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.
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
I only have honey mustard would that be okay?
Absolutely just not much maple so it isnโt overly sweet
Could you make this crockpot?
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.
Can it be done with boneless porkchops instead?
Yes, but I would cook the pork chops and potatoes at 400 for about 35 to 40 minutes, or until done.
Hi just wondering if I can make this recipe on a sheet pan instead of in a 12 inch skillet?
Hi!!
Yes! A sheet pan works just as well.
This will be perfect for dinner!
I’m drooling over those potatoes!
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!
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?
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! ๐
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!
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!
Do you bake this uncovered?
Hi! Yep, uncovered.