One Pan Maple Dijon Chicken Thighs
These Maple Dijon Chicken Thighs make for a great one pan meal. The chicken thighs are seared and then baked on top of a bed of apples and onions with sage and then topped with a maple dijon glaze. The one pan makes clean up much easier.
Equipment
- Large oven-safe skillet or casserole dish
- Instant-read thermometer
- Small bowl for glaze
- Potato peeler
- Apple corer
Ingredients
For the Chicken:
- 2 pounds chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
For the Glaze:
- ¼ cup maple syrup pure
- 1½ tablespoons Dijon mustard
- 1½ tablespoons apple cider vinegar
- 1 tablespoon garlic minced
- 1 tablespoon fresh sage chopped
- ½ teaspoon salt
For the Pan:
- 2 apples cut into wedges
- 1 onion large, sliced
- 10 fresh sage leaves
- 2 tablespoons butter
Instructions
Searing the Chicken:
- Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels and season generously with salt, pepper, and smoked paprika on both sides.2 pounds chicken thighs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 4-5 minutes. Flip and sear 4 minutes more. Place on a plate and set aside.2 tablespoons olive oil
Roasting the Chicken
- Place the onions in the pan and saute for 3-4 minutes or until they turn translucent. Add the apples and sage and cook for another 4 minutes. Nestle chicken thighs back into the pan, skin-side up, over the apple and onion mixture.2 apples, 1 onion, 10 fresh sage leaves
Roast and Finish:
- Transfer skillet to preheated oven and roast 25-30 minutes until chicken reaches 165°F internal temperature at the thickest part of the thigh.
Making the glaze
- While the chicken is roasting whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic, sage, and salt until smooth. When you have 10 minutes left to cook brush the chicken with half of the glaze. Repeat again at 5 minutes with the remaining broth.¼ cup maple syrup, 1½ tablespoons Dijon mustard, 1½ tablespoons apple cider vinegar, 1 tablespoon garlic, 1 tablespoon fresh sage, ½ teaspoon salt
- Remove the chicken from the pan and add the butter. Spoon the drippings over the chicken and serve.2 tablespoons butter
Notes
Dry skin is crucial for proper browning and crispy texture. Pat thoroughly with paper towels before seasoning.
Don't skip the searing because this step creates the flavor foundation for the entire dish and ensures crispy skin.
Change your cooking time when you use boneless and skinless chicken thighs reduce your cooking time in the oven to 12-20 minutes depending on their size. You can also reduce the second sear time to 2 minutes.
Internal temperature matters for juicy chicken. Use an instant-read thermometer and pull at exactly 165°F.
Rest before serving for 5 minutes to let the juices redistribute throughout the meat.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10-12 minutes.
Don't skip the searing because this step creates the flavor foundation for the entire dish and ensures crispy skin.
Change your cooking time when you use boneless and skinless chicken thighs reduce your cooking time in the oven to 12-20 minutes depending on their size. You can also reduce the second sear time to 2 minutes.
Internal temperature matters for juicy chicken. Use an instant-read thermometer and pull at exactly 165°F.
Rest before serving for 5 minutes to let the juices redistribute throughout the meat.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10-12 minutes.
Nutrition
Serving: 1servingCalories: 253kcalCarbohydrates: 15gProtein: 22gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 115mgSodium: 436mgPotassium: 391mgFiber: 2gSugar: 11gVitamin A: 265IUVitamin C: 3mgCalcium: 38mgIron: 1mg
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