Maple Dijon Chicken and Vegetables Recipe

Maple Dijon chicken and vegetables on a white plate.

5 from 3 votes

Maple Dijon Chicken and Vegetables Recipe

Maple Dijon Chicken and Vegetables offers the best of both worlds, bringing elegance to your table while being wonderfully simple for busy weeknights.

Prep Time20

Cook Time40

Total Time1

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 472kcal

Author: Andrea

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 1/3 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.

Notes

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.

Nutrition