Marry me dijon rosemary chicken is so good it will make anyone fall in love with you (and it!). This easy chicken recipe is so elegant and delicious that you’d never ever know how truly effortless it is to make.
Look no further for an impressive, easy chicken dish.
This Marry Me chicken is simple and beautiful.
And most importantly, it will convince anyone that you are the world’s best cook hands down.
It has a rich, complex taste thanks to a balance of sweet, tangy and sharp flavors.
With so much going on flavor wise, you might think it would have an overly complicated list of ingredients but you can throw this together with 6 very easy to find basic ingredients.
In fact, you probably have most of them on hand already.
And the prep is just as simple!
If you can stir, you can make this!
Ingredients
To make this dijon chicken, you’ll need:
- Chicken– Boneless skinless breasts trimmed of fat and cut into strips.
- Dijon mustard– It add so much flavor.
- Maple syrup– Use real maple syrup for the best flavor and not maple syrup products like pancake syrups.
- Red wine vinegar– You only need a little but don’t skip or sub it for different vinegar. It adds the perfect amount of tang.
- Salt and pepper– To taste
- Rosemary– For presentation and ultimate aromatic factor, go for fresh rosemary.
How to Make
To make this easy baked chicken, you don’t need to do much.
Just cut the chicken breasts into thick strips vertically.
Once you’ve prepared the strips, put them into a 9×13″ baking dish you’ve sprayed with nonstick spray.
Then season the chicken liberally with salt and pepper. Set it aside.
Whisk together the mustard, maple syrup, and red wine vinegar in a small bowl until it is evenly combined.
Pour the mix over the chicken.
Place the rosemary evenly over the sauce covered chicken.
Bake at 400 for 35 minutes or until the chicken is cooked through.
Serve and enjoy!
How do I know my chicken is done?
Your chicken is done when it reaches an internal temperature of 165. If in doubt, use a meat thermometer to check.
Serving Suggestions
This rosemary dijon chicken is so good with all kinds of different side dishes!
A few of my favorites to pair it with include:
- rice
- mashed potatoes
- roasted potatoes
- steamed or roasted asparagus
- steamed broccoli or cauliflower
- a big salad
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
Tips and Tricks
- Don’t worry if the chicken strips seem overly long, and don’t cut them in half. The chicken will shrink when it cooks, making them the perfect size.
- 2 pounds of chicken breasts is roughly 3-4 large chicken breasts.
- You could use chicken tenderloins or chicken thighs instead of a chicken breast. Just cook and check with a meat thermometer if in doubt.
Other Showstopping Chicken Recipes
Marry me dijon rosemary chicken is a favorite and perfect for any special occasion. Make it the next time you want to knock the socks off of someone.
Looking for other impressive chicken dishes? Try these:
- Pan Seared Chicken Thighs with Garlic Gravy
- Easy Chicken French (Francese)
- Southern Smothered Chicken
- Onion Crusted Herbed Chicken Breasts
If you’ve tried these MARRY ME DIJON ROSEMARY CHICKEN, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Baked Rosemary Dijon Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts trimmed of fat
- 3/4 cup Dijon mustard
- 1/2 cup maple syrup
- 1 1/2 tbsp red wine vinegar
- salt & pepper to taste
- fresh rosemary sprigs
Instructions
- Cut the chicken into thick strips, vertically (it will shrink as it cooks).
- Lightly spray a 9x13" baking dish with non stick cooking spray. Add the chicken to the dish.
- Season the chicken liberally with salt & freshly cracked black pepper.
- In a small bowl, whisk together the mustard, syrup, and vinegar until smooth & evenly combined.
- Pour the mixture evenly out over the seasoned chicken.
- Sprinkle the rosemary evenly out overtop of the sauce covered chicken.
- Bake at 400° for 35 minutes, or until the chicken is cooked through.
- Serve warm with your favorite sides, and enjoy!
Notes
- Don't worry if the chicken strips seem overly long, and don't cut them in half. The chicken will shrink when it cooks, making them the perfect size.
- 2 pounds of chicken breasts is roughly 3-4 large chicken breasts.
- You could use chicken tenderloins or chicken thighs instead of a chicken breast. Just cook and check with a meat thermometer if in doubt.
Nutrition
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