Baked Chicken Thighs With Maple Dijon Sauce Recipes

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

BAKED CHICKEN THIGHS WITH MAPLE DIJON SAUCE

Steps:

• Set th oven rack in the center of the oven and preheat to 400°F.
• Heat a large 12-inch oven-proof pan over medium-high heat and add 1 tablespoon olive oil.
• When the oil is hot, carefully add in chicken thighs, skin-side down. Sear for 5 minutes until the skin is crispy and browned. Flip over and cook 2 minutes, turn off the heat. Transfer chicken to a clean plate and drain grease.
• Heat pan over medium heat, add 2 tablespoons olive oil. Once hot add onions and garlic. Saute 5 minutes, until onions are crisp-tender.
• Add butternut squash to the pan, saute until just beginning to soften, 5 minutes.
• Add apples to the pan, saute until crisp-tender, 5 minutes.
• In a medium-sized bowl whisk together sauce ingredients; apple cider vinegar, mustard, maple syrup, cinnamon, and ½ teaspoon salt. Reserve ¼ cup of the sauce, set aside.
• Drizzle the rest of the sauce over the apple mixture, stir to combine.
• Place seared chicken on top of the apple mixture. Add sprigs of thyme evenly dispersed around the pan.
• Transfer pan to oven and roast until the chicken is cooked through (160-165°F on a thermometer inserted into the thickest part of the thigh) and butternut squash is tender, about 30 minutes.
• Remove thyme from pan. Serve chicken onto plates. Season apple mixture with salt and pepper as desired and serve with chicken.

MAPLE DIJON GLAZED CHICKEN RECIPE

Steps:

• Preheat your oven to 425 degrees F.
• Mix together Dijon mustard, maple syrup and rice vinegar.
• Put the whole package of chicken thighs into an 8 x 8 inch glass baking dish (I lined mine with aluminum foil for easy clean up).
• Salt and pepper the thighs.
• Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated.
• Put the chicken thighs in the oven, and let them bake for about 40 minutes or until a meat thermometer reads 165 degrees F.
• Baste the tops of the chicken with more sauce halfway through cooking time. Use the sauce that is in the pan for basting.
• Let the chicken rest for 5 minutes before serving.
• Sprinkle with rosemary if desired.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.