Maple-Mustard Baked Chicken

Maple-Mustard Baked Chicken

35 Reviews
From: EatingWell Magazine, July/August 2008

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold-no forks and knives required! For best flavor, shop for locally raised natural chicken and real maple syrup.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup, preferably amber
  • 2 tablespoons peanut or canola oil, divided
  • 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
  • ¾ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 4-4½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
  • 1½ cups fresh breadcrumbs, preferably whole-wheat (see Tip)


  • Active

  • Ready In

  1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
  2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
  3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
  4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
  • Make Ahead Tip: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.
  • Tips: When using a combination of thighs, drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the drumsticks and thighs. When all the pieces are about the same size, they'll all cook at the same rate.
  • To make 1½ cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 243 calories; 9 g fat(2 g sat); 2 g fiber; 14 g carbohydrates; 25 g protein; 4 mcg folate; 86 mg cholesterol; 3 g sugars; 3 g added sugars; 45 IU vitamin A; 0 mg vitamin C; 18 mg calcium; 2 mg iron; 315 mg sodium; 212 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat

Reviews 35

August 27, 2017
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By: Wendybird
I made this with chicken breasts. I wasn't crazy about the thyme, so reduced it and even tried it without thyme one time. Both times it was great. The chicken turned out tender and flavorful without being overwhelming. I really also liked the crust. It added a nice soft crunch. This is a keeper and I will make it again and again. Pros: ingredients always on hand Cons: didn't like the thyme
February 19, 2015
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By: julieyadgar
Lacking great flavor I was hopeful because the marinade had a nice combo of flavors. Marinated overnight but still lacked flavor after baking. Good idea - better options out there though. Pros: Easy Cons: Not flavorful
March 18, 2014
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By: EatingWell User
Easy and delicious Made this recipe with bone-in thighs. Removed skin and marinated for about 3 hours. The flesh was moist and tender and the coating was crunchy. Will definitely make this again. Pros: Inexpensive; uses pantry ingredients; under an hour prep Cons: None
April 07, 2013
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By: EatingWell User
165 Farenheit? Is this correct?
January 30, 2013
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By: cupcake85
Not much flavor I marinated chicken legs for about 5 hours and couldn't really taste the marinade. The breadcrumbs stayed crispy using the rack to cook the chicken on, but I was hoping to taste the maple and mustard more. Maybe next time I'll make a second batch of the marinade to use as a dipping sauce. Pros: Easy Cons: Not very flavorful
July 02, 2012
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By: EatingWell User
I used boneless chicken thighs. It was a great recipe!
February 15, 2012
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By: EatingWell User
Will add to menu I made 1/3 of a recipe (6 drumsticks) for 3 people and had no left overs; it was a hit with everyone The chicken was juicy and tasty; will definitely add this to the menu. Pros: quick, easy, inexpensive
November 07, 2011
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By: HernamewasGracie
Gobble gobble Used skinless turkey breast instead and cut back on the baking time. Added a touch of rosemary to the marinade and it was delish... didn't think maple made a difference here and could easily make without it. Pros: Delish and versatile
September 15, 2010
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By: EatingWell User
I loved how flavorful the chicken turned out. I used boneless, skinless chicken breasts and thighs and marinated the poultry for 5 hours. It turned out very moist and flavorful. Even on the second day of leftovers it wasn't disappointing. I will most definitely make this again.
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