This recipe is a winner, hands down. With a prep time of less than 5 minutes, this no marinate chicken is full of flavor, can be used in salads or pasta dishes, can be served hot or cold, and makes great leftovers.
I found the original recipe on the Rachel Schultz blog and didn't make a single change to the ingredients. The one change I did make was to the baking temperature. As you can see my chicken has a few dark spots. Fine by me, since it tasted so darn good! But lowering the baking temperature slightly should help in avoiding little burnt spots next time. And I will also emphasize that you line your baking dish with foil; otherwise, you will be soaking and scrubbing the dish for days.
The Best Marinated No Marinate Chicken
1 lb. boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tbsp red wine vinegar
salt and pepper to taste
Preheat oven to 375 degrees. Line a square baking dish with foil. Season both sides of chicken with salt and pepper. Place chicken into prepared baking dish. In a small bowl, combine mustard, syrup, and vinegar. Pour mustard sauce directly over chicken. Put in preheated oven (no need to marinate). Bake for 40 minutes, or until chicken is cooked through and thermometer reads 165 degrees.
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Servings Per Recipe: 4
Amount Per Serving:
Total Fat: 1.3g
Total Carbs: 13.7g
-Super easy! (prep time less than 5 minutes)
-Easy clean up
-Full of flavor
-Versatile (serve hot or cold, add to salads, add to pasta, serve as main dish with sides)
-Heating the oven in the middle of the summer is no bueno
Overall Rating: 4.5 out of 5