Baked Maple-Mustard Chicken
Updated
Updated
Only 5 minutes of prep and a couple pantry staples to get this crazy delicious Baked Maple-Mustard Chicken on the table. Dinner has never been so easy!
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This was making the rounds on Pinterest (what isn’t these days?!)…impossible to know who to credit anymore for the idea, when everyone you follow is writing about the same thing.
Anyhoo, it was called Man-Pleasing Chicken. Man what? Pleasing who? HUH? What sort of a stupid name for a dish is that?? Are you listening Trader Joe’s? (Original creator, apparently.) Although, it certainly got the attention of thousands, so bravo to their marketing team.
My friend Melissa made it. And Lisa renamed it…I don’t think she’ll mind if I go with her title.
With such overwhelming hype, there wasn’t much chance it could live up to it. BUT, it did! Really really good. I cut back slightly on the mustard and also doubled the sauce, knowing a lot of it would bake off.
A little tangy, a little sweet. 4 ingredients, 1 pan. Definitely worth sharing!
You could serve this with mashed potatoes, loaded mashed potato cakes, or broccoli cheese casserole for a low carb option!
Other baked chicken recipes you might like!
Baked Maple-Mustard Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- salt and pepper
- 3/4 cup Dijon mustard
- 1/2 cup maple syrup
- 2 tablespoons rice wine vinegar
- Chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 450 degrees F. Coat a 9×13 baking dish with nonstick cooking spray.
- In a small bowl, mix together the mustard, maple syrup, and rice wine vinegar.
- Place chicken in a single layer and season with salt and pepper on both sides. Pour the maple-mustard mixture over them, turning the thighs in the mixture so they are fully coated.
- Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving.
- Serve over mashed potatoes and spoon some extra sauce over the top. Sprinkle over some chopped fresh parsley.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!(via Witty in the City, originally from Trader Joe’s)
This was a nice easy recipe to make. I only had grainy dijon mustard and it worked beautifully. I served it with mashed potatoes, carrots and smashed Brussel sprouts. I made half of the recipe and have enough leftovers for tonight. I will definitely make this again.
Love this recipe! Can it be frozen before baking? Trying to make meals for my friend who just had her third baby.
Can you make this with chicken breasts? If yes does the baking time change?
Yep! Still 40 minutes, but you’ll bake at 400 degrees F (or until a meat thermometer reads 165ºF.)
can I use chicken breast instead of thighs
Yes. 400 degrees F for 40 minutes (or until a meat thermometer reads 165ºF.)
Do you use “real” maple syrup, or does any maple flavored pancake syrup work?
I usually use real maple syrup, but in a pinch pancake syrup works fine, too!
Amy, just wondering why it needs to bake at 450 degrees? I made this twice, and second time did not coat glass casserole dish first and it destroyed the dish. Could NOT wash it off! Thanks,Judy .
Ouch! I’m really sorry to hear that :( My directions did say to coat the dish…why 450? Allows it to cook faster. You could probably cook it at 350 and increase the time to 1 hour, BUT you should still coat the dish first.
Made this one tonight for the family. Got thumbs up! Soooo easy and yummy!
Yay!! Another winner. I haven’t made this in a while…you just reminded me of how easy and delicious it was. I love that you’re going through the Archives!
Maple Syrup and Dijon Mustard… who knew. And kudos on the name change.
I know this was posted in April, and I’m well aware that it is now the middle of June, BUT…I finally made it last night! My mouth is watering just thinking of it.
It was SOOO easy! Seriously, only 5 minutes to prep. OH HI! Can’t get any better than that! And, the tangy, sweet flavor totally comes through in every bite of the chicken. I made it with rice rather than potatoes because I didn’t want to deal with mashing and pealing, and it was still scrumptious! This went into my “keeper” binder of recipes. Thanks Ame!
Yay!! I’m so glad you guys liked it. I’ve made it a few times now. And also with rice. These are my favorite type of meals…after a long/hard day…comes together in a snap. Although I haven’t been doing much baking this week with the 100 degrees!
This looks great. I bet my boyfriend would really like it (maybe that’s why the man-pleasing name? I agree, little weird, though)
I seriously love the mustard/maple combo on pretty much ANYTHING, but this chicken looks delish. I cannot wait to try it!
Well…I for one can think of much better ways to please a man than with CHICKEN.
However…I do kinda love maple and mustard together. They make quite the pair.
John would be all over this. Guess I’ll have to mail him to your house, the next time you make it! I’m not a fan of mustard….As he would say:”his boring wife…” LOL
Mustard isn’t very popular over here, either, but this was yummy. Somehow the syrup balanced well with it. Make it for John, pasta for you…take a bite…if you don’t hurl, then make it again for both of you. Problem solved! :D
Well, I have all of this, and a sweet potato to boot, which is wonderful baked and then mashed with maple syrup and butter. Too sweet? There is no such thing! I’m Swedish. Thanks, Amy, for dinner tonight!
No such thing as too sweet for me, either :D Sweet potato would work perfectly here – will try that next time!
MAN. CHICKEN. EAT. MAN. EAT.
What a delicious, easy dinner!! Love maple & mustard together.
It looks fancy enough to serve to company, but it’s so easy! Love it. And thanks for keeping the re-name, Amy. =)
Seriously? Man-pleasing?? Looks good though!
I so don’t mind that you took my title.
This was good. I did just what you did, cut back on the mustard a bit too. I double the recipe, so I doubled the sauce too. It was nice to have some go over the rice I served this with. I will make it again too.
Man Pleasing…..why I oughta…….
Wait, what? Mashed potatoes?? How did THAT happen?
I put my needs ahead of the kids! HA. They still didn’t eat them. Sigh… but I thought this dish made so much more sense over potatoes than rice or noodles.
Oh Amy, I love you. Completely agree with the stupid name. It’s right up there with Glamour’s “Engagement Chicken”. Something about these smacks of how getting married/making a man happy is the pinnacle of achievement for women, y’know? I mean, I love it when Fred loves something I cook, but really! Okay, end of rant.
Made the chicken on Sunday and loved it. We had ours with Israeli cous-cous. Yum.
Rant away! Ridiculous, right? I almost got snarky on Pinterest, but refrained. Decided to do it on my own blog! It was yummy…glad I got passed the stupidity and made it. Couscous, yes! That would have worked too.