Pan Fried Chicken Breast with Maple and Mustard

When looking for a quick lunch, I usually opt to use chicken breast, as it cooks quickly, and absorbs flavors beautifully. Keeping some vacuum packed chicken breast in the fridge, or freezer, makes it very easy to use them in different ways anytime.

Mustard is one of my favorite flavoring ingredients, and I often pair it with either honey or, as I’ve done here, with maple syrup. This tasty combination works well with chicken breast, so it’s no wonder I’ve used it here once again.

Adding some steamed broccoli and cherry tomatoes to the pan, creates a nice contrast to this “all in one pan” lunch.

This quick and flavorful dish is simply perfect for when pressed with time, yet still feel like having a well balanced and nutritious meal. Try it and enjoy.


Makes: 1-2

Prep time: 10 minutes

Cooking time: 10 minutes



Broccoli florets from a small head

1 medium chicken breast, preferably air chilled

½ tsp salt

¼ tsp freshly ground four pepper mix

1Tbs butter

1 Tbs Dijon mustard

1 Tbs maple syrup (or honey)

A handful of cherry tomatoes, cut in half


  1. Lightly steam the broccoli in a covered pan, or in the microwave. Set aside.
  2. Pat-dry the chicken breast and place on a cutting board. With a sharp knife, cut it horizontally in half. Season with salt and pepper on one side.
  3. Melt the butter in a medium pan, over medium-high heat. Once it starts to foam, add the chicken breast, unseasoned side up. Sauté for two minutes. Add the mustard on top and spread it over. Flip over, so that the mustard will be at the bottom. Add the maple syrup, swirl the pan and add the cherry tomatoes to the pan, cut side down. Cook for 4-5 minutes, swirling the pan occasionally, until the chicken is done.
  4. Transfer the chicken and tomatoes to a warm plate. Add the broccoli to the pan, mix and cook for a minute, so it will absorb the seasoning left in the pan. Add it to the chicken and serve immediately.

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