Maple Dijon Chicken and Potatoes
Creamy maple dijon sauce coats these chicken thighs and potatoes that are made in just one dish!
Ingredients
Sauce
- 2 tablespoons Maple syrup
- 2 tablespoons heavy cream
- 3 tablespoons chicken broth
- 1/3 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
- 1/2 lb creamer Potatoes, halved
- 2 cloves Garlic
Instructions
- 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.
Nutrition
Calories: 406kcal, Carbohydrates: 22g, Protein: 25g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 95mg, Sodium: 360mg, Potassium: 606mg, Fiber: 3g, Sugar: 8g, Vitamin A: 865IU, Vitamin C: 18mg, Calcium: 68mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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