rolls! I got ours at Costco. SO GOOD!

    • Hi Alesha…I’ve literally just sat down after cooking this for the first time. I made wombok salad & corn on the cob to go with ours. My daughter has a friend here & they loved this. Bit sweet for my liking but still nice.

  301. What kind of Dijon mustard do you use or find gives the best results? Does that make a difference? I can imagine real maple syrup is a must as mentioned before too.

  302. After reading all the comments I was super excited to try this! Unfortunately, after trying it this evening I was so disappointed. It wasn’t gross, but I will never make it again!

    • I agree. I substituted hot dogs for the chicken. Ketchup for the mustard and molasses for the maple syrup and cooked it in the microwave for 40 minutes. Next time I might try and follow the recipe.

  303. ok..So I tried this chicken recipe this evening on my family. Unfortunately they were not impressed and honestly, neither was I. I am usually the type to try just about anything and I just couldn’t aquire the taste for this. Others may seriously love this but for me…well it won’t go in my recipe book : ( So sorry!

  304. I tried this recipe tonight, and I can’t thank you enough for it! It turned out amazing, no mustard taste, or maple syrup taste at all…just an unbelievable yummy sauce my whole family loved!

    To those who ended up with crap, I’d say it was because you didn’t know how to cook this properly. I doubled the sauce, cooked at 400 for 40mins (turning at 30min mark), upped the temp to 450 for 15 more mins, turned chicken again and broiled until tops were caramelized and crispy. But I had to do it differently because my oven is probably a different brand/make/type yadda yadda…part of cooking is instinct and if you ended up with a mustardy, soupy mess… :)

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  306. Found this on Pinterest & made it tonight. My family loved it. Definitely easy. I think I made too much sauce because I was cooking for 8 but thats no biggie plus I used Maple flavoured syrup.

  307. Made this last night, and we both LOVED it! I made it exactly to the recipe, but I agree with a previous poster…will double the sauce next time so I can have some to put over rice. Overall a quick, easy, and tasty weeknight meal! I will be making this often!

  308. I dont have rice vinegar either. But I’ve got everything else already mixed so I’m gonna try it with some red wine vinegar. I”ll let ya know how that turns out. ;-)

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  310. Amazing recipe! My husband says it is his new favorite and he wont stop talking about it…made it a week ago and now I am making it again for a potluck tomorrow. Only think I am doing differently is doubling the sauce and broiling for a few minutes at the end.

  311. Pingback: Man-Pleasing Chicken | The Smell of Pencils

  312. I just served this to my family and they LOVED it. It was by far the most flavorful dish I’ve made (their words!). Glad I made a double! We’ll have it tomorrow night, too.

  313. Sorry to say, I have to agree with the negative comments. Too much of a Dijon mustard taste ( I love Dijon), cooking at 450 would dry anything out. So, I did that for the first 15 mins as you would do when you are searing a roast and then lowered to 400. The sauce does not thicken and yes I did put it under the broiler (at the end) to get that browned chicken look. Honestly, the pic’s are beautiful but I have to question if that was done for food styling. The two ingredients combined would not give it that browned, thick sauce look. Yes, I do know how to cook and make many far more complicated meals with rave reviews. I am posting my review not to be mean spirited or bash. I think it’s only fair that if someone is considering a recipe they get to read the positive and negative reviews. Then they can judge if its worth it. What one likes another does not, but 3 in this household did not. So fair, is fair and most of what I thought reflects those who did not care for the dish. Had to give it a try though.

    • I do not style or physically alter my food beyond plating it nicely and putting it in good lighting. Cooking the chicken at 450 for the entire time is what thickens and browns the sauce. I have made this recipe countless times with both chicken thighs and legs, and never once did I have a dry meal.

      • I just tried the recipe and it turned out perfect. I followed your directions, but ran out of dijon mustard and had to slip in a little stone ground mustard. I will definitely make this again. It was super simple and came out of my oven looking very much like your picture. The 450 temp is just right and my sauce was thick and bubbly when it was done. The chicken thighs were super tender and some of them literally fell apart as I was taking them from the pan. Thanks for sharing such a great recipe!!!!!

    • Wow, Andrea. That is quite possibly the most rude and snobbish thing you could have said. Did you ever stop to think that you may have done something wrong? Maybe your kitchen equipment responds differently than theirs. I would hope as someone who is so “knowledgable” about food, you would understand the variables and ratios to aid in your family’s preferences. I don’t say this to be mean spirited but I just think more people need to point out when someone is out of line. Fair is fair. Doesn’t feel very good does it? How about a little humility and ask constructive questions rather than accusatory ones?

      Personally, I think this looks awesome and judging by the comments, I will be trying this with my family this week!

      • I haven’t tried the recipe, but many, many recipes call for chicken to be cooked at 450 degrees. Look at pretty much any Ina Garten chicken recipe. The cooking time is only 40 minutes because of the high oven temp. I would imagine it would brown, because the maple syrup is likely to caramelize because of the high sugar content.

    • I made this recipe and had the complete opposite experience. The chicken was so moist that it actually fell apart as I was trying to remove it from the dish. I might try less sauce next time just to dry it out a little more.

      If I wanted to make this with breasts, how long should I cook it? Same temp?

    • Y’all need to find something better to do with your time. If you cant’ say something nice, dont’ say anything at all.

      This is “Man Pleasing Chicken. I bet your men are not very pleased with you.

    • My husband made this chicken and he rarely ever cooks. He followed the recipe exactly and it came out perfect, just like the picture looks.

      Thanks for the recipe!

  314. Tried it with boneless, skinless chicken breast tonight and it was incredible. I have made it with skin and bone in thighs also and it was great both ways. I did double the recipe for the bone in chicken though.

  315. I LOVED this! the fam licked the plates clean!! I used chicken breasts instead, and halved the bake time. I also used lite maple to cut down some callories. I had to thicken the sauce after it was done with some cornstartch. It is going on the frequent list. Thank you for posting!!!

  316. just curious, what kind of substitution could i make for the rice wine vinegar? i don’t have any and i have no way to get out and pick anything up today… could i do something to alter regular vinegar?

    • Ashley~ probably too late for you now, but I found this conversion on rice wine vinegar:
      rice vinegar = rice wine vinegar Notes: Rice vinegars are popular in Asian and they’re sweeter, milder, and less acidic than Western vinegars. They’re sometimes called “rice wine vinegars,” but they’re made from rice, not rice wine. Most recipes that call for rice vinegar intend for you to use white rice vinegar, which is used in both China and Japan. The Chinese also use red rice vinegar with seafood or in sweet and sour dishes, and black rice vinegar in stir-fries and dipping sauces. Substitutes: apple cider vinegar (also add a pinch of sugar if you like) OR white wine vinegar OR 3 parts white vinegar + 1 part water

  317. Ok I have to be honest and say I wasn’t a huge fan of this recipe. I didnt receive any rave reviews either but hey that sometimes happens when you try new things. I will say this ~ I would not recommend using thighs with the skin on as it made the sauce very greasy (my bad). The sauce didnt actually thicken for me but that could be from the extra oil from making it with the skin on. What I did mix it well and try it over rice and still wasn’t awed. For me (because that’s all I can speak for) there is just something off with the ratios (the dijon was overwhleming even after I added a bit more maple syrup to it). I wondered if you used regular dijon or stone ground? hmm…while I won’t make this one again, I am looking forward to trying more of the recipes on this site!

  318. I made this tonight for dinner. I was really nervous after reading some of the reviews, and the fact I am not a fan of maple syrup. I used bone-in chicken breasts instead of thighs. It was excellent. A meal I would proudly make for any guest. My husband did not like the fresh rosemary, though, so I will just leave it off next time. Thank you for a great recipe!

  319. Found you on Pinterest… And I am SO glad! Thanks for such a simple recipe with such an amazing taste. I never use chicken thighs, but I was happy with the result. My husband was very pleased!

  320. Pingback: October 2 – recipe time! « Trees & Flowers & Birds!

    • I have only tried 100% maple syrup, but I wouldn’t recommend using pancake syrup. There is no telling how it will break down at high temperatures.

  321. Tried this last night! Doubled the recipe – used sugar free syrup – didn’t brown as much as your pic – but probably could have cooked it a little longer (I was also roasting asparagus underneath…) But it was AWESOME! I cooked it for my mother and she kept saying how good it was! And – no added fat – I’ll try it again with pounded chicken breast! :) Thanks!

  322. I have made this several times for my family and they enjoy it. My 2 year old DD will asks for seconds. I use boneless, skinless chicken thighs and omit the rosemary.

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  324. I used honey instead of maple syrup, cut back on the mustard and used garlic infused rice wine vinegar, it was amazing. Nice and simple for an easy weeknight meal. Thanks!

  325. Delicious! I served with stir-fried cabbage seasoned with rice wine vinegar, salt, and pepper. Mine was brown and crispy just like the picture-Andrea must have done something wrong. The sauce was great on the cabbage.

  326. Another thumbs up for this recipe! It was simple easy and got great reviews from my super picky kids and not so picky, but honest, husband. Mine turned out great…I didn’t have to cook it for 40 minutes according to my meat thermometer and just turned the broil on to high for a few minutes to finish it off. Letting it sit a few minutes was key too- it helped the sauce thicken. This is a perfect weeknight meal for a busy family. Thanks!

    • I made the chicken (only I used chicken breasts) exactly as the recipe said and it turned out great….consider it permanently pinned! Interesting flavors, a nice change.

  327. Pingback: A Chicken Dish with a Very High T:E Ratio « Paprika & Pinot

  328. OMG! SO good!! I’ve never used chicken thighs for cooking, so I was unsure, but WOW! Used 8 thighs, but doubled the sauce. Baked it at 450 for the 1st 15 mins, then lowered to 350 for the rest of the time. Broiled 7 mins after the 40 mins, & the sauce/texture was PERFECT! Not too soft, not too carmelized. I LOVED this recipe (as did my entire family!) & absolutely plan to make it again soon! Thank you for this easy & fabulous recipe!! :-)

  329. My daughter and I love it!! We’ll see what her daddy thinks when he gets home. Super moist and flavorful. Didn’t change a thing. So happy I found this recipe. :-)

    Thank you!!

  330. We love this. I’ve made it twice with skinless thighs, and I will be making it with a combo of thighs and breasts for a party on Saturday. I love that it is so easy but flavorful.

  331. Pingback: Maple Dijon Chicken Bake | PALEO NINJAS

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  333. I cooked it exactly like it is posted except doubled the sauce for more thighs. It Ix excellent and looks just like the pic. Will either serve with couscous or egg noodles. I don’t want that sauce to go to waste!!!!!!

  334. I made this tonight – Absolutely delicious!!! I did everything according to the recipe with the exception of lining the pan with foil – I used cooking spray. I have an herb garden and when picking the rosemary I had the idea to add a little tarragon also. Wonderful! Thank you for this recipe! I would not hesitate to serve it at a dinner party. Buon Appetito!

  335. October 4th, 2012
    I prepared this for the family tonight and it was awesome! I added some sliced bell pepper last 15 minutes of cook time, doubled the recipe for my larger family but used 1/2 c. dijon mustard & 1/2 c. creole mustard. I also used just regular pancake syrup, maple flavor. I served this with steamed broccoli and drizzled left over sauce over the broccoli. I will be making this meal often!!

  336. I made this for dinner last night and I thought it was very good. It had intense flavor. I did find that my chicken did not brown and my sauce did not thicken, so I simmered the sauce in a pan until it thickened and it was yummy! Next time I think I will place the chicken under the broiler for a few min to brown. Also, I used a thermometer and it only took about half an hour to cook my boneless skinless thighs. It seems to me a thermometer is a must-have since ovens and cooking times seem to differ so much.

  337. Okay, put my family in the YES bracket. We really liked it!! I was hesitant to try it because it seemed that a LOT of people had negative things to say about it (and many of them changed the ingredients or preparation….so, duh) but I love trying new things. This was a huge hit! My husband even asked to have it again a week later. I’d love to try it with honey instead of maple syrup. I think it really has a honey mustard flavor anyway, so I’m curious to see how it would work. Anybody tried that?

    • I can’t stand it when people rate the recipe, but they’ve altered it. What’s the point? Follow the recipe and if you don’t like it, then tweak it to your liking. Don’t change it and then say you don’t like it. That irks me!

  338. I’m making this tonite, would it hurt to use some cornstarch in the sauce before you put it on the chicken, since there have been comments about it not thickening?

  339. My dish came out picture perfect!!! When I made my sauce, for one thing I doubled it because I had 8 big thighs, I also whisked in 1 T of cornstarch then poured it over my chicken in a sprayed glass dish. I left it in for 1 hour at 450, the sauce thickened up and it smells like heaven!!!!

  340. This looked so amazing so I was super bummed when mine didn’t turn out like the photos. My oven is so weird though I know that must be why. It cooks from the bottom, even with the broiler so I just don’t ever get the crisp. Also my dijon didn’t really cook down at all, there were parts of the chicken that still had the original sauce taste and texture. So sad. Maybe if I get a new oven I can try again.

  341. Just made this tonight!! This is truly delicious and so easy to make! Mine came out just a lovely as the photos and it was fall off the bone tender and juicy. The sauce was thick and caramelized perfectly. I did however add a little honey and used roasted garlic infused rice wine vinegar… The entire family loved it and I had to post it on my blog as well- thank you for sharing! It’s so yummy!!

  342. I made this with pork chops and it was delicious. My husband is very picky and gets a little scared when he hears I’m tryin a recipe I found on Pinterest. Husband loved it and I’m makin it tomorrow with frozen chicken breasts in the crock pot. I did the pork chops in the crock pot as well. Thanks for the recipe!

  343. Pingback: 10 Delicious Chicken Recipes with Just 5 Ingredients | Just BARE Blog

  344. Maybe a dumb question…could you use spicy mustard instead? I don’t have dijon and would love to try it without having to run to the store….

    • Actually, I made this once with Gulden’s Spicy Brown mustard rather than Dijon — mistake! Much too mustard-y. Stick to the Dijon (or maybe cut back by a third(?) on the mustard).

  345. I made this tonight and followed the recipe exactly. I was the only one who liked it though. I even had seconds! My husband and son both did not like it at all. I’m not a fan of mustard, but I liked this! Too bad the rest of the family didn’t though. I guess it’s just a unique flavor that you either like or don’t like.

    Some people mentioned that the chicken would be dry cooking it at 450. Mine was juicy and was falling apart, just like I like it. Also, I saw that mine was starting to brown like yours in the picture. The pieces that stood up higher then the rest were starting to brown.

    I’d make it again if I wasn’t the only one eating it. Bummer…

  346. Found you on pinterest, and haven’t done the recipe yet; however, you should know that one of your photos is showing up on pinterest, but when clicked on it takes the user to another site. I’ve told pinterest about this, but you should ask them about it.

  347. Made this twice and making again for company tonight. It’s easy and packs a lot of flavor. Any suggestions on a side with broccoli? On past attempts I made Israeli couscous but the flavors compete a bit.

  348. Absolutely fabulous. So juicy. My hubby asked me how did I make it so juicy. The flavor was even better than I thought it would be. I would be proud to serve this to company!!!! This will become a regular at our house.

  349. We loved it. Hubby ate every bite and I chopped the rosemary at the last so he did not see any little trees on his food but cooked the stalks of Rosemary while it baked. Loved it! Thanks for sharing an easy Man pleasing meal.

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  351. Just made this for dinner tonight-sooo easy and SOOO GOOD!!! I followed the recipe exactly and I baked it for just under 40 minutes, maybe 35. I took it out because my mom and I looked at it and thought it looked very dry, almost ruined, but no-it wasn’t dry at all! It was perfect! This is definitely a keeper :)

  352. I am starting supper right now and can’t wait to see how it turns out. Using chicken breasts instead of thighs, but, other than that, following the recipe! Will get back to you with the results!

  353. Such an idiot. I was too busy trying to referee my three kids that I forgot to salt & pepper the chicken before putting the sauce. I ended up just sprinkling some salt n pepper over it. I hope it still turns out ok. Am I the only lame-o who forgot this step? :(

  354. Ok, I made this for dinner tonight and it really pleased my man!
    I used four large chicken breasts. I started to put the whole 1/2 cup of dijon mustard in but changed my mind at the last minute when recalling some people said tasted too much dijon. It didn’t end up as brown on top even though I did baste a few times. Cooked a little longer since the chicken breasts were so big. Hubby says, this is a keeper!

    • Made this last night. My husband liked it but I did not. It did not come near as brown as in the picture, tasted only Dijon mustard and none of the other ingredients. I just could not choke it down even though the picture in the recipe looks delicious.

    • I have made this a few times with half sugar free syrup because my husband has type 1 diabetes… It turned out pretty well, we both really liked it. I am afraid to try all sugar free because it is so watery.

      • My husband is also diabetic. I used all sugar-free syrup and it turned out just fine. I tasted the sauce before pouring it over the chicken, and it was a bit strong for me – so I added more syrup (ended up using twice the amount listed in the recipe) – it was delicious!! I only put 1/2 of the sauce on when it was cooking, and used the other 1/2 for people to spoon over their serving. I will be making it again!

  355. Pingback: Maple Dijon Chicken – And a Thank You! | Buns In My Oven

  356. I think i am going to try chicken wings because i love them and not only sprinkle rosemary on top be add some cut up green onions or maybe chives. can’t wait on the way to store now to buy items i need.

    • Tried with chicken wings as a “girlie alternative” to the traditional wings we usually have on Football Sundays. Went over very well. I used green onion on top. Made a quarter cup extra of the marinade as a dipping sauce.