Best Baked Chicken Thighs with Maple Dijon Mustard Sauce – so easy and so good! Your family will love this and rave about this recipe for days!
A perfect, easy recipe if you don’t have much free time. These Chicken Thighs with Maple Dijon Sauce require only 5 ingredients, the whole dish takes only 10 minutes to prepare, and then about 40 minutes to bake (while you drink a cocktail or a glass of wine) – super easy, don’t you think?! Easily double the recipe for a bigger baking pan. And you get some of the best baked chicken thighs you’ll ever make!
To make maple dijon sauce, whisk together Dijon mustard, maple syrup and rice vinegar:
Generously salt and pepper the chicken thighs and place them in the casserole dish:
Spoon the maple-dijon sauce over the chicken thighs:
Turn the chicken thighs over several times to make sure the sauce coats the chicken evenly.
Baked uncovered for 40 minutes until chicken is fully cooked (no longer pink in the center and registers 165 F on meat thermometer).
These Chicken Thighs with Maple-Dijon Mustard Sauce require only 5 ingredients, the whole dish takes only 10 minutes to prepare, and then about 40 minutes to bake (while you drink a cocktail or a glass of wine) - super easy, don't you think?! These will be some of the best (and easiest!) baked chicken thighs you'll ever make!
- 1/2 cup Dijon mustard
- 1/4 cup maple syrup
- 1 tablespoon rice vinegar
- 5 chicken thighs bone-in, skin-on
- salt and pepper
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Preheat the oven to 450º F.
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Mix together the Dijon mustard, maple syrup and rice vinegar.
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Salt and pepper the thighs, then place them in the baking dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep).
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Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.
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Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking.
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Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.
Adapted from WittyInTheCity.com
I made this tonight, but I used a bit less mustard and a bit more maple syrup, to equal 3/4 cup. We just love the maple taste- only real maple syrup! Unfortunately, I didn’t see the hint to line the pan, I see a lot of scrubbing in my immediate future! I used apple cider vinegar because that was what I had, and it was delicious! I do think using the smallest dish possible is a great idea, we had plenty of liquid to baste with. My compliments on a great dish!
Sue, I am so glad you enjoyed this recipe! Thank you for the comment!
This is a great recipe and so easy! For those who would like to skinny it up a bit … I have made it with skinless boneless thighs and it works equally well. I typically trim away excess fat and roll them into a more compact shape.
As others have noted … the baked sauce will adhere to your baking pan / dish like varnish and is hard as the devil to get off … so I always make this with the dish lined with foiled or use a disposable aluminum baking pan and toss it when done (you will be glad you did).