Chicken with Maple Mustard Sauce

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 cast iron pan.

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 use coarse 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 kung pao chicken. What are your other favorite one-pan meals?

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One Pan Chicken with Maple Mustard Sauce

This one pan chicken is a balanced meal with protein and vegetables. Crispy thighs roasted with sweet potatoes, green beans, and maple mustard sauce.

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4.86 from 34 votes

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Servings 4 servings

Course Entree

Cuisine American

Ingredients  

1x2x3x

• ▢ 4 chicken thighs
• ▢ kosher salt, as needed for seasoning
• ▢ black pepper, as needed for seasoning
• ▢ paprika, as needed for seasoning
• ▢ garlic powder, as needed for seasoning
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon minced garlic
• ▢ ¼ cup pure maple syrup
• ▢ 5 tablespoons coarse ground dijon mustard
• ▢ 2 tablespoons water
• ▢ 2 cups sweet potato, ½-inch wedges
• ▢ 8 ounces green beans, cut in half
• ▢ 2 sprigs rosemary, broken into smaller pieces

Cook ModePrevent your screen from going dark

Instructions 

• Set the oven rack in the center position and preheat to 400°F.
• Trim any excess fat or skin from the chicken thighs. Generously season both sides with salt, pepper, paprika, and garlic powder.
• Heat a large oven-proof pan over medium-high heat and add olive oil.
• When the oil is hot, carefully add chicken thighs, skin-side down.
• Sear for 5 minutes until skin is crispy and browned, flip over. Turn off heat.
• Carefully drain the grease from the pan, leaving 2 tablespoons.
• Heat pan over medium heat. Add garlic to the pan with the chicken, and saute for 1 minute. Meanwhile, combine the mustard sauce ingredients.
• In a small bowl combine maple syrup, mustard, and water, then add to the pan and stir with garlic to combine.
• Add the sweet potatoes and coat with the sauce, then simmer in the sauce for 2 minutes.
• Season with salt and pepper, and small sprigs of rosemary around the pan.
• Transfer to pre-heated oven and cook for 30 minutes.
• In a medium-sized bowl lightly drizzle cut green beans with olive oil and a sprinkle of salt and pepper. Set aside.
• Remove pan from the oven and remove rosemary.
• Add green beans and bake for another 15 minutes, or until the green beans are bright green and crisp.

Recipe Video

Equipment

• Cast Iron Skillet
• Instant-Read Thermometer

Notes

• If you cannot find coarse ground mustard (I used Grey Poupon country dijon), you can substitute 2 tablespoons smooth Dijon mustard and 3 tablespoons wholegrain mustard.
• The chicken should be cooked through (155-165°F on a thermometer inserted into the thickest part of the thigh).

Nutrition Facts

Serves: 4 servings

Calories 308kcal (15%)Carbohydrates 26g (9%)Protein 25g (50%)Fat 13g (20%)Saturated Fat 3g (15%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 95mg (32%)Sodium 413mg (17%)Potassium 257mg (7%)Fiber 3g (12%)Sugar 16g (18%)Vitamin A 4950IU (99%)Vitamin C 14.9mg (18%)Calcium 50mg (5%)Iron 2.7mg (15%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.