Baked Maple Mustard Chicken

This baked maple mustard chicken is one that I had seen on Pinterest a million times (albeit with lots of crazy and stupid names attached to it) but never quite got around to making. Sure, everyone said it was the best chicken in the world, but I didn’t believe them. A few weeks ago I finally put it to the test, and I am totally converted! I really didn’t believe that you could add just a few simple ingredients to a basic chicken breast and end up with a restaurant-quality meal, but it turns out you can! This chicken is juicy and flavorful and so delicious! Don’t be put off if mustard isn’t your favorite… the mustard kind of blends with all the other flavors and mellows out quite a bit. This chicken is one I’ll be making over and over again. It is just so good!

Baked Maple Mustard Chicken

4 boneless skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
salt and pepper
fresh rosemary

Preheat the oven to 425. In a small bowl or measuring cup, whisk together the mustard, syrup, and vinegar. Place the chicken breasts in a 9 x 9 baking dish and sprinkle with salt and pepper. Spread the mustard mixture over the top of the chicken and coat completely. Sprinkle with fresh rosemary. Bake 30-35 minutes, or until cooked through.

adapted slightly from Rachel Schultz