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
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!
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!