When I first started blogging, it was all sweets all the time. Over the years, I slowly started sharing more savory recipes with you guys because sadly we cannot exist on cookies alone, as much as we might like to 🙂 I’d like to think I found a way to balance the two eventually, bringing you a mix of indulgent goodies and some quick and easy weeknight dinner ideas too. There’s even a weeknight recipe category if you’re looking for ideas!
The balance has gotten slightly out of whack in the past six months or so though, with more and more sweets and fewer new savory ideas. As I’ve mentioned a couple of times, we started trying to eat healthier this year, especially at dinner time, and it was definitely a struggle at first. Too many barely-edible dishes graced our table in those early weeks, and truthfully, once we found a handful of meals we could agree on, we got lazy and just kept rotating through them. It makes planning my weekly menu really easy, but doesn’t lead to much new content for you guys.
We’re determined to break out of our dinner rut this fall so if you’ve been hoping for more weeknight meal ideas, stay tuned 🙂 I’d love to hear your thoughts about what types of recipes you’d like to see more of in the next few months!
This maple-mustard glazed chicken has been a weekly menu staple this year, yet somehow it slipped through the cracks and never made it onto the blog. Let’s remedy that today. If you like quick and easy dinners (and who doesn’t?), you’ll love this recipe. It can be on your table in under 30 minutes, and is made in just one pan, so clean-up is a breeze too. Juicy chicken is glazed with a simple pan sauce made using tangy stone-ground mustard, sweet maple syrup, garlic, and thyme – though it’s just a handful of ingredients, they pack a lot of flavor. Served with rice and snap peas, I could eat this once a week. Oh right, that’s exactly what I have been doing!
Maple-Mustard Glazed Chicken
barely adapted from Cooking Light, January 2012
2 teaspoons olive oil
4 (6-oz) boneless, skinless chicken breasts
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup low-sodium chicken broth
1/4 cup maple syrup
1/2 teaspoon dried thyme
2 medium garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard
Preheat oven to 400 F.
Add the oil to a large ovenproof skillet and set over medium-high heat. Season the chicken on both sides with the pepper and salt. When the pan is hot, add the chicken. Cook for about 2 minutes on each side, or until browned (the chicken will not be cooked through). Transfer the chicken to a plate, then add the chicken broth, maple syrup, thyme, and garlic to the pan. Bring to a boil while you scrape the bottom of the pan to release any browned bits. Cook for 2 minutes, stirring almost constantly. Stir in the vinegar and mustard and cook for 1 additional minute, stirring constantly. Place the chicken back in the pan and spoon the sauce over the top.
Transfer the pan to the oven and bake for about 10 minutes, or until the chicken is cooked through (an instant-read thermometer should register at least 160 F). Transfer the chicken to a plate and tent with foil to keep warm – let rest for 5 minutes. Meanwhile, set the pan back on the stove top over medium heat. Cook the sauce, stirring often, for about 2 minutes or until thick and syrupy. Serve over the chicken.