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One Pan Maple Mustard Chicken and Potatoes

Chicken RecipeOne Pot Meals

One Pan Maple Mustard Chicken and Potatoes – Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.

mustard chicken, one pan chicken, meat and potatoes, maple syrup
Hey, you guys!! How’s it going? I hope 2017’s first week is treating you very well!  I bet this Maple Mustard Chicken and Potatoes will make things EVEN better. 

Clearly, my obsession with ONE pan/pot dinners continues, as does my love for mustard-on-all-the-things. 

Recently, I posted my recipe for One Pot Chicken and Orzo on Diethood’s Facebook Page and a reader decided to comment about hating one-pot meals (whaaat?!?), and how disgusting it was to put all raw food in one pan. Really?!? Anyone else feel that way? I mean, gosh, that’s like crushing all my cooking dreams! Besides, I DO brown the meat AND remove it from the pan so to cook the rest of the food. That counts for something, right?!

Fortunately, some of my awesome fans came running to my defense and she quickly backed off.
P.S. She used some ugly words toward me and that is why others jumped in.

One Pan Maple Mustard Chicken and Potatoes - Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.

SO, to prove my point – one pan dinners are da best thing since the invention of microwave dinners – I made yet another delicious recipe that puts everything in one pan, and allows dinner to make it to the table in under 1 hour. Less cleanup and more time to enjoy to yourself. Or more time to fold laundry… wash dishes, help with homework, run on the treadmill, etc…


One Pan Maple Mustard Chicken and Potatoes - Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.
THIS is what 5 INGREDIENTS in ONE PAN looks like. Any questions?! 

Howeverrrr… this one DOES include all raw food in one pan… *shrug* OH, let’s just live a little! 
Also, it’s going to get so, so, soooo much better once you brush that maple-mustard sauce over the chicken and the potatoes.

One Pan Maple Mustard Chicken and Potatoes - Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.

Here’s what you’re going to do with this maple mustard chicken:

clean up those pretty little potatoes, cut them in half, season, and transfer to a large oven-safe skillet. Next, you are going to find some skinless chicken thighs, season those, and arrange them right around those potatoes.

To make the sauce, please use your favorite brown mustard and maple syrup. Once you combine those two, please pour that amazingness over the chicken and potatoes, toss around to coat, and roast for about 40-ish minutes in the oven.

One Pan Maple Mustard Chicken and Potatoes - Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.

In the meantime, make a salad, watch some trash reality TV, and relax.

XO

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

WATCH HOW TO MAKE MAPLE MUSTARD CHICKEN AND POTATOES

5 from 12 votes
Maple Mustard Chicken
One Pan Maple Mustard Chicken and Potatoes
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
One Pan Maple Mustard Chicken and Potatoes - Easy and absolutely amazing one pan dinner with chicken thighs and potatoes cooked in a delicious maple syrup and mustard dressing.
Course: Dinner
Cuisine: American
Servings: 4 Serves
Calories: 425 kcal
Author: Katerina | Diethood
Ingredients
  • 4 skinless , bone-in chicken thighs
  • 1 to 1-1/2 pounds small (about 1 to 1.5 inches in diameter) new potatoes , halved
  • 1 tablespoon olive oil
  • salt and fresh ground pepper to taste
  • 1/3 cup brown mustard
  • 1 tablespoon yellow mustard
  • 1/4 cup maple syrup
  • chopped fresh parsley , for garnish
Instructions
  1. Preheat oven to 375F.
  2. Season chicken and potatoes with olive oil and salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
  3. In a small mixing bowl, combine mustards and maple syrup; whisk to combine.
  4. Pour the mustard mixture over the chicken and potatoes; toss to coat.
  5. Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.
Recipe Notes

WW SMART POINTS: 9

*Please 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.

Nutrition Facts
One Pan Maple Mustard Chicken and Potatoes
Amount Per Serving
Calories 425 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Cholesterol 107mg 36%
Sodium 157mg 7%
Potassium 1142mg 33%
Total Carbohydrates 47g 16%
Dietary Fiber 5g 20%
Sugars 14g
Protein 29g 58%
Vitamin A 0.5%
Vitamin C 41.8%
Calcium 9%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

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73 Responses
  1. Bridgette

    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.

  2. Dawn Collier

    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

  3. 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.

  4. Wendy

    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. 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. Barbarann

        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!

  5. 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.

  6. Nina

    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!

  7. Tina C.

    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.

  8. Dawn

    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. Martha

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

  9. Sherene

    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

    1. 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! 🙂

  10. Anne

    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.

  11. Wendy

    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.

  12. Darlene

    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.

  13. Sherene

    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

  14. Yvonne Wong

    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. 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.

  15. 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.

  16. Chiante

    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

  17. Tammy

    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.

  18. Paige K.

    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. 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. 🙂

  19. Terry

    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. 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!

  20. Angela

    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!

  21. Linda Dyer

    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

  22. Sandi

    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.

  23. 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

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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