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
- Preheat the oven to 450º F.
- Mix together the Dijon mustard, maple syrup and rice vinegar.
- 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).
- Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.
- 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.
- Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.
Adapted from WittyInTheCity.com
This was delicious and easy. Be sure to spray your baking pan throughly with cooking spray. The maple syrup leaves a residue after baking that is difficult to scrub off even after long-term soaking.
Thank you, Jane, for this cooking tip!
I’m going to give this a shot tonight! I will let you know how it turns out!
I hoped you liked it! 🙂
My kids request this EVERY Sunday meal. It’s their favorite chicken recipe ❤️ Paired with stick of butter brown rice and baby Lima’s. Easy and delicious!
So happy to get comments like this! I am so glad your family has been enjoying this recipe!
Making this tonight, my family loves the mixture of maple syrup & Dijon mustard! Will let you know what we think of the recipe.
Enjoy! 🙂
What would be the best sides to make with this
Roasted asparagus or cooked green beans. Angel hair pasta. Flavored rice or just rice with lime juice and some herbs.
Do I have to use rice vinegar?
Rice vinegar adds a nice touch to the sauce, but you don’t have to use it.
Can u use any maple syrup like ms butterqprth or does it have to be 100% maple?
You can use any maple syrup.
Is it necessary or helpful to marinade overnight?
I don’t think it’s necessary to marinade the chicken.