Season the chicken breasts with salt and pepper. Heat a large skillet over medium heat and cook the chicken until cooked through, reaching an internal temperature of 165°F.

While the chicken is cooking, whisk together the chicken broth, maple syrup, Dijon mustard, thyme, garlic, and cornstarch until well combined.

Once the chicken is cooked through, pour the sauce over the chicken and let it simmer for about 1 minute, until the sauce thickens.

Flip the chicken a few times or use a spoon to coat the chicken in the sauce.

I like to remove the chicken from the skillet, dice it into bite-sized pieces, and then return it to the sauce so every piece gets coated. You can also dice the chicken before cooking if you prefer.