Maple – Mustard Chicken Breasts

Maple Chicken Breasts

Easy recipe for boneless, skinless chicken breasts with a savory pan sauce.


  • 2 chicken breasts, boneless, skinless, cut in half
  • 1 medium onion, chopped
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken broth
  • 2 tbs maple syrup
  • 2 tbs Dijon-style mustard
  • 1 tbs sherry vinegar
  • 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water


  • Sauté onion in oil in skillet over medium-high heat, about 5 minutes.
  • When onion starts to brown add chicken breasts, and sauté until lightly browned, about 7 minutes.
  • Stir in broth, maple syrup, mustard and vinegar.
  • Cover, reduce heat and simmer until chicken is done, about 10 minutes.
  • Add cornstarch mixture and stir until sauce is thickened.
  • Serve from skillet of spoon onto a small platter.


Substitute cider vinegar for sherry vinegar if you like. You may not need all of the cornstarch mixture.


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