Wicked Good Chicken
Yield: 6 servings
Wicked Good Chicken is like a grownup version of honey mustard chicken, no mayo required. It preps quickly on a busy night and leftovers can be enjoyed in so many ways.


  • 6 boneless, skinless chicken breasts
  • 1/2 cup Dijon mustard
  • 1/4 cup pure maple syrup (could substitute honey)
  • 1 tablespoon apple cider vinegar
  • Kosher or sea salt and freshly ground pepper
  • Dried or fresh rosemary (optional)


  1. Mix Dijon, maple syrup, and vinegar together in a medium-size bowl. (Prep-ahead tip: Dijon mixture may be made a day or two in advance, covered and refrigerated.) Place chicken in a 9×13 baking dish (I don’t grease, but it wouldn’t hurt) and pour the mustard mixture over the top. Flip chicken so that it’s fully coated with sauce. Sprinkle lightly with salt and pepper, as well as a little rosemary, if using.
  2. Bake in oven preheated to 450℉ for about 17 to 20 minutes, depending on size of chicken breasts, or until chicken is just cooked through and the internal temperature when taken with a quick-read thermometer reads 165℉. Half way through cooking time, spoon some of the sauce from the baking dish over chicken. Allow chicken to rest for five minutes before serving.


The mustard mixture is bright and tangy; those who prefer a sweeter dish may add an extra tablespoon or so of honey or maple syrup.
A little rosemary goes a long way. When using dried rosemary, I use about a teaspoon, lightly crushed. When using fresh, I add 1/2 teaspoon, minced, and garnish with an extra sprig or two.

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