For the entire month of September, I’ll be participating in the SNAP Challenge and attempting to eat on $4.50 per day. Read more here.
Whew. I meant to post this days ago, but this week has been out of control! More about that when I do my SNAP Challenge week one summary on Monday.
I loved the Soy Dijon Pork Tenderloin that I made ages ago and have wanted to use the same marinade for chicken for quite some time. Chicken thighs are cheap, so I figured that it might be a good cornerstone meal for the first week of my SNAP Challenge. The sweet-salty marinade was just as delicious as I remembered!
To add a little extra flavor, nutrients, and bulk, I cubed a sweet potato and layered that in the roasting dish before adding the chicken and the marinade. The sweet potato added a nice sweetness to the dish and definitely helped keep me full. That was a good decision. I also doubled the marinade to provide plenty of sauce to cook the potatoes in, plus drizzle over the rice and vegetables that I served on the side.
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Soy Dijon Chicken Thighs with Sweet Potatoes
Servings 7 to 8 servingsIngredients
- 1/4 cup Dijon mustard ($0.48)
- 1/4 cup soy sauce ($0.40)
- 2 Tbsp vegetable oil ($0.10)
- 2 Tbsp brown sugar ($0.04)
- 2 cloves garlic, minced ($0.16)
- Freshly cracked pepper ($0.05)
- 2 lbs chicken thighs- 8 pieces ($5.65)
- 1 medium sweet potato (1 lb.) ($1.43)
Instructions
- In a bowl, stir together the Dijon, soy sauce, vegetable oil, brown sugar, minced garlic, and some freshly cracked pepper. Add the chicken thighs to a large zip top bag or shallow dish, and then pour the prepared marinade over top. Refrigerate the marinating chicken for at least 30 minutes (can be prepared in the morning and refrigerated all day).
- When you’re ready to cook, begin to preheat the oven to 375 degrees. Peel and cube the sweet potato into 3/4 inch pieces. Lay the cubed sweet potato in the bottom of a casserole dish. Lay the chicken thighs over the sweet potatoes and pour all of the marinade over top.
- Cover the dish with foil and roast in the preheated oven for 45 minutes, removing the foil after the first 30 minutes. After baking, spoon some of the liquid from the bottom of the dish over the chicken and serve. Use the extra juices from the bottom of the dish to spoon over rice and vegetables.
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Step by Step Photos
Prepare the marinade by stirring together 1/4 cup Dijon mustard, 1/4 cup soy sauce, 2 Tbsp vegetable oil, 2 Tbsp brown sugar, 2 cloves minced garlic, and some freshly cracked pepper.
I used about 2 lbs. of chicken thighs, which was eight pieces. Two of the pieces were pretty small, so I counted those as one serving, for a total of 7 servings for this dish. Depending on the size of the thighs, you might get about 8 servings.
Add the chicken thighs and prepared marinade to a zip top bag or a shallow dish. Refrigerate the chicken thighs as they marinate for at least 30 minutes. If preferred, you can mix up the marinade before work and let them marinate all day so it will be ready to cook when you get home.
When you’re ready to start dinner, begin to preheat the oven to 375 degrees. Peel and cube one sweet potato (about 1 lb.) and lay the cubes in the bottom of a casserole dish. Cut the cubes into no larger than 3/4 inch pieces so that they cook through completely while in the oven.
Lay the marinated chicken thighs over the sweet potatoes and pour ALL of the marinade over top. Cover the dish with foil and bake for 45 minutes. Remove the foil after the first 30 minutes to let the top brown.
After it bakes, spoon some of the yummy juices over top of the chicken.
Don’t let that delicious juice go to waste! I used mine to moisten and season the rice and vegetables that I served with the chicken. It’s SO good.
Stay tuned to see how I worked this into my SNAP Challenge meal plan!
How long would you cook this for if you have bone-in chicken thighs instead?
For this recipe I would start with 5 more minutes and then check that the temp is at 165.
What veg did u serve with it other than the sweet potato?
I’d probably do something green to balance it out, like roasted broccoli.
I really enjoyed how simple yet delicious this recipe was. Unfortunately, I was absent-minded and forgot to put foil over it and so the chicken was a little dry and the marinade had kind of cooked out BUT this was still good through my error so I know had I followed all the directions this would have been pretty astronomical. Thanks!
Great recipe, though I did prebake the sweet potatoes for 10-15 mins before adding thigh fillets. Just to make sure the sweet potato is properly cooked. Probably not needed of you get all your pieces to the recommended size it smaller. Delicious flavour. Served with rice and sauteed cabbage.
I usually love the Budget Bytes recipes. I have come to depend on this site. However, I am sad to say I did not like this recipe. It was edible. I just did not enjoy the flavor. I followed the recipe exactly, but felt it needed something: ginger? I ended up making chicken sweet potato soup with noodles. Also, the chicken was pink inside after the cooking time, so I had to microwave the chicken so it was safe to eat. The sweet potatoes were done, though.
Could I use bone-in, skin-on chicken thighs instead?
I haven’t tried this one with bone-in, but it should work out okay. I would just use a meat thermometer to make sure the internal temp reaches 165F.
I never leave comments on recipes, but I needed to for this one.
This. Is. Amazing.
I’m obsessed with this recipe, and I am soooo glad I found it! I will definitely be adding this to our weekly meal plan rotation. I made this with your seasoned rice recipe (which is also mind blowing) and broccoli. It was such a delicious and filling meal, my whole family loved it!
Omg this was SO delicious! And so easy! You’re the best Beth!!! Your recipes are helping me learn how to cook food that actually tastes good when I cook it (lol I’ve come a long way from PB&Js because if you!) and stay on budget, thank you!!
I wonder is this could be made in a crock pot?
This is great to freeze. Get your yuge cheap package of chicken thighs. Adjust the amount of marinade accordingly.
Portion into freezer bags and marinate in fridge overnight for a quick-thaw, or freeze immediately if you plan on defrosting for over night.
I usually cook the sweet potato separately, just my choice. The combo of the soy/dijon chicken and the sweet potato is totally yummy! Outstanding recipe!
LOVE this recipe – easy, quick and DELICIOUS. Since all ovens differ, mine usually takes a bit longer to cook through the chicken completely. Also, the potatoes come out pretty hard if I put them in the oven raw, so I like to zap them in the microwave for about 90 seconds to two minutes before I cut them up. It softens them perfectly.
This sauce is delicious and the cooking method works well. I was cooking about three and a half pounds so they needed an extra twenty minutes, covered, and I rearranged the pieces several times but they seemed just about right in the end. I doubled the marinade because I was cooking such a large amount but it turned out not to be necessary because the chicken threw a lot of liquid. I added an extra tablespoon of sugar because my mustard seemed sharp. I also added about a tablespoon of pressed garlic. Next time, I believe I may omit the extra sugar and cut back on the oil somewhat. It was quite rich, perhaps because that although the thighs were skinned, they still had some fat on them. I will also experiment with adding some seasoning, maybe some curry and cayenne. Good as is and definitely will make this again!
I’m not sure where you are shopping but I buy my chicken thighs for $.99 per pound which would save you $3.65 on your recipe. Sweet potatoes are also easily found cheaper. I shop Aldi and Wegmans.
I WISH we had an Aldi here! I hear nothing but good things about it. :) Prices for chicken thighs vary quite a bit around here, so sometimes they’re super cheap and sometimes a bit pricier.
Can winter squash replace sweet potato?
Sure!
Made this today and paired it with a side of asparagus, super flavorful too with the sweet potato. It took over an hour in my oven though… not sure if the glass dish I was using made it take longer? I did use 10 small thighs and 2 sweet potatoes so that could be why. Great recipe!
Made this for dinner tonight. Didn’t have Dijon on hand. Used honey mustard instead. Still tasted pretty good, especially the sauce. I had to keep it in the oven for 70 mins though. Kept the skin and it was nicely crisp. Doubled the marinade as you said and it went great with rice.
I didn’t have actual garlic, so I used garlic powder, also I had chicken tenders already so I used those, they only marinated for 10 minutes but it turned out delicious! I only had to purchase .57 cents worth of sweet potato. Thank you for this tasty inexpensive meal recipe.
This was wonderful! Scored on every point: easy, cheap, filling, delicious. I had to put mine in for another 10 minutes, but I think that was because I was using smaller dish to cook it in. It would probably be good to specify what size to use in this recipe like you do in some of your others.
Thank you for the wonderful recipes. This is my favorite food blog. I will make this dish again and again.
Oh, this was SO good! I definitely will be holding on to this recipe! Yum. I originally gravitated toward it to use up some Dijon mustard but now I’m going to go out and get another bottle.
Two thumbs way up!
My review is sort of mixed on this one. The sauce was fantastic, so I hands down loved the taste. The cook time was an issue, though. When I pulled the dish out of the oven after 45 minutes (dying to dig in because it smelled soooo good) even the smallest pieces of chicken were still pink in the middle. A number of the sweet potato pieces were also still a bit hard, even though I purposely cut them smaller than the recipe recommends. I put them the dish back in the over for about 10 minutes, but any longer and I was worried about the tops burning without the foil (plus I was super hungry), so I finally just pulled the chicken thighs out and put them in the microwave for a few minutes to get rid of the pink. I’ve been baking other dishes without any problems, so I know it isn’t the oven. I’m not sure what to do next time aside from cooking it quite a bit longer, or maybe turning up the temperature a tad? There will be a next time because it tastes too good to ignore, but I’ll have to adjust the cook time on my next try.
There are a lot of different things that will effect cooking time, unfortunately, so sometimes you do have to play around with recipes a bit. :) The size and shape of the cooking dish can affect how quickly it cooks in that if the pieces are more spread out it will cook faster (more exposure to heat) or if they’re more packed in tightly it will take longer (less exposure to heat in the center). That and small variances in oven temperatures can end up making a big difference. :) I would try baking longer and just keep some foil on there to prevent the top from browning too much.
Can you do all the steps and put this in the crock pot? If so how long would you cook it in the crock pot?
You can, but the end product will be a lot more watery because slow cookers hold in almost all the moisture and ovens allow for evaporation, so it will look and taste differently. I’d probably do 4 hours on high.
This was seriously tasty! The marinade was extemely easy and delicious as well. I used carrots instead of sweet potatos and broiled the chicken towards the end for a little bit to get some crisp on the skin, but followed the rest of the recipe and ended up so pleasantly surprised at how great a meal this was!
can I also use plain white potatoes?
You can, but the flavor of sweet potatoes goes especially well with and adds a lot to this dish.
Eating this meal as I type, which I made, following the recipe exactly, alongside your seasoned brown rice and some broccoli that I roasted in the oven next to the chicken. Everything is so delicious, I can’t believe it took me this long to make this recipe. My chicken and potatoes are cooked perfectly and the marinade is amazing. I will be making this again, thank you!
Soooo good! I cooked it covered on low heat on the stove because it was too hot to turn on the oven. I added a splash of chicken broth to keep it from burning and cooked for an additional 10 minutes. Thickened the sauce with a little cornstarch. Served with quinoa and green beans. Will be making this again.
We love this recipe! Can it be made as a freezer/crockpot meal?
I could potentially be done in a slow cooker, but it will be much more liquidy/soupy since slow cookers hold in most of the moisture while cooking.
Could you pair this with any sort of veggie on the side or is there a few that would taste better with the sauce?
I think any sort of root vegetable would be good in the sauce (potatoes, carrots, turnips, etc.) but if you want something more green, you should cook that on the side. Broccoli or green beans would be really good on the side with this.
Would this taste good with onions thrown in the mix? or garlic?
I bet a diced onion would go great if you put it in with the sweet potatoes. They’d get nice and soft and soak up that delicious dressing!
Is there something to sub in for sweet potatoes? I thoroughly dislike them and don’t know what would be a good replacement.
Carrots would be a great replacement in this recipe.
I did this on the grill since its too hot right now to cook indoors; the taste when it caramelizes from the flames is delicious. Another amazing recipe! I’m planning 30 days of Budget Bytes and this was day 2. :-)
This chicken was a big hit with my family, it was soooo delicious. Budget bytes is my all time favourite website! Thanks for doing what you do!!!
This was an excellent recipe that had both my wife and daughter finishing their meal. This will be going into our normal rotation. Thank you for sharing this recipe.
Have you ever used spicy brown mustard instead of dijon?
I haven’t, no, but if you do please let us know how it works out. :)
I did! It wasn’t spicy but gives it a great flavor pairing with the sweet marinade and sweet potatoes.
I tried this today, because I was out of Dijon. It was a fine substitution really. I made the recipe with only 1 tbsp of oil, double the garlic and add a good dash of red pepper flakes. Served with jasmine rice cooked with chicken stock and onions, and steamed broccoli.
I prefer it to the first time I made the recipe exactly, but that’s because I love garlic and a little heat, the recipe was excellent as it is written as well.
Could you half cook this, freeze, then finish in the oven? And if so, would you cook it frozen or thaw overnight. What temp and how long.
Hmm, I’ve never tried to half cook something before freezing, so honestly I’m not sure how that would work.
Delicious chicken but add me to the ‘sweet potato was still hard’ column! Baking alone for another 20 mins sorted it. Gas oven so no fan.
I definitely could have cut it much smaller, but would have needed to be 1/2 in dices to be cooked in 45 mins. Maybe we have a different type of sweet potato here in the UK.
Tasty, but too salty. I’ll try it again with more sugar or a little bit of honey!
Can sauce be made in advance and mixed before using? I like to prep meals as much as possible Sunday.
Yes, it should be fine to mix the marinade early, then just add it to the dish before baking.
This was crazy good. I was worried because I made the sauce/marinade and tasted it before I added the chicken and I hated it. However, I followed through. I put it all in a crockpot with extra potatoes and sauce on low and it was done sooner than expected. It was so, so good. I added other seasonings to make it my own and it was even better. Served over quinoa because I had no other vegs that I would have preferred and if I have to add more carbs, I pick quinoa for its nutrition. I follow quite a few blogs over the last two years and yours is the only one I have used more than just a couple recipes, followed by email, used as meal plans quite a lot lately, and even commented on. Awesome job Beth.
Urgh.. I went and bought a sweet potato but I think you meant yams right?
Labeling for sweet potatoes and yams is not very standardized in the U.S. The vegetable that I used was labeled sweet potato, so I don’t know if that will help. :P
No. In the pictures she used sweet potato. You can tell because they were orange, yams are white on the inside. That and she said to use 1 sweet potato(about 1 pound), sweet potatoes weigh about a pound, yams are way heavier than 1 pound, at least 5 usually for relatively small one.
I have to admit, I was a bit nervous mixing soy sauce and dijon mustard, but man did end up tasting amazing! I was very pleasantly surprised, and everyone loved it! I plan on making it again very soon!
I made this with bone in chicken legs it was pretty good and we will have it again. Thanks!
This recipe was super tasty and cheap. The chicken thighs were so tender and flavorful.
tried this recipe as well, and it was good. I made it with canned sweet potatoes, which I DO NOT recommend. I had them on hand, and was trying to find a way to use them. Stick with fresh sweet potatoes.
Also, I picked up a bottle of Stop & Shop brand dijon and it was horrendous (I plan to return it). I wound up dumping the whole marinade and redoing it, using brown mustard and it was fine.
I am quite literally obsessed with this recipe. I found your website just a couple of months ago and it has made our food budget plummet. Thank you! And I could eat this particular recipe constantly. I’m eating tastier food for less, and I can’t tell enough people about this site!
Hey can you explain to a noob how to make the rice better with the juice from the recipe? As in, what point in the rice cooking process do I incorporate the chicken juice?
Oh, I just meant that I spooned the juice over the cooked rice. :)
Made this for Friendsgiving last night. An easy hit and new weekly favorite. Thank you so much, Beth! Such a good recipe!
Not sure when you will see this, but I am using bone-in thighs with skin (the recipe didn’t state boneless and skinless, and I didn’t realize it from the photos), will that work just as well (I’m guessing it would, maybe longer cooking time, though)?
Yes, cooking time will be a little longer because of the bone, but otherwise I think it should still work great. :)
I rarely cook meat but chicken thighs were marked way down at the grocery store tonight so I picked up a package. I baked it in 2 square baking dishes for about 2.75 lb chicken thighs + 1 large sweet potato + sauce as is in this recipe. The chicken cooked in about 45 minutes and tastes amazing. It is tender, juicy and flavorful. My sweet potatoes weren’t done quite as well as I would like so I think perhaps I should have cubed it smaller. I will definitely make this again. Made my house smell delicious and came together easily.
This has become a go to for super busy nights. When I know I’m going to be stuck at the office late, I prep all this the night before and put it in the fridge. Then all the hubby has to do is take it out, put it in the dish and put it in the oven. It’s always super yummy, but I use breasts instead of thighs because we prefer them :)
This was absolutely delicious. I even made this for someone who hates mustard in all of its forms and isn’t a big fan of sweet potatoes and he thought it was great. It was the perfect combination of tangy and slightly sweet, with a tad of a kick from the fresh pepper. Served this with your seasoned rice. YUM.
Do you think using chicken drumsticks would work with this or is it better to use the thighs because they have more meat on them?
Yes, thighs definitely have more meat. You could do a mix of the two if you want a couple drumsticks.
Thank you Beth! Just made this today with boneless chicken thighs and used coarse dijon instead–amazing!
So I did this in the crock pot and it worked really well, I just put everything in and came back 5 hrs later. I served it over Jasmine rice it was great.
I just made this recipe tonight! I’m a vegetarian, so I subbed in tofu for the chicken. It was perfect! The sauce is so completely luscious and my apartment smells amazing! I was drooling as it cooked. I recently had bariatric surgery and was just allowed to introduce soft foods back into my diet today — cooking this dish was a great way to celebrate! I used Splenda brown sugar to reduce the sugar content. I have a very small food budget and can always count on you to provide recipes and ideas that help stretch my dollars. I have made many of your recipes, but this is my first time commenting. :)
BETH YOU ARE A WIZARD. I never eat sweet potatoes. I hate sweet potatoes. Or do I? Because this is the second dish I’ve made from your site with them and this recipe is just as good as your sweet potato-churizo skillet. I love love love your blog. Thank you! You give hope to all 20-somethings with mediocre cooking skills.
Sweet potatoes are awesome! I hope I’ve changed your mind. ;)
I am making this for two people, would this cook okay in smaller portions in glass tupperware? Do you think I can freeze the leftovers in portions (cooked) to reheat later?
Thanks – can’t wait to try this out!
Yes, I think you can cut it in half and cook in a smaller dish. The cooking time might be shorter as well. Just keep an eye on it. I did freeze 1-2 portions of mine and enjoyed them reheated. :)
Made this exactly as written and it was delicious. The husband loved it too. Thanks for another great recipe!
Made this last night! My pack of thighs was a little over three pounds so I doubled the marinade and diced four small sweet potatoes instead of one medium. Served it with your seasoned rice but used 1 tsp onion powder, 1 tsp tony’s, and 1/2 tsp garlic powder instead of your thyme, etc.
It was great but very heavy and very rich!! I ate two thighs but will definitely stick to one next time :)
My husband said this was the best chicken he’d ever eaten! I used brown mustard instead of dijon since that’s what I had on hand. Turned out amazing.
Hi Beth,
Whenever I make one of your recipes, my husbands always says he wants to meet you and shake your hand. This was one of those recipes. My thighs were on the bigger side (~3lbs), so I had to add about 20 minutes to the cooking time. I also marinated them for a full 24hrs, which I think contributed to them be super moist and juicy. Delicious recipe and flavors!
Budget Bytes is my favorite go-to recipe site. I love your style, and thank you for posting lots of pictures with your recipes. I also dig that you’re a microbiologist. Keep up the good work.
– Joyce
I made this the other day with skin-on chicken thighs and a regular potato (because the two grocery stores I went to was out of sweet potato! :() — it was so good!!! I got a package of 6 chicken thighs (over 1 lb) and it was good for 3 meals for me. :D
It was a great way to add some flavour to some frozen vegetables I have to work my way through and the leftover juices are sooo good with brown rice. :) I can’t wait to try this with sweet potato in the future. I also loved how little prep work there is involved. I bought the chicken late one night, let it marinate in the fridge and made it quickly the next day with very little effort. :) I will make this again!
Can I evenly swap for boneless chicken breast? What kind of alterations should I make?
Breasts have a lot less fat than thighs, so it will definitely change the flavor and texture. I’m not sure how long the breasts will need to bake without having tried it (it will also depend on the size of the breasts).
I went ahead and made this with the chicken thighs for the first time. It came out flawless. I also made the seasoned rice and roasted balsamic broccoli. Probably the best thing i’ve eaten in a while haha.
Made this tonight. The flavors were perfect but I had to cook a lot longer either due to my oven losing heat or cutting the potatoes too big or both. Will make it again and up the cooking temp I think.
I also had to cook this delicious dish probably twenty minutes longer than the recipe called for, because I just couldn’t get the sweet potatoes done…not sure why.
I’ve never made sweet potatoes before but I don’t think they are supposed to be crunchy. So back to the oven it goes for another half hour. Did you use fan? That might account for the difference in baking time.
This is a fabulous recipe! It may have been cheap to make, but I think I can impress my friends and family with this recipe all day long. I made the marinade the night before to make my morning go more slowly. I threw in some fresh green beans in the last 15 mins and baked up some buttermilk biscuits I previously made and froze.
Wow! I think this is my favorite recipe that I’ve tried from here. Except maybe the honey wheat sandwich bread, which is a weekly staple. I served with seasoned rice that was made with vegetable stock instead of water. So great! Though I’d say this serves 4, even with the rice and double sweet potato. My husband is very active.
This was delicious! I marinated my chicken in a baking dish, and just tucked the sweet potatoes underneath when I was ready to put it in the over. I paired it with green beans on the side. Thanks for the great recipe!
Hi Beth, I was wondering (hoping to not be nitpicky), does the size of the casserole dish matter for this recipe? I see from one of the comments you recommended a 9×13 over an 8×8 however I make your Maple Dijon Chicken with 2lbs chicken skinless chicken thighs in and 8×8 and it always turns out great so is it just a matter of how big the dish is or that the 9×13 is recommended because of the sweet potatoes at the bottom (I use a ‘deep’ 8×8)?
Thank you, cannot wait to try this! =)
If it can fit in the 8×8, I’d use that. It will fill it up edge to edge like my oval pan did. :)
Finally got around to making this last night in my deep 8×8 and it worked out great! Marinated in the fridge for an hour in a mixing bowl. Thank you for the recipe =)
You kind of miss the whole point of the exercise if you bought boneless/skinless thighs at more than twice the price of bone-in thighs. Bone and skin the thighs yourself, use the rendered fat to cook potatoes, eat the crispy skins, and use the bones to make stock.
How are you storing these for the week?
I’m using resealable/reusable food storage containers (Ziploc, with the blue lids). You can see a picture of it in my week one summary. :)
I made this last night and so did my 2 friends after me sharing what I was making for dinner! We all loved it and so did the kiddies.
I made this tonight and my super picky ten year old said ‘this chicken is amazing!’ And he’s a really plain and fussy eater. I used sweet potato because I love them but kind of forgot that my children don’t like it. I would mix and use normal potato too for them next time I think. I served with a mix of roasted peppers/mushrooms and rice as that’s what I had in.
Never been disappointed by BB recipe yet! Tomorrow it’s (No) Butter Chicken :-)
Big thanks!!
Question: I have a bag of cubed frozen sweet potato in my freezer. Do you think I could use this instead? If so, how should I adjust the recipe? Thanks! Can’t wait to try this.
Yes, absolutely. I’d let it thaw first, then just use it as I did.
Question: Does the size of the casserole dish matter? I do not have one that looks like yours. Would you say an 8×8 inch ceramic or 9×11 inch glass?
It might be a little tight with 8 thighs in an 8×8, so I guess I’d go with the 9×11. :)
Hi, I just want to know what is the size of the casserole dish. 2 quart?
It’s probably closer to a 4 quart dish.
I made this yesterday in the crockpot, only I forgot the brown sugar as I was too lazy to pull up the recipe on the computer. :o) It was amazing! I’ve made your maple dijon chicken thighs before and my family loves them, but the added sweet potato really brought it up a notch. I served it with some rice and mixed veggies and, while there wasn’t any chicken left, I did have a nice lunch today of the sweet potato, rice, veggies, and a bit of the juices from the crockpot all mixed together. And, let me tell you, it was awesome!
I made this recipe today. It is DELICIOUS. My family agreed too. I did not have sweet potatoes, so I used regular potatoes. It was really good and I KNOW it would be excellent with sweet potatoes. I made a little extra and am imagining it to be the meat for a stirfry later in the week. Thanks for posting this!!
This looks delicious. Also cheap and easy which is a bonus in my world on weeknights.
I just caught chicken thighs on sale for $1.49/lb this week so I’ll definitely be trying this. I loved your sriracha ones so I’m sure these will be great.
We had this for dinner tonight and it was so yummy! I bought sweet potatoes just so I could make it. I reduced the sweetener by half and used maple syrup for it, but that’s the only change I made. We had it with corn on the cob and roasted green beans, and everybody ate it, even the four-year-old :)
Sounds like a good recipe….but where are you? Can this be made with other meats? Even hamburger got expensive here in CA.
I’m in New Orleans. :)
Perfect! I just bought chicken thighs and was trying to figure out what to make with them. This sounds yummy. Pinned!
Just finished eating this along with the seasoned rice recipe. Oh my word, so yummy for something so easy. I only read the recipe on Facebook this morning and had to make it for dinner. I did it in the slow cooker and it was so moist with lots of sauce to add to the rice. This one is a keeper and will be made. Leftovers are going in the freezer which will be very happily consumed when I’m on my evening shifts at work. I used stone ground dijon as that’s all I had but it worked wonderfully with the recipe.
Hi Laura,
Did you do the recipe and layer it the same way as the recipes states? Did you cook it on low and high and how long. Curious and I want to try it in my crock pot as well. Thanks!
I put the sweet potatoes on the bottom, then the chicken and then poured the sauce all over. Cooked on high for 4 hours and it was incredible. Had some of the leftovers the next day and I’m already looking forward to eating the rest. Used my smaller slow cooker as I think my bigger one would have been too big, think my small one is 4 quart.
Awesome, thanks for sharing!
Just quick update, if doing in slow cooker on high you might want to check after 3 and a half hours. I did a bigger batch in my bigger slow cooker and the sweet potatoes were getting mushy at 4 hours, so 3.5 hours would have probably sufficed.
Just to update, if doing in slow cooker you might want to check after 3.5 hours, my 2nd batch was bigger and did in bigger slow cooker and by 4 hours the sweet potatoes were getting mushy.
Seriously, Budget Bytes to the dinner rescue! Your last three recipes – Enchilada Pasta, Peanut Stew and these chicken thighs – just got added to next week’s grocery list. Cheap, filling and plentiful! Keep up the good work.
Quick question on the snap challenge, are you also buying spices and other sauces as part of your budget?
The snap challenge rule #4 says do not eat food purchased prior to the challenge.
I’m curious because I’m planning on doing the snap challenge the last two weeks of September, and want to be sure I don’t go over budget =) It makes a difference if you calculate just the portion of your spices and subtract it from the $4.50, or bought the whole jar and now have to take $4 or whatever out of the total budget.
Thank you for posting your progress! I’ve been making your recipes for the past six months and love your site =)
No, I’m not following their rules exactly. I’m just pretending that I had to suddenly go on SNAP benefits and will use some of what I already have (the cost of those portions are being included). I don’t think it’s very realistic to purchase every single item that you use each week because a pantry is a rotating stock of items and there will always be some things left over from previous weeks. Likewise, some things I bought for the challenge the first week will be used in the following weeks. I have had to replenish some pantry staples while on the challenge and those do come out of my budget. It’s not a perfect experiment, but it’s definitely still very insightful. :)
This recipe is super easy. One kid loved it and one kid was ambivalent which is a win my book. The only thing I would add is that if you use one chicken thigh for a serving as intended, you will probably want to add something else to the meal like a roll or a veggie side or fruit. We used more sweet potato than the recipe called for and it still turned out well.
Thank you for doing this challenge!
I make a similar dish (I think it’s from Cooking Light) with apples, garlic and fresh sage. No marinade, though. Or sweet potatoes.
I love and can not thank you enough for your challenge recipes. Curious if you have advice on if this recipe would work with chicken breasts? My little family is picky about bones in meat. :|
I used boneless chicken thighs, so hopefully that would work for you. :) Chicken breasts tend to be quite a bit more tough than chicken thighs, and they might dry out a bit.
Boneless chicken thighs? Never knew there was such a thing! I will look for those next trip to the market! Thanks Beth, I can not tell you how thankful I am for your site!
Just wanted to let you know that I used a combination of chicken thighs and thin chicken breast cutlets and both came out delicious!
Awesome! Thanks for sharing!
I love that you’re doing this challenge…. So broke right now -_- Thanks!
This looks really good. I had apricot chicken queued up for tomorrow night’s meal, but this would be an excellent change and something new!
Do you think this could be done in a slow cooker?
Yes, the texture will be even more tender. :) You won’t get any browning, though. Try four hours on high.
This looks fantastic! One of my favorite ways to make salmon is to bake with a maple-dijon glaze. As soon as chicken thighs go on sale I’m going to try this recipe.
Beth – this is so great! I really need to get my act together and do this with my family. As a family, we donate weekly to a grass-roots org in our town that delivers food to the homeless, but I think actually ‘living’ food insecurity would be a better education than anything else we could do.