Name: Man Catching Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 boneless, skinless chicken breasts; ½ cup Dijon mustard; ¾ cup maple syrup; 1 Tablespoon Red Wine Vinegar; 1 teaspoon Rosemary

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When I was first married, I couldn’t cook very well at all. I sure wish I had this recipe back then (and I’m sure my husband did too).

I could honestly barely cook eggs without burning them, so this recipe was an answer to both his prayers, and mind.

The flavor is so rich and full, with the perfect hint of maple.

If you are new to cooking or if you don’t cook very much, then this is the recipe for you. It is so easy and inexpensive.

The flavor of this chicken is delicious, and it is so simple to make. It’s practically impossible to mess this dish up.

Could I make this with any cut of chicken?

For this recipe we call for boneless skinless chicken breasts, however, you could use any cut of chicken you have on hand. You may also need to adjust the cooking time depending on how big the chicken is, so it doesn’t burn or dry out.

You could also use this recipe and sauce on a variety of different meats. This would be delicious on:

Ham
Pork Tenderloin
Pork Chops
Turkey Breast
Roast Beef

High quality syrup:

The thing that is really going to make this dish successful is they syrup. This recipe works best when you use a high quality syrup, not a generic brand, full of extra sugars and corn syrup.

I have made this recipe using just regular syrup that was cheap and probably full of more maple flavoring than actual maple syrup. The recipe just didn’t work out as well.

We recommend spending the two extra dollars to get the good stuff, so the maple flavor is a little stronger, and bakes into the chicken nicely.

Watch how to make another delicious chicken dish, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

I love Chinese food, but I love staying home in my sweatpants even more. This Instant Pot General Tso’s Chicken is the perfect main dish and chicken dinner for busy nights, or nights you want to stay in. Watch how simple it is to make, here:

Looking for more chicken recipes? here are a few of our favorites:

Chicken Enchilada Pasta
Cashew Chicken and Vegetables
Copycat PF Changs Chicken Lettuce Wraps
Mom’s Chicken and Cream Cheese Roll Ups
Cheesy Chicken Pot Pie

Man Catching Chicken Recipe

5 from 2 votes

Our Man Catching Chicken is so easy to make and full of flavor. Your man is not going to be disappointed with this recipe.

Prep Time 10

Cook Time 40

Total Time 50

Save Print Review Pin

Ingredients

Equipment

Instructions

Preheat your oven to 450 degrees.
In a small bowl mix together your Dijon mustard, maple syrup, and red wine vinegar.
Place your chicken in a sprayed 9 by 13 pan. Pour your sauce on top of the chicken and sprinkle with dried Rosemary. Place it uncovered in your preheated oven. Let it bake for 20 minutes and then take them out and flip them over.
Cook for another 20 minutes or until your chicken is browned and cooked through.
Let the chicken cool for 5 minutes before serving. Spoon some extra sauce over the top when you put it on plates.

Nutrition

Calories: 317 kcal · Carbohydrates: 28 g · Protein: 24 g · Fat: 11 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 311 mg · Potassium: 369 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 109 IU · Vitamin C: 1 mg · Calcium: 69 mg · Iron: 1 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Holli says:

I haven’t tried this yet, but I am so ready to! My sister-in-law made something very similar but she said nothing about it having the vinegar in it. Now because I am a lousy cook and have to follow the recipe exactly how it is I will try it. My only questions is if I can try anything other than the red wine vinegar? It would be the only ingredient I don’t have on hand.

Thanks!
Holli

Liz says:

Nice and easy recipe. Thank you.

cher says:

what if you do not have maple syrup??

Cyd says:

You could substitute apple cider vinegar with a pinch of sugar added to it.

Kentucky Lady 717 says:

This looks good and so easy to fix, looking forward to making it…..

Dawn says:

Can I substiture regular mustard for dijon mustard? I am not a mustard eater, so don’t know the difference really! But I always have regular mustard at home.

Stacie says:

Was wondering since I don’t have maple syrup can I use regular pancake syrup? This sounds so good!

Kelly Roberts says:

I’m looking forward to trying this for supper tonight! Last nights “Texas Ranch Chicken Casserole” was A-FREAKIN-MAZING!!!!!!!!

Stacie says:

I don’t have maple syrup can you substitute regular pancake syrup?

Cyd says:

That will work just fine!

Cyd says:

Your pancake syrup will work just fine!

Cyd says:

It should work with yellow mustard. The taste will be a little different. The real difference comes down to taste preference, with Dijon being sharper and having a more tangy taste, while yellow mustard is milder.

Cyd says:

Just use your regular pancake syrup.

Yma says:

I worry about cooking this at 450 for 40 minutes all together. Doesn’t the chicken dry out? I normally cook boneless skinless chicken breast at 350 for 30 minutes.

kelsey says:

Hi! I have never left a comment or review on a single blog before BUT could there possibly be an ingredient missing from this recipe? I made this last night and could barely stomach it. I have a big family so I usually cook every night but saturday and this was by far the worst meal i’ve ever made. I love your blog and will continue to keep trying your recipes. I guess one recipe out of the hundreds i’ve tired from your blog isn’t a bad ratio 😉 thanks xoxo

Angela says:

Sounds delicious! Can’t wait to try this one!

Cindi says:

You are not alone, Kelsey…I agree with you! I made this tonight and couldn’t even eat it. Very strong Dijon mustard taste. I also wondered if any ingredients were missing. After reading the recipe I really felt the ingredients would not work together well, but I went ahead and made up the sauce. I tasted the sauce before pouring over the chicken, and it didn’t taste good at all…BUT… I went ahead and made the dish, giving them the benefit of the doubt, & hoping that the sauce would taste better after baking. I thought that maybe the rosemary cooking into the sauce would make a magical transformation in the taste. Nope. This was bad. I’m glad I only made half a batch and didn’t waste more chicken.Good thing I have already caught my man, because I wouldn’t have “caught” him with this chicken. Like you, this is my first “fail” with any recipe from Sis Sisters Stuff…so I can’t complain too much, but I will be removing my pin on pinterest for this recipe. Hubby & I both like Dijon mustard….it’s just too strong & overpowering in this dish.

Donna says:

I wonder if it should read 3/4 tsp or tablespoon instead of 3/4 cup of mustard?

Cyd says:

It’s 1/2 cup of mustard.

Claire says:

I am so surprised reading these reviews! My family loves this recipe! We eat it over brown rice and they all lick the plate. I use real maple syrup and dijon mustard just like the recipe. Thank you for this one!

Tess says:

I have the same concern as a previous commentor. Won’t the chicken dry out at that temp for that long?

rebecca batanides says:

it sucks that the reviews on this are so mixed up im scared to make it even though I really want too?

stacey says:

Can you make this in the slow cooker?

Cyd says:

We haven’t made this in the slow cooker but it should work. We don’t have exact cooking times for you since we have only baked it in the oven. Let us know how it all turns out!

stacey says:

I decided to follow the recipe (almost!) this time and cook it in the oven. I will try it in the slow cooker next time, perhaps?

I decided to use chicken thighs rather than breasts, however. Have you made it with thighs? Did you adjust the cooking time or temp? Thanks again! 🙂

Cyd says:

Hi Stacey, we have only used chicken breasts with this recipe.

Nichole says:

Hi,

I never comment on anything but I do have to say this recipe is wonderful. We made this for dinner tonight and we ate it all up. I just wanted to thank you it was very delicious.

Bill says:

I have read all the comments and wonder if I should take the chance and try it, really wondering with all the negativity why the post is still here. I have a few tweaks in mind. Sounds like I can’t screw it up much more than it already is. I’ll let you know.

nana says:

It says 1/2 cup mustard in the recipe.

Cyd says:

You are right. 1/2 cup of mustard.

Belle says:

I just wanted to thank you for posting this amazing recipe. It is a no fail easy recipe. Everyone I have made it for has requested seconds and taken leftovers for lunch. I followed the directions and used high quality syrup. It’s amazing. Its on the rotation and when I have unplanned dinner guests it is a fast easy dinner. Thank you again!!! Love it!

Laurel says:

I was scared to try this because of the mixed reviews, but I gave it a go and we loved it! I just wanted to add my two cents in case other people are scared to try it.

I’m planning on making up the same sauce for tonight but trying it on a pork roast in the slow cooker.

Amber says:

I don’t usually comment, but with the mixed reviews on this recipe. I just thought I would chime in and let you all know that my family loves this recipe. I make it fairly frequently and follow the recipe as written. Only thing is I don’t use real maple syrup as my family prefers mapeline syrup on their pancakes. Thanks for an easy and tasty recipe!

Cyd says:

Hi Amber! Thanks for your sweet comment. We are so happy to hear that it’s a family favorite!! Have a great week!

Hailey Troyan says:

I followed this recipe exactly and it was scrumptious!! The Dijon mustard, pure maple syrup, and wine vinegar make a unique taste. I served it over mashed potatoes and smothered the potatoes and chicken with the leftover sauce. (The sauce is thin but dont let that scare you away.) This dish is delicious and easy. It will most definitely go into the regular rotation.

Barb W. says:

Should change the name to “Man, Woman & Child Catching Chicken”!! The entire family (down to age 7) LOVED it. The reviews made me a bit nervous with ‘too much’ dijon so we went half and half with regular mustard but will go full strength next time. Simply scrumptious with buttered egg noodles & green beans.

Clare says:

Hi, Looking at making this recipe, but should there be water of a stock added? The picture shows the chicken in a sauce, the ingredients listed wouldn’t make that sauce, surely the chicken wouldn’t make that much juice in that time? Please unconfuse a confused Brit 🙂 Thanks

Sandra Mabry says:

Can you use honey instead of maple syrup. I don’t care for real maple syrup. I have tried it on a farm that makes it. Growing up on cheap stuff and I prefer it.

Cyd says:

We have not made this using honey, but I’m sure it will work.

Mickey Heinle says:

This recipe was great as written! I think perhaps the bad reviews were people subbing in different ingredients? I had my doubts as well but once it was cooked, I asked my husband if it lived up to its name and he said “yes, put it in the rotation!” I like this recipe because it can be thrown together at a moments notice from things you have on hand. We served with rice and broccoli.

Christina says:

I loved this recipe and so did my husband! Question- every time I’ve made this, the sauce burns so badly that it ruins whatever pan I use. Im a new cook so I’m not sure what im doing wrong- maybe adding too much sauce or not enough chicken? I usually use two large chicken breasts

Momma Cyd says:

Just making sure you are spraying your pan thoroughly. Your oven could also be a little on the hot side. You could easily turn it down 25 degrees or so. I’m sure it’s from the sugar in the syrup that is causing it to burn quicker. I hope these helps.

Holly says:

I was very nervous about this recipe but it turned out great! I added about a 1/4 of whole milk to thin the sauce out a bit and added garlic powder and a pinch of salt. Also added parsley for color. The garlic set it off! My husband almost licked the plate!

Mandy says:

Absolutely delicious, my family, even an extremely picky teen, loved this and asked me to make it a second night in a row.

Join The Discussion

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Holli says:

I haven’t tried this yet, but I am so ready to! My sister-in-law made something very similar but she said nothing about it having the vinegar in it. Now because I am a lousy cook and have to follow the recipe exactly how it is I will try it. My only questions is if I can try anything other than the red wine vinegar? It would be the only ingredient I don’t have on hand.

Thanks!
Holli
Liz says:

Nice and easy recipe. Thank you.
cher says:

what if you do not have maple syrup??
Cyd says:

You could substitute apple cider vinegar with a pinch of sugar added to it.
Kentucky Lady 717 says:

This looks good and so easy to fix, looking forward to making it…..
Dawn says:

Can I substiture regular mustard for dijon mustard? I am not a mustard eater, so don’t know the difference really! But I always have regular mustard at home.
Stacie says:

Was wondering since I don’t have maple syrup can I use regular pancake syrup? This sounds so good!
Kelly Roberts says:

I’m looking forward to trying this for supper tonight! Last nights “Texas Ranch Chicken Casserole” was A-FREAKIN-MAZING!!!!!!!!
Stacie says:

I don’t have maple syrup can you substitute regular pancake syrup?
Cyd says:

That will work just fine!
Cyd says:

Your pancake syrup will work just fine!
Cyd says:

It should work with yellow mustard. The taste will be a little different. The real difference comes down to taste preference, with Dijon being sharper and having a more tangy taste, while yellow mustard is milder.
Cyd says:

Just use your regular pancake syrup.
Yma says:

I worry about cooking this at 450 for 40 minutes all together. Doesn’t the chicken dry out? I normally cook boneless skinless chicken breast at 350 for 30 minutes.
kelsey says:

Hi! I have never left a comment or review on a single blog before BUT could there possibly be an ingredient missing from this recipe? I made this last night and could barely stomach it. I have a big family so I usually cook every night but saturday and this was by far the worst meal i’ve ever made. I love your blog and will continue to keep trying your recipes. I guess one recipe out of the hundreds i’ve tired from your blog isn’t a bad ratio 😉 thanks xoxo
Angela says:

Sounds delicious! Can’t wait to try this one!
Cindi says:

You are not alone, Kelsey…I agree with you! I made this tonight and couldn’t even eat it. Very strong Dijon mustard taste. I also wondered if any ingredients were missing. After reading the recipe I really felt the ingredients would not work together well, but I went ahead and made up the sauce. I tasted the sauce before pouring over the chicken, and it didn’t taste good at all…BUT… I went ahead and made the dish, giving them the benefit of the doubt, & hoping that the sauce would taste better after baking. I thought that maybe the rosemary cooking into the sauce would make a magical transformation in the taste. Nope. This was bad. I’m glad I only made half a batch and didn’t waste more chicken.Good thing I have already caught my man, because I wouldn’t have “caught” him with this chicken. Like you, this is my first “fail” with any recipe from Sis Sisters Stuff…so I can’t complain too much, but I will be removing my pin on pinterest for this recipe. Hubby & I both like Dijon mustard….it’s just too strong & overpowering in this dish.
Donna says:

I wonder if it should read 3/4 tsp or tablespoon instead of 3/4 cup of mustard?
Cyd says:

It’s 1/2 cup of mustard.
Claire says:

I am so surprised reading these reviews! My family loves this recipe! We eat it over brown rice and they all lick the plate. I use real maple syrup and dijon mustard just like the recipe. Thank you for this one!
Tess says:

I have the same concern as a previous commentor. Won’t the chicken dry out at that temp for that long?
rebecca batanides says:

it sucks that the reviews on this are so mixed up im scared to make it even though I really want too?
stacey says:

Can you make this in the slow cooker?
Cyd says:

We haven’t made this in the slow cooker but it should work. We don’t have exact cooking times for you since we have only baked it in the oven. Let us know how it all turns out!
stacey says:

I decided to follow the recipe (almost!) this time and cook it in the oven. I will try it in the slow cooker next time, perhaps?

I decided to use chicken thighs rather than breasts, however. Have you made it with thighs? Did you adjust the cooking time or temp? Thanks again! 🙂
Cyd says:

Hi Stacey, we have only used chicken breasts with this recipe.
Nichole says:

Hi,

I never comment on anything but I do have to say this recipe is wonderful. We made this for dinner tonight and we ate it all up. I just wanted to thank you it was very delicious.
Bill says:

I have read all the comments and wonder if I should take the chance and try it, really wondering with all the negativity why the post is still here. I have a few tweaks in mind. Sounds like I can’t screw it up much more than it already is. I’ll let you know.
nana says:

It says 1/2 cup mustard in the recipe.
Cyd says:

You are right. 1/2 cup of mustard.
Belle says:

I just wanted to thank you for posting this amazing recipe. It is a no fail easy recipe. Everyone I have made it for has requested seconds and taken leftovers for lunch. I followed the directions and used high quality syrup. It’s amazing. Its on the rotation and when I have unplanned dinner guests it is a fast easy dinner. Thank you again!!! Love it!
Laurel says:

I was scared to try this because of the mixed reviews, but I gave it a go and we loved it! I just wanted to add my two cents in case other people are scared to try it.

I’m planning on making up the same sauce for tonight but trying it on a pork roast in the slow cooker.
Amber says:

I don’t usually comment, but with the mixed reviews on this recipe. I just thought I would chime in and let you all know that my family loves this recipe. I make it fairly frequently and follow the recipe as written. Only thing is I don’t use real maple syrup as my family prefers mapeline syrup on their pancakes. Thanks for an easy and tasty recipe!
Cyd says:

Hi Amber! Thanks for your sweet comment. We are so happy to hear that it’s a family favorite!! Have a great week!
Hailey Troyan says:

I followed this recipe exactly and it was scrumptious!! The Dijon mustard, pure maple syrup, and wine vinegar make a unique taste. I served it over mashed potatoes and smothered the potatoes and chicken with the leftover sauce. (The sauce is thin but dont let that scare you away.) This dish is delicious and easy. It will most definitely go into the regular rotation.
Barb W. says:

Should change the name to “Man, Woman & Child Catching Chicken”!! The entire family (down to age 7) LOVED it. The reviews made me a bit nervous with ‘too much’ dijon so we went half and half with regular mustard but will go full strength next time. Simply scrumptious with buttered egg noodles & green beans.
Clare says:

Hi, Looking at making this recipe, but should there be water of a stock added? The picture shows the chicken in a sauce, the ingredients listed wouldn’t make that sauce, surely the chicken wouldn’t make that much juice in that time? Please unconfuse a confused Brit 🙂 Thanks
Sandra Mabry says:

Can you use honey instead of maple syrup. I don’t care for real maple syrup. I have tried it on a farm that makes it. Growing up on cheap stuff and I prefer it.
Cyd says:

We have not made this using honey, but I’m sure it will work.
Mickey Heinle says:

This recipe was great as written! I think perhaps the bad reviews were people subbing in different ingredients? I had my doubts as well but once it was cooked, I asked my husband if it lived up to its name and he said “yes, put it in the rotation!” I like this recipe because it can be thrown together at a moments notice from things you have on hand. We served with rice and broccoli.
Christina says:

I loved this recipe and so did my husband! Question- every time I’ve made this, the sauce burns so badly that it ruins whatever pan I use. Im a new cook so I’m not sure what im doing wrong- maybe adding too much sauce or not enough chicken? I usually use two large chicken breasts
Momma Cyd says:

Just making sure you are spraying your pan thoroughly. Your oven could also be a little on the hot side. You could easily turn it down 25 degrees or so. I’m sure it’s from the sugar in the syrup that is causing it to burn quicker. I hope these helps.
Holly says:

I was very nervous about this recipe but it turned out great! I added about a 1/4 of whole milk to thin the sauce out a bit and added garlic powder and a pinch of salt. Also added parsley for color. The garlic set it off! My husband almost licked the plate!
Mandy says:

Absolutely delicious, my family, even an extremely picky teen, loved this and asked me to make it a second night in a row.