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: 5 lean meat, 1-1/2 starch.


  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 User ID: 8827789 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 User ID: 8360491 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 User ID: 6897948 237580
Reviewed Nov. 18, 2015

"Lacked flavor I thought"

jdschuet User ID: 7464245 236962
Reviewed Nov. 8, 2015

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

Orbs User ID: 7287623 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 User ID: 209131 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 User ID: 6757609 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 User ID: 1745962 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 User ID: 7427237 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 User ID: 6411056 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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