Maple Mustard Chicken and Potatoes

4.95 from 37 votes
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Maple Mustard Chicken and Potatoes is an easy and amazing one-pan dinner featuring chicken thighs and potatoes cooked in delicious maple syrup and mustard dressing. This dish is perfect for a weeknight dinner or a fancy meal!

Maple mustard Chicken and Potatoes in a pan.


The combination of chicken with potatoes is a classic that never gets old, and the addition of maple syrup and mustard elevates the flavors to the next level. This recipe puts everything in one pan and allows dinner to make it to the table in under 1 hour.

How To Make Chicken and Potatoes

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.

  1. Start cleaning up those little potatoes, cut them in half, season them, and transfer them to a large oven-safe skillet.
  2. Next, you will find some skinless bone-in chicken thighs; season those and arrange them right around the potatoes.
  3. To make the sauce, use your favorite brown mustard and maple syrup. Once you combine those two, pour that amazingness over the chicken and potatoes, toss around to coat, and roast for about 40-ish minutes in the oven.
Chicken and Potatoes served on a white dinner plate.

This recipe is a great way to create a flavorful and satisfying meal with minimal effort. The chicken thighs are juicy and delicious, while the potatoes become crispy and tender. This is a great meal to prepare when you want something that doesn’t take hours but still has plenty of flavor. Add this Avocado Lime Ranch Dressing Salad and White Wine Sangria to round out the meal.

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4.95 from 37 votes

One Pan Maple Mustard Chicken and Potatoes

Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 Serves


  • 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
  • cup brown mustard
  • 1 tablespoon yellow mustard
  • ¼ cup maple syrup
  • chopped fresh parsley,, for garnish
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  • 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.



  • 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.


Calories: 339kcal | Carbohydrates: 31g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 167mg | Potassium: 838mg | Fiber: 4g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 3mg

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.

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  1. Teri LeClair says:

    I was worried about using boneless chicken thighs…but hearing the potatoes in microwave, solved the problem…. Extra sauce..good idea as well…Thank you
    for a wonderful ideas …💕😉👍

    1. Katerina says:

      I’m glad the tips helped! Boneless chicken thighs are a great choice, and extra sauce always adds that special touch. Thank you for your kind words!

  2. Laika says:

    Used boneless thighs cut into cubes, doubled everything, and tripled the sauce (for dryness- my own fault, I’m picky) and it was amazing! Everybody loved it so much there were no leftovers. Very sweet and tangy with that dijon spice.

    1. Katerina says:

      That sounds delicious! I’m glad your adjustments worked out so well. It’s always a win when there are no leftovers! Thanks for sharing your tweaks – the extra sauce sounds perfect.:)

  3. Bonnie says:

    Simple, fast and very delicious!

    1. Katerina says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  4. Sue says:

    We partially cooked the potatoes in the microwave beforehand thus ensuring the potatoes were cooked without drying out the chicken.
    Delicious recipe.

    1. Katerina says:

      Your idea to partially cook the potatoes in the microwave is a great tip. Thank you for sharing!