Maple Mustard Chicken Recipe
Maple Mustard Chicken Recipe photo by Taste of Home

Maple Mustard Chicken Recipe

Read Reviews
4 34 40
Publisher Photo
This chicken recipe is one of my husband's favorites. It only calls for four ingredients, and we try to have them on hand all the time for a delicious and cozy dinner. —Jennifer Seidel, Midland, Michigan
TOTAL TIME: Prep: 5 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Cook: 3 hours
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup maple syrup
  • 1/3 cup stone-ground mustard
  • 2 tablespoons quick-cooking tapioca
  • Hot cooked brown rice

Nutritional Facts

1 each: 289 calories, 4g fat (1g saturated fat), 94mg cholesterol, 296mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 35g protein Diabetic Exchanges:1-1/2 starch, 5 lean mea


  1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice.
    Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
    Yield: 6 servings.
Originally published as Maple Mustard Chicken in Simple & Delicious September/October 2009, p54

Reviews for Maple Mustard Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 1, 2015

"I made this, although it didn't sound too appetizing, I thought I might be surprised and like it. Well, I should have gone with my first instinct... We couldn't eat it."

Reviewed Nov. 18, 2015

"Lacked flavor I thought"

Reviewed Nov. 8, 2015

"The combination of maple and chicken did not taste good. My family was very disappointed."

Reviewed Jul. 5, 2015

"I cut recipe in half. I used Bone Suckin' mustard and Quorn meatless chicken cutlets I served over tortellini. We enjoyed tapioca pudding for dessert. Thanks, Jennifer, for sharing this recipe."

Reviewed Apr. 22, 2015

"Easy and tasty. I may try it in the oven next time, since other reviewers seemed to prefer it."

Loading Image