Description
A delicious and easy Maple Dijon Chicken and Vegetables recipe featuring tender chicken thighs baked with sweet potatoes and Brussels sprouts, glazed with a flavorful maple syrup and Dijon mustard sauce. Perfect for a simple yet elegant weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 2 tsp. canola (avocado or grapeseed) oil
- 1 1/2 lb. boneless skinless chicken thighs
- 1/2 tsp. paprika
- 1/4 cup Dijon mustard
- 1/4 cup whole grain Dijon mustard
- 1/3 cup pure maple syrup
- 1 tbsp. apple cider vinegar
- 1/2 tsp. coarse kosher sea salt
Vegetables
- 2 cups diced sweet potatoes (3/4-inch cubes)
- 2 cups halved Brussels sprouts
- 2 tsp. canola (avocado or grapeseed) oil
- Salt and ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the chicken and vegetables.
- Prepare Skillet and Season Chicken: Spread 2 tsp. of oil on the bottom of a large cast iron skillet or Dutch oven. Add the chicken thighs and sprinkle with 1/2 tsp. paprika to season.
- Make the Sauce: In a medium bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup whole grain Dijon mustard, 1/3 cup pure maple syrup, 1 tbsp. apple cider vinegar, and 1/2 tsp. coarse kosher sea salt until smooth.
- Coat Chicken: Spoon one-third of the prepared sauce over the chicken thighs, coating them evenly.
- Bake Chicken First Stage: Place the skillet with the chicken into the oven and bake for 10 minutes to begin cooking and glazing.
- Add Sweet Potatoes and Sauce: Remove the skillet from the oven and spoon half of the remaining sauce over the chicken. Add the diced sweet potatoes to the skillet. Return to the oven and bake for another 10 minutes.
- Add Brussels Sprouts and Final Sauce: Remove from the oven again, spoon the remaining sauce over the chicken, and add the halved Brussels sprouts. Season the vegetables with salt and ground black pepper as desired.
- Final Bake: Return the skillet to the oven and bake for 20 more minutes, or until the sweet potatoes and Brussels sprouts are fork-tender and the chicken is fully cooked.
- Serve: Remove the skillet from the oven and serve the Maple Dijon Chicken and Vegetables immediately while hot and flavorful.
Notes
- Use a cast iron skillet or Dutch oven for even heat distribution and best results.
- You can substitute chicken thighs with boneless chicken breasts, but adjust baking time accordingly.
- For a different flavor, try using honey instead of maple syrup.
- Make sure vegetables are cut uniformly to ensure even cooking.
- Use fresh Dijon mustard for maximum flavor impact.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with a simple green salad or steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 20 g
- Sodium: 864 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.05 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 162 mg
