It may be only a few weeks into 2015, but I have tried to keep my schedule booked. Places to go, books to read, new (or returning) shows to catch up on…you get the picture. But with all this stuff going on, I’ve had less and less time for whipping up new, elaborate meals. So it’s recipes like the one I’m about to share with you–which happened when I was out of ingredients for the actual recipe, wanted less sugar and had no time–that have been a saving grace for me.
All you need is three ingredients: balsamic vinegar, dijon mustard and maple syrup.
Now, I’ve seen other dijon chicken recipes and my favorite is this one from Rachel Schultz. But, I had more than four chicken breasts, didn’t have red wine vinegar or rosemary, and really didn’t want to put 1/4 cup maple syrup on anything. By some miracle, I replaced red wine vinegar with balsamic vinegar, adjusted a few measurements and boom! A simple and delicious recipe was born.
Side note: Can we talk about these measuring cups? I think I’ve shown them to you guys before, but I got them on sale at Anthro. THE BEST. And so cute. They make cooking so adorable.
The best part about this recipe? It’s so stupid easy. You basically mix things in a bowl, pour and bake. While baking, I just go around getting ready to relax for the rest of the night. Also, it makes 5 or 6 servings usually. Can you say lunch leftovers? SO easy to pack for work the next day.
Hope you enjoy!
- 5 boneless, skinless chicken breasts
- ½ cup Dijon mustard
- 2 tbsp maple syrup
- 1 tablespoon balsamic vinegar
- Salt & pepper to taste
- Preheat oven to 425 degrees.
- In a small bowl, whisk together mustard, syrup, and vinegar.
- Pour mixture over chicken breasts and season with a little salt and pepper on top.
- Place in oven for 34-40 mins.
- Enjoy with brown rice and broccoli!