Man-Pleasing Chicken

Man-Pleasing Chicken

I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken!

Man-Pleasing Chicken

To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. 

Man-Pleasing Chicken

Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Six thighs came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Man-Pleasing Chicken

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Thanks, Jenna!

Shopping list:

  • Chicken thighs- 1 package
  • Dijon mustard- 1/2 cup
  • Maple syrup- 1/4 cup
  • Rice/rice wine vinegar- 1 tablespoon
  • Fresh rosemary
  • Salt and pepper
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Man-Pleasing Chicken — 2,172 Comments

  1. I made the mistake of hitting “print” thinking would get only the recipe! NO! Prints the entire article. 10 pages of comment and a waste of paper BOO!!

  2. I’ve not commented ever on any post here but this is something I am excited to try cooking! Well done for enticing me! ❤️ and boo to the whinger who pressed the print button. That is not your problem. You delivered a scrumptious sounding recipe! And I’ve saved it to my photos using screenshot! Yay!

  3. I’d like to make this today, but I don’t have dijon mustard. I do have mustard with horseradish and spicy brown mustard. And of course yellow mustard.. any thoughts on sub’in w/ any combo of these or anything else?

    • Hi G-ma, I would not use the horseradish mustard, spicy brown by its self will work and I would mix as directed and do a taste if its a bit to spicy you can tone it down with a little more rice vinegar. You can use yellow as well and if you find with the yellow its too sweet and a touch more mustard and vinegar. Mustard sauce is quick and easy to make and you have complete control over the taste whether you want a light hint of mustard in the back or you want a bold flavor. The recipe as printed may taste a bit bold when mixed up but comes out with very pleasing mellow taste with a nice hint of mustard. Once again as I posted earlier if your not a fan of mustard either make a very mellow mix or stay away.

    • You should be able to go to your printer settings, find where you can select print all pages, select pages, or select current page.

  4. So, I made the recipe. A little sweet for my tastes. And it seems that I ruined an 8X8 glass baking dish as the sauce is baked on permanently – oven cleaner all nite didn’t even cut it. USE FOIL LINING! Also suggest a 425F oven.

  5. I just made this chicken tonight and hubby loved it as did I. I will follow instructions next time and line my dish with foil. Even though my glass dish was sprayed with Pam, when you baste the chicken halfway through, it splatters on upper sides and burns black on dish. I would change nothing about this recipe. It was perfect and so easy. I plan to serve this for company next time. I’ll make it up ahead of time and cover it in the refrigerator. Delicious. Also, fresh rosemary is a must as stated in recipe.

  6. I’m planning to do this recipe exactly as is but with b/s chicken breasts. Love mushrooms, do you think I could add them? Thanks so much for this recipe. Drooling already.

  7. Love this recipe! I bake it in a cast iron skillet and clean up was easy. I add diced onions, garlic, and thick slices of mushrooms. I will definitely be making this again.

  8. Tried this recipe. Yuck…won’t be making it again. Hubby liked it but not me. Could not even eat it.

  9. I have made your recipe now five times in 6 mos. I wanted to wait to reply after I had made it. I had previously only bought and cooked chicken breasts. It was new for me to select and purchase thighs for dinner. My husband and two teens like this recipe a lot. Their teenaged friends who come for dinner have actually commented that this is the best chicken they’ve ever had and to not tell their mother that they said so. We’ve made it without skin and with skin. It’s excellent with skin and just as recipe is written. Love the fresh rosemary. Thank you so much for posting this recipe. I found you on Pinterest and so glad I did.

    • Oh forgot to add to my comment that I do have to cook it 15 min longer than suggested to get meat to 165°. Might just be my oven. Thanks so much!

  10. Hi witty, I made the recipe and we loved it. Has anyone used this recipe for pork tenderloins. The sauce is so delish.

  11. Does this work well if you let it marinate for a day? I like to do meal prep only a couple times a week instead of every night, and think this would be amazing if left to soak all the flavors up! Anyone tried that yet??

  12. Pingback: A Week of good eats | Eat Sleep Sweat

  13. I hope this will turn out just as good on the grill. I can’t stand to cook in side if it’s so nice outside.

  14. I’ve made this quite a few times, including a crock-pot version, and I usually triple the recipe because it freezes well. For the dijon I use half regular dijon and half whole grain dijon since I like the crunch of the mustard seeds and I cook it at 425 degrees. It’s great served over rice and my adult kids who have never been fans of chicken like this recipe. It is a bit sweet so I may decrease the amount of maple syrup next time.

  15. Love this recipe! My teenaged boys love it and I’ve been making it twice a week for the past few weeks. The sauce was too bold for our taste and I actually switch the measurements for the mustard and syrup. It makes a sweet glaze. I also use cider vinegar (instead of rice vinegar) since I have it on hand. Beautiful! Thanks to all for sharing tips as well. It’s great to find recipes that are easy and a big hit for the family!

  16. We made this last night and it was ridiculously delicious! The sauce is amazing! We did add a few things to the bake- we rough chopped some onions and mushrooms. As a test we lightly sautéed half before adding, then added the other half raw directly to the sauce. Both were delicious. The thighs were so tender that we didn’t need knifes, and we served it over rice, which absorbed the sauce beautifully. I think the sauce is highly adaptable- we might use it as a marinade on the grill next time. Also, btw this was ridiculously easy to put together. Definitely line your pan with tin foil.

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