Baked Maple Mustard Chicken Thighs
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 1/3 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
- 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
Instructions
- 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
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.