Ingredients:

  • 2 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tbsp (14g) olive oil
  • ½ tsp (3g) salt
  • ½ tsp (1g) cracked black pepper
  • ¼ tsp (1g) smoked paprika
  • 3 tbsp (45ml) pure maple syrup
  • 2 tbsp (30g) Dijon mustard
  • 1 tbsp (15ml) rice vinegar
  • 1 clove (5g) garlic, minced
  • 1 tbsp (15g) unsalted butter, chilled

Instructions:

  1. In a small bowl, whisk together the maple syrup, Dijon mustard, rice vinegar, and minced garlic; set aside at room temperature.
  2. Pat the chicken breasts dry with paper towels and season both sides evenly with salt, pepper, and smoked paprika.
  3. Heat the olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  4. Place chicken in the pan and sear for 5–7 minutes per side without moving them, until a deep golden-brown crust forms and internal temperature reaches 150°F (65°C).
  5. Lower the heat to medium and pour the maple mustard mixture directly over the chicken.
  6. Baste the chicken continuously with the bubbling sauce for 3–4 minutes.
  7. Stir in the chilled butter at the end to create a glossy finish and remove from heat once the chicken reaches an internal temperature of 165°F (74°C).