Maple Dijon Chicken and Potatoes Recipe
This Maple Dijon Chicken and Potatoes recipe features tender chicken thighs coated in a smoky paprika rub, seared to perfection, and baked with a creamy, tangy maple dijon sauce alongside golden, tender potatoes and fragrant shallots. It's a comforting and flavorful one-pan meal ready in just 45 minutes, perfect for a satisfying family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Sauce Ingredients
- 2 tablespoons Maple syrup
- 2 tablespoons Heavy cream
- 3 tablespoons Chicken broth
- 1/3 cup Dijon mustard
- 1 tablespoon Fresh thyme
Chicken and Seasoning
- 1 tablespoon Olive oil
- 4 Chicken thighs
- 2 teaspoons Smoked paprika
- 1 teaspoon Onion powder
- Salt and pepper (to taste)
Vegetables
- 2 Shallots, sliced
- 1/2 lb Creamer potatoes, halved
- 2 cloves Garlic, diced
Instructions
- Preheat the Oven and Prepare Sauce: Preheat your oven to 425 degrees F. In a small bowl, whisk together the maple syrup, heavy cream, chicken broth, Dijon mustard, and fresh thyme until smooth. Set this flavorful maple dijon sauce aside for later use.
- Season the Chicken: Pat the chicken thighs dry and season them evenly on all sides with smoked paprika, onion powder, salt, and pepper, ensuring a balanced smoky and savory flavor.
- Sear the Chicken: Heat the olive oil in a skillet over medium heat. Once hot, add the chicken thighs and sear each side for about 3-4 minutes until they develop a golden brown crust. This step locks in juices and adds depth of flavor.
- Sauté Vegetables: Remove the chicken from the skillet and add the sliced shallots. Sauté them for 3-4 minutes until fragrant and slightly softened. Then add the halved creamer potatoes and cook for 5-7 minutes, allowing them to brown and soften slightly. Add the diced garlic and cook for an additional 2 minutes to infuse the dish with aroma.
- Bake the Dish: Return the seared chicken thighs to the skillet, nestling them among the potatoes and shallots. Pour the prepared maple dijon sauce over everything, ensuring even coverage. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the potatoes are tender when pierced with a fork.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and texture.
- Halved creamer potatoes work well for quick cooking and a creamy interior.
- If you don’t have fresh thyme, dried thyme can be substituted at one-third the amount.
- Monitor the chicken during baking to avoid overcooking, which can dry it out.
- To save time, you can use pre-minced garlic and pre-sliced shallots if available.
