Low FODMAP Maple Mustard Baked Chicken is made with a mixture of mustard, maple syrup, and herbs and baked in the oven.
I’ve been making this chicken recipe a lot lately, mostly because it’s so easy and doesn’t make a big mess in the kitchen. I’m partial to baking my meals in the oven – no grease spatters or standing in front of the stove. Just set it and forget it! Given how busy I was with writing my cookbook last year, I’ve been relishing taking things a little easy right now.
Take Life Easy and Make This Recipe
Yes, I’ve been doing a lot of relaxing, watching TV, reading, keeping my feet up. I feel lazy, but I keep telling myself I need this time to recoup. I need time for self-care, something I really neglected in trying to get everything done last year. Recipes like this Low FODMAP Maple Mustard Baked Chicken are just what I need to make my life easy. I hope it makes your life easier too!
Time needed: 50 minutes
How to make Low FODMAP Maple Mustard Baked Chicken:
- Make the sauce
Simply combine the sauce ingredients. I use a combination of two different types of prepared mustard: Dijon, which is creamy, and stone-ground, which is grainy.
- Dunk each piece of chicken in the sauce and place in a baking dish.
I like to use chicken thighs since they are more tender and flavorful, but you can use chicken breasts if you like.
- Bake in 350 degree F oven for 35 to 40 minutes.
Chicken should reach an internal temperature of 165 degrees F.
- Serve!
Don’t forget to serve it with the side dish I shared in my last post: Spinach Feta Millet Pilaf
Low FODMAP Maple Mustard Baked Chicken
Ingredients
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard*
- 2 tablespoons stone-ground mustard*
- 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 lbs. boneless, skinless chicken thighs (chicken breasts work great too)
Instructions
- Heat oven to 350 degrees F. Line a 13″ x 9″ baking dish with aluminum foil (if desired for easy cleanup) and spray with olive oil cooking spray.
- In a medium bowl, whisk together the maple syrup, mustards, basil, parsley, salt and pepper. Dip each chicken thigh in the maple-mustard mixture and place in the prepared baking pan. Pour any remaining sauce over top of chicken.
- Bake in the preheated oven for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees F. Serve.
Notes
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I make something similar to this but it doesn't call for the herbs. I will definitely try that next time. It is such a great and easy recipe!
Looks yummy! Has anyone tried this in a slow cooker? I think it would convert well, but haven’t tried it yet. I live in Maine without central air and it’s too hot for the oven right now. Any suggestions?
I think this would work great in the slow cooker. I suggest 3 hours on high or 6 hours on low. The chicken will be really tender!
I love the addition of herbs. Hope you like it too!
what brand of stone ground mustard do you use?
I use the HyVee store brand.
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Has anyone tried this in a slow cooker? I think it would convert well, but haven’t tried it yet. I live in Maine without central air and it’s too hot for the oven right now. Any suggestions?
This is my favorite chicken recipe! My entire family loves it as well.Thanks so much for all your recipes for low FODMAP. I really enjoy eating again without tummy aches!
So glad you like it!
Thank you!
This recipe is great! I have prepared it twice in two weeks 😀
I used a mixture of mint and coriander (cilantro) as herbs and I added the juice of half of a lemon to it. I marinated the mix for about 15 minutes before it went into the oven and I served it with Pandan rice.
Delicious! I served it with rice.
Great recipe everyone loved it.
Diane,
My mother has SIBO so we follow a low fodmap diet. Made your maple mustard chicken and it was delicious and simple. I see that you have a cookbook. Can you tell me how to get a copy.
Thanks,
Linda
Glad you liked my recipe! To purchase my cookbook, just click on the “cookbook” tab on my website. That will take you to a link where you can purchase from several different sites. Or you can click here to order from Amazon: https://www.amazon.com/Low-FODMAP-Cookbook-Delicious-Gut-Friendly-Digestive/dp/1592337147?ie=UTF8&redirect=true&tag=creativepubco-20
I am on week 3 of elimination stage and I have been eating very plain, boring or not great tasting food (some recipes have not turned out well at all). This is incredible. Even my husband loved it.Thank you for sharing.
Do you cover the chicken? I’ve made this before but can’t remember – I assume not?
No, covering the chicken while baking is not required.