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.
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.
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)
Step four
Measure and add the three mustards to the mixing bowl. (A – below)
Step five
Add maple syrup. (B – above)
Step six
Add the tarragon and salt. (C)
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.
Step nine
Bake for 45 – 50 minutes.
Mmmm. I make a salad and plate one of the thighs with a good dollop of maple mustard sauce and mushrooms.
I hope you enjoy this maple mustard chicken thighs recipe; it is super yummy!
Other popular posts where I use maple syrup:
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Baked Maple Mustard Chicken Thighs
Ingredients
- 2 tablespoons olive oil
- 10 ounces portobello mushrooms sliced
- 5 chicken thighs with skin and bones
Maple Mustard Sauce
- ⅓ cup mixture of dijon, Guldon’s and French’s mustard
- ¼ cup maple syrup
- 2 teaspoons garlic paste or 2 garlic cloves, crushed
- 1 teaspoon tarragon dried
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 F
- Dribble olive oil in baking dish and add sliced mushrooms
- Lay chicken on top of mushrooms
- In mixing bowl, add the mustards, maple syrup, tarragon, garlic and salt
- Whisk ingredients until combined, then pour mustard sauce on chicken
- Sprinkle extra tarragon on top of chicken
- Bake for 55 – 60 minutes
- Plate
- Eat
- Enjoy
Equipment
Notes
- 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.
Nutrition
Originally published September of 2017.
Michelle Frank | Flipped-Out Food
Oooohh, this looks so delicious and easy! And BEAUTIFUL! I never would have thought of using maple syrup this way. I use Splenda or honey a lot for sweetening. If it’s an Asian dish, I’ll also use thick, sweet soy sauce. I’m pinning this one for Sunday Dinner!
Elaine
Thanks so much Michelle! Mmmm, sweet soy sauce sounds divine!!
Deanna
Love maple!!! It is my favorite Fall flavor!! I can’t wait to make this chicken!!
Elaine
Thanks Deanna!
Pam
That looks delicious and beautiful! My favorite sweetener? I guess it’s the southerner in me — brown sugar is my go-to.
Elaine
Thank you Pam! I like brown sugar too, more than white and usually bake with brown over white!! Thanks so much for answering my question.
Patty @pattysaveurs.com
Mmmm! These chicken thighs look so sex… tasty! Yummy, want to share with me? 🙂
Elaine
Haha Patty! Indeed I would share with you!!
Chris
Love how succulent the chicken is when it’s made with this sauce/marinade! Delish!
Elaine
Thanks Chris!
Sara
This looks like a dinner that my whole family is going to love!
Elaine
Thank you Sara!
Dannii
Maple and mustard is just the perfect combination when it comes to chicken and this is a must for us at any BBQ.
Elaine
Thanks Dannii!
Angela
I love the idea of a mustard sauce! So much incredible flavor! Need to give this a go!
Elaine
Thank you Angela. It’s very yummy!
Brandi
This flavor combination sounds absolutely amazing on juicy chicken thighs. Looks so good!
Elaine
Thanks so much Brandi!
Beth
That’s very interesting that you use 3 different mustards for this chicken! Love it! I have to give this one a try Lainey! Well done, once again!
Elaine
Thanks Beth!! 🙂
Gloria | Homemade & Yummy
I happen to think the thighs are the BEST part. These sound delicious. Love the maple mustard combination. That is a winner dinner.
Elaine
Hehe. Thanks Gloria! I love the phrase winner dinner! 🙂 I agree, I love thighs the best.
Chris Collins
What a gorgeous looking dinner! I think you’re right with honey sometimes being too sweet for meat. Can’t wait to give this a go! 🙂
Elaine
Thanks so much Chris! 🙂
Jamie
This was so easy to make and had so much mushroom flavor!
Elaine
Thanks Jamie! I adore mushrooms and they are fun in this dish!
Adriana
Wow never would have thought to use maple but sounds like a great idea I am making this dish. Comfort food is the best antidote against hurricane stress.
Elaine
Yikes, yes. Hope you are safe! Thank you Adriana, I appreciate it!
Caitlyn Erhardt
Wow these chicken thighs look delicious. I love the flavor combo and can’t wait to try this recipe!
Elaine
Thank you Caitlyn!! I hope you enjoy it when you make it!!
Lizzy
I love anything with mushrooms – your sauce sounds amazing! Thanks for sharing
Elaine
Thanks Lizzy. I love mushrooms in just about everything!
Aleta
I am also a maple syrup fan! Though I never thought of adding it to my coffee! I can only imagine how delicious it would be when mixed with dijon and garlic. Yum!
Elaine
Thanks Aleta!! I’ve been putting maple syrup in my coffee for so long, if I have to put sugar, it is way too sweet for me. And yes, dijon, garlic and syrup, perfection.
Leslie
Love this recipe! The maple and mustard combo is absolutely perfect! Definitely a family-favorite!
Elaine
Thanks so much Leslie. I’m glad you enjoyed it.
Veena Azmanov
This is flavorful and delicious and surely baled sounds healthy too. Have to try some this weekend.
Elaine
Thanks Veena. I hope you enjoy it when you make it!
Jenni LeBaron
We love chicken with mustard sauce in my house! I really love the sound of your recipe, particularly those bright juicy mushrooms you’ve added. I also like the sound of the sweetness from the maple syrup! I can’t wait to try your version of mustard chicken next time because it sounds fantastic!
Elaine
Thanks so much Jenni! I appreciate it. I hope you enjoy it when you do make it.
Rebecca Blackwell
Maple and mustard and mushrooms! YUM! This looks absolutely delicious. Also, I love that you use chicken thighs in this recipe. Dark meat chicken is the BEST, and yet almost all chicken recipes use white meat. I’m adding this dish to the meal plan for next week. I can’t wait!
Elaine
Thanks Rebecca! I agree, so many recipes with white meat. I almost always substitute thigh meat as I’m not a huge fan of white meat (too dry). I hope you enjoy it if you try it!
Amanda
Oh, wow, I just love the maple in this recipe! Honey mustard is great, but the maple really adds a lovely complexity and richness. Thanks for sharing!
Elaine
Thank you Amanda! It does make for a lighter sweetened dish!
Jo
Maple and mustard flavors are such a wonderful combination. Those chicken thighs looks killer. I wish I could eat this chicken for dinner right away.
Elaine
Hehe. Thanks so much Jo!
Amy
Maple + Mustard is such a great combo! The chicken looks so tender. I also appreciate the step-by-step pictures, you make this recipe look simple!
Elaine
Thanks so much Amy! 🙂
Nicoletta De Angelis Nardelli
This chicken thigh dish looks wonderful! Juicy and flavorful, with those succulent mushrooms at the bottom. The three mustards must each give something different to the overall flavor. As for sweeteners, we love honey, (the good stuff), maple syrup, and when I bake, also coconut sugar.
Elaine
Thanks so much Nicoletta! It is so moist and delicious. My hubby lives on honey on anything, I’m partial to maple syrup and use coconut sugar in my baking. I love it all! 🙂
Alisha Rodrigues
Maple and mustard are a match made in heaven. They’ve got the right balance of flavors and go really well with chicken
Elaine
Thanks so much Alisha! It’s a family favorite!
Kandy Clark
I was looking for a way to use shallots received, and I found your asparagus and shallots (which was awesome, by the way) recipe online. It stated on the page this paired great with it, and that was sooooo right. We love, love, loved the baked maple mustard chicken thighs, and my husband is already thinking what else he can do with the sauce! This will go into my “keeper recipe” notebook for future dinners!!!
Elaine
Okay Karen, you have made my day twice today, once on the asparagus and shallot recipe and here as well. 🙂 Hubby and I enjoy this meal at least once a month. I appreciate you taking time out of your day to let me know and say such kind words. 🙂 And if you want a sauce that is out of this world, check out my sour cream enchilada sauce. Sooo good.