Maple Dijon Chicken and Vegetables offers the best of both worlds, bringing elegance to your table while being wonderfully simple for busy weeknights.
Maple Dijon Chicken and Vegetables is a flavorful, well-balanced meal that pairs tender chicken with roasted vegetables coated in a sweet-and-savory maple Dijon glaze. The combination of rich maple syrup and tangy Dijon mustard creates a bold sauce that caramelizes beautifully in the oven, infusing everything with depth and warmth. Easy enough for busy weeknights yet impressive enough for entertaining, this dish delivers comforting flavors with minimal effort and cleanup.
Serve this Maple Dijon Chicken and Vegetables as-is or alongside rice pilaf, cous cous, or quinoa. No matter what you serve it with, I guarantee everyone will want to lick their plates clean!
Table of Contents
Why We Love Maple Dijon Chicken
- Maple Dijon Chicken and Vegetables is simple and quick to make.
- This dish is a one-pan meal as it is cooked in one skillet, making cleanup easy.
- Maple Dijon Chicken and Vegetables is perfect for meal prep, as it reheats well and maintains its delicious flavor and texture throughout the week.
Recipe Ingredients
- Dijon Mustard: Adds a sharp, tangy flavor and creamy texture
- Pure Maple Syrup: Contributes sweetness and a rich, smooth texture.
- Paprika: Adds a mild, smoky flavor and vibrant color to the chicken.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Chopped fresh parsley or cilantro can add a burst of color and freshness. A sprinkle of toasted sesame seeds can provide a subtle nutty flavor and crunch. Additionally, a squeeze of fresh lemon juice just before serving can brighten the dish and balance the sweetness of the maple syrup.
- Mustard Alternative: Use stone ground mustard instead of Dijon for a similar tangy flavor with a slightly coarser texture.
How to Make Maple Dijon Chicken
Step 1: Preheat oven to 425°F (220°C).
Step 2: Spread the oil on the bottom of a large cast iron skillet or Dutch oven. Add the chicken and season with paprika.
Step 3: In a medium bowl, whisk together the mustard, maple syrup, vinegar, and salt. Spoon ⅓ of the sauce over the chicken thighs.
Step 4: Place chicken in the oven and bake for 10 minutes. Remove the skillet from the oven and spoon half of the remaining sauce over top, add the sweet potatoes. Return the skillet to the oven and continue baking for 10 minutes.
Step 5: Remove the skillet from the oven and spoon the remaining sauce over top. Add the Brussels sprouts. Return the skillet to the oven and continue baking for 20 minutes or until the potatoes and Brussels sprouts are fork-tender.
Step 6: Remove from the oven and serve immediately.
FAQs
You can use a variety of vegetables in this recipe. Great options include green beans, asparagus, acorn squash, broccoli, cauliflower, or zucchini.
Yes, you can swap the boneless, skinless chicken thighs for another cut of chicken, like boneless skinless chicken breasts, if you prefer. We recommend using skinless chicken, but you can use bone-in if you like. Just adjust the cooking time accordingly.
Storage Info
STORE leftover Maple Mustard Chicken in an airtight container in the refrigerator for up to 4 days. You can also FREEZE it for up to 4 months.
To REHEAT, place it in a preheated oven at 350°F (175°C) for 15-20 minutes, or microwave until heated through. If reheating from frozen, thaw in the refrigerator overnight before reheating.
More Delicious Fall Dishes to Try
Maple Dijon Chicken and Vegetables Recipe
Ingredients
For the Chicken:
- 2 tsp. canola - avocado or grapeseed oil
- 1 1/2 lb. boneless skinless chicken thighs
- 1/2 tsp. paprika
- 1/4 c. dijon mustard
- 1/4 c. whole grain Dijon mustard
- 1/3 c. pure maple syrup
- 1 tbsp. apple cider vinegar
- 1/2 teaspoon coarse kosher sea salt
For the Vegetables:
- 2 c. diced sweet potatoes - 3/4-inch cubes
- 2 c. halved Brussels sprouts
- 2 tsp. canola - avocado or grapeseed oil
- Salt and ground black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Spread the oil on the bottom of a large cast iron skillet or Dutch oven. Add the chicken and season with paprika.
- In a medium bowl, whisk together the mustard, maple syrup, vinegar, and salt. Spoon ⅓ of the sauce over the chicken thighs.
- Place chicken in the oven and bake for 10 minutes. Remove the skillet from the oven and spoon half of the remaining sauce over top, add the sweet potatoes. Return the skillet to the oven and continue baking for 10 minutes.
- Remove the skillet from the oven and spoon the remaining sauce over top. Add the Brussels sprouts. Return the skillet to the oven and continue baking for 20 minutes or until the potatoes and Brussels sprouts are fork-tender.
- Remove from the oven and serve immediately.
My family loved this for dinner! This recipe is definitely a keeper!!
The maple and dijon is the perfect combination of flavors! The chicken and vegetables were so tender!
this roasted chicken and vegetable recipe is so amazing and really flavorful! Thanks a bunch for sharing this recipe! Will have this again for sure!
Would it be possible to substitute honey for the maple syrup? I never buy maple syrup, but I always have honey on hand.
I haven’t tried this recipe with honey, so I can’t really say for sure. I would maybe use a little less than what the recipe calls for (maple syrup).
This looks delicious! Can’t wait to try. 🙂
Thanks Emma, I hope you will!