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.
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.
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
- 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.