Maple Curried Chicken Breasts

Chicken | Main Courses

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Portions: 4


  • 4 boneless, skinless chicken breasts
  • 3 tbsp butter, melted
  • 1 tbsp extra virgin olive oil
  • 1/3 cup stone ground mustard
  • 1/4 cup pure maple syrup from Canada
  • 2 tbsp curry powder
  • 1 pinch ground cayenne pepper
  • salt and pepper to taste
  • 2 tbsp fresh parsley, chopped


  1. In a medium bowl whisk together the butter, olive oil, dijon, maple syrup, curry, cayenne and a pinch of salt and pepper. Place chicken breasts in a 9×13 inch baking dish and pour the mixture over chicken. Cover with tin foil and refrigerate for at least 4 hours, or overnight.
  2. When ready to bake, preheat the oven to 400 degrees.
  3. Bake the chicken in the preheated oven, covered, for 20 minutes. Remove the cover, spoon some of the sauce over the chicken, and bake about 15-20 minutes longer, until cooked through (baking time will depend a little on how thick your chicken breasts are). The internal temperature should register 165-degrees on a meat thermometer.
  4. Remove from oven, cover, and allow to rest 5 minutes, before serving. Drizzle some of the pan drippings over the top and serve topped with parsley.
Recipe created by:

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Influenced by international travel, vineyard visits & her Italian Nana, Erin Lynch’s blog, Platings and Pairings sets out to share easy, approachable recipes with an international flair. She wants her readers to have fun in the kitchen! That’s why most of her recipes will be ready in under 30-minutes. And that’s also why she shares wine pairing suggestions to best compliment those dishes. Pour a glass, turn on the stove, and enjoy!