Maple Mustard Chicken Thighs
These Maple Mustard Chicken Thighs are a cozy one pan dinner made with tender chicken thighs, sweet potatoes, and Brussels sprouts roasted in a sweet tangy maple Dijon glaze. Easy enough for a weeknight but special enough to feel like a treat.
Print Recipe
Ingredients
- 5-6 boneless skinless chicken thighs
- 2 sweet potatoes diced
- 1 bag of Brussel sprouts cut in half
- ½ cup of maple syrup
- ½ cup of Dijon mustard
- ⅓ cup of brown sugar
- ¼ cup of apple cider vinegar
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
Instructions
- Step 1: Preheat and Prep the Pan - Preheat your oven to 400 degrees. Grab a 9 by 13 baking dish and place the chicken thighs on one side of the dish. Spread the diced sweet potatoes and halved Brussels sprouts on the other side. Keeping things separated at first helps everything cook evenly.
- Step 2: Make the Maple Mustard Sauce - In a small bowl, combine the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, onion powder, and garlic powder. Stir until smooth and well blended. This sauce should smell sweet, tangy, and a little savory all at once.
- Step 3: Coat Everything Well - Pour the sauce over the chicken and vegetables. Use a spoon or tongs to toss everything so it is evenly coated. Make sure the chicken thighs get well covered since they are the star of the show.
- Step 4: Roast Until Tender - Place the baking dish in the oven and cook for 35 to 45 minutes or until the chicken is cooked through. Every 10 minutes, pull the dish out and baste the chicken and stir the vegetables with the juices at the bottom of the pan. This step makes all the difference for flavor.
- Step 5: Broil for Color - During the last five minutes of cooking, turn on the broiler to give the chicken a little extra color. Keep a close eye on it so it browns without burning. This final step adds great texture and visual appeal.
- Optional Step: Make a Quick Gravy - If you want to turn those pan juices into a gravy, melt two tablespoons of butter in a skillet over medium high heat. Whisk in two tablespoons of flour until smooth. Carefully pour in all the juices from the baking dish and stir until thickened. Remove from heat and serve alongside the chicken and vegetables.
Notes
Substitutions
- Chicken breasts: You can use boneless chicken breasts but keep an eye on them since they cook faster and can dry out.
- Honey instead of maple syrup: Honey works in a pinch and still gives a nice sweetness.
- Whole grain mustard: Adds texture and a slightly milder mustard flavor.
Variations
- Spicy maple mustard chicken: Add red pepper flakes or a pinch of cayenne for a little heat.
- Fall vegetable swap: Use carrots or butternut squash in place of sweet potatoes.
- Herb addition: A sprinkle of fresh thyme or rosemary before roasting adds an earthy note.
Tips and Tricks
- Cut vegetables evenly: This helps everything cook at the same pace.
- Do not skip basting: Stirring and basting keeps everything juicy and flavorful.
- Remove veggies early if needed: If vegetables are done before the chicken, pull them out and keep cooking the chicken.
Serving Ideas
- Over rice: Spoon the chicken and sauce over white or brown rice to soak up every drop.
- With crusty bread: Perfect for dipping into that maple mustard sauce.
- Alongside a simple salad: A fresh green salad balances the richness of the dish.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for 2 to 3 days.
- Reheat gently: Warm in the oven or microwave until heated through.
- Meal prep friendly: Portion into containers for easy lunches during the week.
Private Notes
Servings: 3 servings
