Best 5-Ingredient Recipes, #6
The juiciest chicken you’ll EVER have! If you are going to be making this for a crowd, you are going to want to at least double the recipe. I always serve one chicken breast per person, and then I will usually make extra sauce because I like to cover my potatoes or rice with it.
It can be cooked up quickly in the oven, or if you want, you can also cook this on low for a few hours in your slow cooker. It’s another way to save time if you are going to be really busy right before dinner. I always turn to this recipe when I have chicken thawed with no idea what to do with it. It’s so quick and yummy, you can’t go wrong!
2 boneless skinless chicken breasts
1/2 cup maple syrup
1/2 cup dijon mustard
salt and pepper
2 sprigs fresh rosemary
Preheat oven to 425 F. Spray a baking dish with nonstick cooking spray. Place chicken breasts in the bottom of the dish, sprinkle with salt and pepper.
Combine maple syrup and dijon in a bowl. Pour the mixture over the chicken breasts. Nestle rosemary sprigs alongside the chicken breasts.
Bake in the preheated oven for about 30-40 minutes, or until the inside registers 165 F with a meat thermometer.
Spoon pan sauce over chicken when serving. (Optional: sprinkle with chopped green onions for garnish.)
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Quick tip: Serve with rice or mashed potatoes.