Pan Roasted Maple Dijon Chicken with Apple Cranberry Walnut Salad
This pan roasted maple Dijon chicken with apple cranberry walnut salad is the perfect fall combination. The chicken is marinated in the most delicious maple Dijon dressing then pan roasted to juicy perfection. Topped with a simple salad of chopped spinach, diced apple, dried cranberries and walnut pieces, you’re going to LOVE this flavorful dish!
Ingredients Needed for Pan Roasted Maple Dijon Chicken with Apple Cranberry Walnut Salad
Chicken – You’ll need one pound of chicken breasts for this recipe. Add the chicken to an airtight bag and pound both breasts thin for quick, even cooking. You’ll also need about 1/4 cup of chicken broth.
Marinade – Combine Dijon mustard, maple syrup, low sodium soy sauce, avocado oil, salt and black pepper in a measuring cup. Whisk until well combined then pour the marinade over the chicken. Zip the bag closed and massage the marinade into the chicken. Place the chicken in the refrigerator for 15-30 minutes.
Salad – You’ll need chopped spinach, diced honey-crisp apple, walnut pieces, cranberries, olive oil, lemon juice, salt and black pepper for this recipe.
How to Make Pan Roasted Maple Dijon Chicken with Apple Cranberry Walnut Salad
Preheat the oven to 375 degrees.
Make the Marinade
Combine Dijon mustard, maple syrup, low sodium soy sauce, avocado oil, salt and black pepper in a measuring cup. Whisk until well combined and set aside.
Prepare the Chicken
Add one pound of chicken to an airtight bag and pound it thin using a mallet. This promotes quick, even cooking. Next, pour the marinade over the chicken. Zip the bag closed and massage the marinade into the chicken. Place the chicken in the refrigerator for 15-30 minutes.
Pan Roast the Chicken
Let the chicken rest at room temperature for 10-15 minutes.
Heat an oven-safe skillet over medium high heat. Add one tablespoon of avocado oil to the skillet. Once the oil is hot, add the marinated chicken to the pan. Sear the chicken for 2-3 minutes per side, then add about 1/4 cup of chicken broth to the pan. Place the oven-safe pan in the oven to finish cooking. Roast the chicken for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of your chicken.
Make the Salad
While the chicken is in the oven, make the salad. You do not want to make it too early or the spinach will wilt.
Combine, chopped spinach, diced honey-crisp apple, walnut pieces, cranberries, a drizzle of olive oil, a squeeze of fresh lemon juice, salt and black pepper. Gently toss until well combined.
Assemble the Dish
Let the chicken rest before slicing it. Add the pan roasted chicken to a plate, drizzle it with pan juice and top it with a heaping spoonful of the salad. Serve immediately and enjoy.
Storage
Store leftover salad in an airtight container in the refrigerator for up to two days. Store leftover chicken in a separate airtight container in the refrigerator for three to four days. Reheat the chicken in the microwave until warmed through.
Looking for more recipes? One Pan Chicken Ravioli Bake
Pan Roasted Maple Dijon Chicken with Apple Cranberry Walnut Salad
Ingredients
Chicken
- 1 lb. chicken breasts, pound thin
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1.5 teaspoons avocado oil
- 1 teaspoon low sodium soy sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chicken broth
Salad
- 1 cup spinach, chopped small
- ½ cup honeycrisp apple, diced small
- ¼ cup walnut pieces
- ¼ cup cranberries dried
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, fresh squeezed
- salt, to taste
- black pepper, to taste
Equipment
- 1 measuring cup and whisk
- 1 ziplock bag
- 1 mallet
- 1 oven-safe skillet
- 1 mixing bowl for salad
Instructions
How to Make Pan Roasted Maple Dijon Chicken with Apple Cranberry Walnut Salad
- Preheat the oven to 375 degrees.
Make the Marinade
- Combine Dijon mustard, maple syrup, low sodium soy sauce, avocado oil, salt and black pepper in a measuring cup. Whisk until well combined and set aside.
Prepare the Chicken
- Add one pound of chicken to an airtight bag and pound it thin using a mallet. This promotes quick, even cooking. Next, pour the marinade over the chicken. Zip the bag closed and massage the marinade into the chicken. Place the chicken in the refrigerator for 15-30 minutes.
Pan Roast the Chicken
- Let the chicken rest at room temperature for 10-15 minutes.
- Heat an oven-safe skillet over medium high heat. Add one tablespoon of avocado oil to the skillet. Once the oil is hot, add the marinated chicken to the pan. Sear the chicken for 2-3 minutes per side, then add about 1/4 cup of chicken broth to the pan. Place the oven-safe pan in the oven to finish cooking. Roast the chicken for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of your chicken.
Make the Salad
- While the chicken is in the oven, make the salad. You do not want to make it too early or the spinach will wilt.
- Combine, chopped spinach, diced honey-crisp apple, walnut pieces, cranberries, a drizzle of olive oil, a squeeze of fresh lemon juice, salt and black pepper. Gently toss until well combined.
Assemble the Dish
- Let the chicken rest before slicing it. Add the pan roasted chicken to a plate, add a drizzle of pan sauce and top it with a heaping spoonful of the salad. Serve immediately and enjoy.
5 Comments on “Pan Roasted Maple Dijon Chicken with Apple Cranberry Walnut Salad”
YUM!!! Made this tonight for hubby and me to console us on our first night as empty nesters. Even covered in my tears it was delicious! 😉 I followed the recipe as closely as I ever do (didn’t measure anything). Added 2 sliced scallions, a large Gala apple, and juice from a whole lemon to the salad. I served it over brown rice made with fresh ginger & basil in the Instant Pot. Amazing! The recipe is def a keeper! :))
This was delicious! Husband and kids approved. I used pecans because that’s what I had on hand and put everything over wild rice blend. Perfection!
This makes a great meal! I honestly am looking forward to eating my leftovers for once. Make extra salad, trust me.
This dish is stunning! Easy to make, delicious, restaurant worthy, would serve to company, a great fall dish. Used chicken tenders as that is what I had and just cooked on the stove. Served over couscous and added apple cider and apple cider vinegar (was out of lemons) in the dressing to play up the apple flavor, amazing!
We just finished enjoying this for dinner tonight and I had to get on here to say thank you for such a fresh, flavorful, and satisfying dish. We will be making this again very soon.