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
Thanks to pintrest I ran across this and made it tonight for my fiancé and I. I’m not a big fan of Dijon mustard so I switched it up a bit and did sweet and spicy BBQ sauce with a little of the dijon mustard and the rest the same.. Honestly this is prob one of the best meals I’ve ever had! My fiancé was begging for me to make more when he finished it all!
I came across this yesterday on pinterest and made it tonight for my hombre. I used chicken breasts, sugar free maple syrup, and added my own twist to it with some goya adobo, garlic, lemon and a little Sazon. I accompanied it with roasted asparagus, dirty rice and fresh avocado
will chicken breast work too?
Has anyone tried this as a crockpot recpie?
Made this tonight according to directions (mostly — exceptions being 425-degrees in convection oven and it took only :35 cooking time to reach cooked internal temp) and it came out great! Next time I’ll keep the recommended temp time and possibly lessen the cooking time to :30 to get it as seared and crispy as your pictures. Enjoyed by hubby, myself, and the 3 yo, even! Thanks for sharing (found via Pinterest, btw).
I made this tonight. Everybody loved it. It was delicious. It was not mustardy or sweet, just flavorful. I will definitely make it again. I used breasts instead of thighs. I used regular syrup instead of maple syrup. Maple syrup was too expensive. I doubled the amount of sauce because I wanted to have plenty to spoon over rice.
Hi! So I tried this last night and I was SO excited about it, but my chicken looked like this:
http://i1139.photobucket.com/albums/n549/jackiewelling/photo-1.jpg
Not AT ALL what your picture looks like! I followed the instructions exactly, the only thing I changed was I used light syrup (reduced calorie), because it’s all I had, everything else was the same! I cooked for about 40-45 minutes and basted throughout. The sauce was pretty… grainy? throughout, it never came together. And at the end it was still VERY mustardy, we had to take most of the sauce off the chicken to eat it because it was way too mustardy (and I like mustard). Any advice for what I did wrong? My Pinterest recipes NEVER turn out 🙁 so any advice would be great!
I agree. Judging by others’ comments, real maple syrup is important for this recipe. Thanks for attaching a picture though!
Well you should have used real maple syrup… Big difference! And when you cook any kind of meat that close together in a small pan, it’s not going to brown. It’s just going to steam. Therefore you’re not going to get the same results. Never crowd the pan!!!
That doesn’t look very good. I think it’s important in this recipe to use pure maple syrup. You used an artificially flavored and sweetened substitute….who knows how those chemicals break down when heated. Try it again…it really is delicious!!!
my med did not like this chicken lol. smelt good.. but to mustardy!
I made it tonight and it was GREAT! I didn’t think it tasted too mustardy. My husband and I ate it with roasted potatoes~ Can’t wait to try it again!
Made it for the 2nd time and it was even better…if that is possible!!! So glad I found this recipe, and my husband just loves it!!!
This recipe is on my list to make next week. After reading the reviews, and I’m not a great mustard fan, I think I will do a half and half, half mustard and half mayo. (Which reminds me of deviled egg recipes.) That should tone down the mustard flavor a little. Will follow up after the recipe is made.
I may be the only guy thats posted on here but… I cooked this tonight for the wife and kids and….they loved it! This was great, especially for someone who cant cook too well. Thanks.
Loved this! Turned out exactly like your pic and all the men were moaning at how wonderful it was! The only thing I did different was……….added my own spices in the sauce itself…pepper, sea salt, red pepper, garlic and herb and one tablespoon of olive oil (I double the recipe too because I was serving 8)…….used the real deal maple syrup and the smooth (correct kind) of dijon mustard. I added my chicken to a large mixing bowl 2 pieces at a time…coated them nicely and THEN added them to the foiled lined pyrex dish. I sprinkled fresh rosemary and thyme on top PRIOR to baking. I did plenty thighs and 2 breasts. I cooked mine for 45 min and rested for 5. It was brown on top…had that beautiful char and a super savory taste! What a winner and so easy!
Here from Pinterest! Cannot wait to get my eat on with this recipe.
Sooo delicious!! Thanks for sharing the recipe, I am definitely adding this as a regular on my meal planning schedule!
YUCK! This tasted gross! I’m not sure what all the fuss is about, we couldn’t even finish what was on our plate. I thought the mustard/maple syrup was an odd mix and I was right. DO NOT MAKE THIS..SO GROSS.
Maybe the post above didn’t follow the directions? This chicken was AMAZING. So easy, so simple, and delicious. This will be a new staple meal in the house. Thanks!
I made this in my crock pot and oven and both times it was wonderful. I also made sure to use real maple syrup, not pancake syrup, and while it was more expensive, it was really the only thing that I didn’t already have in my pantry, so I didn’t mind. I would definetly NOT use pancake syrup. Also, I used half dijon mustard and half smooth mustard, and while I liked it, I can see how others might not because it did have a strong mustard flavor. I also made it with just the smooth mustard and it was great as well. Everyone has different tastes, and while some may not care for something, others may love it. If you think mustard and maple is an odd mix, perhaps this is not the recipe for you and you should move on? Rather than make it and then post something rude and inapproriate in comments because you were disappointed?
Yes! Tastes vary, people.
Made this last night and it was so easy to follow. The smell in my house was great. I made it with mash potatoes and broccoli, yummy dinner. The chicken didn’t taste like mustard. You could taste the mustard and sweet together but not one was overpowering. My son of 15 yrs old, loved it and wants me to make it again. My husband didn’t care for it cuz he doesn’t like his meats sweet at all. He did tolerate it cuz he did eat it.
Regarding the man-pleasing chicken, I thought this recipe sounded really great and, as I read through the comments, I felt sorry for Witty, due to the caustic remarks posted by some. After making this recipe for dinner tonight, using Trader Joe’s Whole Grain Dijon Mustard, I’m happy to report that both my husband and I LOVED the results! Thanks to Very Witty Witty for posting such an easy, flavorful recipe!
I loved this recipe. We used real maple syrup and followed all the directions- minus the cilantro. We marinated wings in it and threw it on the grill and basted through out. My question is- I want to make this sauce in bulk, any idea how long it will stay good?
oh and left out the rosemary too.
Check the dates on all of the ingredients you add- the mustard, maple, and vinegar. The earliest date should give a good estimate of the expiration. I’m glad you like it enough to make it in bulk!
I made this tonight and everyone in our household loved it! I made a few changes and one inadvertent error – I used Sohgave Maple Syrup and cooked at 425 because the thighs I used seemed somewhat thin. I didn’t get the crusty goodness like the picture but otherwise, it tasted just awesome! When I sat down here to add my review I realized I had forgotten the vinegar. Oops. I will try it next time. I’m sure this will be a frequently requested recipe. Thanks for sharing it!
Made this tonight based on all the rave reviews, even some from friends. I used exact measurements (as I always do the first time I try a recipe). It smelled wonderful while cooking. However, while everyone here in my house full of “men” ate it, there were no “ooohs and ahhhs.” When I asked specifically, all the answers were the same; a shrug and, “it’s okay.” So for us, it wasn’t a “Man Pleasing” chicken recipe. Sorry.
This is the best chicken I’ve ever made! Made it on Easter Sunday instead of the usual ham and such. Awesome! I’ve made it with skinless/boneless and bone-in/skin-on and prefer the boneless, but was good both ways.
put thighs in crock pot with 1 cup dijon mustard, and around 3/4 cup maple syrup+2 tbsp apple cider vinegar. 6 hrs in crock, then tranferred to my small toaster oven dish and popped under broiler for 10 mins (using toaster oven broiler). DELISH!!!!
Note: no one here like maple syrup of dijon but we all loved this. for the people who are having bad results I think it might be the quality of ingredients you use. I use Grey Poupon, and Maple Grove Farms ($8.99 at my local grocery).
I can’t wait to try this tonight!! Also, I compiled this into one easy format that you can paste into a Word document:
Man-Pleasing Chicken
1/2 cup of dijon mustard
1/4 cup of maple syrup
1 tablespoon of rice wine vinegar
1.5 pound package chicken thighs (boneless skinless)
Salt
Pepper
Fresh Rosemary
Preheat your oven to 450ºF. Mix together dijon mustard, maple syrup, and rice wine vinegar.
Put chicken thighs into a foil-lined, oven-proof baking dish. Salt and pepper the thighs. Pour maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more 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, making sure to spoon some 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!
made this tonight , it was amazing! It will be a regular at my house
My whole family loved this…..my hubby said it was the best chicken that I’ve ever made. He even wants me to make next week when his mom comes to town!!!!
I hate mustard, but my husband loves it so I figured I’d make this for him. Surprisingly, I loved it. We both did! I’ve made it several times now. Thanks for a wonderful go-to easy recipe!!
I feel like this is one of those recipes that people either love or hate. Kind of like cilantro 🙂 We followed the directions exactly, and used high-quality ingredients, but my husband and I both did not care for the dish–we both found the dijon flavor to be pretty overpowering.
I made this once with a mixture of mustard, honey, plain yoghurt and white wine, plus fresh thyme, and it was delicious. This recipe reminds me to make it again, so easy.
I made this tonight for my family and they loved it!!!
Please note that I NEVER comment on anything. I sure as hell read the comments, but I never comment on things I buy or recipes I make. After reading the comments, I was extremely worried how this dish would turn out; especially since we live in a rental with an old oven (and the fact that I don’t own a meat thermometer and hate mustard). 😉
I subbed chicken breasts for thighs, and from reading the comments (and knowing my oven), I only left the breasts in for 20 minutes on 450º, but still turned and basted the breasts at 10 minutes in. I made sure to follow the ingredients and measurements to a T!
This recipe was AMAZING!!! Not only did my significant other tell me it was the best meal I had ever made, he couldn’t get enough of it. To my surprise, I even loved it! Not too much of a mustard taste, either. I served it with corn on the cob, brown rice (perfect for mopping up the extra sauce), and salad with a light vinaigrette dressing. Throughout the entire meal, we only stopped eating to say how good it was!
A friend of mine tried this recipe before I did. She said hers hadn’t turned out. I don’t now every little detail of how she made it, but I do know she did NOT line the bottom of her dish with foil. She said the sauce was hard (almost like a fried egg). I didn’t have this problem, but I lined mine. I also used a glass dish, like the one pictured above (don’t know if that makes a difference).
Good luck with this recipe! If I can make it and have it turn out – ANYONE can.
Thank you, so much, Witty! There are no leftovers, so I will probably make this again tomorrow (and save some for lunch the next day)! 😉
P.S. Because I use organic chicken, the breasts are smaller than most. Next time I’ll probably only need to leave it in the oven for 15 – 17 minutes, instead of 20!
My husband and I loved this…made exactly as directed except with Chicken breasts instead of thighs…he was ohhhhhing and ahhhhing the whole time with multiple “this is good sh*t” statements…I served it with baked potatoes and salad with bread
*if you are not willing to follow a recipe, do not post about how terrible it was
Witty– Found your recipe on Pinterest. Thanks so much for sharing! It turned out so wonderful that I featured the recipe on my blog 🙂
Thanks Again! – lindsay
http://mrmrsbeeze.blogspot.com
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I can’t believe the mixed reviews. It was DELISH! I used bone-in chicken thighs, regular vinegar with a splash of mirin, Trader Joe’s maple syrup and Trader Joe’s dijon mustard. I don’t mustard at all and I didn’t taste any hint of mustard. Definitely a winner! Thanks. Oh yes, the fresh rosemary is a must.
I am not a fan of mustard, so I didn’t know if I would like this. I made this last night and all I can say is WOW!! The flavor combination of the mustard and maple syrup is amazing. My son ate his chicken without his staple dipping sauce of ketchup. I used chicken breast and it was so moist that there was no need for a knife my fork cut it just fine.
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I just made this and my mustard mix was very thick. Not at all like the picture. Suggestions?
This is about to become Mother’s Day Dinner. 🙂
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I love the sound of this one!!! I’ll have to try it! Thanks for posting!!!
I really don’t usually leave comments but this recipe was too good not to. It’s got such great flavor from so few ingredients! I made it a few days ago for the first time and both my husband and son (very picky eater,8) asked for it again……not eventually but tonight, less than a week after first trying it! I used real maple syrup and Dijon mustard on chicken thighs, bone in and skin on. This time I’m using skinless, bone in thighs because all the AMAZING flavor was only on the skin (which was too fatty to eat). We had a small salad to go with it. I might even try it with chicken breast after this and let it cool, chop it up and put it in a salad, using extra sauce as dressing. Thanks for this recipe, I really needed something new and this was perfect!
Well the verdict in this household is that the man is in fact pleased. Recovering from surgery, nauseous from medication, he was able to down 3 pieces of this delectable chicken plus plenty of the rice pilaf I made on the side… The two little men (ages 1 and 5) of the household also greatly enjoyed the dish. I just wish I had made more so I could’ve gotten an extra piece… I might reduce the mustard a bit next time I make it as well to allow more of the mapley sweetness to come through. Not much though as the savory mustard is a nice contrast. I made a double batch, with a full cup of mustard, next time I will probably try it with 2/3 cup.
any suggestions for a side dish? Or does anything pretty much match up with?
It’s really very good.SPRAY YOUR BAKING DISH! I would double the recipe for the sauce and use it to pour over the chicken and wild rice. I will also use boneless chicken breast next time. A little too fatty. I may even try to grill them next time.
This was AWSOME! thanks for the recipe, sure to be making it often.
OK. I read through half the comments and didn’t see anyone else ask this:
What dijon mustard brand did you use?
I made this the other night with chicken breasts and felt that it just tasted like chicken covered in dijon. It wasn’t bad, but I am making it again tomorrow to see if I can’t fix it. What brand should I get, exactly!?
I use Trader Joe’s or Grey Poupon dijon mustard.
I made this chicken tonight, but we made a few adjustments. Okay more than a few. We made it with honey mustard (my fiance forgot to buy dijon), we used regular rice vinegar (couldn’t find rice wine vinegar), and we used chicken breasts. We also used 1/2 and 1/2 honey mustard and homemade barbeque sauce. But we used fresh rosemary. It turned out fantastic, it was soooo good. Thank you so much for the base of this recipe. It is going on our definitely make it again list. 🙂