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.
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.
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!
Omg this sounds delicious,on my list for this weekend.Thank you for the one dish .
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.
Hey, this looks amazing! Can it be done in an electric skillet? If so, covered or uncovered?
Hi! I have never used an electric skillet so I honestly have no idea. :-/ Sorry! I wish I knew.
Just put in the oven, and i think it will be a winner! Thanks for the great idea!
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?
Okay love the idea of one pan dish. One simple suggestion use parchment paper in the bottom of pan to help with clean up….
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
Can you substitute the potatoes for a different type of vegetable? (ex. Green beans, asparagus, carrots)
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! ๐
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.