Begin by seasoning the chicken breast halves generously with salt and black pepper. Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken to the pan and brown each side for about 2 minutes until golden. When browned, transfer the chicken to a plate and set aside to prepare the delicious glaze.

In the same skillet, without cleaning, pour in 1 cup of chicken broth along with 1/4 cup of maple syrup, half of the fresh thyme leaves, and 2 minced garlic cloves. Stir the mixture, bringing it to a gentle simmer and allowing it to cook for about 2 minutes. Use a wooden spoon to scrape up any tasty brown bits from the bottom of the pan.

Next, add 1 tablespoon of cider vinegar and 2 tablespoons of stone-ground mustard to the skillet. Continue to stir the glaze, maintaining a simmer for another minute until well combined.

Return the chicken back to the skillet, nestling it into the glaze. Spoon some of the sauce over the top to ensure each piece is coated. Preheat your oven to 400°F (200°C) and carefully transfer the skillet to the oven. Bake the chicken for about 10 minutes or until its internal temperature reaches a safe 165°F (74°C).

Once the chicken is baked, carefully remove the skillet from the oven. Place the skillet over medium heat once again. Allow the sauce to simmer for an additional 2 minutes, stirring gently until it thickens to your desired consistency.

Finally, transfer the Maple Mustard Glazed Chicken to a serving platter and generously spoon the thickened sauce over the top. Garnish with the remaining thyme leaves for added freshness.