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–+ servings
Maple Mustard Chicken

Maple Mustard Chicken: A Flavor-Packed One Pan Wonder

Delight in the harmony of sweet and savory with this Maple Mustard Chicken recipe, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup Coarse Ground Dijon Mustard Can swap for smooth Dijon
  • 1/4 cup Pure Maple Syrup Honey is a tasty alternative
  • 2 tablespoons Water For adjusting sauce consistency
For the Chicken and Veggies
  • 4 pieces Skin-on, Bone-in Chicken Thighs Boneless thighs or chicken breasts can be used
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Black Pepper Fresh ground is recommended
  • 1 teaspoon Paprika Smoked paprika can be substituted
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead
  • 2 tablespoons Olive Oil Can replace with canola or avocado oil
  • 2 cloves Minced Garlic Can substitute with garlic powder
  • 2 cups Sweet Potatoes (cut into 1/2” wedges) Can swap with regular potatoes or carrots
  • 2 cups Green Beans (cut in half) Asparagus or broccoli can be used
  • 2 sprigs Rosemary Thyme or sage can be used instead

Equipment

  • Oven-proof skillet

Method
 

Step-by-Step Instructions for Maple Mustard Chicken
  1. Preheat your oven to 400°F (204°C).
  2. In a medium bowl, whisk together ¼ cup of coarse ground Dijon mustard, ¼ cup of pure maple syrup, and 2 tablespoons of water.
  3. Trim excess fat from the chicken thighs, pat dry, and season with kosher salt, black pepper, paprika, and garlic powder.
  4. In a skillet, heat 2 tablespoons of olive oil, sear chicken thighs skin-side down for about 5 minutes, then flip and cook for another 2 minutes.
  5. Drain excess grease and add minced garlic to the skillet, sauté for 30 seconds.
  6. Pour the maple mustard sauce into the skillet, coating the chicken well.
  7. Add sweet potato wedges, simmer for 2 minutes, then add rosemary sprigs.
  8. Transfer the skillet to the oven and roast for 30 minutes.
  9. In the last 15 minutes of roasting, add green beans around the chicken and potatoes.
  10. Ensure chicken reaches 170°F (77°C), then serve, drizzled with any remaining sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 3000IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

This dish is perfect for quick family dinners and can be customized with various vegetables.

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