If you’re looking for a comforting, flavor-packed dinner that comes together with minimal fuss, the One Pan Maple Mustard Chicken Recipe is about to become your new go-to. This dish brings tender, juicy chicken thighs enveloped in a luscious maple and mustard glaze, perfectly balanced with tangy and sweet notes, all roasted alongside golden potatoes and vibrant carrots. What makes it truly special is how this recipe delivers a dinner that tastes gourmet without the need for several pots and pans—just toss everything in one pan, pop it in the oven, and you’re on your way to a heartwarming meal that’s perfect for any night of the week.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony of its ingredients. Each one plays a vital role in creating the delicious contrast of sweet, tangy, and savory flavors while adding texture and color that make this dish pop on your plate.
- 4 boneless, skinless chicken thighs (or breasts): Choose thighs for juiciness and rich flavor, or breasts for a leaner option.
- 2 tablespoons olive oil: Helps crisp the chicken skin slightly and keeps everything moist during baking.
- 3 tablespoons Dijon mustard: Adds a sharp and creamy base to the glaze that wakes up your taste buds.
- 2 tablespoons whole grain mustard: Provides a wonderful texture and bursts of tangy mustard seeds.
- ¼ cup pure maple syrup: Brings subtle, natural sweetness that caramelizes beautifully while roasting.
- 1 tablespoon apple cider vinegar: Cuts through richness with a bright, acidic punch.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth and a hint of warmth.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering.
- ¼ teaspoon black pepper: Adds mild heat and earthiness to balance the sweetness.
- 1 pound baby potatoes, halved: Offer creamy interiors and crisp edges—perfect for soaking up that maple mustard sauce.
- 1 cup baby carrots or sliced carrots: Add vibrant color and a natural sweetness that roasts beautifully.
- Fresh thyme or rosemary (optional, for garnish): Brings a fragrant herbal note to brighten the finished dish.
How to Make One Pan Maple Mustard Chicken Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C). Choose a large oven-safe skillet or baking dish and give it a light coat of oil or cooking spray. This ensures your chicken won’t stick and will get a nice golden finish as it roasts.
Step 2: Whip Up the Maple Mustard Sauce
In a small bowl, whisk together the Dijon mustard, whole grain mustard, pure maple syrup, apple cider vinegar, minced garlic, salt, and black pepper. This sauce is the magic behind the One Pan Maple Mustard Chicken Recipe, bringing a bright, tangy sweetness that clings to every piece of chicken and vegetable.
Step 3: Arrange Chicken and Veggies
Place your chicken thighs snugly in the pan. Surround them with the halved baby potatoes and carrots, making sure there’s some space so everything roasts evenly. This one-pan setup means the veggies absorb the delicious sauce as they cook alongside the chicken.
Step 4: Coat and Bake
Pour the maple mustard sauce evenly over the chicken and vegetables, then gently toss the veggies to give them a light coat without moving the chicken pieces too much. Slide your pan into the oven and bake for about 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender when pierced with a fork.
Step 5: Optional Caramelized Finish
If you love a little extra crisp and caramelization, switch your oven to broil for the last 2 to 3 minutes. Keep a close eye so nothing burns—this step enhances the sticky glaze and adds a delightful crunch.
Step 6: Serve and Garnish
Before serving, spoon some of the pan juices over each chicken thigh for extra flavor. Sprinkle fresh thyme or rosemary on top to give your dish a fragrant finish that pulls everything together beautifully.
How to Serve One Pan Maple Mustard Chicken Recipe
Garnishes
A sprinkle of fresh thyme or rosemary really elevates the dish by adding a pop of color and herbal fragrance, balancing the sweetness of the maple with earthy freshness. You can also add a dash of freshly ground black pepper or a light drizzle of olive oil for a glossy finish.
Side Dishes
This recipe is fantastic on its own since it already combines protein and veggies, but if you want to round out the meal, consider serving it with a crisp green salad dressed lightly with lemon vinaigrette or some buttery mashed cauliflower to keep things low-carb. Crusty bread also pairs beautifully, helping to soak up every bit of that delicious sauce.
Creative Ways to Present
For a festive touch, serve the chicken and veggies family-style on a large platter garnished with extra fresh herbs. You can also plate individual servings with a sprig of rosemary on top and a small ramekin of the pan sauce on the side for dipping. Mixing in roasted parsnips or sweet potatoes instead of carrots and potatoes gives new flavor and color twists to this beloved dish.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and veggies store wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen with time, making leftovers perfect for a quick lunch or second dinner.
Freezing
This dish freezes well too. Simply let everything cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months. Thaw in the fridge overnight before reheating for the best texture and flavor.
Reheating
To reheat, place leftovers in an oven-safe dish and warm at 350°F (175°C) for about 15-20 minutes, or until heated through. Cover loosely with foil to prevent drying out. You can also reheat in the microwave, but the oven method keeps the chicken juicy and the veggies just right.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, though thighs tend to stay juicier and have a richer flavor. If using breasts, keep an eye on cooking time as they might cook a little faster.
Is it possible to make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as written—just be sure your mustard and other ingredients don’t contain hidden gluten additives.
What can I substitute for baby potatoes and carrots?
You can swap the potatoes and carrots for other root vegetables like sweet potatoes, parsnips, or even Brussels sprouts depending on what you have on hand or what flavors you prefer.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). Additionally, the juices should run clear when the thickest part of the chicken is pierced.
Can I prepare this dish ahead of time and bake later?
Yes, you can assemble the chicken, sauce, and veggies in the pan and cover it tightly in the fridge for up to 24 hours before baking. Just bring it to room temperature for about 20 minutes before placing it in the oven.
Final Thoughts
If you’re craving a meal that brings warmth, comfort, and bold flavor to the table with minimal cleanup, I can’t recommend the One Pan Maple Mustard Chicken Recipe enough. It’s cozy yet bright, easy to make yet impressive, and guaranteed to become a household favorite. Give it a try—you’ll be delighted by how something so simple can taste so incredible.
Print
One Pan Maple Mustard Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This One Pan Maple Mustard Chicken recipe features tender boneless chicken thighs baked with baby potatoes and carrots coated in a flavorful maple mustard sauce. It’s an easy, wholesome dinner perfect for busy weeknights or meal prep, combining savory, tangy, and sweet flavors for a comforting, gluten-free main course.
Ingredients
Chicken and Sauce
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- ¼ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 1 pound baby potatoes, halved
- 1 cup baby carrots or sliced carrots
Garnish (Optional)
- Fresh thyme or rosemary
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and lightly grease a large oven-safe skillet or baking dish to prevent sticking and prepare for even cooking.
- Make the sauce: In a small bowl, whisk together the Dijon mustard, whole grain mustard, maple syrup, apple cider vinegar, minced garlic, salt, and black pepper until well combined to create a flavorful maple mustard sauce.
- Arrange chicken and vegetables: Place the chicken thighs in the skillet and arrange the halved baby potatoes and carrots evenly around the chicken, creating an evenly spaced arrangement for uniform cooking.
- Coat with sauce: Pour the maple mustard sauce evenly over the chicken and vegetables, then toss lightly to ensure everything is well coated in the sauce for maximum flavor infusion.
- Bake: Place the skillet in the oven and bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes and carrots are tender when pierced with a fork.
- Optional broil: For extra caramelization, switch to broil for the last 2–3 minutes of cooking, watching carefully to avoid burning to get a nice glaze on top.
- Serve: Spoon some of the pan sauce over the chicken before serving and garnish with fresh thyme or rosemary if desired for an aromatic finish.
Notes
- For extra caramelization, broil the dish for the last 2–3 minutes of cooking.
- You can swap the carrots and potatoes for other root vegetables like parsnips or sweet potatoes.
- Leftovers make a great meal prep option and reheat well.
