An easy one pan chicken skillet recipe bursting with flavor! Crispy chicken thighs roasted with sweet potatoes, green beans, and maple mustard sauce.
If your thinking about staying in for dinner and making a cozy meal for your loved ones, I’ve got something special for you. This one pan chicken with maple mustard sauce has everything you want all in one drool-worthy dish.
A healthy combination of protein, low glycemic carbs, and crunchy vegetables will be a sure-fire win, any day of the week! Simple, easy and flavor packed, you’re going to put this recipe on repeat. Let’s get roasting!
Are you a fan of crispy chicken? If you’ve answered yes, virtual high five! Two things make the skin extra crunchy. Keep reading to find out.
How to Achieve Crispy Chicken
- The first thing is to sear the chicken thighs skin side down in a scorching hot pan for under five minutes. This adds a golden brown color and your initial crispness.
- The chicken then finishes cooking in a hot oven 400 degrees, giving one more opportunity for the protein to cook through and for the skin to get nice and crisp.
Make sure to use a pan designed for high heat oven roasting like a dutch oven, or I used a large cast iron pan. Let me give you a few more reasons to fall in love with this one pan dish, besides being minimal clean up. Yes!
Let’s talk about the maple mustard sauce. The naturally sweet and tangy combo got a thumbs up with my family. I love the molasses notes in the maple syrup. It just adds a deeper flavor to the sauce.
I used a course ground mustard called “country dijon.” It has about an even ratio of whole mustard seeds and smooth dijon mustard. You want both textures. Pour this straight into the pan and all over the crispy chicken, oh yea!
I like to serve my family meals that are balanced, so I added diced sweet potatoes and green beans to the dish. The sweet potatoes get to simmer with the chicken and sauce in the oven, soaking up all of the juices and flavors from the pan. The green beans get added at the very end of cooking, so it stays bright green and crunchy.
With just a little bit a prep, and roasting time in the oven, this recipe allows you to take a little breather after a long day. I have a feeling that this maple mustard chicken is going to make it to your weekly dinner rotation! If you’re a fan of one pan chicken meals, definitely check out my lemon chicken with vegetables or balsamic chicken with orange sauce. What are your other favorite one pan meals?
What are the best ways to cook dark meat?
Chicken thighs and legs are darker in meat color due to more movement in those muscles. It contains a compound called myoglobin which helps transport oxygen to the muscles for proper functioning. The more reddish color then changes to brown once cooked. To tenderize the higher amount of connective tissues and render the fat from the dark meat you can try two methods. Roast at high heat like in this one pan chicken recipe, or braising for a longer period. The high heat in the oven also makes the chicken skin (if left on) crispy. When braising you still want to sear the dark meat for color and flavor before cooking in liquid like in a slow cooker. (Source: Huffington Post)