A bold, savory maple dish that converts skeptics
Maple Dijon Glazed Chicken with Garlic & Rosemary
Rated 5.0 stars by 1 users
Category
Dinner
Servings
2
Prep Time
10 minutes
Cook Time
22 minutes
Author:
Emily Sliviak
Ben’s Pure Maple Syrup doesn’t make this “sweet.” It creates rich browning, balances acidity, and gives a deep, almost balsamic-like finish when combined with mustard, garlic, and herbs.
Ingredients
4 bone-in or boneless chicken thighs (or breasts)
1½ tsp kosher salt
1 tsp black pepper
1 tbsp olive oil
¼ cup Ben’s Pure Maple Syrup
3 tbsp whole-grain Dijon mustard
2 tbsp apple cider vinegar
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tsp smoked paprika
½ tsp red pepper flakes (optional)
Roasted potatoes
Brussels sprouts or carrots
Chicken
Maple Dijon Glaze
Optional Sides
Directions
Season the chicken
Pat chicken dry and season generously with salt and pepper.
Sear for flavor
Heat olive oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden brown. Transfer to a baking dish.
Make the glaze
In a bowl whisk: Ben’s Maple Syrup, Dijon, vinegar, garlic, rosemary, smoked paprika, red pepper flakes.
Glaze & bake- Pour Glaze over Chicken
Bake at 400°F for 18–22 minutes, basting once halfway through, until the sauce is thick and glossy and chicken reaches 165°F.
Caramelize (optional but recommended)
Broil for 2–3 minutes to let the maple syrup caramelize into a sticky, savory glaze.
Recipe Note
Maple syrup isn’t just for pancakes
It replaces brown sugar, honey, or artificial glazes
It delivers clean, natural caramelization