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.
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.
Are you able to use bone in breasts and drumsticks?
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?
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. ๐
Would love this delish!
This is DELICIOUS.
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!
Think I can use breasts, my hubby does not like dark meat.
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. ๐ Have a great rest of the weekend!
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!
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!
How could someone not love one pan dinners?? I mean, hello! Less dishes to wash after, lol. ๐ This looks delicious, and I just love that sauce!