Can I use boneless, skinless chicken thighs instead?

Yes, you can use boneless, skinless thighs, but you'll miss out on the crispy skin and some of the flavor that comes from the bones. If using boneless, reduce the cooking time by about 10 minutes and check for doneness earlier.

Is there a substitute for maple syrup?

Honey makes a good substitute, though it will change the flavor profile slightly. Use the same amount and expect a thicker consistency. Avoid artificial maple-flavored syrups, as they won't caramelize properly and contain additives that can affect the final dish.

Can I prep this dish ahead of time?

Absolutely! Season the chicken and cut the vegetables up to a day ahead. Store separately in the refrigerator. You can even mix the sauce in advance. When ready to cook, bring everything to room temperature for about 30 minutes before proceeding with the recipe.

My sauce is too thin after cooking. How can I thicken it?

If your sauce is thinner than desired, remove the chicken and vegetables to a serving platter, then return the skillet to the stovetop over medium heat. Simmer the sauce until it reduces to your preferred consistency, about 3-5 minutes, then pour over the chicken and vegetables.

One Pan Maple Mustard Chicken Recipe

Name: One Pan Maple Mustard Chicken Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 5 tablespoons (75 ml) coarse ground dijon mustard; 1/4 cup (60 ml) pure maple syrup; 2 tablespoons (75 ml) water; 4 (908 g) skin on, bone-in chicken thighs; 1/2 teaspoon (3 g) kosher salt, more for seasoning; 1/4 teaspoon black pepper, more for seasoning; Paprika, for seasoning; Garlic powder, for seasoning; 2 tablespoons (30 ml) olive oil, divided; 1 tablespoon (10 g) minced garlic; 2 cups (298 g) sweet potato, cut into 1/2″ wedges; 8 ounces (227 g) green beans, cut in half; 2 sprigs rosemary

Description

One Pan Maple Mustard Chicken is an easy, flavorful main-course dish featuring juicy, seared chicken thighs roasted alongside tender sweet potatoes and green beans. Baked in a rich maple-Dijon sauce with aromatic rosemary, this hearty meal is prepared in just one skillet, making cleanup a breeze. Perfect for busy weeknights or family dinners, it’s packed with savory, sweet, and tangy flavors.

Ingredients

Units Scale

For the Maple Dijon Sauce

5 tablespoons (75 ml) coarse ground dijon mustard
1/4 cup (60 ml) pure maple syrup
2 tablespoons (75 ml) water

For the Chicken

4 (908 g) skin on, bone-in chicken thighs
1/2 teaspoon (3 g) kosher salt, more for seasoning
1/4 teaspoon black pepper, more for seasoning
Paprika, for seasoning
Garlic powder, for seasoning
2 tablespoons (30 ml) olive oil, divided
1 tablespoon (10 g) minced garlic

For the Vegetables

2 cups (298 g) sweet potato, cut into 1/2″ wedges
8 ounces (227 g) green beans, cut in half
2 sprigs rosemary

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Instructions

Heat the Oven: Set the oven rack in the center position and preheat the oven to 400°F (204ºC).
Make the Maple Dijon Sauce: In a small bowl, thoroughly combine the Dijon mustard, maple syrup, and water. Stir until smooth and set aside for later use.
Prepare the Chicken: Trim excess fat and skin from the chicken thighs. Generously season both sides of each thigh with salt, black pepper, paprika, and garlic powder to infuse flavor throughout.
Sear the Chicken: Heat a large oven-proof skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add chicken thighs skin-side down, searing until the skin is crisp and golden, about 5 minutes. Flip to the other side, turn off the heat, and carefully drain excess grease, leaving about 2 tablespoons in the pan.
Add the Sauce: Push the chicken to the sides of the skillet. With the pan over medium heat, add minced garlic and sauté for 30 seconds until fragrant. Pour in the maple Dijon sauce and stir to coat the chicken and pan evenly.
Add the Potatoes: Add the sweet potato wedges to the pan, tossing to coat them in the sauce. Allow to simmer for 2 minutes. Lightly season with salt and pepper. Break the rosemary sprigs into smaller pieces if needed, and distribute them around the pan.
Roast in the Oven: Transfer the entire skillet to the preheated oven and roast for 30 minutes. Carefully remove and discard the rosemary sprigs after roasting.
Prepare the Green Beans: In a medium bowl, toss green beans with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for even seasoning.
Roast the Beans: Scatter the seasoned green beans around the pan with the chicken and potatoes, then return the skillet to the oven. Roast for another 15 minutes until the beans are bright green and crisp-tender.
To Serve: Ensure the sweet potatoes are fork-tender and the chicken thighs have reached an internal temperature of 170ºF (77ºC). Add more cooking time if necessary. Portion the chicken and vegetables, drizzling any leftover sauce over the top before serving.

Notes

Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
Make sure to thoroughly sear the chicken skin for a crispy texture before baking.
You can substitute carrots or other root vegetables for the sweet potatoes if desired.
For convenience, prep all ingredients before you start cooking, as the process moves quickly once on the stovetop.
Adjust the green beans’ roasting time for desired doneness; add earlier for softer beans.
If you prefer a thinner sauce, add a splash of chicken broth or water before roasting.

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 465
Sugar: 14g
Sodium: 690mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 32g
Cholesterol: 120mg