Maple Dijon Chicken with Holiday Thyme Pan Sauce

Here’s a flavorful recipe for Maple Dijon Chicken with Holiday Thyme Pan Sauce, perfect for a cozy, festive meal:

Ingredients (serves 2–3)

For the chicken:

• 2–3 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1–2 tbsp olive oil

For the maple Dijon glaze:

• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup
• 1 tsp apple cider vinegar (optional, for a slight tang)
• Salt and pepper, to taste

For the holiday thyme pan sauce:

• 1/2 cup chicken broth
• 1–2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 small shallot, minced (optional)
• 1 tbsp butter
• Salt and pepper, to taste

Instructions

1. Prepare the chicken

1. Pat chicken dry and season both sides with salt and pepper.
2. In a skillet over medium-high heat, add olive oil.
3. Sear chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken from skillet and set aside.

2. Make the maple Dijon glaze

1. In a small bowl, mix Dijon mustard and maple syrup (and vinegar if using).
2. Brush half of the glaze over the cooked chicken while it rests.

3. Make the holiday thyme pan sauce

1. In the same skillet, sauté minced shallots (if using) for 30 seconds.
2. Add chicken broth and fresh thyme. Scrape the bottom of the pan to loosen browned bits.
3. Simmer 3–4 minutes until slightly reduced.
4. Stir in butter and season with salt and pepper.

4. Finish

• Drizzle the remaining maple Dijon glaze over the chicken.
• Pour some pan sauce over the top or serve it on the side.

Serving Suggestions

• Serve with roasted vegetables, mashed potatoes, or a simple green salad.
• Sprinkle a few extra fresh thyme leaves on top for a festive look.

If you want, I can also give a shortcut version where the chicken bakes in the maple Dijon glaze with thyme, so the pan sauce is practically made in the oven—less cleanup and extra flavor.

Do you want me to provide that version?