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Baked Maple Mustard Chicken Thighs

If you’re looking for a delicious baked chicken dish with maple and mustard flavors, maple mustard chicken is just the meal! This classic recipe combines maple syrup, dijon mustard, garlic, and other seasonings to create an amazing flavor combination.

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

This baked chicken thigh recipe is a mouth-watering, comforting dish that’s packed with flavor. It is perfect for any occasion — from weeknight dinners to special celebrations. The combination of maple syrup and dijon mustard adds an irresistible sweetness and tang.

And add mushrooms, herbs, and garlic and you’ve made an easy and tasty chicken recipe you’ll be wanting every few weeks.

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I am not against honey mustard. In fact, I love it, especially in a dressing. But honey tastes sweeter to me than 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.

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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 1/3 cup. Also, I name specific brands but use your favorite brands.  Just stay away from the sweetened mustard. One staple in our house is stone ground 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. 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 and trim any extra skin and fat from the chicken.
  • When possible, slice the mushrooms yourself.  Pre-sliced mushrooms lose their freshness quickly.
  • I love chicken thighs, but you can also make this with chicken breast.
a white deep dish of chicken with mushrooms and a mustard sauce
Photo Credit: Dishes Delish.

How to make maple mustard chicken


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 of the baking dish, and put the mushrooms on top of the oil. (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 mixture 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. The internal temperature should be 170 degrees Fahrenheit.

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!

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A shallow white bowl filled with a chicken thigh with sauce and mushrooms in it

Baked Maple Mustard Chicken Thighs

This chicken dish is lovely because it is saucy and loaded with mushrooms!
5 from 23 votes
Print Pin Rate
Course: Dinner
Cuisine: Poultry
Keyword: baked chicken thighs, maple mustard chicken thighs
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 Thighs
Calories: 368kcal


  • 2 tablespoons olive oil
  • 10 ounces portobello mushrooms sliced
  • 5 chicken thighs with skin and bones

Maple Mustard Sauce

  • 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


  • Preheat oven to 350 F.
  • Dribble olive oil in baking dish and add sliced mushrooms.
    2 tablespoons olive oil, 10 ounces portobello mushrooms
  • Lay chicken on top of mushrooms.
    5 chicken thighs
  • In mixing bowl, add the mustards, maple syrup, tarragon, garlic and salt.
    1/3 cup mixture of dijon,, 1/4 cup maple syrup, 2 teaspoons garlic paste, 1 teaspoon tarragon, 1/4 teaspoon 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
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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 and trim any extra skin and fat from the chicken.
    • When possible, slice the mushrooms yourself.  Pre-sliced mushrooms lose their freshness quickly.
    • I love chicken thighs, but you can also make this with chicken breast.


Serving: 1Thigh | Calories: 368kcal | Carbohydrates: 15g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 210mg | Potassium: 517mg | Fiber: 1g | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 1.1mg | Calcium: 44mg | Iron: 1.3mg
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Originally published September of 2017.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. 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!

  2. That looks delicious and beautiful! My favorite sweetener? I guess it’s the southerner in me — brown sugar is my go-to.

    1. 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.

  3. 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!

  4. I happen to think the thighs are the BEST part. These sound delicious. Love the maple mustard combination. That is a winner dinner.

  5. 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! ๐Ÿ™‚

  6. 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.

  7. 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!

    1. 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.

  8. 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!

  9. 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!

    1. 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!

  10. 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!

  11. 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.

  12. 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!

  13. 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.

    1. 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! ๐Ÿ™‚

  14. Maple and mustard are a match made in heaven. They’ve got the right balance of flavors and go really well with chicken

  15. 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!!!

    1. Okay Karen, you have made my day twice today, once on the asparagus and shallot recipe and here as well. ๐Ÿ™‚ 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. ๐Ÿ™‚ And if you want a sauce that is out of this world, check out my sour cream enchilada sauce. Sooo good.

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