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

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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 starch, 5 lean meat.


  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

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trakehner1 254043
Reviewed Sep. 12, 2016

"Simple to prepare and cook. Husband loved it. I put it over yellow rice and it was delicious! I might add more Stone Ground Mustard for a more spicy taste. Otherwise this is a keeper!"

annecooks 238542
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."

Kathyjordan 237580
Reviewed Nov. 18, 2015

"Lacked flavor I thought"

jdschuet 236962
Reviewed Nov. 8, 2015

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

Orbs 229028
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."

muffbear74 225240
Reviewed Apr. 22, 2015

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

CCorella 222534
Reviewed Mar. 11, 2015

"Made this last night, and although it was easy to fix just wasn't what I had hoped it to be. I didn't care for the flavors at all."

pklocke 220104
Reviewed Feb. 9, 2015

"Easy but not as flavorful as I thought it would be. If I make it again, I would do it on the stovetop and add some cider vinegar as it says to on Cooking Light"

dancingfool 114118
Reviewed Aug. 30, 2014

"We did it in the oven and it was delicious! Didn't have time to do slow cooker as it was a last minute dinner, it was really quick and easy."

germanycook 164077
Reviewed Aug. 8, 2014

"Good and easy! I did change the recipe a bit - added salt and a bit of brown sugar, no tapioca, poured it over the chicken and baked it covered at 350 for 1-1/4 hours. Yum!"

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