Creamy Maple Mustard Chicken
This week I finally was able to come up for air after an insanely busy week with the launch of my new program, The FitMama Method, and I had a wave of inspiration so I made a few delicious recipes this week. And this was one of them.
I'm always looking for easy ways to up the yummy factor into healthy eating, and to make it easy-peasy lemon-squeezy. Because let's all be honest: we are NOT always having the energy or motivation to cook. Myself included!
But when you have something realllly tasty to look forward to, you somehow find a burst of energy to get it done. And if you can rope in a kid or two to help with the mixing and prepping, then it turns into a connecting and teachable moment. #momwins #lifeskills
So grab your glass of wine, put on some good tunes, and let's get cookin' good lookin'!
And if you make this recipe, please do me a favour - comment below! Your feedback means the world to me and helps me continue to put out content that YOU love, so take a sec and leave me note :)
Creamy Maple Mustard Chicken
Prep Time: 10min | Cook Time: 15-20min | Total Time: 25-30min | Makes: 6 servings
4 boneless skinless chicken breasts OR 6 boneless, skinless chicken thighs
Sea salt & pepper, for seasoning chicken
2 tablespoons extra virgin olive oil, divided
1 medium onion, diced small
2 tablespoons fresh rosemary, finely chopped + extra sprigs for garnish
1 tablespoon gluten-free flour
½ cup dry white wine, such as Sauvignon Blanc
1 cup 10% cream (aka half and half)
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
1 tablespoon maple syrup
Sea salt & pepper, to taste
Lemon wedges, for garnish
Preheat oven to 400°F.
Pat chicken breasts dry and then season with salt and pepper.
In a large pan over medium heat, heat 1 tablespoon of the olive oil until it's hot, then add chicken. Brown the chicken on each side for about 3-4 minutes, then transfer to a baking dish and place into the oven for 15-20 minutes, or until cooked through*
Meanwhile, add the other 1 tablespoon of olive oil to the pan that the chicken was browned in. When the oil is hot, add the onions. Use the onions to deglaze the pan, scraping at the browned bits. Fry until the onions are almost cooked through, about 3-4 minutes.
Add flour to the pan and stir to coat the onions with the flour. Add white wine and cook for 2-3 minutes, or until the wine has reduced by about half.
Then add the cream, grainy mustard, Dijon mustard, rosemary, salt and pepper, and maple syrup. Stir to combine. Bring the sauce to a bubble and cook until the sauce has thickened nicely.
Once the chicken is cooked, spoon the sauce over the cooked chicken breasts, and garnish with lemons and rosemary sprigs. You can serve this chicken up with some simple steamed veggies for a tasty, low-carb meal.
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