Curried Maple-Mustard Chicken Breasts
From Food & Wine
Molly Chester uses bold ingredients — curry powder, maple syrup, cayenne and spicy mustard — to create a spicy-sweet glaze for chicken.
By Molly Chester
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Total Fat --
Saturated Fat --
Total Carbohydrate --
Dietary Fiber --
curried maple mustard chicken breasts
Total Time: 1 hr 25 min
Cook Time: 30 min
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1 stick(s) unsalted butter, cut into pieces
1/2 cup(s) pure maple syrup
1/2 cup(s) Dijon mustard
1 tablespoon(s) mild or hot curry powder
1/4 teaspoon(s) cayenne
4 12-ounce, bone-in chicken breast halves, skin-on
Preheat the oven to 350 degrees F. In a 9-by-13-inch ceramic baking dish, combine the butter with the maple syrup, mustard, curry powder, and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some ?of the sauce under the chicken skin. Turn the chicken breast side up and bake for about 45 minutes, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Transfer the chicken to a work surface and let rest for 10 minutes.
Cut the chicken off the bones and transfer to plates. Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.ro.poon over chicken.