Pan-Seared Chicken with Ohio-Style Maple Mustard Glaze

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A regional-inspired chicken dish featuring a sweet and tangy maple mustard glaze, highlighting flavors popular in Ohio's culinary scene. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1/4 cup maple syrup
3 tbsp Dijon mustard
2 tbsp olive oil
2 minced garlic cloves
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp black pepper
1 tsp chopped fresh thyme

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes on each side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
Step 3: Reduce heat to medium, add 2 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant.
Step 4: Stir in 1/4 cup maple syrup, 3 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tsp chopped fresh thyme. Cook the glaze for 3-4 minutes, stirring constantly until it thickens slightly and coats the back of a spoon.
Step 5: Return the chicken breasts to the skillet, spoon the glaze over them, and cook for another 2 minutes, turning to coat well in the sauce before serving.