One-Pan Maple Dijon Chicken Thighs – Sweet, Tangy, and Weeknight Easy

If you’re craving something cozy, a little sweet, and totally fuss-free, these One-Pan Maple Dijon Chicken Thighs will hit the spot. The sauce is simple—just maple syrup, Dijon mustard, and a few pantry staples—but it tastes like you put in serious effort. Everything cooks in one pan, so cleanup is painless.

It’s a great choice for busy weeknights, yet impressive enough for company. Serve it with roasted veggies, rice, or crusty bread to soak up every drop.

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One-Pan Maple Dijon Chicken Thighs - Sweet, Tangy, and Weeknight Easy

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lbs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup pure maple syrup (not pancake syrup)
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard (optional, for texture)
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1 teaspoon soy sauce or tamari (optional, for savory depth)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Fresh thyme or rosemary, a few sprigs (optional)
• Lemon wedges, for serving (optional)

Instructions

• Prep the oven and pan: Preheat your oven to 400°F (200°C). Use a large oven-safe skillet or braiser. Cast iron is ideal for crisping the skin.
• Season the chicken: Pat the chicken thighs dry with paper towels.Season both sides with salt and black pepper. Dry skin helps it crisp up.
• Sear the chicken: Heat olive oil over medium-high heat until shimmering. Place the thighs skin-side down and cook without moving them for 6–8 minutes, until the skin is deeply golden and crisp.Flip and cook the other side for 2 minutes. Transfer the chicken to a plate.
• Make the sauce: Lower the heat to medium. Add the minced garlic and cook for 30 seconds, just until fragrant.Stir in maple syrup, Dijon, whole-grain mustard (if using), vinegar, soy sauce, paprika, and red pepper flakes. Simmer for 1–2 minutes to bring it together.
• Coat and arrange: Return the chicken to the skillet, skin-side up. Spoon some sauce over the thighs, but don’t cover the skin completely—keeping it above the sauce helps it stay crisp.Tuck in thyme or rosemary sprigs if using.
• Roast: Transfer the pan to the oven and roast for 18–22 minutes, until the thickest part of the thigh reaches 175°F–185°F. Dark meat is most tender when cooked past 165°F. The sauce will thicken and reduce slightly.
• Finish and rest: Remove from the oven and let the chicken rest for 5 minutes.Spoon the glossy sauce from the pan over the meat. If you like a bright finish, squeeze a little lemon over the top.
• Serve: Pair with roasted potatoes, steamed green beans, sautéed broccoli, or a simple arugula salad. Don’t forget the pan sauce—it’s liquid gold.

What Makes This Recipe So Good

• Balanced flavors: Maple syrup brings warmth and sweetness, Dijon adds tang, and a splash of vinegar keeps it bright.
• One-pan simplicity: Sear, sauce, roast—done. Minimal cleanup, maximum payoff.
• Juicy chicken every time: Bone-in, skin-on thighs are forgiving and stay tender, even if you’re new to cooking.
• Versatile: Works with potatoes, carrots, green beans, or a simple salad.

  The sauce pairs with almost anything.

• Meal-prep friendly: The flavors deepen as it sits, making leftovers even better.

What You’ll Need

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lbs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup pure maple syrup (not pancake syrup)
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard (optional, for texture)
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1 teaspoon soy sauce or tamari (optional, for savory depth)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Fresh thyme or rosemary, a few sprigs (optional)
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Use a large oven-safe skillet or braiser. Cast iron is ideal for crisping the skin.
2. Season the chicken: Pat the chicken thighs dry with paper towels.

   Season both sides with salt and black pepper. Dry skin helps it crisp up.

3. Sear the chicken: Heat olive oil over medium-high heat until shimmering. Place the thighs skin-side down and cook without moving them for 6–8 minutes, until the skin is deeply golden and crisp.

   Flip and cook the other side for 2 minutes. Transfer the chicken to a plate.

4. Make the sauce: Lower the heat to medium. Add the minced garlic and cook for 30 seconds, just until fragrant.

   Stir in maple syrup, Dijon, whole-grain mustard (if using), vinegar, soy sauce, paprika, and red pepper flakes. Simmer for 1–2 minutes to bring it together.

5. Coat and arrange: Return the chicken to the skillet, skin-side up. Spoon some sauce over the thighs, but don’t cover the skin completely—keeping it above the sauce helps it stay crisp.

   Tuck in thyme or rosemary sprigs if using.

6. Roast: Transfer the pan to the oven and roast for 18–22 minutes, until the thickest part of the thigh reaches 175°F–185°F. Dark meat is most tender when cooked past 165°F. The sauce will thicken and reduce slightly.
7. Finish and rest: Remove from the oven and let the chicken rest for 5 minutes.

   Spoon the glossy sauce from the pan over the meat. If you like a bright finish, squeeze a little lemon over the top.

8. Serve: Pair with roasted potatoes, steamed green beans, sautéed broccoli, or a simple arugula salad. Don’t forget the pan sauce—it’s liquid gold.

Storage Instructions

• Refrigerator: Store cooled chicken and sauce in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months.

  Thaw in the fridge overnight.

• Reheat: Warm gently in a covered skillet over low heat with a splash of water or stock until heated through. You can also reheat in a 325°F oven, covered, for 12–15 minutes. Avoid boiling—the sauce can split.

Why This Is Good for You

• Protein-rich: Chicken thighs provide satisfying protein to keep you full and energized.
• Balanced fats: The skin and dark meat contain fats that support flavor and satiety.

  You control how much sauce you spoon on.

• Wholesome ingredients: Pure maple syrup is unrefined and brings minerals and antioxidants, while Dijon offers tang without added sugars.
• Customizable: Pair with fiber-rich veggies or whole grains to round out the meal and keep things balanced.

What Not to Do

• Don’t skip drying the chicken: Moisture blocks browning. Dry skin equals crisp skin.
• Don’t crowd the pan: If your pan is small, sear in batches. Overcrowding leads to steaming, not searing.
• Don’t use pancake syrup: It’s flavored corn syrup and will taste flat.

  Pure maple syrup makes a big difference.

• Don’t overboil the sauce: High heat can scorch the sugars. Keep the simmer gentle.
• Don’t under-season: Taste the sauce. A pinch of salt can wake it up if needed.

Recipe Variations

• Sheet pan version: Skip searing.

  Toss boneless, skinless thighs with the sauce and roast on a parchment-lined sheet at 425°F for 18–22 minutes. Broil 1–2 minutes to caramelize.

• Add vegetables: Scatter halved baby potatoes and carrots in the pan before roasting. Toss them in a teaspoon of oil and a pinch of salt first.

  Roast time may increase by 5–10 minutes.

• Mustard swap: Use half Dijon and half grainy mustard for extra texture, or try a touch of hot mustard for more bite.
• Herb twist: Replace thyme with rosemary or sage. Stir a teaspoon of fresh chopped herbs into the sauce after baking for brightness.
• Heat lovers: Add 1–2 teaspoons of sriracha or a spoonful of chili crisp to the sauce.
• Gluten-free: Use tamari or skip the soy sauce. Everything else is naturally gluten-free.
• Dairy-free: This recipe contains no dairy as written.

FAQ

Can I use boneless, skinless chicken thighs?

Yes.

Reduce the oven time to 12–16 minutes depending on size. You can sear them for 2–3 minutes per side first for better flavor, or go straight to roasting on a sheet pan. They’ll cook faster, so watch closely.

Can I substitute chicken breasts?

You can, but adjust the method.

Sear quickly, then roast to 160°F and let carryover bring it to 165°F. Breasts dry out more easily, so be careful not to overcook. Boneless thighs are more forgiving.

Is honey a good swap for maple syrup?

It works, but the flavor will be different—more floral and a little sharper.

Use the same amount of honey and consider adding an extra teaspoon of vinegar to keep the sauce balanced.

Do I need a cast-iron skillet?

No. Any large oven-safe skillet or Dutch oven will do. If your pan isn’t oven-safe, sear on the stovetop, then transfer everything to a baking dish to finish in the oven.

How do I know the chicken is done?

Use an instant-read thermometer.

Aim for 175°F–185°F in the thickest part for thighs. The juices should run clear and the meat will be tender and pull away from the bone easily.

Can I make this ahead?

You can mix the sauce up to 3 days in advance and refrigerate it. Sear and roast the chicken when ready to eat.

Leftovers reheat well, but the skin won’t be as crisp on day two.

Wrapping Up

One-Pan Maple Dijon Chicken Thighs bring big flavor with little effort. The sauce is sweet, tangy, and just a bit savory, and the chicken turns out juicy every time. Keep this recipe in your weeknight rotation, and change it up with veggies, herbs, or a touch of heat.

With one pan and a few pantry staples, dinner is handled—and delicious.