Description

A weeknight-friendly dinner featuring juicy, skin-on chicken breasts baked at high heat for a shatteringly crisp texture, finished with a tangy-sweet maple and Dijon glaze.

Ingredients

Scale

4 boneless, skin-on chicken breasts (6–8 oz each)
2 tablespoons high-smoke point oil (avocado or grapeseed)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup real maple syrup
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
1 clove garlic, minced
1 tablespoon butter, melted
Fresh thyme or rosemary for garnish (optional)

Instructions

Preheat oven to 425°F (220°C).
Pat chicken breasts thoroughly dry with paper towels to ensure crispy skin.
Season chicken generously with salt, pepper, garlic powder, and smoked paprika, rubbing it in well.
Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack.
Place chicken breasts on the rack, skin-side up.
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, honey, melted butter, and minced garlic.
Bake chicken for 15 minutes.
Remove from oven and brush half of the glaze over each chicken breast.
Return to oven and bake for another 5-10 minutes, brushing with remaining glaze halfway through if desired.
Chicken is done when internal temperature reaches 165°F (74°C).
Remove from oven and let rest on the rack for 5 minutes before serving.

Notes

Patting the chicken dry is crucial for crispy skin. Use a wire rack to allow air circulation and prevent soggy bottoms. Maple syrup can burn, so watch closely during the last few minutes of baking. Resting the chicken for 5 minutes ensures juiciness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken breast wit
Calories: 320
Sugar: 10
Sodium: 400
Fat: 14
Saturated Fat: 4
Carbohydrates: 12
Protein: 35

Keywords: crispy baked chicken, maple dijon glaze, weeknight dinner, juicy chicken breast, easy chicken recipe, high heat baking