Maple and Whole Grain Mustard Chicken Breast Marinade

Marinade pour poitrines de poulet a lerable et moutarde a lancienne

In collaboration with
Annie-Pier Labbé

2-4 Portions
2h Brining
10 min Prepping
30 min Cooking
Recipe Easy


  • 2 cups (500 ml) baby potatoes, halved
  • 2 garlic cloves, minced
  • 1 tbsp. (15 ml) Dijon mustard
  • 1 tbsp. (15 ml) whole grain mustard
  • 1 tbsp. (15 ml) olive oil
  • ½ cup (125 ml) maple syrup
  • ¼ cup (60 ml) chicken broth
  • Fresh parsley, to taste

Optional side

  • Brussels sprouts


Click the steps to erase them.

  1. With the rack in the middle position, preheat the oven to 375°F (190°C).
  2. In a bowl, combine the garlic, Dijon mustard, whole grain mustard, maple syrup, and chicken broth.
  3. In an oven-safe pan, fry the baby potatoes in olive oil. Add the chicken breasts and marinade. Simmer over low heat for a few minutes.
  4. Remove from heat and bake for 25 minutes.
    Garnish with a touch of fresh parsley, to taste. Serve with a side of oven-roasted Brussels sprouts.

You may also marinate the chicken breasts for a few hours before cooking.