Maple Dijon Chicken Thighs

If you’ve spent any time on Pinterest, you’ve probably come across a pin for Maple Dijon Chicken. It seems like every blogger has tried it, and it’s been pinned countless times. So, I decided to join the fun and see what all the hype is about surely, with that many endorsements, it has to be delicious!

But I didn’t want to simply follow the crowd, so I put my own twist on the recipe. I started with the classic Dijon and maple syrup marinade, tasted it, and then added my personal touches to make it even better.

I made a few tweaks to the widely-shared Pinterest recipe. First, it definitely needed garlic; it just begged for that flavor. Since Dijon mustard can be quite sharp and tangy, the garlic helped ground it. Next, I added a splash of soy sauce, which balanced the flavors and added some necessary salt to complement the sweet maple syrup, making all the flavors stand out even more.

I used only about half the marinade that most others typically make. This was enough to coat my chicken well while keeping costs down real maple syrup can be pricey! I also opted to bake my chicken in a casserole dish instead of on a baking sheet. This way, the juices stayed close, keeping the chicken moist and preventing the edges from drying out or burning. The result ? Incredibly tender and flavorful chicken, with plenty of juices for braising.

Thyme, Rosemary, or Both!

You can make this Maple Dijon Chicken with either thyme or rosemary. When I started prepping, I realized I was out of both and nearly considered giving up. Then I remembered my rosemary plant on the front porch, so I grabbed some fresh rosemary instead. While the recipe calls for dried rosemary, feel free to use fresh in the same quantity.

What to Serve with Maple Dijon Chicken Thighs

I paired this delicious chicken with my Carrot and Orzo Salad this time, but it would also complement Balsamic Roasted Vegetables or a fall-inspired salad like my Autumn Kale and Sweet Potato Salad. For a more classic comfort food vibe, consider serving it with mashed potatoes and Roasted Brussels Sprouts.

The number of chicken thighs you need per serving depends on their size, so I listed the price per “serving” as the price per thigh.

How to Make Maple Dijon Chicken Thighs – Step by Step

Preheat the oven to 375ºF. Add the Dijon mustard, maple syrup, olive oil, and soy sauce to a small bowl. Mince the garlic and roughly chop the rosemary, then add them to the bowl as well.

Stir the Maple Dijon sauce ingredients together, then set the sauce aside.

Coat the inside of a casserole dish with non-stick spray. Arrange the chicken pieces inside the dish so that they are close, but not overlapping.

Pour the Maple Dijon Sauce over the chicken pieces, covering them as much as possible.

If necessary, use a spoon to scoop up some of the runoff back up over the surface of the chicken. You want the chicken completely covered.

Bake the Maple Dijon Chicken Thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around them is simmering. Spoon some of the the liquid back up over top of the chicken, then place them back in the oven, switch the oven from bake to broil, and let them broil for about 5 minutes, or until the tops are golden brown. Watch the chicken closely as it broils, as broilers can vary. (That extra rosemary is just a garnish)

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