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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).
Best Baked Chicken Thighs with Maple Dijon Sauce
Ingredients
Maple Dijon Sauce:
- ½ cup Dijon mustard
- ¼ cup maple syrup
- 1 tablespoon rice vinegar
Chicken!
- 5 chicken thighs bone-in, skin-on
- salt and pepper
Instructions
- Preheat the oven to 450º F.
- IMPORTANT NOTE about what baking dish to use. Keep in mind that because the sauce has sugar and is cooked at a high temperature, it will tarnish your cooking pan. To prevent that, line your baking pan with foil or use a disposable aluminum baking pan.
- 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.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Made this recipe tonight and can I just say it was amazing! I made a few slight changes but nothing that I think would have changed it drastically. (different kind of mustard, added some different seasoning, etc.) My kids loved it and in the end, thats what matters most. Thanks for the recipe! =)
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I love this recipe!!! It's amazing!!! I want to make it for my family but there oven doesn't work, can I use a turbo oven?
what can I use instead of rice vinegar
You can use cider vinegar or even balsamic vinegar.
I can see how someone who loves mustard would like this, but it didn't work out for our family. Thank you for giving us something new to try!
Thank you, Kristi, for stopping by!
Can I use chicken legs and thighs?
Yes, you can.
I used both thighs and legs and it was great!
I made this tonite.... It's now a favorite recipe! So easy to make.
Thank you, Sue! So glad you enjoyed it!
I am in the process of making this. I've been following the recipe to the T. Just checked it at the 20 minute mark and it seems like the sauce mixture is almost curdling. . I am hoping it thins out. It smells like straight dijon with a slight sweetness to it. Hope it all turns out ok!
Hi, Loren. I'm Angie, Before I try making this recipe at home to my kids and husband, I would like to know how your dinner came out the night you made it and your opinion about the recipe. thank you.
Just tried this recipe tonight. It is amazing! Thank you for sharing! A definite repeat for our family!!
Can I substitute regular syrup for maple?
Can you grill this?
Could I substitute the rice vinegar with something else?
Thanks!
I made this recipe for lunch, the chicken was amazing. Thank you for sharing 🙂
I'm a HUGE fan of chicken thighs, and would LOVE to make this recipe!!!!
Julia, this is great. I would love you to stop by Food on Friday: Chicken over at Carole's Chatter to add this to the recipe collection! Cheers!