Balsamic Glaze Dijon Chicken with Cauliflower Curry Rice

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Sweet, slightly salty, savory & with a hint of herbs; Baked chicken at its finest with a rich and creamy balsamic maple Dijon sauce. This luscious dish is easy, delicious with minimal prep time that offers gourmet style results. A light crust will form on top of the chicken and the garlic will slightly caramelize—great presentation!  Serve over top cauliflower curry rice and a side salad.

Serves: 2-4



1/2 cup Dijon mustard

1/4 cup maple syrup

1/4 cup balsamic glaze

3 garlic cloves, minced or sliced thin

4 boneless skinless chicken breasts or thighs, or a combination

1 teaspoon dried Herbs de Provence or Italian herbs

Salt & pepper to taste



Preheat oven to 400*

In a small bowl add Dijon, maple syrup, glaze, garlic, herbs, salt & pepper; whisk until smooth. Rinse chicken and pat dry. Dip in sauce and turn to coat. Place chicken side by side in a shallow baking dish. Pour remaining sauce over chicken. Bake uncovered for about 45-50 minutes, until cooked through. When chicken is done spoon remaining sauce over chicken. Top with additional salt & pepper and chopped parsley if desired. Serve over the following curry rice.

Cauliflower Curry Rice


I head of cauliflower, grated or pulsed in food processor

2 carrots, peeled and grated

2 tablespoons butter

2 cloves garlic, minced

1/4 cup plumped raisin, place in hot liquid, I chose brandy, for 10 minutes to soften and plump

1 teaspoon curry powder

2-3 dashes of toasted sesame oil

salt & pepper to taste

In large skillet melt butter, add grated cauliflower, carrots, raisins and garlic. Saute until crisp tender, about 3-5 minutes. Stir in curry powder, sesame oil and salt & pepper to taste.

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