Maple Mustard Chicken Thighs

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.

plate of maple and mustard baked chicken things over rice with text overlay

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Baked 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.

baking dish of dijon mustard baked chicken thighs

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.
plate of maple and mustard baked chicken things over rice

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

Yield: 6 people
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.

Ingredients:

  • 3 -lbs boneless skinless chicken thighs
  • 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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baking dish of dijon mustard baked chicken thighs

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Comments

  1. 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!!

  2. 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.

  3. 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! 🙂

  4. I too saw this on Pinterest and I too was skeptical, so I tried it. It was pretty good but what makes this even better is to use the sauce as a grilling sauce. Oh my! Talk about "party in your mouth chicken"!

  5. I made this last night for dinner and I think that my husband and son would have licked the bottom of the pan if I would have let them. It was so good. I put this in my printed stack of my favorite recipes. Thank you for such a wonderful recipe.

  6. I made this the other day but I added to it a little. I used an Asian white rice vinegar instead of regular, and added honey to make it a little thicker and stickier; cayenne to heat it up; and some blood orange juice and a tad of Tripple Sec to add another layer of flavor. The original was a really good recipe, but my hubby wanted me to "play with it", so I did, and it turned out really lovely!

  7. I made this the other day, mixing the three ingredients in a bowl (Dijon mustard, maple syrup, and rice vinegar) and my husband said it needed "spunked up", so I added a bit of: blood orange juice, chipotle-mango jarred sauce, honey, and cayenne…it was really delicious, giving it more depth of flavor. And, we too, have changed from breasts to thighs! I did the SAME sauce with breasts a week later and, although it was ok, they were nowhere near as moist and tasty as the thighs.

  8. I have never heard of that combo—syrup and mustard. I love them both, though! I will try it this wkend. Thx!

  9. I've got a recipe somewhere for wholegrain mustard and honey chicken wings. They are nice but I'm more of a savoury kind of girl so I prefer my first course not to taste too sweet!

  10. This sounds amazing, I have only recently discovered how much more flavorful chicken thighs are than boneless breasts! You also had me at maple syrup 🙂
    Jenna

  11. I've always made it with Chicken breasts!
    I've also used rice vinegar instead of the white vinegar. Delicious!

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