This Maple-Dijon Chicken Will Change Weeknights Forever
I know...maple syrup and mustard? Sounds weird, but trust me. This meal is quick and so tasty. The sweet from the maple syrup and tang from the mustard are a winning combination.
Recipe from Table for Two
1. Gather and prep all of your ingredients
You'll need (for 2-4 servings):
~2 pounds of boneless, skinless chicken thighs (if you prefer bone-in, go for it...cooking time is the same)
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
Salt and pepper to taste
2. Preheat and mix
Preheat your oven to 450 degrees.
Line 8x8 pan with aluminum foil (2 layers for max protection and reduced clean up).
Whisk mustard, maple syrup, vinegar, salt, and pepper in a bowl.
Place chicken thighs in pan and pour sauce on top. Turn the chicken to coat both sides.
Place in oven and cook uncovered for 40 minutes.
4. Make the SAWCE
Remove chicken from oven and let sit for 5 minutes.
Transfer chicken to serving plate. Whisk the cornstarch into the juices/liquid in the pan. This will create a delicious, thick sauce. Make sure to make the sauce while the liquid is still hot. If it's not thickening to your liking, add a little more cornstarch.
5. Side dishes
Roasted brussel sprouts are an excellent addition for this meal! Try this recipe--they're cooked at the same temperature as your chicken. Just add them in about 10 minutes after your chicken.
SHARE with your friends who stick with take out for weeknight dinners.
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