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Maple Mustard Glazed Chicken with Potatoes and Leeks

Maple Mustard Glazed Chicken with Potatoes and Leeks
Total Time:
40 minutes


3 cups baby gold potatoes, halved
1 leek, sliced
1 crisp, sweet apple, chopped
2 teaspoons fresh thyme leaves, coarsely chopped
4 cloves garlic, coarsely chopped
2 tablespoons canola oil, divided
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup unsalted chicken broth
1/4 cup maple syrup
1 tablespoon coarse ground mustard
1 tablespoon apple cider vinegar


  1. Halve potatoes. Chop well-rinsed leek (white part only; 1 cup). Core apple and chop into bite-size pieces. Chop thyme and garlic. Place potatoes in microwave-safe dish and cover; microwave on HIGH for 8–10 minutes or until tender when pierced with a fork.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add potatoes (cut side down); cook 1–2 minutes, or until golden. Remove potatoes from pan; set aside.
  3. Reduce heat medium; add remaining 1 tablespoon oil to pan. Season chicken with salt and pepper then place in pan; cook 3–4 minutes on each side or until well browned. Add leeks, apples, and garlic; cook and stir 1–2 minutes or until leeks begin to soften. Reduce heat to low.
  4. Combine broth, syrup, mustard, vinegar, and 1 teaspoon thyme, then add to chicken; simmer 2–3 minutes or until mixture thickens and chicken is 165°F. Remove chicken from pan; let stand 5 minutes to rest. Return potatoes pan and stir to coat; sprinkle with remaining 1 teaspoon thyme. Slice chicken and serve with sauce and potatoes.

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Nutritional Information

CALORIES (per 1/4 recipe) 450kcal; FAT 12.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 380mg; CARB 44g; FIBER 3.00g; SUGARS 19g; PROTEIN 43g; CALC 15%; VIT A 6%; VIT C 15%; IRON 15%

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