Maple Mustard Chicken Thighs

Chicken Recipes Reading Time: 5 minutes
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These Maple Mustard Chicken Thighs are the kind of dinner that feels fancy but comes together with ease.

This cozy one pan dinner is the perfect mix of sweet, tangy, and savory flavors, with hardly any cleanup.

Tender boneless chicken thighs roast alongside caramelized sweet potatoes and crispy Brussels sprouts, all tossed in a glaze of Dijon mustard, maple syrup, brown sugar, a splash of apple cider vinegar, and seasonings.

Maple Mustard Chicken Thighs

Serves: 3
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

A plate of white rice topped with cheesy baked chicken and herbs, served with a wooden spoon; a drink and condiments are in the background.

How To Make Maple Mustard Chicken Thighs

Plate of raw chicken thighs, bowls of chopped sweet potato, Brussels sprouts, mustard, brown sugar, apple cider vinegar, honey, and seasoning on a white surface.

Ingredients

  • 5-6 boneless skinless chicken thighs
  • 2 sweet potatoes (diced)
  • 1 bag of Brussel sprouts (cut in half)
  • 1/2 cup of maple syrup
  • 1/2 cup of Dijon mustard
  • 1/3 cup of brown sugar
  • 1/4 cup of apple cider vinegar
  • 1 tbsp of onion powder
  • 1 tbsp of garlic powder
A plate of white rice topped with saucy chicken pieces and chopped herbs, placed on a napkin with a wooden spoon beside it and a glass of iced drink in the background.
A plate of cooked chicken in sauce served over rice, garnished with herbs, sits on a wooden board with a glass of iced drink and kitchen utensils in the background.

Step-by-Step Guide

1. Preheat the oven to 400°.

In a 9×13 baking dish add the chicken thighs to one side and the veggies to the other, in a small bowl add the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, onion powder and garlic powder and stir.

A white bowl containing a mixture of brown liquid and a mound of yellow mustard on a white surface.
A white bowl filled with a yellow, slightly textured liquid sauce or dressing, placed on a white marble surface.

2. Pour all over the chicken and veggies and stir and toss the chicken around to get coated.

Raw chicken thighs, chopped sweet potatoes, and halved Brussels sprouts arranged in a glass baking dish, ready for cooking.
Uncooked marinated chicken thighs, sweet potato cubes, and Brussels sprouts arranged in sections in a glass baking dish.
Glass baking dish with raw marinated chicken thighs on one side and chopped sweet potatoes and Brussels sprouts on the other, ready to be cooked.

Place the dish in the oven and cook for 35-45 minutes or until the chicken is completely cooked through.

3. Make sure to baste the chicken and stir the veggies every 10 minutes with the juice on the bottom of the pan.

Broil the chicken the last 5 minutes of its baking time to brown and color the tops.

Baked chicken thighs and roasted vegetables, including Brussels sprouts and diced sweet potatoes, in a glass casserole dish with a glazed sauce.
Baked chicken thighs in a glass dish with sauce, garnished with chopped herbs and accompanied by roasted vegetables.
Baked chicken thighs with sauce in a glass dish, served alongside roasted sweet potatoes and brussels sprouts, garnished with chopped herbs.

4. (OPTIONAL) If you’d like to make a gravy with this, take a large skillet and place it over a medium high heat, add 2 tbsp of butter and melt, add two tbsp of flour and whisk together.

Pour all the juices from the bottom of the baking dish into the pan carefully and stir.

Once it becomes thick remove from heat.

A skillet filled with smooth, yellow cheese sauce on a light-colored surface.

Serve and enjoy!

A plate of rice topped with saucy chicken and herbs sits on a cloth napkin, with a glass of iced drink and condiments in the background.
A plate of white rice topped with saucy chicken thighs and diced vegetables, garnished with chopped herbs, next to a wooden spoon and a glass of iced drink.
A plate of white rice topped with pieces of saucy, baked chicken garnished with chopped parsley.

Tips and tricks!

  • Store in an airtight container in the fridge for 2-3 days.
  • Want it a little spicy? Add some red pepper flakes.
  • If the veggies are cooked to your liking and there’s still more time for the chicken to cook, take the vegetables out and continue cooking the chicken.
A plate of white rice topped with pieces of chicken in a yellow sauce, garnished with chopped herbs, sits on a cloth napkin beside a wooden spoon and a glass of soda.
A plate of white rice topped with pieces of saucy grilled chicken, garnished with chopped herbs, next to a glass of iced drink on a wooden tray.

Maple Mustard Chicken Thighs

These Maple Mustard Chicken Thighs are the kind of dinner that feels fancy but comes together with ease.
This cozy one pan dinner is the perfect mix of sweet, tangy, and savory flavors, with hardly any clean up.
Tender boneless chicken thighs roast alongside caramelized sweet potatoes and crispy Brussels sprouts, all tossed in a glaze of Dijon mustard, maple syrup, brown sugar, a splash of apple cider vinegar, and seasonings.
Print Recipe
A plate of cooked chicken with sauce and herbs served over white rice, next to a wooden spoon and beverage, on a wooden board with salt and pepper shakers in the background.
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes

Ingredients

  • 5-6 boneless skinless chicken thighs
  • 2 sweet potatoes diced
  • 1 bag of Brussel sprouts cut in half
  • 1/2 cup of maple syrup
  • 1/2 cup of Dijon mustard
  • 1/3 cup of brown sugar
  • 1/4 cup of apple cider vinegar
  • 1 tbsp of onion powder
  • 1 tbsp of garlic powder

Instructions

  • Preheat the oven to 400°. In a 9×13 baking dish add the chicken thighs to one side and the veggies to the other, in a small bowl add the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, onion powder and garlic powder and stir.
  • Pour all over the chicken and veggies and stir and toss the chicken around to get coated. Place the dish in the oven and cook for 35-45 minutes or until the chicken is completely cooked through.
  • Make sure to baste the chicken and stir the veggies every 10 minutes with the juice on the bottom of the pan. Broil the chicken the last 5 minutes of its baking time to brown and color the tops.
  • (OPTIONAL) If you’d like to make a gravy with this, take a large skillet and place it over a medium high heat, add 2 tbsp of butter and melt, add two tbsp of flour and whisk together. Pour all the juices from the bottom of the baking dish into the pan carefully and stir. Once it becomes thick remove from heat. Serve and enjoy!

Notes

  • Store in an airtight container in the fridge for 2-3 days.
  • Want it a little spicy? Add some red pepper flakes.
  • If the veggies are cooked to your liking and there’s still more time for the chicken to cook, take the vegetables out and continue cooking the chicken.
Servings: 3 servings
A plate of white rice topped with saucy chicken pieces and garnished with chopped herbs.

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