Maple Mustard Chicken

4.89 from 44 votes
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This easy maple mustard chicken recipe is bursting with flavor! Crispy chicken thighs are roasted with sweet potatoes, green beans, and maple mustard sauce.

Try my baked chicken thighs, honey garlic chicken, and chicken noodle soup for more comforting meal ideas.

One pan chicken with maple mustard sauce in a cast iron skillet.

Recipe Science

  • Combining maple syrup and mustard creates a balanced marinade, where the sweetness of the syrup offsets the sharpness of the mustard, resulting in a complex flavor profile.
  • The sugars in the maple syrup caramelize during cooking, forming a flavorful glaze and enhancing the chicken’s natural sweetness through the Maillard reaction.
  • Mustard contains acids and enzymes that help tenderize the chicken, breaking down proteins and ensuring the meat remains juicy and flavorful.

Why It Works

This one-pan chicken and veggies dinner has a fantastic maple mustard sauce the whole family will love. The recipe features succulent chicken thighs, diced sweet potatoes, and crisp green beans, all roasted to perfection with minimal prep.

The oven yields irresistibly crispy skin while the sweet potatoes cook in the flavorful pan juices. The green beans are added just in time to retain their vibrant crunch. This dish is poised to become a beloved staple in your weekly dinner lineup.

Ingredients You’ll Need

  • Chicken: Bone-in, skin-on chicken thighs are hearty, flavorful pieces. Due to their extra moisture, they don’t dry out when roasted. Look for packages containing four pieces weighing 2 to 2 ½ pounds.
  • Seasoning: The chicken is seasoned with sweet paprika, garlic powder, salt, and pepper. Fresh minced garlic adds aroma to the vegetables as they roast.
  • Oil: Fruity olive oil sears the chicken skin before roasting.
  • Sauce: A quick sauce is created by combining maple syrup and coarse-ground Dijon mustard for spice to balance the sweetener.
  • Potatoes: Use diced sweet potatoes cut into 1/2-inch thick wedges for quick cooking.
  • Beans: Fresh green beans are roasted in the pan at the end of cooking for a crisp, tender texture.
  • Herbs: Sprigs of rosemary add a robust herbaceous aroma to the dish.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This recipe makes for an easy-to-customize dinner! Try these tasty options:

  • Chicken: Boneless, skinless chicken thighs are a leaner option. If you prefer white meat, bone-in or boneless, skinless chicken breast is a great choice. Keep an eye on doneness, as you don’t want the meat to dry out. As the veggies finish cooking, you can always remove the meat and cover it with foil.
  • Potatoes: Instead of sweet potatoes, use waxy potatoes like red, white, or Yukon gold. For starchy squashes, try butternut squash, acorn squash, or kabocha.
  • Vegetables: Add more vegetables like diced red onion, sliced bell peppers, or whole mushrooms.
  • Sweetener: Honey or agave can be used instead of maple syrup. Dark brown sugar is a good swap. If the sauce is too thick, add water.
  • Herbs: Add thyme sprigs and garnish with chopped parsley, basil, or sliced lemons.

How to Make Maple Mustard Chicken

Step 1: Preheat the Oven

The one-pan chicken dinner will start on the stovetop, brown the chicken skin, and then roast in the oven. Set the oven rack to the middle position and preheat to 400°F (204ºC).

Step 2: Make the Maple Dijon Sauce

Combine the pure maple syrup with coarse-ground mustard called “Country Dijon,” which has an even ratio of whole mustard seeds to smooth mustard. Mix the two with water to make them pourable into the pan. Set this aside while you prepare the chicken.

Step 3: Prepare the Chicken

Skin-on chicken thighs tend to have a lot of excess fat. Trim some of it off so the dish doesn’t get too greasy. Season the chicken by sprinkling both sides with salt, pepper, sweet or smoky paprika, and garlic powder. The spices boost the meat’s savory taste.

Chicken thighs with crispy skin cooking in a cast iron pan.

Step 4: Sear the Chicken

My family is all about crispy chicken skin! First, add the chicken thighs skin-side down in hot olive oil for about 5 minutes to achieve the texture contrast. Searing adds a golden brown color and initial crispness. A large cast iron skillet works great for this task and can be used from the stovetop to the oven without problems.

Step 5: Add the Sauce

Now that the chicken is seared, move it to the side. Leave about 2 tablespoons of grease in the pan to cook the vegetables. Add the minced garlic and saute to release the fragrant allium notes. Add the maple dijon sauce straight to the pan and stir.

Step 6: Add the Potatoes

Add the diced sweet potatoes to the pan and toss to coat them in the sauce. Simmer the mixture for about 2 minutes to soften. Season the spuds with salt and pepper, then add the rosemary sprigs. I love the eucalyptus-like aroma it adds to the hearty dish.

Chicken thighs in a pan with diced cubes of sweet potato and sprigs of rosemary.

Step 7: Roast the Chicken and Potatoes

The chicken skillet finishes cooking in the oven so the protein cooks through and the skin gets nice and crisp. Roast for 30 minutes, then remove from the oven and discard the rosemary. The dish isn’t done cooking just yet.

Step 8: Roast the Green Beans

Add the delicate green beans to the skillet toward the end of cooking. Season them with olive oil, salt, and pepper and spread them on the pan—Roast for 15 minutes or until bright green and tender.

Spoon pouring mustard sauce over chicken thighs.

Step 9: Garnish and Serve

This one-pan chicken meal is ready when the sweet potatoes are fork-tender and the chicken is thoroughly cooked. If more cooking time is needed, pop the pan back into the oven. I like to serve the chicken pieces with extra scoops of the delicious pan sauce on top.

Frequently Asked Questions

Can I make the chicken dish in a sheet pan?

For an easy sheet-pan chicken, use a rimmed baking sheet. I recommend a lined ¼ sheet pan, no larger than a half sheet pan. Add the potatoes and about half of the maple mustard sauce to the pan. Transfer to the pan and follow the recipe instructions. Serve the remaining sauce on the side.

How long to cook chicken at 400 degrees?

Cooking bone-in chicken thighs at 400 degrees in the oven takes about 45 minutes. Boneless pieces or breasts may need less time; therefore, check at the 30-minute mark. Add more roasting time as needed.

What is the benefit of searing and roasting?

Searing the chicken thighs skin side down renders the fat and yields a crispier texture. Roasting at 400 degrees further tenderizes the connective tissues and renders more fat. Dark meat must be cooked until it reaches 170 degrees to convert the collagen into gelatin for a tender texture. The fat prevents the meat from becoming dry, like lean chicken breasts.

Serve This With

If you tried this Maple Mustard Chicken, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

One Pan Maple Mustard Chicken

This one pan chicken is a balanced meal with protein and vegetables. Crispy thighs roasted with sweet potatoes, green beans, and maple mustard sauce.
4.89 from 44 votes
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings 4 servings
Course Entree
Cuisine American

Ingredients 
 

  • 5 tablespoons coarse ground dijon mustard
  • ¼ cup pure maple syrup
  • 2 tablespoons water
  • 4 skin on, bone-in chicken thighs
  • ½ teaspoon kosher salt, more for seasoning
  • ¼ teaspoon black pepper, more for seasoning
  • paprika, for seasoning
  • garlic powder, for seasoning
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced garlic
  • 2 cups sweet potato, ½" wedges
  • 8 ounces green beans, cut in half
  • 2 sprigs rosemary

Instructions 

  • Heat the Oven – Set the oven rack in the center position. Preheat to 400°F (204ºC).
  • Make the Maple Dijon Sauce – In a small bowl, combine the Dijon mustard, maple syrup, and water. Set aside.
  • Prepare the Chicken – Trim the chicken thighs of excess fat and skin. Generously season both sides with salt, pepper, paprika, and garlic powder.
  • Sear the Chicken – Heat a large oven-proof skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the chicken thighs, skin-side down. Sear until the skin is crispy, about 5 minutes, then flip the pieces. Turn off the heat. Carefully drain or use a paper towel to soak up the grease from the pan, leaving 2 tablespoons.
  • Add the Sauce – Move the chicken to the sides of the pan. Heat the skillet over medium heat. Add the garlic and saute for 30 seconds. Add the sauce and stir to combine.
  • Add the Potatoes – Add the sweet potatoes and coat with the sauce, simmer for 2 minutes. Season with salt and pepper. Add the rosemary sprigs around the pan, breaking them into smaller pieces if they are too long.
  • Roast – Transfer the skillet to the oven and roast for 30 minutes. Remove from the oven and discard the rosemary.
  • Roast the Beans – In a medium bowl, combine the green beans, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Scatter the green beans around the pan and roast in the oven until bright green and crisp, about 15 minutes.
  • To Serve – The sweet potatoes should be fork-tender, and the chicken thighs should reach about 170ºF (77ºC) on a meat thermometer. Add more cooking time as needed. Portion and serve with more sauce drizzled on top.

Recipe Video

YouTube video

Notes

  • Mustard Substitution: Coarse ground mustard can be substituted with 2 tablespoons smooth Dijon mustard and 3 tablespoons wholegrain mustard. Alternatively, use all smooth Dijon.
  • Using Chicken Breasts: Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC).
  • Storing: Cool and store leftovers in an airtight container. Refrigerate for up to 3 days.

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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27 Comments Leave a comment or review

  1. Elizabeth says

    OMG – this is sooooo good! I have been making it since I first discovered your recipe in 2017 and it is a family favorite. I just made it with 6 chicken thighs and increased the sweet potatoes and sauce just a little, because we want more leftovers. Btw, I never have the mustard the recipe calls for, so I use Dijon mustard and add about a tsp of whole mustard seeds and it turns out great. Sometimes I substitute baby red and/or yellow potatoes, but the sweet potatoes are the best. Thank you, Jessica, for making our taste buds so happy!

    • Jessica Gavin says

      Thank you for making the chicken recipe over the years! I know the modifications will help other home cooks too.

  2. Katie Kruse says

    I love this dish! I make it at least once a month. The flavors of the sweet potatoes with the sauce are so special and the thighs! I think I need to go warm some up from last night for breakfast!

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