If you’ve spent any time on Pinterest, any time at all, you’ve surely seen a pin for Maple Dijon Chicken. Pretty much every blogger out there has made it and it has been pinned to the moon and back. So, I thought I’d play a little game of pintester and try it out myself, because unless every single blogger out there is a liar, this stuff has got to be good.
Of course, I didn’t want to just beat a dead horse with a stick, so I threw my own spin on the recipe. I made the basic Dijon and maple syrup marinade, tasted it, and then added what I thought it needed.
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See this recipe used in my weekly meal prep.
Maple Dijon Chicken My Way…
I made a few changes to the recipe found all over Pinterest. First, it needed garlic. I mean, it was just begging for a little garlic. The bulk of the marinade is Dijon mustard, which can be very sharp and tangy, so it needed some low garlic notes to bring it back to the ground. Second, I added a touch of soy sauce. This acted in the same way as the garlic to help round things out and balance the high and low notes. Not to mention, it provided a little bit of much needed salt to balance the sweet maple syrup and just help all of the flavors pop.
I only made about half the amount of marinade as most other people do. I found that it covered my chicken very well and that helped keep the costs low (real maple syrup is NOT cheap). Lastly, I baked my chicken in a casserole dish (as opposed to on a baking sheet) so that the juices would stay near by and keep the chicken moist, rather than evaporate away and leave the edges dry and burned. It resulted in super tender, delicious chicken and ample juices for braising.
Thyme, Rosemary, or Both!
You can make this Maple Dijon Chicken with either thyme or rosemary. When I began preparing the recipe I found that I was out of both. I almost wanted to give up on life right then and there, but suddenly remembered that I have a rosemary plant on my front porch. :D So, I used fresh rosemary. I have dried rosemary listed in the ingredients, but you can use fresh instead (I’d use about the same amount).
What to Serve with Maple Dijon Chicken
I paired this succulent chicken with my Carrot and Orzo Salad this time around, but I think it would also go quite well with Balsamic Roasted Vegetables, or a nice Fall inspired salad, like my Autumn Kale and Sweet Potato Salad. If you’re looking for some more classic comfort food type sides, try it with mashed potatoes and Roasted Brussels Sprouts.
Whether I need one or two chicken thighs for a serving depends on the size of your thighs, so I just listed the price per “serving” as the price per thigh.
Maple Dijon Chicken Thighs
Servings 6 thighsIngredients
Instructions
- Preheat the oven to 375ºF. In a small bowl, stir together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and chop the rosemary. Stir both into the marinade.
- Arrange the chicken thighs in the dish so that they are close, but not overlapping. Pour the marinade on top and then spread it around until the thighs are completely covered.
- Bake the chicken thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around the thighs is simmering. Spoon some of the liquid over the thighs, return them to the oven, then switch the oven's setting from bake to broil. Broil for about 5 minutes, or until the top of the chicken is golden brown. Watch the chicken closely as it broils, as broilers can vary.
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Notes
Nutrition
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How to Make Maple Dijon Chicken Thighs – Step by Step Photos
Preheat the oven to 375ºF. Add the Dijon mustard, maple syrup, olive oil, and soy sauce to a small bowl. Mince the garlic and roughly chop the rosemary, then add them to the bowl as well.
Stir the Maple Dijon sauce ingredients together, then set the sauce aside.
Coat the inside of a casserole dish with non-stick spray. Arrange the chicken pieces inside the dish so that they are close, but not overlapping.
Pour the Maple Dijon Sauce over the chicken pieces, covering them as much as possible.
If necessary, use a spoon to scoop up some of the runoff back up over the surface of the chicken. You want the chicken completely covered.
Bake the Maple Dijon Chicken Thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around them is simmering. Spoon some of the the liquid back up over top of the chicken, then place them back in the oven, switch the oven from bake to broil, and let them broil for about 5 minutes, or until the tops are golden brown. Watch the chicken closely as it broils, as broilers can vary. (That extra rosemary is just a garnish)
The Maple Dijon Chicken Thigh is pictured here with my Carrot & Orzo Salad.
The other bloggers didn’t lie – It’s one of the easiest, tastiest chicken dishes I’ve ever had. I want to eat it every day!
Awesome recipe. Didn’t have any dijon, so I used a combination of yellow and chinese hot mustard. My wife generally doesn’t like thigh meat, but she had seconds of this dish. So goooood
New to your site.
I’ve had your famous Maple Dijon chicken, at my sisters BBQ for years now.
A family favourite every year.
Can’t wait to explore more on your site. I love that you consider people who are on a budget, and still want to have a good and balanced meal.
Thank you
Anna
Montreal, Quebec Canada
I made these with bone-in, skin-on chicken thighs (400 degrees for 45 mins did the trick, and I didn’t even need to finish them with the broiler!) and WOW they’re amazing. I was tempted to halve the maple syrup, since one of my housemates really hates sweet food, but he inhaled his first portion and came back for seconds! It’s easy, it’s fast, it’s delicious, and it’s even great for meal prep (if there are ever any leftovers, which is NOT a given :D). Another Budget Bytes favorite!
Simply delicious! My go to recipe when cooking for those with common food allergies, as it is dairy free and easily made gluten free by swapping the soy sauce for liquid aminos.
Wow wow wow! One of our new favorites. I tripled the sauce, seared and cooked the chicken in my cast iron on the stovetop instead. I also opted for chicken breasts instead. Served with mashed potatoes and hot honey roasted carrots. 10/10.
I’ve made this recipe a few times now and it seems to get even better each time. My family enjoys it. Thanks so much for sharing!
This recipe is a go-to for our house with a young toddler. It’s simple and tasty and made with ingredients we always have on hand. (applause) TY!
A 10 in our house!
I’ve made this dish a bunch of times and love it! Quick question…I only have the “fake” maple syrup on hand and am on a tight weekly grocery budget. It’s on the meal plan for this week and forgot to add the real maple syrup to the list…I’ve maxed out this week’s budget. :-/ Can I use this instead of pure maple syrup? Will it change the flavor much? Thanks!
I haven’t tried it with pancake syrup, but my guess is that it would change the flavor, and maybe even the consistency of the sauce. But without actually trying it, I can’t say for sure how much the end product will be affected. It could end up surprising us all!
Chef Moncel knows to bring out a flavor pop with the addition of garlic 👌🏻That and good quality Dijon and Maple Syrup do the trick! I preseasoned the bone-in Chicken Drumsticks with salt&pepper and seared at higher heat to seal juices, then applied the great sauce/glaze and baked for longer 50-60 min @ 400 degrees. Roasting Potatoes on the sheet pan also simplified the side dish. Can add carrots too. One pan dinner!
Thoughts on agave instead of maple syrup?
Just wanted to say that this has become one of my go-to recipes over the past two years since I tried it. My wife claims to hate chicken, but she loves this. I now triple the sauce because it’s so good drizzled on rice and roasted veggies. I’ve lost count of how many times I’ve shared the recipe on Facebook.
Always great
HVe made this recipe several times, very delicious. So easy to throw together at the end of a busy day
. I serve with rice and what ever vegetable I have on hand👍
Can you make this with chicken thighs with bone and skin?
Definitely! You just may need to cook them for a bit longer, so I’d utilize a meat thermometer to check the internal temp.
Should I modify anything if I’m using bone-in thighs?
Bone in thighs will require a longer cooking time, about 10 minutes longer. Use a thermometer to ensure they are at 165°. XOXO -Monti
I’ve never reviewed a recipe before and know this is an old one but it’s wonderful and I’ve made it countless times. It is tender and flavorful and we’ve made it with so many different sides over the years.
I started making it when I was on an exclusion diet due to my daughter having some allergies to food I was eating while breastfeeding and found it saved many a dinner because it was so easy to make and I couldn’t eat so many things at the time, I just omitted the soy sauce since I couldn’t eat that at the time.
Thank you for this lovely recipe!
Delicious! Pretty easy for such a relatively quick, tasty entree. Served w/steamed carrots (a little maple syrup), asparagus and rice .
Would be good w/whatever grain you prefer.
Could I use boneless, skinless breasts instead? My family doesn’t like thighs but I’m not sure if breasts would dry out. Thanks!
Boneless, skinless breasts will definitely dry out if cooked that long. Usually, they only take about 20 minutes, but with such a short cook time you probably won’t get as much reduction and caramelization in the sauce. So while it’s technically possible, it probably won’t turn out the same.
I love this recipe so much! I’ve been making it almost monthly for the last 5 years, thank you for this amazing recipe. I do actually use thin sliced boneless skinless breasts, cooked maybe 28 minutes in total. I make extra sauce and after broiling the chicken a few minutes at the end I’ll reduce the remaining sauce in a sauce pan…and it is magical!
Have you tried making it in a cast iron pan?
I haven’t, but it seems like it would work fine.
Yum!!! Winner winner chicken dinner! The flavour is fantastic! I made it with your Rosemary Roasted Potatoes and through some broccoli on the same pan! Perfect and EASY weekend night dinner!
DO NOT, I REPEAT, DO NOT, PUT THIS UNDER BROILER FOR 5 MIN! YOU WILL BURN EVERYTHING YOU WORKED SO HARD ON. ); !!!!!!
I put it under the broiler for the full five minutes. I did not raise the grate from where it was when the chicken was baking (center of oven). It was perfect – caramelized and delicious! There is a caution in the recipe to watch it carefully, since ovens vary.
Loved this! Has anyone tried making the sauce ahead of time?
OMG, that sauce is money! I had 8 tiny chicken thighs, but I doubled the sauce anyway because we are all about sauce/gravy and rice/noodles to sop it up. The only change I made was thyme instead of rosemary because my father isn’t a fan. This one’s a keeper according to my wife, who hates chicken.
Loved this recipe – received (unsolicited)RAVE reviews from my pickiest eater – he came to find me to tell me ‘what great chicken that was, Mom!’ after turning his nose up at it the night before & choosing leftovers instead.
Can I use parchment paper or foil to line my glass dish to avoid the smoking in the oven? I do not have an enameled dish to work with at the moment.
You can either one, although I’m not sure how much that will help. Instead, Maybe try covering the dish with foil for half the baking time to slow evaporation. It shouldn’t start smoking unless all the liquid evaporates and the sauce begins to burn (mine had plenty of liquid as the thighs baked never reduced that much).
Loved the flavors and want to cook again. I used a metal casserole dish, and all the liquid was burnt and it started smoking. I don’t have a ceramic casserole but would glass be better?
Glass might be better, yes, but it also may just be due to slight variations in ovens. Some run hotter than others, and some have better ventilation, which cause more evaporation, which would lead to burning faster.
I am planning to make this, but I’m really not sure how to interpret “6 boneless skinless chicken thighs” versus “about 2.3 lbs.”
Nearly every boneless skinless thigh I find in stores is 3-4oz.
That’s 1.2-1.5 lbs. for 6 thigh pieces
or 2.3 lbs. for 9-12 thigh pieces.
Am I missing something?
I guess your thighs are just smaller! That was the total weight right off the package. :)
Do you have to broil? Or what can I do to replace it? My pans only go up to 450 Fahrenheit
If you don’t have broil you can just skip that step. All that does is add a little extra browning on top of the chicken thighs.
Tasty and easy! We made this with mashed potatoes for a weeknight supper.
Would this work with chicken breast instead of thighs?
Chicken breasts tend to dry out pretty quickly in the oven, so you’d probably want to reduce the baking time considerably, which may also change the final flavor and consistency of the sauce. I’d need to test it out to know exactly how much the final outcome would be affected. :)
Did you ever find out the timing for chicken breasts? Thanks!
I haven’t tried this particular one, but when I do this Garlic Herb Chicken Breast I only cook it about 20 minutes and I pound it out a little thinner so it cooks evenly and a little faster, so it doesn’t dry out. Not sure if the sauce will turn out the same with a shorter cook time, though.
I don’t have a casserole dish, only a baking sheet. How can I adapt your recipe to use a baking sheet? The recipe looks so good!!
I would need to test it with a baking sheet to see if cooking times are the same, but this one has quite a bit of liquid as it bakes so I’m not sure it’s well suited for a baking sheet.
My family loved this, even my picky eater! Super easy to make. I made it with the orzo carrot side and roasted zucchini as suggested.
Oh my gosh, this is delicious! And easy! A keeper!
Yep, really good recipe! The only thing I changed was to use half Dijon & half regular mustard.
I used dried rosemary. Served with mashed potatoes & Brussels sprouts. Will definitely make again…..thanks for the recipe.
Had a package of thighs with skin on, bone in that needed to be used. So I seasoned them and seared them off in a braise pot (4 minutes aside, very hot pot) I drained off the fat put the chicken back into the pot and poured the marinade over top. I cooked them in the braise pot in the oven with the first 25 minutes with the lid on, last 20 minutes without the lid. I also did a few minutes under the broiler. These were absolutely delicious. I served this with roasted smashed baby potatoes with sweet potatoes and French green beans. Lovely meal.
This is one of my go-to meal prep foods. It’s just so easy both to make and portion out! I usually make it with honey as maple syrrup is very expensive in Norway. Yesterday I was out of soy sauce and couldn’t be bothered to go to the store, so I used worsctersauce in it’s place, and it worked beautifully! Thanks again for this amazing dish!
My family loved it! Made as instructed with dried rosemary. Only complaint was I didn’t make enough. :)
No that’s a complaint anyone can live with! Great work Elizabeth!
Has anyone tried making this with pork chops? I’ve made it with chicken many times and we love it.
I think that could be delicious! Let me know!
I have a feeling that would be great. I’ll probably try that in a couple of weeks as my Dad HATES chicken and I really do not want to force him to eat it.
I did this is the instant pot with skin on and bone in thighs added 1/4 cup of chicken broth and pressure cooked for 10 mins and it was perfect!!
Good to know!
I followed the ingredients to the tee… EXCEPT, I threw the thighs in a ziplock with your delicious marinade and I GRILLED THEM. What can I say absolutely delicious. The flavor combo was right on the mark and I will bake this, grill this, broil this over and over. Add it to the rotation! Thank you!
I’m going to have to try this one on the grill!
My sauce came out very thin as well, any tips?
That’s the way it’s supposed to be. :) But if you prefer a thicker sauce you can transfer the liquid from the baking dish into a small sauce pot and let it simmer for ten minutes or so to reduce.
I threw the extra sauce in a fat seperator, then in a sauce pan. I reduced it a little and added butter to help emulisfy the sauce.. SOO YUMMY!!
Ok I’ve made this 8 times within a 8 month period. Love it.
Can I use skin on & bone in thighs?
The skin may change the way the sauce flavors the meat, but other than that you can use bone-in as long as you make sure the internal temp gets up to 165F.
Nutritional facts?
Thanks for the request! We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
This recipe is amazing! I make it a lot in the winter but not as much during the spring and summer because it gets so hot in Southern California where I live. Has anyone made this on the stove top or in an Instant Pot? If so, I’d love the recipe if it came out well. I am going to attempt to cook them on the stove top in my Dutch oven.
Just be aware that the oven is a dry heat cooking method and an Instant Pot or a pot on the stove with a lid are going to be moist heat cooking environments, which will change how the sauce turns out. It will be more soupy and have less caramelization.
This is a winner. Hubby and I both loved it. I used B/S chicken breast cutlets (about 4 oz each) because I had it and didn’t have thighs, this was so good I will try it with thighs. I used dried rosemary. My cooking time for the breast was 20 minutes at 375, watching the temp, and then I turned the broiler on for 5 minutes or so. It turned out wonderful! I will definitely make this again. I served it with a wild rice blend (Texmati Royal Blend) cooked in chicken broth and fresh steamed asparagus. The sauce worked wonderfully with the chicken and the sides and there was nothing left over! This is a definite keeper. I think this could also work with sauteed chicken breast simmered for a little while in the sauce. I may also try this with pork tenderloin. Excellent flavors, low in fat, just plain yummy!
I made this and it was DELICIOUS but my sauce was VERY thin and I followed the recipe exactly. Any tips?
I made this and it tasted like beer chicken, so neat! These are the things I did differently: I used butter flavored syrup (for pancakes) instead of real maple syrup & Italian seasoning instead of rosemary. My husband LOVED the fact that it tasted like beer & that he didn’t have to use any of his beer for the chicken! I loved the fact that this chicken was effortless! I made potatoes with butter & beer can chicken seasoning from cabelas & all purpose seasoning from cabelas and baked beans to go with it 😊
Delicious! I’m making this again tonight for the millionth time
If you double the recipe, will it change the cooking time?
Thanks!
As long as the thighs are not too crowded in the dish, the cooking time shouldn’t need to be increased.
Wow! This is a keeper! For the dijon, I used half whole grain dijon and the rest regular dijon. Thanks for an awesome recipe. I served with roasted potatoes and green beans.
I made this tonight for dinner. I added about 1/4-1/2 tsp of red pepper flakes and a little grain mustard instead of all dijon (I just can’t help but mess with things). I also baked it for 35 minutes, then broiled for 5. I still feel like it was over baked. I will try to bake it less next time and check it. Otherwise, it was a really good recipe. We enjoyed it.
I want to make this with chicken breasts instead of thighs, how would you suggest I alter the recipe for that? Just change the cook time?
Yes, you’ll definitely need to change the cook time because chicken breasts can get quite tough if baked for that long. I don’t have an exact time recommendation for you, though, since I rarely bake chicken breasts (and it depends quite a bit on their size).
This came out amazing! It was a lot easier than I expected, which I was super grateful for. Everyone was satisfied and complimenting the chicken, even the kids who are very picky eaters! I will definitely be making this again, except I’ll be making even more since everyone wanted seconds :)
Thanks for the recipe. I appreciate that i have all the ingredients on hand! I’m confused about the cooking time. 45-50 is really long for thighs. Did i read that right? Mine are done in 25min, but the sauce didn’t have time to carmelize. Do you use really large chicken thighs? The sauce smelled delicious but I think i missed something in the flavor because my chicken was cooked in way less time.
They weren’t super large thighs, I just cooked them longer to allow the sauce to caramelize. Because they’re dark meat they don’t overcook and get all rubbery like breasts do. They stay nice and tender.
You are totally right. I’ve made them several times now and cooked them your recommended time. The thighs held up and had so much better flavor and texture and the sauce caramelized nicely. Thanks for the great recipe. :-)
This was great! I will make this again!
Very good. Used 4 bone-in thighs, trimmed very well. Used the same amount of mustard sauce. Smelled great while baking. Only 2 of us so will have remaining 2 thighs for leftovers. Side dish was vegetable noodle bowl. Yum!
I made this many times as is always great. I decided to put another twist on this. Add ham and Swiss cheese to the inside of the thighs.. Different take on chicken cordon bleu. Try it you just may fall in love again
Oooh, that sounds amazing!!
I made this but I substituted Honey Dijon mustard dressing and it was great. I made no other changes, and the extra garlic helped. I live in Ecuador and there is a garlic pesto sauce that is excellent to use for a dish like this.
Can you use honey instead of the syrup? Same amount?
Yes, honey would work, just keep in mind that the flavor is quite different from maple syrup.
This is a great dish. Full of favor. My husband loved it. I didn’t have rosemary or thyme so I used poultry seasoning. Worked great and I’m trying to use it up. Thanks for the recipe.
Thank you for this recipe!! I made a big batch for my 2 favorite guys(my hubby & son)so they would have an easier time fending for themselves while I visit my family. Huge hit!! ❤️❤️❤️❤️
To say these are tasty is an understatement! I’ve been on a roll this passed week using several of your recipes and they haven’t disappointed! I’ve tried other similar recipes using a Dijon sauce with chicken but this one takes the cake! Thanks again!
Oh my goddd this was INCREDIBLE. I didn’t know anything this easy could taste so good… I like my sauce on the sweeter side, so I added a bit extra syrup and it turned out perfectly. This is definitely going to become one of my regular weeknight dinners.
Just checking on the Cook time. I thought boneless thighs cooked more quickly, so is 45 minutes not too long? Many recipes I see only call for 20 minutes.
45 minutes works really well for this recipe. It gives the sauce some time to cook down and concentrate, and the thighs get very nice and tender.
Thanks for asking! I was wondering the same thing.
Made it tonight and it was excellent and SO easy! Thank you!
I made this in the crockpot and it was fantastic.
Made this for dinner last night and absolutely loved it! I used smoked garlic as I had just bought it on the weekend and wanted to try it out. Not sure if it made any difference but the flavour was delicious anyhow! I couldn’t really taste the mustard or maple flavours individually but they melded together so perfectly, just amazing! The chicken was so tender, the marinade was so easy to whip up. Can’t say enough good things about this recipe!
This. is. amazing. I cook a ton and have been a line cook before, so I’m critical of food. I used to never like thighs until I had them well-made a year or so ago. Now I jump at the opportunity to use them. They’re so easy and tender. They also don’t usually involve any cutting! I was skeptical about how good this would be – the sauce looked thin and I didn’t know if the chicken would pick up any flavor. I’m glad how wrong I was! Perfect weeknight dinner. So few dishes.
Delicious! I Usually do the standard honey mustard but I love the maple replacement. Also, using rosemary this time of year is perfect! Thanks!
Currently eating this and i am soooo obsessed!! We served with roasted root veggies on the side and some rice to soak up the delicious sauce. This is going to be a staple in our house. It’s the perfect fall dish but we will eat this all year long! Thanks for posting!!
Anyone ever try this with honey instead of syrup?
Love, love, love this recipe. I’ve made it several times and will make it again tonight. It’s fast to make and the ingredients are usually on hand. . Thanks for posting!
Can stone ground mustard be a substitute for dijon
You could try that. I bet it would be good.
This was so good. I made it with chicken tenders. I love your recipes!
So delicious, so simple! You likely have ingredients on hand. Chicken was tender, moist, flavorful. Whole family loved it. Will definitely make this again.
I just made this tonight and my family loved it! My six year old and even picky three year old finished their plates and I couldn’t believe it. I coupled this dish with green beans and simple pasta and it couldn’t have been easier. The chicken came out so tender and my house still smells amazing. Definitely a new favorite!
This recipe was soooooo good. I’ve already made it twice.. Simple, quick and tasty. If you don’t like chicken thighs. This will change your mind. Thanks for sharing.
OK – so I love chicken breast – love the white meat and have a MILLION recipes for them (it’s true … ask my husband and kids) not such a huge fan of thighs but my husband loves the thighs. So …. every third trip to the grocery store I buy them, freeze them and, occasionally cook them. We were down to the bottom of the freezer, no white meat left, only thighs (my kids used to call this “purging” or “eat to the back of the cabinets” when they were growing up …. you know, eating all those things that you just “have”but never quite get around to using). So, here are the thighs – staring me in the face. OK … my first go-to place is Pinterest and I came up with this recipe. It sounded great, just ONE little thing … I use my crock pot all the time. I work all day and have night meetings several nights a week. Cooking something for an hour after I get home is usually not an option. So, I gave this a try ….
I took my frozen thighs, right out of the freezer (I freeze them like they still have the bone in them, rounded little humps), peel off the wrap (I wrap my meat portions in press and seal and store in ziploc freezer bags), place the frozen thighs in the bottom of a sprayed crock pot, mix up the sauce as per recipe and pour right over top. Cover and cook on low until I get home (8 – 10 hours). When I get home I can just make some rice and vegetables or salad (at times I just throw a couple of sweet or white potatoes in the oven before I leave for work and set the delay start on the the oven to bake them). This has become (I’m ashamed to admit it) one of my favorite chicken recipes. My husband is thrilled because it’s his beloved dark meat and we have it so frequently now. Give it a try …. I’m sure it doesn’t come out as crispy on top as it would from the oven, but it’s quick, easy, and the thighs come out tender and juicy. Win-Win
where do you live that 2 lbs of chicken thighs are $4.00???????
I almost always buy my chicken on sale.
$9.50 for 1.75 lbs
Made this for dinner tonite – absolutely scrumptious – definitely a keeper. You were absolutely correct – the juices from the casserole dish were delicious, Also enjoyed your remarks throughout the recipe – very well done to say the least.
I tried this recipe today. I liked it, but next time I personally would use less rosemary. It was a bit too strong for us. I liked how simple the recipe was to prepare. I served it with baked sweet potatoes and roasted broccoli. Thank you for sharing the recipe.
Do you cook the chicken covered or uncovered?
Uncovered.
Omg just made this for dinner, and I am in heaven!! I will definitely be making this again :D.
Has anyone substituted honey for the syrup? If so did it work out?
I did that and it was really good!
I made this tonight, I didnt have any rosemary, I substituted the syrup for real maple syrup and I forgot the soy sauce, it turned out so good! I served it with summer squash, asparagus, and corn. I will be making again! Thanks for the recipe!
I’m a HUGE fan of boneless, skinless chicken thighs. Looking at this recipe is making my mouth water. What kind of side dishes would you recommend, Beth? Thanks!! :-)
That Oven Roasted Frozen Broccoli that I made recently would be nice! :)
I LOVE broccoli!! Thanks!!
This is one of my favorite marinades/sauces! I’ve tried it on all cuts of chicken and even salmon, the result is a slam dunk every time :-) How long do you think the marinade by itself would last in the fridge (like in a mason jar)?
Probably 4-5 days. :)
Absolutely loved this dish. I’m a big sauce guy so I doubled the sauce. It’s easy to prepare and definitely a keeper.
My coworker shared this recipe with me and I loved it. I followed his method by making the marinade a couple days ahead and marinating the chicken (used bone-in, skin-on thighs) for two or three days. This was delicious. I always do the same boring stuff with chicken, so it was nice (for both me and my husband) to have chicken a new way. Another perk of my friend sharing this recipe with me is that it introduced me to your awesome website. Thank you.
I have made this but am cooking in my slow cooker, so will let you know how it turns out. I used tenderloin pieces and fresh rosemary . Will serve with. Mushroom risotto cans fresh greens
I have used this recipe with bone in & out chicken. Drumsticks too!
It’s one of our favorit!
In the oven as we speak :) I had to substitute a few things, thought I had some maple syrup but didn’t so used pancake syrup and hope it doesn’t ruin the recipe. Used fresh chive and parsley, dijon, honey and old fashioned mustard and pepper.
Girl, this is the beginning of a beautiful relationship, I can tell.
Love your site like I’ve sAid before been making recipes from here and I love them, made this for the first time I had no Dijon mustard so I used honey mustard and it was delicious=) I’ll deff make it again with Dijon to see the difference thank you again for this site. =)
The pic ate so helpful thank you!!
Tried this recipe tonight and it turned out absolutely delicious! Thank you =]
Would it be ok to leave the chicken to marinate over night?
That would probably work fine, yes.
Hi,
Super random question but if I only have bone-in chicken available, do you think it’s best to remove the bone first or just keep it in and eat it off the bone? I really don’t think so but would keeping the bone in change anything in regards to texture or taste?
Thanks!
I think it would be much easier to leave the bone in and just eat it off the bone. The only changes it will make is that it may take slightly longer to cook.
Yum is not enough!! It was spectacular! Used the leftover juices to make gravy and served it with mashed potatoes and asparagus. It was delish! Thanks :)
Made this tonight. I’m a vegetarian but all my carnivores loved it. I will make this again for sure. So easy. I used 3lbs of thighs and the sauce was sufficient. Didn’t have enough Dijon so I topped up with yellow mustard and it was good.
What about if I use bone-in, skinless thighs? How would you recommend changing the recipe?
It might need to bake a little longer, try 10-15 minutes… but that will also depend on the size of the thighs.
This was fantastic! I pulled it out of the dish and stuck it under the broiler for a few minutes (so it would “look done” for my picky husband) but otherwise followed the recipe exactly. This was beyond simple and everyone loved it. We’ll definitely be adding this to the rotation. A note: I put it over rice but will do something else next time because the rice absorbed too much of the sauce.
I doubled the recipe, added a splash more maple syrup and used it as a marinate for the chicken. Through everything in a ziplock for four hours and then grilled them up. They were moist, tender and flavorful! Would definitely make again! Next time I’ll add a bit more garlic.
This is the first Budget Bytes recipe I’ve tried but it won’t be the last! I didn’t have Dijon mustard so I mixed half yellow/half whole grain. Also only used just over a pound of meat for the full marinade, which left extra sauce for over potatoes. The chicken came out fabulous! I don’t really even like chicken thighs, but I think this might have changed my mind
Hi Beth
Made this last night and it was awesome, however when pouring the sauce on before baking I thought that there was not enough, then after 45 minutes, the sauce had turned really watery and did not have a glaze look like your photos, do you and anyone have any thoughts as to why?
Nonetheless, it was still delicious and have some leftovers in the fridge sitting in the watery sauce, hopefully it may have thickened overnight.
Thank you!
The wateriness is likely due to the moisture coming out of the chicken. I wouldn’t really say mine were glazed (take a look at the second picture from the top – right after the recipe, the coating looks much less thick). I spooned some of the liquid over the top after it baked to make it look more moist, which might be why it looked kind of glazed. :)
The sauce definitely thickened overnight and the leftovers were amazing! I have made this about four times since my first comment & look forward to the next day as the flavors seem to build into the chicken & in the sauce =)
I love this recipe, but I actually like it better when replacing the maple syryp with honey.
I made this last night, and with the exception of doubling the sauce, followed your instructions to the letter. OMG, amazing!!! Hubby and I had it over protein/fiber egg noodles (thus, the need for the extra sauce), and he’s already put in a second request. We have yet to be disappointed by any recipe I’ve tried from your site. Thanks for another great one, Beth!
If you used chicken breasts in the crock pot, how long would you cook them? Thanks for the great recipes!
If you did this in the crock pot it will be quite a bit more watery. When I cook chicken breast in a crock pot, I usually do 4 hours on high, although it will always vary depending on the size of the chicken breast and how full the crock pot is.
turned out perfect. really delicious, family said it was like a dinner out!
These are fantastic! They’re definitely going on our monthly meal list.
Hey Beth! First and foremost I want to thank you for setting up this amazing blog, you’ve changed my confidence levels as a chef from cup noodle/ramen everyday, to, the roommate that the rest of the house looks forward to seeing in the kitchen due to his culinary expertise. :-). I made this yesterday substituting chicken breast for thighs, and while it was flipping delicious, my only very minor complaint was that the soy sauce may have made the marinade a little too salty, what do you think I can do to solve this problem (besides the obvious, using less soy sauce, haha)
Honestly, I think using less is the best option. Using more syrup can counteract it a bit, but it will really be more of a “distraction” to the salt level. If there’s too much salt, just use less. :)
You could also try using a low sodium soy sauce
I use this as a marinade and freeze my chicken breasts in quart bags. I thaw them during the day while I am at work and come home and grill them. They are amazing!! We’ve been doing them for a few months and they haven’t gotten thrown out of rotation yet!
Can you do these with chicken breast also?
What would be the change in cooking time?
Thanks
Yes, you can definitely do this with chicken breast, although I don’t know how long they’ll need to bake without trying it… it will also likely depend on the size of the chicken breast.
Was getting late in my house so I threw it on the stove (with a couple minutes under the broiler) and it still came out great. So yummy!
This was absolutely delicious, my sons devoured it!
Regarding the Great Herb Debate: The measurement of 1 tbsp fresh = 1/2 tbsp dried is because, without the water to plump it up, 1 tbsp fresh would shrink down to 1/2 tbsp when dried.
Trying this tonight for my dad and i.. I m very excited, I made the marinade ahead of time so flavors would meld a little, and it is FANTASTIC, cant wait to have it on the chicken!!!!!!
I made this last weekend. I ate a thigh as soon as it came out of the oven because it smelled so divine and was pleased with the flavor, although I expected it to be stronger for some reason. Still delicious. My husband’s reaction was “HOLY ****! This is delicious!!!”, so between this and the Sausage & Lentil stew (his new absolute favorite thing to eat), you are his new food hero.
Anyone try this with out real maple syru? Want to make for the fire station. Keeping cost low with more mouths to feed.
I wouldn’t try to substitute pancake syrup for real maple syrup, since they’re quite different, but brown sugar may work as a substitute to help get that sweet, slightly caramelized flavor.
Just wanted to say I hate any kind of mustard, and I still love this recipe! I can’t wait to make it again. Maybe we’ll double it… but I also made the orzo salad and had some romaine lettuce as a full dinner. I used 1/2 lb of orzo and will probably play around with the seasonings later. The salad goes really well with the maple dijon sauce though! I loved this recipe, thanks so much!!
Just put it in the oven, can’t wait till dinners done! It looks delish! I love your affordable yummy dishes! The new website is great!
xoxo Carly
My husband doesnt care for Dijon mustard – do you think the dijon mustard has a strong flavor for this dish? Between his dislikes and my food allergies finding something to cook cheaply is a challenge!
Hmm, well, it’s hard to say because sometimes when people don’t like a flavor they can pick it out even if there’s only a drop in something. I don’t think it’s too-too Dijon-y, but if you don’t want to take the chance, you can try using a coarse-ground/spicy brown mustard instead of the Dijon.
My family is in love with this recipe! As in begging me to make it again. I did make some changes based on what we like and what we had on hand. I used much less mustard, just 1/2 a tablespoon to 2 tablespoons maple syrup and added 1/2 tablespoon vinegar and an extra garlic clove. We didn’t have Dijon mustard so I substituted spicy brown mustard. Served it with plain brown jasmine rice and steamed broccoli and got major compliments.
Beth,
If I have bone in skin on (I’ll remove skin first though) how long would I cook them for? I’ve never used bone in thighs but that was all my local store had and I wanted to try this really badly!
PS…LOVE the new site!
Cari, 45 minutes at 375 should be enough for bone in thighs as well. The boneless thighs were actually cooked through long before the 45 minutes were up, but I left them in longer so that the marinade would brown a bit. You may want to add another 15 minutes for it to brown on the bone-in thighs, too, so I would say anywhere between 45-60 minutes.
Awesome, thank you! I am making this along with the carrot orzo salad for company tonight. Can’t wait to try it!
just so happens that i’m canadian, and i get real maple syrup for a far more reasonable price straight from farmers every year – meaning i can afford the full marinade. definitely trying this out.
This looks quite yummy! And congratulations on your new site design.
After I read this, I knew I had to try it as I had everything on hand. Had eight bone-in, skin-on thighs and used them. Browned them, skin side down in an oven proof pan. Turned them over once the skin was crisp, sauced them – I doubled the amount of sauce called for because I had about four pounds of chicken – and threw them in the oven for forty minutes. DELICIOUS!
I’ve made this several times and I really love it too! Definitely going to try your variations. Love, love, love the new look!
Will be trying this next week. You can never have too many easy chicken recipes!
By the way, I LOVE the new look, and I’m so glad we can easily print recipes now.
Thanks! :-)
Hey Beth! Love the new site design! I particularly like the choice of fonts – very oldey-timey cookbook style! I’m curious, since you’re updating things, have you thought about adding calorie counts? I’m not only on a budget, I’m also a porker who could stand to watch what he eats ;) I often do the math myself, which is fine, but just thought I’d throw the idea out there!
Thinking of trying this with salmon tonight.
Beth, do you think it could work?
Yes, I think it would :D That reminds me of this video that I bookmarked because I loved the video so much, but it has a similar Dijon salmon recipe… Check it out: http://vimeo.com/41515111 (it’s only 44 seconds long)
You could just use the honey Dijon marinade and then cook the salmon the same way as they did in the vido.
Luckily I had some maple syrup my mom brought me from Canada I had been saving. I ended putting the salmon with the marinaid over it under the broiler on high for 10-13 min.
It was really good. You were right about the garlic. It definately softened the mustard.
BTW- love LOVE lOvE your website! When you break all the ingredients down by cost it makes my inner nerd happy. I also love the new look!
Keep up the good work. You are my go to recipe book.
I made this last night because I had some chicken thighs I needed to use up and all the ingredients on hand. I halved the recipe because I only had 6 thighs, and used dried rosemary. It was really, really good! My boyfriend and I both loved it and will be making it again. I might have used too much rosemary, but I love it so it didn’t really bother me. I will probably use less next time, just to let the other flavours come through more.
Hi Beth!
Love the new site and this looks delicious (as do all of your recipes)! I’ll be trying it soon :)
Quick (and possibly stupid) question; I don’t see your usual price breakdown by ingredient. Am I just blind, or will that not be included on the print card?
Thanks!
The ingredient prices are still there, but they’re kind of camouflaged because they are right in line with the ingredient names, instead of separated out by a table :P That’s the only way I can figure out how to do it with the printable recipe cards. Although, if I ever find a better solution in the future, I’ll be sure to make the change! :)
Wow, haha, I just realized that for *this* post I hadn’t typed in the individual ingredient prices :P I just went back and added them in. Thanks for the heads up!
I literally just saw this on Pinterest for the first time today, and was wondering about trying it – but seeing you try it and add to it makes me want to try it even more now! Looks DELISH.
I have a Big Green Egg (grill/smoker) and I can just see “baking” this on the Egg with some sugar maple chunks thrown in the charcoal.
If I didn’t already have another dish promised for guest night on Sunday, I’d be doing this. Instead, I’m going to have to wait a week. *pout*
The typical ratio of fresh to dry herbs is 3:1 because dried herbs are more concentrated (so if you needed 1 TBSP of fresh rosemary you would use 1 TSP dried). I always use more dried spices and herbs than recipes call for, so I agree that the flavor can be different for everyone. I was going to make this chicken last week and didn’t have the maple syrup, but a Canadian friend of mine gave me a jar of maple syrup last night as a hostess gift!
Love the new site and the new look! Excited about trying this one. Do you think it would work with chicken breasts and/or in the crockpot?
Yes. I think if you were to do this with chicken breasts it would be best in the crock pot, so that they’d turn out just as tender as thighs. :) Mmm… now I want to make some!
I used breasts as I’m not much a fan of chicken thighs, and I didn’t have time to use the crockpot, so into the oven they went! It was still absolutely delicious, but I agree, in the crockpot, they probably would’ve been a bit more moist. Either way, you can’t go wrong, this recipe is awesome!
This recipe sounds delicious! I’m itching to try it! I happen to have some chicken breasts; how long would you recommend cooking them in the crockpot, and maybe at what temperature..? (Mine only has low and high settings.)
Four hours on high is usually pretty good for chicken breasts. They’ll be tender and shreddable at that point. :)
I don’t like this big fat font…looks weird and hard to read. Keep it up with the great recipes Beth! Been reading you for years and have tried at least 25% of your recipes, baked crock taters last weekend and the turkey sausage lentil stew several times a year. You ROCK GIRL!
I’ve had this bookmarked from Pinterest forever! Good to know that you’re giving it a good review.
I LOVE your new site… You make printing recipes amazingly easy! My recipe print-out binder is filled with your recipes. Thank you!
Dried herbs are generally more potent than fresh herbs – so you’d want twice as many fresh as you do dried. Or does rosemary behave differently?
Hm, I find that it is just the opposite. The fresh herbs have more potent essential oils and provide a much stronger flavor. I guess the experience must be different for everyone! :)
I agree with Sherrie. I have always read dried are stronger than fresh. Even google agreed.
I share your experience in that fresh are stronger.
Yeah, I think the reason that fresh are stronger for me may be because my dried herbs are a bit old ;)
Love the new look!