Maple Mustard Chicken and Potatoes
Jan 04, 2017, Updated Jan 05, 2024
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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!
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.
- Start cleaning up those 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, pour that amazingness over the chicken and potatoes, toss around to coat, and roast for about 40-ish minutes in the oven.
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
- Sheet Pan Tandoori Chicken
- Skillet Chicken with Lemons and Olives
- Garlic Butter Baked Chicken Thighs with Potatoes
- Garlic Butter Chicken and Rice
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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.
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!
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
This looks INCREDIBLE! Pure comfort food and so perfect for a snowy winter days!
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.
That is about the most delicious looking food I’ve seen in a long time – YUM!!
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.
Gorgeous dish in one pan.
Absolutely love the flavor combinations in this dish! Sound soooo good!
This sounds amazing! I love the combo of maple and mustard!
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
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… ๐