A glossy maple glaze, crispy skin, and juicy meat come together in under 40 minutes.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 25 mins | 40 mins | 4 servings |
Intro
Maple Mustard Chicken Thighs is a pantry-friendly crowd-pleaser that comes together quickly on busy weeknights. The glaze leans on maple sweetness and tangy mustard, while the skin becomes crisp and lacquered from a gentle simmer. It’s the kind of dish you’ll reach for again when you want something comforting without a long grocery list.
Think of this as a practical weekday hero: juicy thighs, a glossy sauce, and a finish that’s simply delicious with minimal cleanup. Pantry staples shine here, so you can improvise with what you already have and still serve something confident and flavorful.
The Best Core Ingredient for This Recipe
Skin-on vs Skinless
- Skin-on yields crisper edges and extra moisture during searing; skinless is leaner and cooks a touch faster. Choose skin-on if you want a richer texture.
Bone-in vs Boneless
- Bone-in thighs deliver deeper flavor and stay juicy through cooking; boneless cook more quickly and are easier to portion.
White vs Dark
- This recipe leans into dark meat for extra juiciness and depth; white meat can dry out if overcooked, but it can be used with careful timing.
Size: Regular vs Jumbo
- Regular thighs fit the pan evenly and cook uniformly; jumbo thighs may need a couple extra minutes per side.
Other Ingredients (and Helpful Swaps)
Tomatoes
- Not a traditional part of this glaze, but a quick splash of tomato paste can add a subtle sweetness if you want a deeper color. Swap tip: use 1 teaspoon tomato paste whisked into the glaze for a richer note.
Onion
- Onions provide a gentle sweetness that blooms as they soften. Swap tip: shallot can replace onion for a milder, more delicate flavor.
Garlic
- Garlic builds the glaze’s aromatic base and complements the maple. Swap tip: garlic powder can stand in if you’re short on fresh cloves; use 1/4 teaspoon per clove.
Red Pepper
- A pinch of red pepper flakes adds a warm kick without overpowering the glaze. Swap tip: increase to 1/2 teaspoon for a spicier finish.
Pasta
- A cooked pasta side makes this a heartier meal. Swap tip: serve with roasted potatoes or cauliflower rice if you’d rather skip the pasta.
Herbs
- Fresh herbs brighten the finish and contrast the rich glaze. Swap tip: dried herbs work in a pinch, but use about half the amount and add near the end.
Ingredients
-
Sauce
- Chicken thighs, bone-in, skin-on — 2 lb (900 g)
- Pure maple syrup — 1/4 cup (60 ml)
- Dijon mustard — 2 tablespoons (30 ml)
- Garlic, minced — 3 cloves
- Onion, finely chopped — 1 small (about 1/2 cup)
- Apple cider vinegar — 1 tablespoon (15 ml)
- Kosher salt — 3/4 teaspoon (4 g), to taste
- Black pepper — 1/2 teaspoon (3 g)
- Red pepper flakes — 1/4 teaspoon (optional)
-
Pasta (optional, to serve)
- Spaghetti or fettuccine — 8 oz (225 g), cooked al dente
-
Finish
- Fresh parsley or thyme — 1 tablespoon (about 6 g), chopped
- Olive oil — 1 teaspoon (5 ml) for finishing (optional)
Directions
-
Sear the chicken thighs — Pat dry and season with salt and pepper. Place in a hot skillet with a little olive oil, skin-side down, and cook until the edges look glossy and the skin is golden, about 6–8 minutes. Flip and sear the other side 3–4 minutes.
-
Make the maple-mustard glaze — In a bowl, whisk maple syrup, Dijon mustard, garlic, onion, apple cider vinegar, salt, pepper, and red pepper flakes until smooth.
-
Combine and simmer — Pour the glaze over the chicken in the skillet. Reduce heat to a gentle simmer and cook 6–8 minutes, until the sauce coats the meat and the internal temperature reaches 165°F (74°C).
-
Finish and rest — Remove from heat and let the chicken rest 5 minutes to let the glaze set; spoon extra sauce over the thighs to glaze.
-
Cook pasta (if using) — While the chicken finishes, cook the pasta in salted water until al dente, then drain and toss with a light drizzle of olive oil if desired.
-
Serve and garnish — Plate the maple-thickened thighs, spoon over extra glaze, scatter fresh herbs, and pair with the pasta or chosen side.
How to Store Leftovers
- Refrigerate leftovers in airtight containers within 2 hours of cooking; they keep for up to 3 days. Reheat gently in a skillet over medium heat, or microwave in 1–2 minute bursts until warmed through. Let the dish cool briefly at room temperature, then refrigerate promptly.
What to Serve With Maple Mustard Chicken Thighs
- Creamy mashed potatoes or roasted potatoes for a comforting, soak-up-the-glaze pairing.
- Steamed green beans or roasted Brussels sprouts to add a crisp, green contrast.
- A simple arugula salad with lemon vinaigrette to balance sweetness with brightness.
Variations & Tips
- Spicy kick: double the red pepper flakes to 1/2 teaspoon for a bolder finish.
- Creamier glaze: whisk in 1–2 tablespoons heavy cream or sour cream off heat for a silky sauce.
- Gluten-free option: ensure the mustard is gluten-free; serve with rice, quinoa, or gluten-free pasta.
- Garlic substitutes: if you’re low on fresh garlic, use 1/4 teaspoon garlic powder per clove.
- Canned swaps: if you’re low on fresh garlic, use 1/2 teaspoon garlic powder per clove.
- Herb finish: finish with a handful of chopped fresh parsley or thyme for color and freshness.
Enjoy Your Maple Mustard Chicken Thighs
We hope you savor every glossy bite of Maple Mustard Chicken Thighs. This dish proves that pantry-friendly ingredients can deliver a satisfying, comforting dinner with real depth. Enjoy Maple Mustard Chicken Thighs tonight and taste how simple flavors can feel so lifted and complete.