Enjoy the savory blend of sweet maple syrup and tangy Dijon mustard with my Maple Dijon Chicken Thighs recipe. Perfectly seasoned and versatile dish that can be cooked in the crockpot, Instant Pot, or stovetop. A delightful twist on a classic dish.
YOU WILL LOVE DIJON CHICKEN
This recipe is one that will surprise you with it’s balanced, but flavorful profile and can easily be adapted to to fit your liking! Whether you’re into spicy, creamy, or herby vibes, you can tweak it to hit the spot just right. Below I’ll share some of my favorite ways to add a twist to this recipe!
Maple Dijon Chicken Ingredients
- Chicken Thighs
- Dijon Mustard
- Maple Syrup
- Red Wine Vinegar
- Salt & Pepper
- Rosemary, for garnishing
HOW TO MAKE DIJON MUSTARD CHICKEN
Crockpot Dijon Chicken Recipe
1. Begin by trimming any excessive fat from the chicken thighs. While a bit of fat can enhance the flavor, I recommend removing any larger chunks.
2. Next, position the chicken thighs at the bottom of the crockpot. Cover with the dijon mustard, maple syrup, red wine vinegar and salt and pepper! Then give everything a good stir to ensure even coating on all the chicken thighs.
3. Cover and let it cook on low for 6-7 hours or on high for 3-4 hours. Make sure the chicken is thoroughly cooked, with its internal temperature reaching at least 165 degrees F.
4. Once cooked, carefully remove the chicken thighs from the Crock Pot and place them on a serving dish. Sprinkle with sesame seeds for garnish, and serve.
Instant Pot Dijon Chicken Recipe
- Start by trimming any excessive fat from the chicken thighs. A little fat can add flavor, but it’s best to get rid of larger chunks.
- Place the chicken thighs at the bottom of the Instant Pot. Cover the dijon mustard, maple syrup, red wine vinegar, and season with salt and pepper. Give everything a good stir to ensure the chicken thighs are well-coated.
- Secure the lid, making sure the valve is set to “Sealing.” Select the “Poultry” setting (or Manual/Pressure Cook mode) and adjust the time to 15 minutes on high pressure. It will take a few minutes for the pot to come to pressure.
- Once the cooking cycle is complete, allow the Instant Pot to release pressure naturally for about 10 minutes. Then, carefully move the valve to “Venting” for a quick release of any remaining pressure.
- Ensure the chicken thighs internal temp is at least 165 degrees F and carefully remove the chicken thighs from the Instant Pot and place them on a serving dish. Sprinkle with sesame seeds for a touch of garnish, and you’re ready to serve!
Oven Dijon Chicken Thighs
- Start off by trimming any excessive fat from the chicken thighs. While a little fat can enrich the flavor, it’s a good idea to remove the larger bits.
- In a mixing bowl, combine the dijon mustard, maple syrup, red wine vinegar, salt, and pepper. Toss the chicken thighs in this mixture, ensuring they’re well-coated. Let them marinate for at least 30 minutes, but longer (up to 2 hours) is even better if you have the time.
- Set your oven to 375°F and let it warm up.
- Take a baking dish and place the marinated chicken thighs at the bottom. Pour any remaining marinade over them for extra flavor.
- Slide the baking dish into the preheated oven. Bake for about 35-45 minutes or until the chicken is golden brown and its internal temperature reaches 165°F.
- Once baked to perfection, carefully remove the chicken thighs from the oven and transfer them to a serving dish. For that final flair, sprinkle them with sesame seeds, and they’re ready to be enjoyed!
CREAMY DIJON CHICKEN CROCKPOT VARIATIONS
The Dijon Chicken Thighs recipe is one of my favorite in my collection of chicken freezer-ready dishes. By prepping and freezing this recipe ahead of time, you’re always just a step away from a speedy and mouthwatering meal. If the world of freezer meals is new to you, make sure to dive into my comprehensive freezer meal guide. In it, you’ll not only get the lowdown on maximizing this Maple Dijon Chicken recipe for freeze-ahead success but also discover six other standout Chicken Crockpot Freezer Meals, along with expert tips.
Here are some of my favorite variations:
- Bacon-Wrapped Dijon Chicken: Wrap each chicken thigh in a slice of bacon before cooking. The salty bacon combined with the sweet maple and tangy Dijon creates an irresistible flavor.
- Spicy Dijon Chicken: Mix in a tablespoon of sriracha or your favorite hot sauce with the maple and Dijon mixture for a sweet and spicy version.
- Creamy Maple Dijon: After cooking, remove the chicken thighs and add a splash of heavy cream to the pot. Stir to combine and create a creamy sauce. Pour over the chicken before serving.
- Herb-Infused: Mix in finely chopped fresh herbs like rosemary, thyme, or tarragon to the sauce for added depth and fragrance.
HOW TO SERVE DIJON MAPLE CHICKEN
Garlic Chicken thighs are a flavorful dish that can be the star of any meal. Here’s how I suggest you serve this delicious meal!
- Vegetables: Roasted vegetables like carrots, Brussels sprouts, or green beans complement the richness of the chicken. You can also consider sautéed spinach or steamed broccoli.
- Starch: Garlic mashed potatoes, rice pilaf, couscous, or a slice of crusty bread can soak up the delicious juices and complete the meal.
- Salads: A light green salad with a vinaigrette dressing, or a Caesar salad, would pair wonderfully. The freshness and crunchiness of the salad balance out the savory chicken.
STORING THE RECIPE DIJON MUSTARD CHICKEN
Cooling: Before tucking it away, let the Dijon Mustard Chicken settle and cool down to room temperature. This should take around 20-30 minutes.
Container Choice: Move the chicken into airtight containers. This not only ensures the chicken stays fresh but also protects it from any unwanted fridge scents.
Chill Time: Once sealed in the container, pop the chicken in the fridge. It’ll stay tasty for about 3-4 days.
Freezer Option: Planning on storing it longer? Freeze the chicken! Using a freezer-friendly container or a durable freezer bag will keep it good for up to 3 months. Don’t forget to slap a date label on it for easy reference.
Warming Up: When hunger strikes, if your chicken’s been frozen, first give it a night in the fridge to thaw. When it’s time to heat, pick your preferred method – microwave, oven, or stovetop. Just make sure that chicken hits a safe 165°F inside.
DIJON CHICKEN THIGHS CROCK POT FAQS
Yes, bone-in chicken thighs can be used and may even add more flavor. However, adjust the cooking time slightly as bone-in thighs might take a bit longer to cook thoroughly.
Yes, but be aware that chicken breasts might become drier than thighs over prolonged cooking. Adjust the cooking time and monitor the internal temperature to ensure they don’t overcook.
Absolutely! Honey can be a good substitute for maple syrup and will add a slightly different, but still delicious, sweetness to the dish.
Once the cooking is done, you can transfer the sauce to a saucepan and simmer it on the stove until it’s reduced to your desired consistency. Alternatively, mix a tablespoon of cornstarch with ½ cup of cold water and stir it into the sauce in the crockpot, then cook on high for an additional 15-20 minutes.
Preparing Dijon Chicken Thighs in the Crock Pot truly brings out the depth and melding of flavors that make this dish a household favorite. Next time you’re looking for a fuss-free yet delectably rich meal, let this recipe come to the rescue. Happy cooking and even happier eating!
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DIJON MUSTARD CHICKEN
Equipment
- 1 Crockpot
Ingredients
- 12 Chicken Thighs Boneless, Skinless
- 1 cup Dijon Mustard
- ½ cup Maple Syrup
- 2 tbsp Red Wine Vinegar
- 1 tsp Salt
- 1 tsp Pepper
- Rosemary for garnish
Instructions
Crockpot Cooking Instructions
- Begin by trimming any excessive fat from the chicken thighs. While a bit of fat can enhance the flavor, I recommend removing any larger chunks.
- Next, position the chicken thighs at the bottom of the crockpot. Cover with the dijon mustard, maple syrup, red wine vinegar and salt and pepper! Then give everything a good stir to ensure even coating on all the chicken thighs.
- Cover and let it cook on low for 6-7 hours or on high for 3-4 hours. Make sure the chicken is thoroughly cooked, with its internal temperature reaching at least 165 degrees F.
- Once cooked, carefully remove the chicken thighs from the Crock Pot and place them on a serving dish. Sprinkle with sesame seeds for garnish, and serve.
Instant Pot Cooking Instructions
- Start by trimming any excessive fat from the chicken thighs. A little fat can add flavor, but it's best to get rid of larger chunks.
- Place the chicken thighs at the bottom of the Instant Pot. Cover the dijon mustard, maple syrup, red wine vinegar, and season with salt and pepper. Give everything a good stir to ensure the chicken thighs are well-coated.
- Secure the lid, making sure the valve is set to "Sealing." Select the "Poultry" setting (or Manual/Pressure Cook mode) and adjust the time to 15 minutes on high pressure. It will take a few minutes for the pot to come to pressure.
- Once the cooking cycle is complete, allow the Instant Pot to release pressure naturally for about 10 minutes. Then, carefully move the valve to "Venting" for a quick release of any remaining pressure.
- Ensure the chicken thighs internal temp is at least 165 degrees F and carefully remove the chicken thighs from the Instant Pot and place them on a serving dish. Sprinkle with sesame seeds for a touch of garnish, and you're ready to serve!
Oven Cooking Instructions
- Start off by trimming any excessive fat from the chicken thighs. While a little fat can enrich the flavor, it's a good idea to remove the larger bits.
- In a mixing bowl, combine the dijon mustard, maple syrup, red wine vinegar, salt, and pepper. Toss the chicken thighs in this mixture, ensuring they're well-coated. Let them marinate for at least 30 minutes, but longer (up to 2 hours) is even better if you have the time.
- Set your oven to 375°F and let it warm up. Take a baking dish and place the marinated chicken thighs at the bottom. Pour any remaining marinade over them for extra flavor.
- Slide the baking dish into the preheated oven. Bake for about 35-45 minutes or until the chicken is golden brown and its internal temperature reaches 165°F.
- Once baked to perfection, carefully remove the chicken thighs from the oven and transfer them to a serving dish. For that final flair, sprinkle them with sesame seeds, and they're ready to be enjoyed!
Video
Notes
CREAMY DIJON CHICKEN CROCKPOT VARIATIONS
The Dijon Chicken Thighs recipe is one of my favorite in my collection of chicken freezer-ready dishes. By prepping and freezing this recipe ahead of time, you’re always just a step away from a speedy and mouthwatering meal. If the world of freezer meals is new to you, make sure to dive into my comprehensive freezer meal guide. In it, you’ll not only get the lowdown on maximizing this Maple Dijon Chicken recipe for freeze-ahead success but also discover six other standout Chicken Crockpot Freezer Meals, along with expert tips.- Bacon-Wrapped Dijon Chicken: Wrap each chicken thigh in a slice of bacon before cooking. The salty bacon combined with the sweet maple and tangy Dijon creates an irresistible flavor.
- Spicy Dijon Chicken: Mix in a tablespoon of sriracha or your favorite hot sauce with the maple and Dijon mixture for a sweet and spicy version.
- Creamy Maple Dijon: After cooking, remove the chicken thighs and add a splash of heavy cream to the pot. Stir to combine and create a creamy sauce. Pour over the chicken before serving.
- Herb-Infused: Mix in finely chopped fresh herbs like rosemary, thyme, or tarragon to the sauce for added depth and fragrance.
HOW TO SERVE DIJON MAPLE CHICKEN
Garlic Chicken thighs are a flavorful dish that can be the star of any meal. Here’s how I suggest you serve this delicious meal!- Vegetables: Roasted vegetables like carrots, Brussels sprouts, or green beans complement the richness of the chicken. You can also consider sautéed spinach or steamed broccoli.
- Starch: Garlic mashed potatoes, rice pilaf, couscous, or a slice of crusty bread can soak up the delicious juices and complete the meal.
- Salads: A light green salad with a vinaigrette dressing, or a Caesar salad, would pair wonderfully. The freshness and crunchiness of the salad balance out the savory chicken.
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