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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 9x13 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