After seeing this recipe over and over again on Pinterest—and pinning it myself—I finally had to see what all the fuss was about. I headed over to Witty in the City, where I originally spotted the recipe, and after reading rave review after rave review, I decided to make it for dinner.
The original recipe is from the Trader Joe’s Cookbook, which I don’t own, so I’m not sure how much this version has been adapted. You may have seen this recipe online called Maple-Dijon Chicken, Maple-Mustard Chicken or even Holy Yum Chicken. I’m just going to call it really, really darn good chicken—easy, flavorful, and definitely family-pleasing!
Both of my girls (11 and 17 at the time) loved it, my husband thought it was absolutely delicious and full of flavor, and I loved it too. Best of all, it’s easy to make. With just a few simple ingredients and very little prep, you can have a fabulous dinner on the table in under an hour.
These are the only ingredients you need, along with boneless, skinless chicken thighs and salt and pepper…
“Man-Pleasing” Maple-Dijon Chicken
- If you are not a fan of mustard, you may not care for this dish.
- Unless you want to spend hours cleaning your baking dish, COVER WITH FOIL!
- *Maple Syrup, UPDATE (9/6/14)- Witty in the City only uses Pure Maple Syrup. After reading the comment section, some people say use pure maple syrup, some say you do not need to. I didn’t have pure maple syrup the first time and used what I had in the pantry, Log Cabin, and the chicken turned out great. I just made the chicken again this week using Pure Maple Syrup. Pure maple syrup made an already great dish even better; it was awesome! So if you have Pure Maple Syrup, I highly recommend using it. If not, it’s still great with maple syrup like Log Cabin.
- Fresh Rosemary is a must-have! I added rosemary to the sauce before baking and then garnished with more once it was done.
- If you want your chicken to brown, you may need to place it under the broiler for a few minutes. Be sure you are using a metal, heat-safe baking dish.
- Bake the chicken uncovered.
- People have used chicken breast and bone-in chicken thighs with this recipe. You can read more in the comments section at Witty in the City.
Head over to Witty in the City to print a copy of this wonderful recipe!
Thanks so much for stopping by!
Cheers!
Sherri
I have made this many times since my DIL forwarded this recipe onto me. Has anyone tried to make this with pork chops instead of chicken?
SDini
I used chicken legs and skin on thighs and cooked them on the grill and they were fantastic. Not a single complaint from any of the 5 kids. That’s a win in my book.
Anonymous
I made this the other day and it said I could substitute Raw Honey for the syrup. It turned out great! I baked it at 425 for 35 minutes.
Anonymous
What temperature do you cook it at?
Anonymous
can you make it with chicken breast in stead?
Angie Walker
I have some chicken thighs in the freezer that are begging to be placed in this recipe. Thank you so much for sharing. I'm going to give this a try.
Angie @ http://www.alilcountrysugar.blogspot.com & http://www.thesuperduetandtheirkitchen.blogspot.com
marysweetlittlebluebird
Hi Angie! You need to make this! I'm so glad I decided to finally make this chicken…it's a new family favorite. I made it again and used pure maple syrup – it was so delicious! If you have Pure Maple Syrup, I highly recommend using it.
Lee Ann
Yummmm! This looks delicious!!!! You are making me hungry for dinner and it's only 7:15 am here! Thanks for posting this recipe! :). 🙂
Lee Ann H
http://crochetgottaloveit.blogspot.com
marysweetlittlebluebird
🙂 You are so welcome! Thanks so much for the visit and comment, Lee Ann!
Danni@SiloHillFarm
Oh I love your tried and true recipes Mary and Sam loves them too! This will be one I'm sure he'll like! Thanks for the foil lined pan tip too!
marysweetlittlebluebird
Danni , YOU MUST MAKE THIS CHICKEN! Now! And if you have it, use pure maple syrup.
Mel@Mellywood's Mansion
Glad the log cabin stuff works pure maple syrup is pricey here! Yum
marysweetlittlebluebird
I made it again using pure maple syrup – holy smokes was it awesome, pure maple syrup is better. But honestly, Mel, when I made it the first time with Log Cabin Syrup….we LOVED it!
Heather @ The Beating Hearth
I was just wondering about using log cabin instead of real maple syrup. I'm so glad you addressed that. 🙂 This sounds amazing.
marysweetlittlebluebird
I made it again using pure maple syrup – it was ahh-mazing. However, the first time I made it with reg maple syrup we loved it. I will say, if you have Pure Maple Syrup, use it. If not…it's still a wonderful dish with reg (Log Cabin) old syrup.