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!
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.
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.
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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I just served this to my family and they LOVED it. It was by far the most flavorful dish I’ve made (their words!). Glad I made a double! We’ll have it tomorrow night, too.
Sorry to say, I have to agree with the negative comments. Too much of a Dijon mustard taste ( I love Dijon), cooking at 450 would dry anything out. So, I did that for the first 15 mins as you would do when you are searing a roast and then lowered to 400. The sauce does not thicken and yes I did put it under the broiler (at the end) to get that browned chicken look. Honestly, the pic’s are beautiful but I have to question if that was done for food styling. The two ingredients combined would not give it that browned, thick sauce look. Yes, I do know how to cook and make many far more complicated meals with rave reviews. I am posting my review not to be mean spirited or bash. I think it’s only fair that if someone is considering a recipe they get to read the positive and negative reviews. Then they can judge if its worth it. What one likes another does not, but 3 in this household did not. So fair, is fair and most of what I thought reflects those who did not care for the dish. Had to give it a try though.
I do not style or physically alter my food beyond plating it nicely and putting it in good lighting. Cooking the chicken at 450 for the entire time is what thickens and browns the sauce. I have made this recipe countless times with both chicken thighs and legs, and never once did I have a dry meal.
I just tried the recipe and it turned out perfect. I followed your directions, but ran out of dijon mustard and had to slip in a little stone ground mustard. I will definitely make this again. It was super simple and came out of my oven looking very much like your picture. The 450 temp is just right and my sauce was thick and bubbly when it was done. The chicken thighs were super tender and some of them literally fell apart as I was taking them from the pan. Thanks for sharing such a great recipe!!!!!
can you use honey djohn mutard?
Wow, Andrea. That is quite possibly the most rude and snobbish thing you could have said. Did you ever stop to think that you may have done something wrong? Maybe your kitchen equipment responds differently than theirs. I would hope as someone who is so “knowledgable” about food, you would understand the variables and ratios to aid in your family’s preferences. I don’t say this to be mean spirited but I just think more people need to point out when someone is out of line. Fair is fair. Doesn’t feel very good does it? How about a little humility and ask constructive questions rather than accusatory ones?
Personally, I think this looks awesome and judging by the comments, I will be trying this with my family this week!
I haven’t tried the recipe, but many, many recipes call for chicken to be cooked at 450 degrees. Look at pretty much any Ina Garten chicken recipe. The cooking time is only 40 minutes because of the high oven temp. I would imagine it would brown, because the maple syrup is likely to caramelize because of the high sugar content.
I tried this recipe, it was good. The sauce thickened and meat was moist. I’d say operator error for your prob.
I made this recipe and had the complete opposite experience. The chicken was so moist that it actually fell apart as I was trying to remove it from the dish. I might try less sauce next time just to dry it out a little more.
If I wanted to make this with breasts, how long should I cook it? Same temp?
Y’all need to find something better to do with your time. If you cant’ say something nice, dont’ say anything at all.
This is “Man Pleasing Chicken. I bet your men are not very pleased with you.
My husband made this chicken and he rarely ever cooks. He followed the recipe exactly and it came out perfect, just like the picture looks.
Thanks for the recipe!
Tried it with boneless, skinless chicken breast tonight and it was incredible. I have made it with skin and bone in thighs also and it was great both ways. I did double the recipe for the bone in chicken though.
Thanks for the advice..I was wondering if chicken breasts would work..now I know!…Thanks again!
I LOVED this! the fam licked the plates clean!! I used chicken breasts instead, and halved the bake time. I also used lite maple to cut down some callories. I had to thicken the sauce after it was done with some cornstartch. It is going on the frequent list. Thank you for posting!!!
just curious, what kind of substitution could i make for the rice wine vinegar? i don’t have any and i have no way to get out and pick anything up today… could i do something to alter regular vinegar?
Ashley~ probably too late for you now, but I found this conversion on rice wine vinegar:
rice vinegar = rice wine vinegar Notes: Rice vinegars are popular in Asian and they’re sweeter, milder, and less acidic than Western vinegars. They’re sometimes called “rice wine vinegars,” but they’re made from rice, not rice wine. Most recipes that call for rice vinegar intend for you to use white rice vinegar, which is used in both China and Japan. The Chinese also use red rice vinegar with seafood or in sweet and sour dishes, and black rice vinegar in stir-fries and dipping sauces. Substitutes: apple cider vinegar (also add a pinch of sugar if you like) OR white wine vinegar OR 3 parts white vinegar + 1 part water
thanks, i ended up making something else, but i will keep that information because i do want to try this (although now i might just go buy that the recipe calls for lol)
Ok I have to be honest and say I wasn’t a huge fan of this recipe. I didnt receive any rave reviews either but hey that sometimes happens when you try new things. I will say this ~ I would not recommend using thighs with the skin on as it made the sauce very greasy (my bad). The sauce didnt actually thicken for me but that could be from the extra oil from making it with the skin on. What I did mix it well and try it over rice and still wasn’t awed. For me (because that’s all I can speak for) there is just something off with the ratios (the dijon was overwhleming even after I added a bit more maple syrup to it). I wondered if you used regular dijon or stone ground? hmm…while I won’t make this one again, I am looking forward to trying more of the recipes on this site!
I made this tonight for dinner. I was really nervous after reading some of the reviews, and the fact I am not a fan of maple syrup. I used bone-in chicken breasts instead of thighs. It was excellent. A meal I would proudly make for any guest. My husband did not like the fresh rosemary, though, so I will just leave it off next time. Thank you for a great recipe!
I made for dinner. It wasn’t as good as I had hoped. I can’t say that I will make again.
Found you on Pinterest… And I am SO glad! Thanks for such a simple recipe with such an amazing taste. I never use chicken thighs, but I was happy with the result. My husband was very pleased!
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Does it matter if it’s ‘real’ maple syrup vs. just plain ol’ syrup? Look forward to trying this!
I have only tried 100% maple syrup, but I wouldn’t recommend using pancake syrup. There is no telling how it will break down at high temperatures.
Tried this last night! Doubled the recipe – used sugar free syrup – didn’t brown as much as your pic – but probably could have cooked it a little longer (I was also roasting asparagus underneath…) But it was AWESOME! I cooked it for my mother and she kept saying how good it was! And – no added fat – I’ll try it again with pounded chicken breast! 🙂 Thanks!
I have made this several times for my family and they enjoy it. My 2 year old DD will asks for seconds. I use boneless, skinless chicken thighs and omit the rosemary.
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I used honey instead of maple syrup, cut back on the mustard and used garlic infused rice wine vinegar, it was amazing. Nice and simple for an easy weeknight meal. Thanks!
Ooooh, good idea!
Yum… Sounds delicious! Thank you for sharing your modifications
Delicious! I served with stir-fried cabbage seasoned with rice wine vinegar, salt, and pepper. Mine was brown and crispy just like the picture-Andrea must have done something wrong. The sauce was great on the cabbage.
Another thumbs up for this recipe! It was simple easy and got great reviews from my super picky kids and not so picky, but honest, husband. Mine turned out great…I didn’t have to cook it for 40 minutes according to my meat thermometer and just turned the broil on to high for a few minutes to finish it off. Letting it sit a few minutes was key too- it helped the sauce thicken. This is a perfect weeknight meal for a busy family. Thanks!
I made the chicken (only I used chicken breasts) exactly as the recipe said and it turned out great….consider it permanently pinned! Interesting flavors, a nice change.
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OMG! SO good!! I’ve never used chicken thighs for cooking, so I was unsure, but WOW! Used 8 thighs, but doubled the sauce. Baked it at 450 for the 1st 15 mins, then lowered to 350 for the rest of the time. Broiled 7 mins after the 40 mins, & the sauce/texture was PERFECT! Not too soft, not too carmelized. I LOVED this recipe (as did my entire family!) & absolutely plan to make it again soon! Thank you for this easy & fabulous recipe!! 🙂
My daughter and I love it!! We’ll see what her daddy thinks when he gets home. Super moist and flavorful. Didn’t change a thing. So happy I found this recipe. 🙂
Thank you!!
We love this. I’ve made it twice with skinless thighs, and I will be making it with a combo of thighs and breasts for a party on Saturday. I love that it is so easy but flavorful.
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I cooked it exactly like it is posted except doubled the sauce for more thighs. It Ix excellent and looks just like the pic. Will either serve with couscous or egg noodles. I don’t want that sauce to go to waste!!!!!!
I made this tonight – Absolutely delicious!!! I did everything according to the recipe with the exception of lining the pan with foil – I used cooking spray. I have an herb garden and when picking the rosemary I had the idea to add a little tarragon also. Wonderful! Thank you for this recipe! I would not hesitate to serve it at a dinner party. Buon Appetito!
October 4th, 2012
I prepared this for the family tonight and it was awesome! I added some sliced bell pepper last 15 minutes of cook time, doubled the recipe for my larger family but used 1/2 c. dijon mustard & 1/2 c. creole mustard. I also used just regular pancake syrup, maple flavor. I served this with steamed broccoli and drizzled left over sauce over the broccoli. I will be making this meal often!!
This. Looks. SO. GOOD. Definitely pinning this and making it soon!
I made this for dinner last night and I thought it was very good. It had intense flavor. I did find that my chicken did not brown and my sauce did not thicken, so I simmered the sauce in a pan until it thickened and it was yummy! Next time I think I will place the chicken under the broiler for a few min to brown. Also, I used a thermometer and it only took about half an hour to cook my boneless skinless thighs. It seems to me a thermometer is a must-have since ovens and cooking times seem to differ so much.
Okay, put my family in the YES bracket. We really liked it!! I was hesitant to try it because it seemed that a LOT of people had negative things to say about it (and many of them changed the ingredients or preparation….so, duh) but I love trying new things. This was a huge hit! My husband even asked to have it again a week later. I’d love to try it with honey instead of maple syrup. I think it really has a honey mustard flavor anyway, so I’m curious to see how it would work. Anybody tried that?
I can’t stand it when people rate the recipe, but they’ve altered it. What’s the point? Follow the recipe and if you don’t like it, then tweak it to your liking. Don’t change it and then say you don’t like it. That irks me!
I’m making this tonite, would it hurt to use some cornstarch in the sauce before you put it on the chicken, since there have been comments about it not thickening?
My dish came out picture perfect!!! When I made my sauce, for one thing I doubled it because I had 8 big thighs, I also whisked in 1 T of cornstarch then poured it over my chicken in a sprayed glass dish. I left it in for 1 hour at 450, the sauce thickened up and it smells like heaven!!!!
I made this chicken for dinner a few days ago. My family loved it and it was so easy to prepare. Thanks for sharing.
This looked so amazing so I was super bummed when mine didn’t turn out like the photos. My oven is so weird though I know that must be why. It cooks from the bottom, even with the broiler so I just don’t ever get the crisp. Also my dijon didn’t really cook down at all, there were parts of the chicken that still had the original sauce taste and texture. So sad. Maybe if I get a new oven I can try again.
oh an also the comments earlier about the chicken being dry seem odd. Mine was so moist and perfect texture.
So was mine, it was perfect!
Just made this tonight!! This is truly delicious and so easy to make! Mine came out just a lovely as the photos and it was fall off the bone tender and juicy. The sauce was thick and caramelized perfectly. I did however add a little honey and used roasted garlic infused rice wine vinegar… The entire family loved it and I had to post it on my blog as well- thank you for sharing! It’s so yummy!!
I made this with pork chops and it was delicious. My husband is very picky and gets a little scared when he hears I’m tryin a recipe I found on Pinterest. Husband loved it and I’m makin it tomorrow with frozen chicken breasts in the crock pot. I did the pork chops in the crock pot as well. Thanks for the recipe!
Hi Christina, how did it turn out using frozen chicken breasts in the crockpot? Thanks!
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Maybe a dumb question…could you use spicy mustard instead? I don’t have dijon and would love to try it without having to run to the store….
I believe you could because to me, Dijon mustard does have a spicy flavor to it compared to regular mustard.
Actually, I made this once with Gulden’s Spicy Brown mustard rather than Dijon — mistake! Much too mustard-y. Stick to the Dijon (or maybe cut back by a third(?) on the mustard).
I made this tonight and followed the recipe exactly. I was the only one who liked it though. I even had seconds! My husband and son both did not like it at all. I’m not a fan of mustard, but I liked this! Too bad the rest of the family didn’t though. I guess it’s just a unique flavor that you either like or don’t like.
Some people mentioned that the chicken would be dry cooking it at 450. Mine was juicy and was falling apart, just like I like it. Also, I saw that mine was starting to brown like yours in the picture. The pieces that stood up higher then the rest were starting to brown.
I’d make it again if I wasn’t the only one eating it. Bummer…
Found you on pinterest, and haven’t done the recipe yet; however, you should know that one of your photos is showing up on pinterest, but when clicked on it takes the user to another site. I’ve told pinterest about this, but you should ask them about it.
Made this twice and making again for company tonight. It’s easy and packs a lot of flavor. Any suggestions on a side with broccoli? On past attempts I made Israeli couscous but the flavors compete a bit.
What needs to be changed to make this in a crockpot? Sounds delicious!
I’m trying this right now. Will be back to let you know how it is.
Well, it was good. I will make it again. Right now I’m to full to even make a good comment.
Absolutely fabulous. So juicy. My hubby asked me how did I make it so juicy. The flavor was even better than I thought it would be. I would be proud to serve this to company!!!! This will become a regular at our house.
We loved it. Hubby ate every bite and I chopped the rosemary at the last so he did not see any little trees on his food but cooked the stalks of Rosemary while it baked. Loved it! Thanks for sharing an easy Man pleasing meal.
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Just made this for dinner tonight-sooo easy and SOOO GOOD!!! I followed the recipe exactly and I baked it for just under 40 minutes, maybe 35. I took it out because my mom and I looked at it and thought it looked very dry, almost ruined, but no-it wasn’t dry at all! It was perfect! This is definitely a keeper 🙂
I am starting supper right now and can’t wait to see how it turns out. Using chicken breasts instead of thighs, but, other than that, following the recipe! Will get back to you with the results!