Make chicken interesting again with Maple Mustard Chicken and Potatoes. The sweetness of the maple complements the savory chicken and potatoes for a flavor medley that you will love! Want to know the best part? All of this cooks in one pan! If you are like me and love simple recipes with little cleanup, make sure to check out my Ranch Pork Chops!
Maple Mustard Chicken and Potatoes
An entree and side dish cooked in one pan, this sweet and tangy chicken dinner will leave little to be desired. Using skinless chicken thighs allows you to skip the skin browning step over the stove, while also creating a guilt-free, mess-free dinner. Can you really ask for anything better? How about the flavor? Easy clean-up and it still tastes great? I’m in all day!
How to Make Maple Mustard Chicken and Potatoes
Life gets so busy and time-saving meals just make me (and everyone else) happy. That is why I love this one! This recipe can be made ahead of time. Simply mix together the maple mustard sauce ingredients and then throw the chicken in. You can use a bowl or even a ziplock bag. Giving the chicken a little extra time to marinate will only add more of a flavor punch to this meal. Once it is time for dinner, toss the potatoes into the pan, top with the chicken and set it in the oven! Dinner will be ready in about 40-50 minutes. How can it really be that easy!?
If you are looking to round out your meal with some greens. Serve this up with a side of Browned Butter Brussel Sprouts for a big winning finish! The browned butter is a perfect compliment to this meal. If you are not a brussel sprout fan, it’s about time you give it another try! This is a very simple recipe that goes a long way.
Maple Mustard Chicken Ingredients
A lot of people ask me about why I like to use chicken thighs. Some people prefer white meat over dark, and sometimes I do too. If you are wondering if you can substitute, the answer is yes, you can. A better question might be why do I use dark meat? One, it is less expensive. Markets upsell chicken breasts because of their popularity, chicken thighs, due to no fault of their own are less popular. It’s ok, let’s keep the price down and keep the secret between us, deal? Two, chicken thighs have a lot of potential for other recipes and pack a huge amount of intense, rich flavor. I honestly don’t know why more people don’t give them a try! Some people claim they are less juicy than a chicken breast. Which can be a little true, but when you are serving it up in a sauce like this, you are adding back in moisture to the dish. Trust me, you’ll love it.
Maple Mustard Chicken and Potatoes
Make chicken interesting again with Maple Mustard Chicken and Potatoes. The sweetness of the maple compliments the savory chicken and potatoes for a flavor medley that you will love! Want to know the best part? All of this cooks in one pan!
- 1 ½ pounds red potatoes quartered
- 2 tablespoons olive oil
- Salt and fresh ground pepper to taste
- 4 skinless, bone-in chicken thighs
- ⅓ cup brown mustard
- 1 tablespoon yellow mustard
- ¼ cup maple syrup
- Freshly chopped parsley for garnish
- Preheat oven to 375°F.
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt and pepper and transfer to in an oven-safe skillet. To the now empty bowl, coat the chicken with the remaining oil and season with salt and pepper. Arrange the chicken on top of the potatoes.
Whisk together all of the mustards and the maple syrup.
- Pour over the chicken and spread on with a brush.
Bake for 40 to 50 minutes until the chicken registers 165°Fahrenheit with a meat thermometer and the potatoes are fork tender. If the chicken is cooked before the potatoes, add ¼ cup of water, cover with foil and return to the oven for an additional 10 minutes.
- Garnish with parsley and serve warm.
TO STORE LEFTOVERS: Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.
Photography by The PKP Way.