Maple Dijon Chicken Thighs

$6.70 recipe / $1.12 serving
by Beth - Budget Bytes
4.91 from 61 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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.

Originally posted 5-21-2013, updated 10-15-17

top view of a baking dish with cooked maple dijon chicken thighs

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.

One maple dijon chicken thigh with a side of orzo salad on a plate

Share this recipe

Maple Dijon Chicken Thighs

4.91 from 61 votes
You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser.
You won't find an easier, more flavorful dish than these Maple Dijon Chicken Thighs. Sweet and savory, this dish is a family pleaser. BudgetBytes.com
Servings 6 thighs
Prep 10 mins
Cook 50 mins
Total 1 hr

Ingredients

  • 1/4 cup Dijon mustard ($0.36)
  • 2 Tbsp real maple syrup ($0.60)
  • 1 Tbsp olive oil ($0.13)
  • 2 tsp soy sauce ($0.04)
  • 1 clove garlic ($0.08)
  • 1/2 Tbsp dried rosemary or fresh ($0.30)
  • 6 boneless skinless chicken thighs (about 2.3 lbs.) ($5.19)

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

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.

Nutrition

Serving: 1ServingCalories: 255.77kcalCarbohydrates: 5.52gProtein: 34.67gFat: 9.82gSodium: 378.45mgFiber: 0.57g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Close up of maple dijon chicken thighs in baking pan

How to Make Maple Dijon Chicken Thighs – Step by Step Photos

Maple Dijon Sauce Ingredients in mixing bowl

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.

Maple Dijon Sauce Mixed together

Stir the Maple Dijon sauce ingredients together, then set the sauce aside.

Raw Chicken Thighs in Dish

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.

Pouring Maple Dijon Sauce over Chicken in dish

Pour the Maple Dijon Sauce over the chicken pieces, covering them as much as possible.

Maple Dijon Chicken Thighs ready to bake

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.

Top view of Baked maple dijon chicken thighs in baking pan

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)

One maple dijon chicken thigh with a side of orzo salad on a plate with a fork on the side

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!

Share this recipe

Posted in: , , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. 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👍

    1. Bone in thighs will require a longer cooking time, about 10 minutes longer. Use a thermometer to ensure they are at 165°. XOXO -Monti

  2. 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! 

    1. 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.

  3. Could I use boneless, skinless breasts instead? My family doesn’t like thighs but I’m not sure if breasts would dry out. Thanks!

    1. 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.