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 cleanup. 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 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 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)
- 4 chicken thighs , with bone and skin (trim excess fat and skin)
- 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
- 1/4 cup pure maple syrup
- 5 tablespoons coarse ground dijon mustard , (looks like a mixture of smooth and wholegrain mustard)
- 2 tablespoons water
- 2 cups sweet potato , 1/2-inch wedges
- 8 ounces green beans , cut in half
- 2 sprigs rosemary , broken into smaller pieces
- Set oven rack in the center of the oven and preheat oven to 400°F.
Trim any excess fat or skin from the chicken thighs.
Generously season both sides of the chicken with salt, pepper, paprika, and garlic powder.
Heat a large oven-proof pan over medium-high heat and add in olive oil.
When the oil is hot, carefully add in chicken thighs, skin side down.
Sear for 5 minutes until skin is crispy and browned, flip over. Turn off heat.
Carefully drain chicken 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 chicken and potatoes 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.
- 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).