Baked Dijon Chicken

Baked Dijon Chicken

Easy, delicious, readily available ingredients? Yes please! Enter this Baked Dijon Chicken dinner. The inspiration came from’s “Holy Yum Chicken” where some very strict instructions were given—basically, no substitutions for anything. Me being me, however, I didn’t follow this rule and I still got a great result. I always encourage substituting, adding to and omitting from recipes to make them your own and to fit in with your life. Why go to the grocery store to buy rice wine vinegar if you have red wine vinegar?

Baked Dijon Chicken


  • 1.5 lbs boneless, skinless chicken breast
  • 1/2 C stone-ground Dijon mustard
  • 1/8 C maple syrup (if you’re using super high quality maple syrup, use 1/4 C)
  • 1 Tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 Tbsp cornstarch


  1. Preheat oven to 450°F. Line an 8×8 oven-proof pan with 2 layers of aluminum foil*. Place the chicken in the pan.
  2. In a small bowl, combine mustard, syrup, vinegar, salt and pepper. Pour mustard sauce over the chicken and turn the chicken over to make sure the sauce coats it all the way around.
  3. Bake 25-30 minutes or until the internal temperature reaches 162°F. Remove from the oven and let sit 5 minutes, then remove the chicken from the pan.
  4. Pour the liquid in the pan into a small bowl and whisk in cornstarch to make a sort of mustard-chicken gravy. You can add more if it’s not thick enough for your taste.
  5. Serve the chicken with a little of the mustard-chicken “gravy” on top.

*This was one of the strict instructions from the original recipe that I did follow. Not only does a double layer of foil keep the dish clean, it also (more importantly) insulates the sauce and chicken to prevent it from scorching. Also, cooking in an 8×8 pan will keep the sauce and juices from spreading wide and cooking off. You’ll have what you need for the gravy and the chicken will stay moist.


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