Maple dijon chicken thighs are one of my favorite go-to recipes for boneless, skinless chicken thighs. I usually serve this with my easy rice pilaf and whatever steam-in-a-bag frozen vegetable I manage to grab first out of the freezer.
For a few more dinner ideas involving boneless, skinless chicken thighs, try my easy curry chicken, parmesan-crusted chicken thighs, and cashew chicken.
Prep Time 5 minutes
Cook Time 50 minutes
Serves 4
Ingredients
1/4 cup Dijon mustard
2 tbsp pure maple syrup
1 tbsp olive oil
2 tsp soy sauce
a clove of minced garlic
1/2 tsp dried rosemary
6 boneless skinless chicken thighs
Preparation
Preheat the oven to 375 F, then in a small bowl stir together the Dijon mustard, maple syrup, olive oil, and soy sauce, minced garlic, and rosemary. Next, coat the inside of a casserole dish with non-stick spray, then arrange the chicken thighs in the dish so they’re close, but not overlapping. Pour the marinade on top and then spread it around until the thighs are completely covered.
Bake the chicken thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around the thighs is simmering. Spoon some of the liquid over the thighs, return them to the oven, then, if desired, switch the oven’s setting from bake to broil. Broil for about 5 minutes, or until the top of the chicken is golden brown. (I usually don’t do this last step.)
Serve your maple dijon chicken thighs with your favorite sides!