This recipe has been floating around the internet for years. Some say it’s the BEST chicken ever. It has all different kinds of names. “BEST CHICKEN EVER” or “HOW TO GET A MAN CHICKEN” and so on. It is EXCELLENT and very easy. A little sweet, with a little tang. Some say don’t adjust the ingredients. I say, make what adjustments you want to please your family and your own taste buds. My family likes mustard but they don’t love it. I don’t think they would like mustard to be the dominating flavor so I adjusted it to please everyone here. I used boneless, skinless chicken thighs. You can use chicken breast. If you do, shorten cooking time to 30 mins. Here is how I made this and it was another winner.
2 lbs boneless, skinless chicken thighs or breasts
salt and pepper to taste
1/4 cup Dijon mustard
1/2 c maple syrup
1 TBS rice vinegar (can use apple cider or white)
1 TBS corn starch (possibly a bit more)
Heat oven to 450
Spray an 8×8 or 9×9 pan with cooking spray. You want the chicken to fit snugly in the pan.
Lay all of the chicken pieces in the pan and sprinkle with salt and pepper.
Mix the mustard, syrup, vinegar. Drizzle over the chicken and make sure it’s coated top and bottom.
Bake for 40 mins. Remove pan from oven. Put chicken pieces on an oven safe plate and keep warm. Pour the juice from the cooking pan into a small saucepan. Bring to a boil. Add 1 TBS of corn starch and whisk until thickened. Plate chicken and drizzle with sauce.
I served this with brown sugar asparagus spears and parsley garlic Yukon gold potatoes.