Maple Dijon Chicken Thighs

$5.53 recipe / $0.92 serving

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.

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.

You can make this 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 if you want to use fresh, just use double the amount.

Lastly, I had eight chicken thighs. Whether I need one or two chicken thighs for a serving depends on the abundance of my side dishes, so I split the difference and listed the price for six servings. I think that’s fair.

Oh yeah, the verdict? That’s some damn good chicken.

Maple Dijon Chicken Thighs

Maple Dijon Chicken

4.9 from 13 reviews
maple dijon chicken
Prep time
Cook time
Total time
Total Cost: $5.53
Cost Per Serving: $0.92
Serves: 6
  • ¼ cup Dijon mustard $0.45
  • 2 Tbsp real maple syrup $0.65
  • 1 Tbsp olive oil $0.16
  • 2 tsp soy sauce $0.04
  • 1 clove garlic $0.08
  • ½ Tbsp dried rosemary (or 1 Tbsp fresh) $0.15
  • 2 lbs. boneless, skinless chicken thighs $4.00
  1. Preheat the oven to 375 degrees. 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.
  2. Coat the inside of an 8x8 inch casserole dish with non-stick spray. 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.
  3. Bake the chicken thighs in the preheated oven for 45-60 minutes, or until they are golden brown on top.
Use a spoon to drizzle the cooking juices over top of the chicken after baking. Avoid using a brush as this will wipe off the baked on marinade.


Maple Dijon Chicken

step by step photos

Maple Dijon MarinadePreheat the oven to 375 degrees. In a small bowl, mix together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and roughly chop the rosemary. Stir them both into the marinade.

chicken thighsCoat the inside of an 8×8 casserole dish with non-stick spray. Arrange the chicken pieces inside the dish. Boneless chicken thighs can unfold to a flat filet, but I like to leave them tucked under as if the bone was still inside. Pour the marinade over the chicken.

marinate chicken thighsSmear the marinade around until all of the chicken is well coated. Bake the chicken in the preheated oven for 45-60 minutes. I checked mine at 45 and, although it was cooked through, I wanted to leave it in a bit longer so that it would be more golden brown. It’s up to you.

baked chicken thighsAnd that’s what it looked like when it was finished. The juices in the casserole dish are absolutely delicious. I suggest using a spoon or baster to lightly drizzle the juices over top of the chicken. Don’t use a brush, though, or  you’ll just wipe off the marinade that has baked onto the surface.

Maple Dijon ChickenThe Amount of side dishes you have going on will probably dictate whether you eat one or two of these. I’ll be posting the recipe for that carrot salad in a couple of days… so stay tuned!

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!




  1. 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!!

  2. Nancy says:

    Tried this recipe tonight and it turned out absolutely delicious! Thank you =]

  3. Jazmin says:

    Would it be ok to leave the chicken to marinate over night?

  4. Mike says:


    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?


    • 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.

  5. Dasha says:

    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 :)

  6. 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.

  7. Aaron Miller says:

    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.

  8. Danyel says:

    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.

  9. 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.

  10. Karla says:

    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

  11. 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 =)

  12. I love this recipe, but I actually like it better when replacing the maple syryp with honey.

  13. Melissa B. says:

    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!

  14. Heather says:

    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.

  15. Julia says:

    turned out perfect. really delicious, family said it was like a dinner out!

  16. MacKenzie says:

    These are fantastic! They’re definitely going on our monthly meal list.

  17. William says:

    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. :)

    • Holly Molly says:

      You could also try using a low sodium soy sauce

  18. Tina says:

    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!

  19. Cherie says:

    Can you do these with chicken breast also?
    What would be the change in cooking time?


    • 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.

  20. 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!

  21. Lindsay says:

    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.

  22. Sarah says:

    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!!!!!!

  23. Marie says:

    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.

    • chris says:

      Anyone try this with out real maple syru? Want to make for the fire station. Keeping cost low with more mouths to feed.

      • Marie says:

        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.

  24. Chloe S says:

    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!!

  25. 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

  26. 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.

      • AmyG says:

        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.

  27. 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!

  28. Everett says:

    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.

  29. This looks quite yummy! And congratulations on your new site design.

  30. Karen Marie says:

    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!

  31. I’ve made this several times and I really love it too! Definitely going to try your variations. Love, love, love the new look!

  32. Kelly K says:

    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! :-)

  33. Adam says:

    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!

  34. 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: (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.

  35. 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.

  36. Alex says:

    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?


    • 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!

  37. 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.

  38. Rebecca says:

    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*

  39. 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!

  40. Jenn M says:

    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!

      • Steph says:

        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!

      • Leann says:

        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. :)

  41. Blondie says:

    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!

  42. I’ve had this bookmarked from Pinterest forever! Good to know that you’re giving it a good review.

  43. Ali Z says:

    I LOVE your new site… You make printing recipes amazingly easy! My recipe print-out binder is filled with your recipes. Thank you!

  44. Sherrie says:

    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! :)

  45. Gina says:

    Love the new look!

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