Chicken thighs are awesome. Yeah, they have more saturated fat than chicken breasts do, but everything in moderation, right? I had a few left over in the freezer and cooked them with this yummy maple-mustard sauce that packs a ton of flavor without much extra salt.
I served this baked chicken with a side of Roasted Root Vegetables — went really well together, super yummy.
Maple Mustard Baked Chicken
Servings: 4
Calories: 198kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- ¼ cup whole grain mustard
- 2 tablespoon maple syrup
- 2 tablespoon chicken stock (or water)
- 1 garlic clove (minced)
- 2 teaspoon chopped fresh thyme (or ½ teaspoon dried)
- 1 teaspoon olive oil
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Preheat the oven to 400 °F. Lightly spray a glass baking dish with nonstick spray.
- Cut the visible fat from the chicken thighs with a sharp knife.
- Stir the rest of the ingredients together in a bowl. Stir in the chicken to fully coat it with the sauce.
- Add the chicken and the sauce to the prepared baking dish.
- Bake in the hot oven for about 15 to 20 minutes. The chicken is done when a thermometer registers an internal temperature of 165 °F
