Maple Dijon Chicken Thighs – Tender chicken thighs coated in a luscious glaze made from the perfect combination of maple syrup and tangy mustard. This mouthwatering dish that’s easy to make and absolutely irresistible! Chicken things, dijon mustard, maple syrup, white vinegar, garlic, soy sauce, lemon juice, and rosemary. Perfect for a cozy family dinner or entertaining guests with a dish that’ll impress.
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Pin This RecipeBaked Chicken Thighs
Stop what you are doing and add these Maple Mustard Chicken Thighs to your menu. Let me tell you, this is the BEST CHICKEN EVER! Tender and juicy chicken thighs coated in a luscious glaze made from the perfect combination of maple syrup and tangy mustard. The flavors meld together and will have you craving more. Each bite is a perfect balance of sweet, tangy, and savory goodness. Whether you’re enjoying it as a cozy family dinner or entertaining guests, these chicken thighs are guaranteed to impress.
How to Make Maple Mustard Chicken Thighs
This chicken is effortless to make with only a few simple ingredients. Place boneless skinless chicken breasts in a 9×13-inch baking dish. Season chicken with kosher salt and black pepper to taste. In a small bowl, whisk together dijon mustard, maple syrup, soy sauce, garlic powder, vinegar, lemon juice, and rosemary. Pour the mustard mixture over the chicken and bake in a preheated oven until the chicken has reached an internal temperature of 165ºF. Turn on the oven broiler and broil the chicken until golden brown. Garnish with parsley.
Helpful Tips & Frequently Asked Questions
- I use boneless skinless chicken thighs. You can use bone-in chicken thighs if you prefer. Use an instant-read thermometer to check for an internal temperature of 165ºF.
- This sauce will work for any cut of chicken – chicken breasts, chicken tenderloins, or drumsticks work great.
- I use dijon mustard in this recipe. You can use any type of mustard that you enjoy: yellow mustard, honey mustard, or spicy brown mustard.
- Can substitute apple cider vinegar.
- Line the baking pan with aluminum foil for easy cleanup.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Maple Dijon Chicken Thighs
I’ve got some fantastic ideas for what to serve with this delicious chicken. To complement the sweet and savory flavors of the chicken, I recommend serving it with some fluffy and buttery mashed potatoes. Don’t forget to drizzle that delicious maple mustard sauce on top of the potatoes! Next up, a side of roasted brussels sprouts or honey-glazed carrots will add a touch of freshness and color to your plate. The caramelized vegetables pair wonderfully with the tender and flavorful chicken. And let’s not forget about some warm dinner rolls on the side – they’re perfect for mopping up any remaining sauce! Add this easy recipe to your menu for a meal the whole family will enjoy!
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Maple Mustard Chicken Thighs
Equipment:
Ingredients:
- 3 -lbs boneless skinless chicken thighs
- ⅔ cup dijon mustard
- ½ cup pure maple syrup
- 1 Tbsp soy sauce
- 2 tsp white vinegar
- 1 tsp lemon juice
- ¼ tsp garlic powder
- 1 tsp dried rosemary
Instructions:
- Preheat oven to 450ºF.
- Place chicken in a 9×13-inch baking dish.
- Whisk together dijon, maple syrup, soy sauce, vinegar, lemon juice, garlic powder, and rosemary.
- Pour the sauce over the chicken. Turn chicken to coat.
- Bake for 40 to 45 minutes. Sprinkle with fresh rosemary, if desired.
Notes:
- I use boneless skinless chicken thighs. You can use bone-in chicken thighs if you prefer. Use an instant-read thermometer to check for an internal temperature of 165ºF.
- This sauce will work for any cut of chicken – chicken breasts, chicken tenderloins, or drumsticks work great.
- I use dijon mustard in this recipe. You can use any type of mustard that you enjoy: yellow mustard, honey mustard, spicy brown mustard.
- Can substitute apple cider vinegar.
- Line the baking pan with aluminum foil for easy cleanup.
Steph
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Pin This Recipe
I just made this and it was fantastic! I followed your recipe exactly except for the rosemary (forgot to buy some!) even using the thighs (I'm a white meat girl) and it was really delicious. Yes the sauce was kinda thin but the chicken is so infused with the flavor it really doesn't need it. Will definitely make this again. Thanks!!
Tammi – I've seen that too. I thought the sauce was good on its own. It does thicken while it cooks. It isn't super thick, but it was really thin. I didn't have a ton of extra sauce. You might want to increase it if you plan on adding the cornstarch.
Thank you! Going to try it on some friends tomorrow night. Curious….I have seen this recipe floating around Pinterest, and some have thickened the sauce with corn starch. Is this pretty thick on it's own? Sorry to be a pain! 🙂
Tammi – I would use a 9×13-inch pan if you double the recipe. Enjoy!