Why You’ll Love This Maple Dijon Glazed Chicken Thighs

• Perfectly Balanced Flavors. The sweet maple and sharp, tangy Dijon don’t just coexist—they sing together. It’s a harmony that’s rich without being heavy, and tangy without being sharp.
• Juicy, Tender Chicken Every Time. Using bone-in, skin-on thighs is the secret. They’re incredibly forgiving and stay moist and flavorful, even if you accidentally leave them in the oven a few minutes too long.
• Effortless Elegance. This dish looks and tastes like you spent hours in the kitchen, but the active prep time is seriously just about 10 minutes. It’s a fantastic way to impress with minimal effort.
• One-Pan Wonder. From searing to baking, everything happens in a single oven-safe skillet. That means more flavor in your food and less time spent scrubbing pots and pans afterward.

Ingredients & Tools

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp smoked paprika
• 2 garlic cloves, minced
• 2 tbsp fresh thyme leaves (or 2 tsp dried)
• 1/3 cup pure maple syrup
• 1/4 cup Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce or tamari

Tools: A large (12-inch) oven-safe skillet (cast iron is perfect), small bowl for the glaze, tongs.

The quality of your maple syrup and Dijon really matters here—they’re the stars of the show. Pure maple syrup has a depth that pancake syrup just can’t replicate, and a good, grainy Dijon adds wonderful texture and a complex flavor that smooth mustard lacks. Don’t skip the fresh thyme if you can help it; its earthy, lemony notes cut through the richness beautifully.

Nutrition (per serving)

• Calories: 385 kcal
• Protein: 28 g
• Fat: 20 g
• Carbohydrates: 20 g
• Fiber: 1 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Bring your chicken to room temperature. Taking the thighs out of the fridge 20-30 minutes before cooking helps them cook more evenly. A cold chicken thigh straight from the fridge can lead to a rubbery skin and an undercooked center.
• Pat that skin DRY. This is the single most important step for crispy skin. Use paper towels to thoroughly pat the skin dry before you season it. Any moisture will steam the skin instead of letting it get beautifully crisp.
• Don’t use “pancake syrup”. I know it’s tempting, but for the best flavor, you really need 100% pure maple syrup. The artificial stuff is just too sweet and thin, and it won’t caramelize properly or give you that deep, robust flavor.
• An oven-safe skillet is non-negotiable. You’ll start this recipe on the stovetop and then transfer it directly to the oven. If your skillet has a plastic handle, it’s not oven-safe. A cast-iron skillet is ideal for this recipe.

How to Make Maple Dijon Glazed Chicken Thighs

Serving Suggestions

Complementary Dishes

• Garlic Mashed Potatoes — The creamy, buttery potatoes are the perfect canvas for soaking up the extra savory-sweet glaze from the chicken.
• Simple Roasted Asparagus — Tossed with a little olive oil, salt, and pepper and roasted alongside the chicken, its slight bitterness provides a lovely contrast.
• Buttery Egg Noodles — These are wonderfully simple and act like little flavor sponges, making sure you get every last drop of that delicious sauce.

Drinks

• A Crisp Chardonnay — A wine with a little oak and butteriness complements the richness of the chicken, while its acidity cuts through the sweet glaze.
• A Dry Hard Cider — The apple notes in the cider are a fantastic friend to both the maple and the Dijon, creating a really refreshing pairing.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate beautifully between bites of the sticky, rich chicken.

Something Sweet

• Warm Apple Crumble — It continues the cozy, autumnal vibe of the main course and feels like a natural, comforting follow-up.
• Dark Chocolate Pots de Crème — The intense, slightly bitter chocolate provides a sophisticated and decadent finish that doesn’t feel too heavy.
• Vanilla Bean Panna Cotta — Its cool, creamy simplicity is the perfect light and smooth counterpoint to the hearty, savory chicken.

Top Mistakes to Avoid

• Moving the chicken too soon. When you first place the thighs in the hot skillet, you have to let them be. If you try to move or peek at them too early, you’ll tear the skin and it won’t get that essential crispy sear.
• Using a non-oven-safe pan. This is a safety hazard and a recipe for a ruined meal (and pan!). Always double-check that your skillet can go from stovetop to a 400°F oven. A melted plastic handle is a sure sign you’ve chosen wrong.
• Skipping the sear. Baking the chicken without searing it first will give you steamed, pale skin. That initial sizzle in the hot pan is what creates texture and locks in the juices.
• Pouring off all the fat. You want to pour off *most* of the rendered chicken fat, but leave a little bit behind. That fond (the browned bits stuck to the pan) is packed with flavor and will mix with the glaze to create an amazing pan sauce.

Expert Tips

• Tip: Use a meat thermometer. Guessing if chicken is done is a stressful game you don’t need to play. A quick-read thermometer takes the guesswork out and guarantees perfectly cooked, juicy chicken every single time. Aim for 165°F in the thickest part, not touching the bone.
• Tip: Let the glaze reduce. Don’t be tempted to take the chicken out early if the glaze still looks thin and watery. It needs that full 20-25 minutes in the oven to bubble, thicken, and properly caramelize onto the chicken.
• Tip: Add a splash of cream. For an even richer, more luxurious sauce, stir a tablespoon or two of heavy cream or crème fraîche into the pan juices after you take the chicken out. It creates a creamy, dreamy sauce that’s absolutely divine.
• Tip: Broil for a final crisp. If you want an extra-crispy, almost candied top, switch your oven to broil for the last 1-2 minutes of cooking. Watch it like a hawk, though—it can go from perfectly caramelized to burnt in seconds!

FAQs

Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time significantly. Boneless, skinless chicken breasts cook much faster and can dry out easily. If you do use them, sear them for just 2-3 minutes per side and then reduce the baking time to 10-15 minutes, checking the internal temperature early and often. Honestly, thighs are more forgiving and flavorful for this particular recipe.

How can I tell when the chicken is done without a thermometer?
The safest way is to use a thermometer. But if you don’t have one, pierce the thickest part of a thigh with a knife or skewer. The juices should run completely clear, not pink or bloody. The meat should also feel firm to the touch, and the leg joint should wiggle easily. It’s always better to be safe than sorry with poultry.

Can I make this glaze ahead of time?
Absolutely! The glaze can be whisked together and stored in an airtight container in the fridge for up to 5 days. This is a great little hack for making weeknight dinners even faster. Just give it a good stir before using it, as the ingredients might separate a bit while sitting.

My glaze burned in the oven. What happened?
This usually happens if your oven runs hot or if you’re using a dark-colored skillet, which absorbs more heat. Maple syrup has a high sugar content and can burn. Next time, try reducing the oven temperature to 375°F and keep a closer eye on it during the last 10 minutes of cooking. You can also tent the chicken loosely with foil if the top is browning too quickly.

What’s the best way to reheat leftovers?
To keep the skin from getting soggy, reheating in the oven or an air fryer is your best bet. Place the chicken on a baking sheet and warm it at 350°F for about 10-15 minutes, until heated through. The microwave will work in a pinch, but it will definitely soften that beautiful crispy skin.