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!
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!
Other baked chicken recipes you might like!
Baked Maple-Mustard Chicken
- 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
- 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.
(via Witty in the City, originally from Trader Joe’s)