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Maple Mustard Chicken and Potatoes

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.

More One Pan Chicken Dinners

Maple Mustard Chicken and potatoes in a skillet.

One Pan Maple Mustard Chicken and Potatoes

Katerina | Diethood
Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.
5 from 34 votes
Servings : 4 Serves
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 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


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

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.

Course: Dinner
Cuisine: American
Keyword: chicken thighs recipe, easy chicken dinner recipe
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93 comments on “Maple Mustard Chicken and Potatoes”

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

  2. Tried this tonight….it was very good. I was skeptical until I read the reviews, no overpowering mustard taste, just yummy. I cooked on a foil covered sheet pan 400 degrees for one hour.

  3. Easy and delicious! I was concerned the mustard may be too overpowering, but it was just a hint. It went well with baby sweet purple potatoes which I quatered after reading some reviews. The sauce was plenty for 5 medium thighs, and I even kept a small amount to sauté mushrooms. Thank you for sharing, I will be adding it to the rotation!

  4. Did Not Taste Like Mustard!
    I tried this recipe as a potential “bring to large group dinner” option, knowing that my husband and I don’t like mustard. We were both delighted by the flavor! So if you’re like me and hate mustard, give it a try anyway. Even though it uses a LOT of mustard, the flavor is great. I used yellow and Dijon. Will definitely do again, but will cut the potatoes smaller. You get more flavor per bite and they are sure to cook in time. I had to put them back in for another 15 mins. Also, I baked this on a large jelly roll pan lined with aluminum foil, and the foil GLUED itself to the pan because of the maple syrup. Most melted off with washing, but next time I won’t line it with foil. The meat and potatoes didn’t really stick anyway, so it doesn’t need it. Great recipe! Will do again!

  5. Avatar photo
    Margaret Connell

    Excellent! I have made this twice, just didn’t leave a review the first time, but we obviously loved it. My husband hasn’t stopped raving about the maple-mustard sauce. It’s delicious and easy – the perfect combination 😊

    1. Katerina - Diethood
      Katerina Petrovska

      That’s wonderful to hear! I’m very happy you and your husband enjoyed it1 Thank YOU! 🙂

  6. Avatar photo
    Rae Robertson

    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.

  7. 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.

  8. This recipe was delicious!! Made it tonight for my bf and I and we both devoured it. Added carrots to the potatoes and it turned out so yummy 😋. Thank you for the recipe!

  9. I am making that tonite. I only have Dijon and grainy mustard on hand. Will this work. It’s in the oven as we speak!

  10. Avatar photo
    Lori Ann Nighswonger

    Sounds amazing! Can’t wait to try it this weekend! Quick question, when you say maple syrup it that real maple syrup or something like Aunt Jemima’s pancake kind? Thanks and keep those one pan meals coming!

  11. LOVE LOVE LOVE this recipe. One -pan and so easy! I mixed all the ingredients in a bowl, added some green beans, and baked for 50 minutes. Came out perfect. I used a non-stick baking pan, but if you don’t have one, I’d recommend putting a piece of parchment paper on the pan.

  12. I’m going to try it with the thighs tonight. But might I be able to use bone in skin on breasts??

  13. Hi! I made this tonight it was delicious! The only thing that I did differently was seared the chicken breast and a hot pan first for the texture then transferred to the oven.

  14. Love your recipes and looking forward to making this one. I am a basic cook but can manage to follow your easy recipes just fine. Many thanks for sharing your great ideas.
    Dawn C. Austraia

  15. Avatar photo
    melanie johnson

    I made this it was easy and good. I am making it again but i am cutting up a cauliflower to add and will put it on a sheet pan. I use dijon mustard as that is what i have on hand with the other stated ingredients.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, but I would cook the pork chops and potatoes at 400 for about 35 to 40 minutes, or until done.

  16. Avatar photo
    Emily@Emilys Tasty Adventures

    Made this for dinner tonight and it was a BiG hit with my family!! The kiddos even loved it! WIN!!! Thank you for the recipe!

  17. I just love your recipes, but I am wondering if you can help me with a question. The first time I made this maple mustard chicken everything came out with a delicious glaze on it. We loved it! Since then, I’ve had a problem with so much juice coming out of the chicken that there is no glaze…more of a broth. I have had this problem with a few other sheet pan dinners. It seems like one time, they turn out perfectly, and the next there is so much juice/broth that the ingredients just simmer and get mushy. I always make sure the chicken is completely thawed, and I buy the chicken at the same store. I can’t figure out why this happens. Have you run in to this before? I know it is not the fault of this recipe because when it works, it is so good! It seems to be something with the chicken. Any suggestions?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Wendy!
      Oh how I hate when a recipe works out so perfectly the first time, and then you just can’t repeat the same results! I really do understand your frustration. Been there! 😀
      I took this question to a friend of mine that is a manager at Sam’s Club in the meat department and his suggestion is that if you have found one brand to work better than another, always buy the better one. I don’t know if that helps any, but I can agree with him based on my own personal experiences with chicken and other meats.
      Another thing that you could try is to not crowd the number of pieces in the pan, or cook them in a larger pan where there’s more room for all the chicken pieces and veggies. One more idea for those sheet pan dinners… I think what might work is to brown the chicken pieces on all sides and then add all the other ingredients around it.
      I hope this helps!

      1. Searing the meat first in a hot cast iron skillet is the secret. It seals in the juices and flavors. Giving the meat it’s space is a necessity as well. Bon Appetite!

  18. Avatar photo
    Leigh-Anne Soules

    Made this tonight with boneless skinless cheicken leg meat( it was so cheap) added onion and mushrooms and oooohhhh so tasty. It will deci stay be made again.

  19. Oh my GOD!!! I just found this yesterday…this is DELICIOUS. We ate the entire pan. The sauce is sooooo yummy. I used baby potatoes (the purple, white, and red ones) and it was really great. Totally making this once a week. Thanks!

  20. I made this for dinner tonight and used chicken breast tenderloins. It baked beautifully and was delicious. Thanks for sharing this recipe. I love one pan/pot recipes.

  21. Avatar photo
    J.J. Patterson

    Hey, this looks amazing! Can it be done in an electric skillet? If so, covered or uncovered?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! I have never used an electric skillet so I honestly have no idea. :-/ Sorry! I wish I knew.

  22. Looking forward to making this one pan meal for dinner tonight! Mustard and maple is such a tasty combo, it’s my favorite salad dressing. I was wondering how skin on thighs would work as this is what I have in the frig. Should I skin them or use as is and increase the cooking time?

    1. Okay love the idea of one pan dish. One simple suggestion use parchment paper in the bottom of pan to help with clean up….

  23. I made this and it was so yummy, my husband loves it. And it was so easy to make. My potatoes took a bit long to cook. I was wondering if I could try the same with Salmon, will it taste good, please let me know. I want to try it tomorrow for lunch. Thank you for this fantastic recipe

  24. Can you substitute the potatoes for a different type of vegetable? (ex. Green beans, asparagus, carrots)

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Tori! Yes, absolutely, but those will need less time cooking – carrots might do OK for that long, but green beans or asparagus, I would not leave those in there for longer than 20 to 25 minutes. So maybe you can just add them to the chicken half way through cooking, but do toss them in the mustard sauce prior to cooking. I hope this helps! 🙂

  25. I had to cook dinner on the fly while visiting relatives, in an unfamiliar kitchen with a very limited pantry and only a couple of pots and pans to choose from. I quickly took a look at the recipes i had on file on pinterest, recipes i thought had promise and would one day try and found your One Pan Maple Mustard Chicken and Potato’s. This recipe turned out fabulous, I got compliments from everyone. I felt guilty as it was so simple. I am definitely going to go and check out your other recipes now.

  26. This maple mustard chicken was so delicious! And so easy! I used spicy brown mustard since that is what I had on hand. Thank you for your recipes.

  27. Katerina,
    I cannot believe someone “fussed” at you for posting one pan meals. I love them and am always
    looking for recipes. Because my husband and I are retired, these are very handy for 2 people.
    Please keep experimenting and posting those one pan wonders.
    Shame on that person for using a poor choice of words. Everything is raw when you start…I
    apologize, I am laughing here, and trying to figure out her ahhh point….
    I can’t wait to try this….and I saw where you told one reader you could substitute honey, so I
    will try both ways….
    Thanks again and keep up the good work.

  28. I have wholegrain mustard and djion mustard at home. Can I make it with these 2 mustard. Will it be ok. Please let me know. Thanks

  29. Can you kindly tell me what yellow and brown mustard is? In South Africa we have English mustard which is yellow, Dijon mustard, wholegrain mustard, French and German mustards so I’m not sure what Brown and yellow mustard is. Please advise as I would love to make this. Thanks,

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!! So brown mustard is made of brown mustard seeds and has a bit of heat and spice. It’s similar to dijon, but grainy, like whole grain mustard. I think whole grain and brown *might* be one and the same.

  30. Avatar photo
    Patricia Laidler

    Just made it and ate it. Delicious! Easy. Going into rotation. I have never been a thigh person but these were so tender and juicy, this recipe converted me. Think I’d prefer sweet potatoes rather than white next time. Personal preference. I added baby carrots this time. Home sounds good too.

  31. Im sorry the other reader was mean, but if she uses a crock pot you are putting all the raw food together in the crock pot. I love tbe recipe being diabetic it works great for me..Thank you

  32. This looks delish! And I especially love all raw food in one pan meals!! Love your sense of humor, keep it up and all your delicious recipes.

  33. Do you brown on the stove first? I don’t have an oven safe skillet and was wondering if I could use a glass baking dish instead?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Paige! Yep, you can definitely do that. Since I haven’t made it that way, I can’t comment with 100% certainty about how long you should bake it, but I don’t see it changing much from what I said originally. I hope this helps. 🙂

  34. I’m thinking I’d make a bit more sauce…I hardly think that 1/4 cup of syrup and a bit of mustard would be enough but I will try this!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Carol! Yep, absolutely, but boneless chicken breasts will cook in less time, so one, cut the potatoes in smaller pieces and two, start checking the chicken for doneness around the 30-minute mark. Hope that helps. 🙂 Have a great rest of the weekend!

  35. Shame, shame, shame to all those who are reluctant to try these lifesaving recipies! Tried it today and it was fantastic, tongue mesmerising! Just added some dried thyme and olive oil, but maybe that s just my mediterranean taste bud needs. I didnt have new potatoes which increased the cooking time, but still tasted Great. My husband went for a second and third serving. Thank you fot posting it!

  36. Avatar photo
    Michelle | A Latte Food

    Oh my goodness, this maple mustard chicken looks amazing! I never would have thought to add maple and mustard together, but it seriously sounds so good! I can’t wait to try these flavors out!

  37. Avatar photo
    carrie @ frugal foodie mama

    How could someone not love one pan dinners?? I mean, hello! Less dishes to wash after, lol. 😉 This looks delicious, and I just love that sauce!

  38. Avatar photo
    Lora @savoringitaly

    I just love one pot meals (and one pan meals in the oven)…it totally gives you more time to do other things (homework help!). This looks fantastic, Kate!

  39. So sorry that this person felt the need to say nasty things toward you. I love your site and the great healthy foods that you have.
    Just remember there are negative people in the world and they just have to say something nasty!!! Sorry it was you.
    Keep up the great work and keep those broad shoulders nice and firm.
    God Bless You, Linda

  40. Avatar photo
    Anna @ Crunchy Creamy Sweet

    This looks INCREDIBLE! Pure comfort food and so perfect for a snowy winter days!

  41. Avatar photo
    Love Food Life Alchemy

    I’m a big potato fan and always look for new recipes. I would have never thought about maple syrup, but it seems nice for winter.

  42. Avatar photo
    Kimberly @ The Daring Gourmet

    That is about the most delicious looking food I’ve seen in a long time – YUM!!

  43. make one dish dinners all the time. I like to fry the meat in the pan til I get the flavor and juices, then I throw in the other stuff to cook all together. Still one dish and if ur scared, the meat is slightly cooked first. Ole.

  44. Avatar photo
    Linda Cornwell

    I’m sorry, but that FB commenter is a little off-center, IMHO. No matter how you cook food, it’s ALL raw when you start. Has she ever made a casserole, or a meatloaf, or any other thing that has more than one ingredient?

    I think I will give this a try, but I’m going to use boneless, skinless chicken breasts. I like white meat the best, and just got some on a great sale! The maple mustard sauce sounds amazing.

    Thanks for your recipes, I really like them

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Linda!! That was my exact thought! Like, has this person ever made a casserole?! Sometimes people just love to leave mean comments on FB posts… 😀

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