Every fall, I find myself reaching for recipes that are equal parts comforting and practical. This Maple Dijon Chicken fits that bill perfectly. The first time I made it, it was on a chilly weeknight when I had some sweet potatoes and brussels sprouts staring at me from the counter. I whisked together maple syrup and Dijon, and what came out of the oven smelled like something that had been simmering all day — but it took less than an hour.
What I love most about this dish is how it feels fancy enough to serve to friends (I’ve made it for a casual dinner party, and everyone asked for seconds), but it’s still simple enough to toss together on a busy weeknight. It’s sweet, tangy, sticky, and makes the kitchen smell amazing.
What You’ll Need and Ingredient Notes
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Chicken thighs: I like bone-in, skin-on because they stay juicy and get that golden crisp edge. Boneless works too if you’re short on time.
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Sweet potatoes: They caramelize so nicely with the maple. I sometimes leave the skin on for extra texture.
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Brussels sprouts: Don’t skip them — roasting brings out a nutty flavor that balances the sweetness.
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Maple syrup: Use the real stuff if you can. The deeper flavor makes a difference.
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Dijon + grainy mustard: The combo of smooth and grainy gives the sauce both tang and texture.
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Apple cider vinegar: Cuts through the sweetness just enough.
I’ve swapped in carrots, parsnips, or broccoli when that’s what I had on hand, and it always works. The beauty of this recipe is that it welcomes substitutions without fuss.
Step-by-Step: How I Cook It
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Preheat the oven to 425°F. A hot oven is key for those crisp edges.
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Oil the skillet: I rub a thin layer of avocado oil on my cast iron. It helps the chicken crisp up and prevents sticking.
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Season the chicken with paprika and a little salt.
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Mix the sauce: Maple syrup, Dijon, grainy mustard, apple cider vinegar, pinch of salt. Taste it — sometimes I add a touch more vinegar if my syrup is extra sweet.
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Bake in stages: Chicken goes in first with some sauce. Then sweet potatoes join the party, then brussels sprouts at the end. This staggered timing means everything cooks just right.
By the last 20 minutes, the sauce has thickened into a glossy glaze that clings to every bite.
Tips From My Kitchen
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Cut the veggies evenly: I’ve learned the hard way that big chunks of sweet potato take forever. Aim for 1-inch cubes so everything roasts in sync.
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Don’t overcrowd the pan: If the veggies are piled high, they’ll steam instead of roast. Use a second pan if needed.
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Extra glaze trick: Sometimes I double the sauce recipe and save half for drizzling over the finished dish. It makes the whole thing feel restaurant-style.
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Cast iron vs. baking dish: Cast iron gives the best sear and keeps the chicken moist, but a regular baking dish works fine if that’s what you’ve got.
Variations I’ve Tried
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Honey Dijon: Swap maple syrup for honey thinned with a bit of water. Great if you don’t keep maple syrup handy.
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Apple & cinnamon version: Add cubed apples and a sprinkle of cinnamon with the sweet potatoes — it tastes like fall on a plate.
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Spicy kick: A pinch of red pepper flakes in the glaze perks things up.
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Different veggies: Broccoli, green beans, or zucchini roast beautifully here.
One of my readers once told me they added cubed butternut squash, and I tried it myself — now it’s one of my favorite add-ins.
Storing and Reheating
Leftovers are almost better the next day because the flavors deepen overnight.
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Fridge: Store in an airtight container up to 4 days.
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Freezer: Works up to 4 months, though the veggies soften a bit after thawing.
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Reheating: Oven at 375°F for about 10 minutes if chilled, 15–20 minutes if frozen. Sometimes I splash a tablespoon of chicken broth over the top before reheating to keep everything juicy.
How to Serve
This dish is hearty enough on its own, but I often serve it with:
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Fluffy rice pilaf or quinoa to soak up the glaze
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A crisp green salad if I want something lighter
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Warm crusty bread — because that sauce deserves to be mopped up
One time I paired it with roasted acorn squash on the side, and it made the meal feel like Thanksgiving came early.
Maple Dijon Chicken with Roasted Fall Vegetables
This Maple Dijon Chicken and Vegetables recipe is the perfect balance of sweet, tangy, and savory. Juicy chicken thighs roast alongside caramelized sweet potatoes and tender Brussels sprouts, all coated in a rich maple-mustard glaze. It’s hearty enough for Sunday dinner yet easy enough to pull together on a weeknight.
Ingredients
For the chicken:
- 1 ½ lbs boneless, skinless chicken thighs
- 2 teaspoons avocado, grapeseed, or canola oil
- ½ teaspoon paprika
- ¼ cup Dijon mustard
- ¼ cup whole grain Dijon mustard
- ⅓ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon coarse kosher salt
For the vegetables:
- 2 cups sweet potatoes, cut into ¾-inch cubes
- 2 cups Brussels sprouts, halved
- 2 teaspoons avocado, grapeseed, or canola oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Lightly coat the bottom of a large cast iron skillet or Dutch oven with oil. Arrange the chicken inside and sprinkle with paprika.
- In a mixing bowl, whisk together both mustards, maple syrup, vinegar, and salt. Spoon about one-third of the sauce over the chicken.
- Bake the chicken for 10 minutes. Remove from the oven, drizzle with half of the remaining sauce, and scatter the sweet potatoes around the pan. Return to the oven for another 10 minutes.
- Take the skillet out again, pour the last of the sauce over the chicken, and add the Brussels sprouts. Continue baking for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
- Serve hot, straight from the pan, for an easy one-dish meal.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 4 months. Thaw overnight in the fridge before reheating.
- To reheat, warm in a 350°F (175°C) oven for 15–20 minutes, or microwave until heated through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 616Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 208mgSodium: 1470mgCarbohydrates: 47gFiber: 7gSugar: 24gProtein: 47g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Maple Dijon Chicken is one of those recipes that always feels like a good idea. Whether it’s a busy Tuesday night or you’re hosting a cozy weekend dinner, it strikes the right balance between easy and impressive. Every time I pull it out of the oven, I’m reminded why I keep it in regular rotation — it’s comforting, flexible, and downright delicious.
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