Orange Maple Dijon Chicken Breasts

Chicken, it’s what’s for dinner. My kids and husband love chicken. It doesn’t hurt that Costco sells organic, free-range chicken breasts in two-breast portioned packets that can be easily frozen. The price-point is perfect, and a quick meal is only a few minutes away.

This particular recipe is the perfect balance of savory and sweet. Chinese five-spice adds a bit of complexity. A subtle amount of garlic is mellow yet significantly enhances the overall flavor of the dish. Lemon juice is a perfect acidic, tart component to offset the sweet orange and aromatic maple. Aggressively seasoned chicken breasts and a well-seasoned marinade ensure the finished dish’s well-developed taste.

Simple, uncooked poultry and a mere marinade humbly enter the oven. They emerge about half an hour later with miraculous results. The chicken is succulent, moist and juicy. The marinade has reduced and mingled with the pan juices to create a fantastic, instantaneous sauce.

The chicken is fantastic served along with a salad for a light meal. The chicken is equally toothsome served atop roasted vegetables or grains (brown rice, barley, amaranth or quinoa, etc.) with extra sauce for a heartier meal. Double the recipe and use the leftover chicken in stir-fries with a touch of sesame and gluten-free soy sauce. Or, use the chicken in gluten-free wraps and sandwiches, piled high with mounds of crisp veggies and a few slices of soft, creamy avocado.

This recipe fabulous when prepared using salmon fillets in place of chicken breasts. Simply reduce the cooking time to about fifteen minutes, or until the salmon flakes with a fork and is cooked through. Also, if you prefer boneless, skinless chicken thighs to breasts, feel free to substitute them, as well. Just reduce the cooking time accordingly to accommodate the smaller pieces of poultry.


The sauce adds extra flavor and moisture to the chicken.


Uncooked chicken, covered with the orange, maple and Dijon mixture.


Baked chicken basted with pan juices and sprinkled with cilantro.


Baked orange maple Dijon chicken served with pan drippings alongside.


Our family doubled the recipe, ensuring leftovers for days to come.


What are your favorite chicken recipes as of late? Leave a comment below with your recipe ideas for all things chicken. Of course, report back when you try this versatile dish, and let me know your thoughts.

Maple Orange Dijon Chicken

  • Servings: 4 (double to feed a crowd)
  • Difficulty: easy
  • Print


2 Tablespoons Dijon mustard

1 Tablespoons maple syrup

1 Tablespoons organic Orange marmalade

1 Tablespoons lemon juice

2 teaspoons garlic

1/2 teaspoon Chinese five spice

1/2 teaspoon each: salt and pepper, plus additional to sprinkle over pre-cooked chicken

4  medium-sized chicken breasts, organic and free-range

2 Tablespoons fresh cilantro, chopped finely

coconut oil cooking spray


  1. Preheat the oven to 375•F.
  2. Whisk the dijon mustard, maple syrup, orange marmalade, lemon juice, garlic, Chinese five spice, salt and pepper in a small bowl.
  3. Line a medium-sized glass baking dish with aluminum foil and coat with cooking spray.
  4. Arrange the chicken evenly in the baking dish. Sprinkle a generous amount of salt and pepper over the chicken.
  5. Pour the dijon-maple mixture of the chicken breasts.
  6. Bake for about 30-40 minutes, or until the juices of the chicken run clean and an internal temperature of 165•F is reached.
  7. Spoon the pan juices over the chicken, and sprinkle the chopped cilantro over the chicken.
  8. Reserve the pan juices in a large ramekin.
  9. Serve the chicken warm, along with the reserved pan juices. (2013-2016). Unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.


18 thoughts on “Orange Maple Dijon Chicken Breasts

  1. This looks fantastic. It has all of our favorites. I do tend to go through Dijon mustard at a quick pace! Lately we’ve been having more whole chicken than breast. It leaves me leftovers I usually shred into soups or quesadillas or make chicken salad. Time to stock up on chicken breasts again as I now have space in the freezers again.

  2. Just reading your words makes me want to go out and make this! Photos are beautiful…very appetizing! Great combination of flavors…. I see this chicken dish on our dinner table sometime in the near future! (Wonderful that it’s gluten free too!)

    1. Thanks, Yael! I’ve been using my iPhone instead of camera lately for photos. One less step for me (you’re a busy mom, you know how it is!). I hope you make this- and your family loves it, alongside one of your beautiful bread creations. 🙂

  3. Hi Shanna. I got into your site Great recipes and fabulous pics especially KIDS! I must try the chicken one and the banana coconut pecan muffins. You cook much healthier than I do!!!!

  4. Hi, Shanna. I hope your year is off to a great start. What a healthy chicken recipe! I love anything organic. I buy my organic chicken at Costco as well. The price is reasonable compared to other grocery stores. I hope you had a lovely Valentine’s day. Best wishes to you and your family. 🙂

  5. Wow what a great idea! I often make dijon mustard with honey mixtures (and sometimes with chili too) but I have never made a version with orange. I can’t wait to try this out.

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