Easy and amazing one-pan dinner with chicken thighs and potatoes cooked in delicious maple syrup and mustard dressing. This Maple Mustard Chicken and Potatoes dish is perfect for a weeknight dinner or an easier option for dinner guests!
Hey, you guys!! How’s it going? I hope 2023’s first couple of months are treating you very well! However, I can bet this Maple Mustard Chicken and Potatoes will make things EVEN better.
Clearly, my obsession with one-pan or one-pot dinners continues, as does my love for mustard-on-all-the-things.
One Pan Maple Mustard Chicken and Potatoes
This one-pan meal is perfect for busy weeknights, as it requires minimal prep and clean-up. The combination of chicken and potatoes is a classic that never gets old, and the addition of maple syrup and mustard elevates the flavors to the next level.
So, to prove my point – one pan dinners are da best thing since the invention of microwave dinners. This recipe puts everything in one pan, as I stated, and allows dinner to make it to the table in under 1 hour: thus, less cleanup and more time to enjoy yourself. Or more time to fold laundry… wash dishes, help with homework, run on the treadmill, you see where I’m going.
THIS is what FIVE ingredients in ONE PAN looks like. ⬆️ Any questions?! 😉
Feel free to experiment with other seasonings and herbs to make this dish your own. You can also add other vegetables like carrots or bell peppers to the potatoes for more variety.
How To Make Chicken and Potatoes
- Start cleaning up those pretty little potatoes, cut them in half, season them, and transfer them to a large oven-safe skillet.
- Next, you will find some skinless bone-in chicken thighs, season those, and arrange them right around the potatoes.
- To make the sauce, use your favorite brown mustard and maple syrup. Once you combine those two, please pour that amazingness over the chicken and potatoes, toss around to coat, and roast for about 40-ish minutes in the oven.
Cooking chicken thighs and potatoes is a great way to create a flavorful and satisfying meal with minimal effort. With just a few simple ingredients and some basic seasoning, you can create a hearty and delicious dish that everyone will love.
The chicken thighs are juicy and flavorful, while the potatoes become crispy and tender. This is a great meal to prepare when you want something that’s quick and easy, but still has plenty of flavor. Give it a try and see for yourself how easy and delicious this one-pan meal can be!
In the meantime, make a salad, watch some trash reality TV, and relax.
More One Pan Chicken Dinners
- Sheet Pan Tandoori Chicken
- Skillet Chicken with Lemons and Olives
- Garlic Butter Baked Chicken Thighs with Potatoes
- Garlic Butter Chicken and Rice
ENJOY!
One Pan Maple Mustard Chicken and Potatoes
Ingredients
- 4 skinless, bone-in chicken thighs
- 1 to 1.5 pounds small (about 1 to 1.5 inches in diameter) new potatoes, halved
- 1 tablespoon olive oil
- salt and fresh ground pepper to taste
- ⅓ cup brown mustard
- 1 tablespoon yellow mustard
- ¼ cup maple syrup
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375˚F.
- Drizzle the chicken and potatoes with olive oil and season them with salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
- In a small mixing bowl, combine brown mustard, yellow mustard, and maple syrup; whisk to combine.
- Pour the mustard mixture over the chicken and potatoes; toss to coat.
- Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender. Chicken is cooked through when its internal temperature registers at 165˚F.
Video
Notes
- Chicken Thighs: For this recipe, we are using bone-in chicken thighs. Boneless chicken thighs will not work because the potatoes need to cook much longer than the thighs.
- Potatoes: Use small potatoes, about 1.5 inches in diameter. If you use anything bigger, they will need to cook longer and will dry up the chicken. If you do have to use bigger potatoes, cut them into about 3/4-inch pieces.
- Mustard: I like to use a combination of brown and yellow mustard, but feel free to use your favorite mustards or whatever you have on hand.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Don’t let anyone tell you that one pan meals are wrong. They have been around since the beginning of time and civilization still manages to keep going. I don’t make them often but I love them when I do. I am an 80 year old window who lives alone. I am also a very small woman with a small appetite. I do have a quarter size sheet pan. That is what I use when I do make sheet pan meals. This one sounds particularly good. I can use one thigh and my assortment of veggies. I will be making it for myself this winter. Thank you so much. It is people like you that keep people like me healthy.
That’s wonderful to hear! I’m very happy you loved it! Thank YOU! 🙂
I think this is a recipe that is for folks who like a sweeter chicken sauce. The family didn’t love this.
The thigh came out rather bland (but moist) and potatoes that were over 1.5” in diameter were undercooked.