These baked maple, mustard chicken thighs are so delicious that you’ll be happy eating them!
Why Not Honey Mustard?
I am not against honey mustard. In fact, I love honey mustard. But I tend to use maple syrup instead of honey in most of my recipes. I prefer it, not only because I like the taste more than I like honey but I also like that it pours better.
Easy pour means faster recipe. Faster recipe means eating quicker!! Eating quicker means happy Lainey!
I like happy Lainey.
Christopher likes happy Lainey. All is good.
I like maple syrup so much that I put it in my decaf coffee every day. Yum.
Here are some other ways I use maple syrup:
That’s just to name a few. I did a search on my site to see how many times I used maple syrup and it was a bunch. I don’t want to bore you with how many, but the above recipes are the highlights!
What is your favorite sweetener of choice? Leave me a comment as I love knowing these things!
On to the Baked Maple, Mustard Chicken Thighs Recipe
The three mustards I used! I focused on Gulden’s because it is my favorite of the mustards. Also in the photo are the chicken, mushrooms, olive oil, garlic and my beloved maple syrup!
Preheat 350 degrees Fahrenheit
I preheat the oven, grab my baking dish, dribble some olive oil over the bottom, and dump the mushrooms in the dish.
Next, I put the chicken thighs on top of the mushrooms. I bought bone-in thighs this time because it’s been a while since I’ve eaten them that way.
I still prefer my boneless and skinless thighs though!
Sexy raw chicken thighs
I take out my 1/3 cup measuring cup and mix a combination of the three mustards to taste. I use roughly equal parts, though I do use less of the Grey Poupon because it’s on the spicy side and I must coddle Christopher. Mix the mustards however you prefer. Or simply use one of them if you don’t care about combining the flavors.
I grab my stainless steel mixing bowl and add my mustard mixture, 1/4 cup of maple syrup, 2 teaspoons garlic paste, 1 teaspoon tarragon and 1/4 teaspoon salt. I take my whisk and put it to work until all the ingredients are combined.
I pour the maple mustard mixture on the chicken.
I pop the chicken in the oven for 55 minutes to an hour.
Mmmm. I make a salad and plate one of the thighs with a good dollop of maple mustard sauce and mushrooms.
Now, for a closer view of the maple mustard chicken thighs.
I hope you enjoy this recipe! It was super yummy.
Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a comment, if you please!
And as always, may all your dishes be delish!Print
This chicken dish is lovely because it is saucy and loaded with mushrooms!
- 2 tablespoons olive oil
- 1, 10 ounce package sliced portobello mushrooms
- 4 – 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 dried tarragon
- 1/4 teaspoon salt
- Baking dish
- Mixing bowl
- Preheat oven to 350 F
- Dribble olive oil in baking dish and add mushrooms
- Lay chicken on top of mushrooms
- In mixing bowl, add mustard, maple syrup, tarragon, garlic and salt
- Whisk ingredients until combined
- Pour mustard sauce on chicken
- Bake for 55 – 60 minutes
- Make a salad
- Plate chicken, mushrooms and sauce
- Serving Size: 1 Thigh
- Calories: 312