Baked Maple Mustard Chicken Thighs

Name: Baked Maple Mustard Chicken Thighs
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 2 tablespoons olive oil; 10 ounces portobello mushrooms (sliced); 5 chicken thighs (with skin and bones); 1/3 cup mixture of dijon, (Guldon's and French's mustard); 1/4 cup maple syrup; 2 teaspoons garlic paste (or 2 garlic cloves, crushed); 1 teaspoon tarragon (dried ); 1/4 teaspoon salt

Last updated on October 6, 2020. Originally posted on September 2, 2019 By Elaine 54 Comments

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Each one of these maple mustard chicken thighs is so flavorful and moist that you are going to savor every single bite. Baking them allows the flavorful sauce to meld with the mushrooms and chicken, creating a delicious dinner with little effort.

Closer look of a shallow bowl filled with saucy chicken and mushrooms. There is a baking dish and a salad in the background

I am not against honey mustard. In fact, I love it, especially in a dressing. But honey tastes sweeter to me then maple syrup and frankly, I like just a little sweetness with my meat dishes. Besides, the flavor of the maple syrup really enhances the mustard sauce.

In fact, I like maple syrup so much that I put it in my decaf coffee every day. Yum.

So, what is your sweetener of choice? Certainly leave me a comment because I love knowing these things!

Yes, I’m nosy.

Another great thing about this recipe is it is so easy to make.

Seriously. All you do is line the baking dish with mushrooms, lay the chicken thighs over them, pour the sauce over the chicken and pop it in the oven.

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Ingredients and substitutions

Olive oil – I use extra virgin olive oil in most of my cooking.
Mushrooms – Use either portobello or white mushrooms. You can add other veggies to this dish. My niece makes this recipe with the addition of asparagus on top of the mushrooms.
Chicken thighs – I use chicken with bone and skin included but if you prefer boneless, feel free to use that. Just reduce cooking time to 30 – 35 minutes.
Mustards – I love a variety so I use three different kinds. If you only have two in your fridge, you can use those but make sure the combined measurements equal ⅓ cup. Also, I name specific brands but use your favorite brands. Just stay away from the sweetened mustard.
Maple syrup – Use only pure maple syrup, never the kind made with corn syrup. You can also use honey, but did you know that it is hard to get pure honey? A lot of brands put corn syrup in it without telling you. Shame on them. Natural food stores usually have pure honey.
Garlic paste – I use this paste all the time. But if you can substitute garlic cloves. One clove per teaspoon.
Dried herb – Tarragon. I use organic wherever and whenever I can.
Salt – There are all kinds, some saltier than others. I use and recommend fine-grained sea salt.

Helpful tips

Keep the chicken in the fridge until you are ready to use it.
Don’t wash the chicken before you use it as cooking will kill bacteria and washing just spreads it around.
Cut any extra skin and fat from the chicken.
When possible, slice the mushrooms yourself. Pre-sliced mushrooms lose their freshness quickly.

How to make maple mustard chicken

Pre-step

Preheat oven to 350 degrees Fahrenheit. Take out a baking dish and mixing bowl and a whisk.

Step one

Gather the ingredients: 3 different mustards, chicken, mushrooms, olive oil, garlic paste, maple syrup, tarragon and salt.

3 different mustards with mushrooms, chicken thighs, garlic and maple syrup on a wooden table

Step two

Dribble a little olive oil over the bottom, and put the mushrooms in the baking dish. (A)

Step three

Place the chicken thighs on top of the mushrooms. (B)

Mushrooms and chicken in a baking dish with herbs in the background

Step four

Measure and add the three mustards to the mixing bowl. (A – below)

A glass bowl with the three mustards and maple syrup in it

Step five

Add maple syrup. (B – above)

Step six

Add the tarragon and salt. (C)

A glass bowl with the mustards, maple syrup, herbs and garlic paste in it

Step seven

Add garlic paste (or crushed garlic). (D)

Seven eight

Whisk the ingredients together and pour the maple mustard sauce on the chicken. Sprinkle some tarragon on top.

Mustard sauce poured on the chicken thighs in the baking dish

Step nine

Bake for 45 – 50 minutes.

A baking dish with the mustard thighs straight out of the oven with a salad and oven mitt in the background

Mmmm. I make a salad and plate one of the thighs with a good dollop of maple mustard sauce and mushrooms.

A white shallow bowl filled with a chicken thigh with sauce and mushrooms in it. There is a baking dish in the background

I hope you enjoy this maple mustard chicken thighs recipe; it is super yummy!