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.
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.
See how we calculate recipe costs here.
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!
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.