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Curry Maple Mustard Chicken

Feeding kids can be tricky, but when you can get them excited for dinner based on the aromas alone, you know it’s going to be a win! That’s one of the reasons we love this Curry Maple Mustard Chicken – it smells just as amazing as it tastes!  There’s also a flavor profile here for everyone so even the pickiest of eaters will be lining up for seconds. 

It’s my top secret get out of jail free card for when you really need a crowd pleasing dinner.

Curry Maple Mustard Chicken in a cast iron skillet.

I used to make this ALL the time but for the last year I kind of forgot about it. Somehow, in the midst of all the quarantine baking- this was pushed aside for sourdough bread (just kidding, I haven’t made sourdough yet) and whipped coffee.

So glad I came across my the long lost recipe notes though! It’s actually one of my favorite chicken dishes in my repertoire, but I’m a sucker for anything with maple syrup in it.

Process photos of making the chicken dish.

Anywho, whisk up the all of the ingredients except the chicken in the baking dish and then add the chicken.

You’ll want to make sure you flip the chicken breasts a couple of time so that we can get a nice even coat of sauce on all sides. Alternatively, you could jump right to the basting brush and use that to ensure the top has sauce on it. 

Curry Maple Mustard Chicken on a blue ceramic plate with rice and steamed broccoli.
Curry Maple Mustard Chicken on a blue ceramic plate with rice and steamed broccoli.


Curry maple mustard chicken in a cast iron pan.

Curry Maple Mustard Chicken

A sweet and savory baked chicken dish that's sure to be a crowd pleaser.
5 from 1 vote
Course Main Course
Servings 4 people
Calories 420 kcal


  • 3-4 boneless skinless chicken breasts (around 2 lbs)
  • ½ cup melted butter ((one stick))
  • 3.5 oz pure maple syrup
  • ¼ cup whole grain mustard
  • 2 tsp ground mustard powder
  • 1 tbsp curry powder
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • additional salt and pepper for seasoning the chicken breasts


  • Preheat the oven to 350° F.
  • Add the melted butter, maple syrup, mustard, curry powder, salt and pepper to a 9×13 baking dish and whisk until blended.
  • Season the chicken breasts with salt and pepper. Place them in the pan and flip them over a couple of times to coat them in the sauce.
  • Bake for 45 minutes, occasionally basting the sauce over the tops of the chicken. This will give the chicken a nice glaze and allow it to absorb more flavor.
  • When the chicken reaches an internal temperature of 165° F at the thickest part, remove from oven.
  • Slice and serve with any sauce that is left over in the pan.


Calories: 420kcal | Carbohydrates: 19g | Protein: 25g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1095mg | Potassium: 536mg | Fiber: 1g | Sugar: 15g | Vitamin A: 771IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @hungryhappyhome or tag #hungryhappyhome!
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Check out my other MAIN DISH recipes or my POULTRY board on Pinterest for more ideas!

One Comment

  1. 5 stars
    We sure enjoyed featuring your awesome post on Full Plate Thursday,535, plus we just pinned it to our features board. Thanks so much for sharing with us and hope to see you again real soon!
    Miz Helen

5 from 1 vote

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