"Forget About It" Baked Chicken

"Forget About It" Baked Chicken

Forget About It Baked Chicken
Forget About It Baked Chicken
This image courtesy of recipelion.com

"Forget About It" Baked Chicken is quite literally one of the easiest chicken recipes you'll ever make for dinner. You just dump your ingredients -- only 4 -- in a casserole or baking dish, and let them cook. It's so simple! Now that your meal is in the oven you are free to prepare all your yummy sides. This is the perfect chicken dinner recipe to make when you're having company over or have to prepare some delicious at the last minute. This dish only takes about 40 minutes to bake, which is another plus. The Dijon mustard and maple syrup combo make a sweet and slightly tangy sauce that pairs perfectly with the hint of rosemary this chicken cooks with in the oven. A fancy feast without the fuss!

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/2 cup maple syrup
  • 1/2 cup dijon mustard
  • salt and pepper
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat oven to 425 degrees F.

  2. Spray baking dish with cooking spray. Place chicken breasts in the bottom of the dish, sprinkle with salt and pepper.

  3. In a small bowl combine maple syrup and dijon.  Pour over chicken breasts. Nestle rosemary sprigs alongside the chicken breasts.

  4. Bake in the oven for 30-40 minutes, or until the inside registers 165 degrees F with a meat thermometer.

  5. Spoon pan sauce over chicken when serving.

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This baked chicken looks scrumptious. I'm definitely going to make it and I agree it is nice when you are having company over as the meal takes care of itself. The only change I would make though is to use honey instead of maple syrup. Somehow I just imagine honey going better with the mustard than the syrup. I could be wrong does anyone have some advice about that?

Ok, this has to be something I will keep on my menu for a long time because it sounds so easy and tasty. I think my family would appreciate the change in pace from the beef recipes we have been sampling lately. Dijon and maple sound like they fit, but I have never tried to combo before, but I plan to now.

Hmmmm...maple syrup and Dijon mustard aren't really something I'd ever think about putting together, but for some reason this recipe makes me think of chicken wraps. Get a tortilla wrap with some peppery Arugula to balance out the yumminess of the sweet and tangy chicken and throw in some bacon crumbles and now you've got instant gratification!

We had mixed reviews about this one in our house. No one said it was bad, no one said it was great. I don't think I'm compelled to make it again. I did have to make a larger amount, but I kept the ratios the same. For anyone interested in trying it for a family here are the changes I made. I used chicken thighs (8 small) in a 9x13, 1 c Dijon, 1 c maple syrup, and baked about 45 minutes. The sauce separated some during baking, the juice from the chicken settled at the bottom. Mine didn't look much like the finished product but no one went hungry.

This looks really good. I like the Dijon mustard and maple syrup together. But, nothing says how much to use. The ingredient list has nothing useful written down and the video shows what to put on the chicken and how long to bake the chicken, but no amounts are given. Please fix.

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