Tuesday, May 6, 2014

The Best Chicken Recipe Ever

I get tired of eating the same old chicken from the same old recipes every week! I found this recipe on the cutest blog, tablefortwoblog.com. Check this blog out if you haven't. She has some really great, easy, and delicious recipes.

Originally called Holy Yum Chicken, I call this recipe "The Best Chicken Recipe Ever" because that is exactly what it is. I've made it at least ten times and it ALWAYS turns out perfectly. Everyone needs a never-fail recipe, so add this one to your recipe box. Enjoy!

*In my adapted version, I lower the oven temperature and use dried rosemary instead of fresh.


  • 1½ - 2 pounds boneless, skinless, chicken thighs
  • ½ cup Dijon mustard (must be Dijon mustard, no substitutes)
  • ¼ cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tbsp. rice wine vinegar
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tbsp. cornstarch
  • 1 tsp. dried rosemary


  • Preheat oven to 425 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. *You MUST line with two layers of foil! Do not skip this step!
  • In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  • Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  • Bake, uncovered, for 40 minutes. *Check the chicken around 30 minutes to see if you need to turn down the oven temp.
  • Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  • Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
  • Whisk in the dried rosemary. Pour some of the sauce over the chicken, and reserve the rest for extra drizzling if needed.
  • Serve with rice and veggies!
Sorry I don't have a photo of the chicken. I promise it looks amazing and you will love it. In lieu of a chicken photo, here's one of my sous chef getting some work done. #businessbaby....wait, I mean #businesstoddler......insert BIG sad face on the transition to toddlerhood....BOO.HOO. I'm sad.
More than anything, I am needing a nightly vino fix these days as R shows more of his toddler self. WOW. He doesn't really say the dreaded "no" yet...but the writing is on the wall. He has a bit of a stubborn streak. I wonder where he gets that from. HELP!

Happy Tuesday!

No comments:

Post a Comment