Creamy, tangy, crispy. Those are all amazing words for describing chicken and these maple dijon chicken thighs are no exception! The sauce coats the chicken and potatoes, giving you the perfect main and side all in one pan.
In summer especially, I love to use fresh tomatoes in my Creamy Mushroom Chicken and Caprese Grilled Chicken with Herb Roasted Potatoes. Varying the sauce and spices you can create a completely different dish with the same main ingredients.
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Chicken thighs sometimes get a bad rap. Everyone is all about the chicken breasts, but the thigh is so juicy and really adds a lot of flavor! It's also really hard to dry out a chicken thigh, especially when you leave the skin on. This allows the potatoes to cook through without the chicken being overdone.
Why You'll Love this Recipe
- All in one pot! You just need one skillet to cook this! And when you need to remove items from the skillet just rest them on your already-dirty cutting board.
- Beautiful presentation. Set the skillet straight from the oven to the table and wow your family.
- Super flavorful! You would not believe how well this sauce works on chicken and potatoes. It has just the right level of creaminess.
Maple Dijon Chicken Ingredients
See the recipe card for full information on ingredients and quantities.
Chicken Thighs - You can use bone-in or boneless, but I highly recommend keeping the skin on for added flavor.
Maple Syrup - The perfect warmth and just the right sweetness, it will also add to the glazing factor of the sauce.
Dijon Mustard - I love the tang here, and it just feels more upscale than yellow mustard.
Chicken Broth - This will loosen up the sauce to be the perfect consistency.
Heavy Cream - Just a touch! You'll be impressed how this and just a little hint of olive oil from browning the chicken makes a very rich sauce.
Fresh Thyme - No stale jars of spices here. Fresh herbs are really great to use when you want their flavor to be at the front of the dish.
Creamer Potatoes - Look for small bags labeled as "creamer" potatoes. These are very similar to "new potatoes," meaning they are harvested very early on so they are tender and the skins don't need to be removed.
Pro Tips
- Ensure your potatoes are evenly diced so that every piece cooks through.
- Use fresh thyme and garlic. No dried or jarred as we really want the strong flavors of really fresh ingredients.
How to make Maple Dijon Chicken
- Preheat the oven to 425 degrees F. Make the maple dijon sauce. Combine sauce ingredients in a small bowl and whisk until smooth.
- Season chicken thighs.
- Add olive oil to a skillet over medium heat and sear chicken on both sides for a nice crust.
- Remove chicken from the skillet and add sliced shallots. Saute, then add the potatoes and stir to coat. Add the garlic and heat until fragrant.
- Return chicken to the pan and pour maple dijon sauce on top. Bake in the oven until cooked through.
Can I use other cuts of chicken?
Thighs with or without the bone will work well here. I haven't tried myself, but bone-in chicken breasts might work, as the bone makes the chicken take longer to cook. Definitely don't use boneless skinless chicken breasts as they will cook too quickly, leaving the potatoes crunchy. No matter what, a meat thermometer is your best friend!
What to Serve with Maple Dijon Chicken
We've already got potatoes here, meaning it the perfect main-and-side-together. You'll just need to add a vegetable, and I think green beans or a side salad pair really nicely, as do roasted carrots. You could also serve crusty bread so everyone can sop up the sauce from their bowls.
Storing Leftovers
The texture is best served fresh here. It's also the perfect portion for two with hearty appetites or a family of four with young kids. If you do happen to have some leftover, stick it in the fridge for up to three days. You might choose to cut up the chicken similar in size to the potatoes and reheat it in a skillet.
Recipe FAQs
If you can't find ones specifically labeled as creamer, then check for those called new. These are often Yukon gold or red varieties, so even smaller potatoes of those two will work. Fingerling potatoes are also an excellent option. Whichever type you use, make sure they are in even size pieces. You might not even have to slice some of the fingerlings!
165° is the magic number. No matter the cut of chicken, this is what you want to aim for with an instant-read thermometer. Aim for the thickest part of the chicken, making sure you aren't touching bone or going all the way through to the pan.
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Maple Dijon Chicken and Potatoes
Ingredients
Sauce
- 2 tablespoons Maple syrup
- 2 tablespoons heavy cream
- 3 tablespoons chicken broth
- ⅓ cup Dijon mustard
- 1 tablespoon fresh Thyme
Chicken
- 1 tablespoon Olive oil
- 4 chicken thighs
- 2 teaspoons Smoked paprika
- 1 teaspoon onion powder
- Salt and pepper to taste
Potatoes
- 2 Shallots sliced
- ½ lb creamer Potatoes halved
- 2 cloves Garlic
Directions
- Preheat oven to 425 degrees F. Make the maple dijon sauce. Combine maple syrup, have cream, chicken broth, dijon mustard, and thyme in a small bowl. Whisk together until smooth. Set aside.
- Season chicken thighs with smoked paprika, onion powder, salt, and pepper.
- Add olive oil to a skillet over medium heat and sear chicken on both sides until golden brown, about 3-4 minutes each side.
- Remove chicken from the skillet and add sliced shallots. Saute for 3-4 minutes, until fragrant. Add potatoes and cook for 5-7 minutes, until browned and slightly softened. Add diced garlic and cook for another two minutes.
- Place chicken thighs back into the pan and pour maple dijon sauce on top. Bake in the oven for 20 minutes, until chicken is fully cooked and potatoes are fork tender.
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