I'm a big fan of recipes that use pantry and fridge-staple ingredients, have zero chopping, yet feel a little fancy! This Dijon Maple Chicken is one of those dishes. I coat boneless chicken thighs in a tamari-spiked, sweet mustard glaze then bake until they're super juicy and caramelized. Gluten-free, egg-free, dairy-free.
No More Boring Chicken!
I often plan many of our dinners around chicken as it's quick to cook, relatively healthy, and works well with a variety of flavors. As a result, I've become pretty good at turning this basic ingredient into meals that are balanced but never boring. The sweet, punchy combo of mustard and maple jazzes up plain chicken thighs in this simple recipe which can be served up with steamed rice, roasted veggies or mashed potatoes. You can even mix everything ahead and store in the fridge or freezer as a fail-safe dinner to keep on hand.
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Ingredients and Substitutions
Boneless, skinless chicken thighs - I prefer using chicken thighs over breasts for roasting as they're less prone to drying out and have much more flavor. If you want to use breasts instead, cut each breast into two thin escalopes as they'll cook at a similar rate to thighs.
Avocado oil - Has a high smoke point making it great for roasting, but olive oil is a good alternative too.
Dijon mustard - This tangy, punchy condiment has tons of flavor. Make sure it's certified gluten-free, if needed.
Maple syrup - Balances the tangy mustard and creates a sticky, lightly sweet glaze on the chicken as it bakes. Honey is a delicious swap.
Tamari - Boosts the savory flavors in the dish. Check the tamari you're using is certified gluten-free, or use a gluten-free soy sauce.
Garlic - Fresh garlic is best here but pre-chopped can be used to speed up prep. I like to use a microplane to grate the peeled cloves right into the glaze, so there's no need for a chopping board!
Dried thyme and rosemary - These pantry staples add a French-style flavor that works well with the Dijon. If you have fresh thyme or rosemary, feel free to use those instead.
Salt and black pepper.
Variations
- Get some vegetables into your meal by roasting some lightly oiled diced sweet potato, cauliflower florets, halved Brussels sprouts or sliced peppers at the same time.
- Add a little finely grated orange zest to the dressing for a sweet, citrusy flavor.
- Swap the tamari for gluten-free miso paste for added savory depth.
- Add some tang to the Dijon mixture by stirring in 1 tablespoon apple cider vinegar, lemon juice, or balsamic vinegar.
Recipe tips
- Baking the chicken in a 9x9 or 7x11-inch baking dish keeps the chicken close together as it bakes. This stops all the juices evaporating as it cooks, keeping the meat moist and preventing the glaze from burning.
- For a freezer-friendly dump-and-bake option, add everything to a large ziploc bag, massage well, squeeze out the air and seal then freeze flat. When ready to cook, thaw overnight in the fridge (on a sheet pan to catch any drips) before transferring to a baking dish to bake as usual.
Serving suggestions
- Spoon over a bed of steamed quinoa or rice.
- A side of creamy mashed potatoes (or Mashed Potato Squash!) is great for soaking up any juices.
- Roast up some Carrots and Zucchini, or Carrots and Green Beans as a simple, fiber-filled side.
- My Roasted Potatoes are crispy, tasty, and can be roasted at the same time as the chicken.
- For a fresh yet hearty side, my Chickpea Avocado Salad or Sweet Potato Arugula Salad are a perfect accompaniment.
FAQs
You can mix the chicken with the Dijon coating then store in an airtight container in the fridge for up to 12 hours before baking as usual.
Yes, you can swap the 1 ½ lbs boneless thighs for ~2 lbs bone-in, skin-on chicken thighs. They'll take around 30-40 minutes to bake at 425°F.
More Chicken Dinners
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📖 Recipe
Dijon Maple Chicken
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- 1 ½ tablespoons avocado oil
- 3 tablespoon Dijon mustard
- 2 tablespoon maple syrup
- 1 tablespoon tamari or gluten-free soy sauce
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ½ tablespoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and spray a 9x9 or 11x7-inch baking dish with cooking spray.
- Whisk avocado oil with the Dijon, maple syrup, tamari, garlic, thyme, rosemary, salt, and pepper, then toss the chicken in it.
- Transfer chicken to the baking dish and drizzle any remaining Dijon mixture over the top.
- Roast 20 to 25 minutes, until the chicken reaches 165°F.
- Serve with rice or vegetables.
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