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- 4 boneless, skinless chicken thighs - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 2 tablespoons olive oil, plus extra for searing - 3 cloves garlic, minced - 1 tablespoon apple cider vinegar - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup baby spinach - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved The main ingredients in this dish are simple yet flavorful. The chicken thighs provide a juicy base, while Dijon mustard and pure maple syrup create a sweet and tangy glaze. For the additional ingredients, olive oil adds richness. Garlic gives a nice punch, and apple cider vinegar balances the flavors. Dried thyme and smoked paprika add depth. Salt and pepper round out the taste. The vegetables in this recipe bring color and nutrition. Baby spinach wilts beautifully, red bell pepper adds crunch, and cherry tomatoes burst with sweetness. This mix not only looks great, but it also tastes amazing together. {{ingredient_image_2}} In a medium mixing bowl, combine the following ingredients: - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon apple cider vinegar - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Whisk them together until smooth. This marinade gives the chicken a sweet and tangy flavor. To marinate the chicken, place the chicken thighs in a large zip-lock bag or shallow dish. Pour the marinade over the chicken. Make sure every piece is covered. Seal the bag or cover the dish and refrigerate. I recommend marinating for at least 30 minutes. For the best taste, marinate for up to 4 hours. Before you cook, preheat your oven to 400°F (200°C). This makes sure it’s hot enough. In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once the oil shimmers, add the marinated chicken thighs. Sear them for about 3-4 minutes on each side. You want a nice golden-brown crust. Next, lower the heat to medium. Add sliced red bell pepper, halved cherry tomatoes, and baby spinach around the chicken. Drizzle the reserved marinade over everything. Now carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (74°C). Once done baking, remove the skillet from the oven. Let it rest for a few minutes. This helps keep the chicken juicy. For presentation, serve the dish straight from the skillet for a rustic look. You can also plate the chicken and veggies on a large platter. Drizzle any remaining sauce over the top, and garnish with fresh thyme or chopped parsley. To make the best marinade, focus on key flavors. Dijon mustard gives a nice tang. Pure maple syrup adds sweetness. You can swap Dijon for yellow mustard if needed. For a sweeter taste, honey works well too. Just remember to keep the balance of sweet and tangy. For juicy chicken, sear it well. Heat your skillet to medium-high before adding the chicken. This helps create a golden-brown crust. Cook each side for about 3-4 minutes. Once you add the veggies, lower the heat. This ensures everything cooks evenly without burning. Pair your chicken with simple sides. Rice or quinoa goes well with this dish. Steamed veggies can add color and nutrition. For garnishing, fresh thyme or chopped parsley makes it pop. Serve it right from the skillet for a cozy feel, or plate it for a more formal look. Pro Tips Marinade Time: For maximum flavor, allow the chicken to marinate for up to 4 hours. This enhances the taste and tenderness of the meat. Cooking Temperature: Ensure your oven is preheated to 400°F (200°C) before baking the chicken to achieve a perfectly cooked and golden exterior. Vegetable Variations: Feel free to substitute the vegetables with seasonal options like zucchini or asparagus for a fresh twist on this dish. Resting Period: Let the chicken rest for a few minutes after baking. This allows the juices to redistribute, ensuring a moist and flavorful bite. {{image_4}} You can switch out chicken for other proteins. Try using boneless pork chops or turkey thighs. Each option brings a unique taste. Here are some cooking times to consider: - Pork chops: Cook for 25-30 minutes at 400°F. - Turkey thighs: Bake for 30-35 minutes at 400°F. Want a meat-free meal? You can make a vegetarian version. Start by using firm tofu or tempeh. These options absorb the marinade well. You will need: - 14 ounces of firm tofu, pressed and cubed. - 1/4 cup Dijon mustard. - 1/4 cup pure maple syrup. - 2 tablespoons olive oil. - 3 cloves garlic, minced. - 1 tablespoon apple cider vinegar. - 1 teaspoon dried thyme. - 1 teaspoon smoked paprika. - Salt and pepper to taste. - 1 cup baby spinach. - 1 red bell pepper, sliced. - 1 cup cherry tomatoes, halved. Cook tofu or tempeh for 20-25 minutes in the oven. You can tweak the marinade for new flavors. Add fresh herbs like rosemary or basil. If you enjoy spice, try adding cayenne pepper or chili flakes. You can also mix in different vegetables. Try adding zucchini or asparagus for a fresh twist. These small changes bring new tastes to your meal. To store leftovers, let the dish cool down first. Place the chicken and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to four days. For reheating, simply use the microwave or an oven. Heat until the chicken is warm, around 1-2 minutes in the microwave or 10-15 minutes in the oven at 350°F (175°C). To freeze the dish, allow it to cool completely. Use a freezer-safe container or bag. Squeeze out as much air as possible to prevent freezer burn. The dish can be frozen for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, bake it in the oven at 350°F (175°C) for about 25-30 minutes until hot. The recommended storage duration for One Pan Maple Dijon Chicken in the fridge is four days. Signs of spoilage include an off smell or change in color. If you see these signs, it’s best to discard the dish. Always trust your senses when it comes to food safety. Yes, you can use chicken breasts. They cook faster than thighs. Chicken breasts can dry out more easily due to less fat. When using breasts, check them at 20 minutes. You want an internal temperature of 165°F (74°C) for safety. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The temperature should read 165°F (74°C). If you don't have a thermometer, cut into the chicken. The juices should run clear, not pink. Marinating overnight is great! It allows the flavors to soak in deeply. Just make sure to cover the chicken well. This prevents it from drying out. If you marinate longer than 24 hours, the chicken may become mushy. If you don’t have maple syrup, use honey or agave nectar. Both will add sweetness but change the flavor slightly. Honey is richer, while agave is milder. You can also use brown sugar mixed with water for a similar effect. This recipe takes simple ingredients and turns them into a delicious meal. You learn how to marinate chicken thighs, cook them, and serve them with fresh veggies. Tips for perfecting the dish make it even better. You can also try variations for different proteins or a vegetarian option. In the end, this meal is versatile and easy. With the right techniques, you can impress anyone at the table. Enjoy making this dish your own!

One Pan Maple Dijon Chicken

A delicious and easy one-pan meal featuring marinated chicken thighs, vibrant vegetables, and a sweet and tangy sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 0.25 cup Dijon mustard
  • 0.25 cup pure maple syrup
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup baby spinach
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes, halved

Instructions
 

  • Prepare the Marinade: In a medium mixing bowl, combine the Dijon mustard, pure maple syrup, 2 tablespoons of olive oil, minced garlic, apple cider vinegar, dried thyme, smoked paprika, salt, and pepper. Whisk thoroughly until the mixture is well combined and smooth.
  • Marinate the Chicken: Place the chicken thighs into a large zip-lock bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is generously coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for up to 4 hours.
  • Preheat the Oven: Shortly before you're ready to cook, preheat your oven to 400°F (200°C) so it's ready for baking.
  • Sear the Chicken: In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once the oil is shimmering, add the marinated chicken thighs (set the remaining marinade aside) to the skillet. Sear the chicken for about 3-4 minutes on each side, or until a beautiful golden-brown crust forms.
  • Add Vegetables: Lower the heat to medium, and introduce the sliced red bell pepper, halved cherry tomatoes, and baby spinach to the skillet. Mix the vegetables gently around the chicken, creating a vibrant bed for the meal.
  • Bake: Drizzle the reserved marinade evenly over the chicken and the vegetables in the skillet. Carefully transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  • Serve: Once baked, remove the skillet from the oven and let it rest for a few minutes. This will help the juices redistribute within the chicken.

Notes

For a rustic presentation, serve the dish directly from the skillet. Garnish with fresh thyme or chopped parsley.
Keyword chicken, dijon, dinner, maple, one pan