Baked Maple-Mustard Chicken

Baked Maple-Mustard Chicken from Very Culinary

by Amy Flanigan on March 27, 2012 · 23 comments

This was making the rounds on Pinterest (what isn’t these days?!)…impossible to know who to credit anymore for the idea, when everyone you follow is writing about the same thing.

Anyhoo, it was called Man-Pleasing Chicken. Man what? Pleasing who? HUH? What sort of a stupid name for a dish is that?? Are you listening Trader Joe’s? (Original creator, apparently.) Although, it certainly got the attention of thousands, so bravo to their marketing team.

My friend Melissa made it. And Lisa renamed it…I don’t think she’ll mind if I go with her title.

With such overwhelming hype, there wasn’t much chance it could live up to it. BUT, it was really good. I cut back slightly on the mustard and also doubled the sauce, knowing a lot of it would bake off.

A little tangy, a little sweet. 4 ingredients, 1 pan. Definitely worth sharing.

And look! Mashed potatoes!

Baked Maple-Mustard Chicken
Serves 4
Prep time: 5 minutes
Cook time: 40  minutes

• 1 1/2 pounds boneless, skinless chicken thighs
• 3/4 cup Dijon mustard
• 1/2 cup maple syrup
• 2 tablespoons rice wine vinegar
• Chopped rosemary (optional)

Preheat your oven to 450 degrees.

In a small bowl, mix together the mustard, maple syrup, and rice wine vinegar.

Coat a 9×13 baking dish with cooking spray. Place chicken in a single layer and season with salt and pepper. Pour the maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving.

Serve over mashed potatoes and spoon some extra sauce over the top. Sprinkle over some chopped fresh rosemary.

(adapted from Witty in the City, originally from Trader Joe’s)

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{ 23 comments… read them below or add one }

Judy April 10, 2013 at 9:52 am

Amy, just wondering why it needs to bake at 450 degrees? I made this twice, and second time did not coat glass casserole dish first and it destroyed the dish. Could NOT wash it off! Thanks,Judy .


Amy April 10, 2013 at 10:06 am

Ouch! I’m really sorry to hear that :( My directions did say to coat the dish…why 450? Allows it to cook faster. You could probably cook it at 350 and increase the time to 1 hour, BUT you should still coat the dish first.


Julie January 10, 2013 at 9:59 pm

Made this one tonight for the family. Got thumbs up! Soooo easy and yummy!


Amy January 11, 2013 at 7:05 am

Yay!! Another winner. I haven’t made this in a while…you just reminded me of how easy and delicious it was. I love that you’re going through the Archives!


Donna July 20, 2012 at 7:59 am

Maple Syrup and Dijon Mustard… who knew. And kudos on the name change.


Jen June 14, 2012 at 11:41 am

I know this was posted in April, and I’m well aware that it is now the middle of June, BUT…I finally made it last night! My mouth is watering just thinking of it.

It was SOOO easy! Seriously, only 5 minutes to prep. OH HI! Can’t get any better than that! And, the tangy, sweet flavor totally comes through in every bite of the chicken. I made it with rice rather than potatoes because I didn’t want to deal with mashing and pealing, and it was still scrumptious! This went into my “keeper” binder of recipes. Thanks Ame!


Amy June 14, 2012 at 11:47 am

Yay!! I’m so glad you guys liked it. I’ve made it a few times now. And also with rice. These are my favorite type of meals…after a long/hard day…comes together in a snap. Although I haven’t been doing much baking this week with the 100 degrees!


Stephie @ Eat Your Heart Out April 3, 2012 at 10:22 am

This looks great. I bet my boyfriend would really like it (maybe that’s why the man-pleasing name? I agree, little weird, though)


Stephanie April 2, 2012 at 2:11 pm

I seriously love the mustard/maple combo on pretty much ANYTHING, but this chicken looks delish. I cannot wait to try it!


Joanne March 27, 2012 at 5:35 pm

Well…I for one can think of much better ways to please a man than with CHICKEN.

However…I do kinda love maple and mustard together. They make quite the pair.


Sandi March 27, 2012 at 9:07 am

John would be all over this. Guess I’ll have to mail him to your house, the next time you make it! I’m not a fan of mustard….As he would say:”his boring wife…” LOL


Amy March 27, 2012 at 9:18 am

Mustard isn’t very popular over here, either, but this was yummy. Somehow the syrup balanced well with it. Make it for John, pasta for you…take a bite…if you don’t hurl, then make it again for both of you. Problem solved! :D


Andrea March 27, 2012 at 9:03 am

Well, I have all of this, and a sweet potato to boot, which is wonderful baked and then mashed with maple syrup and butter. Too sweet? There is no such thing! I’m Swedish. Thanks, Amy, for dinner tonight!


Amy March 27, 2012 at 9:12 am

No such thing as too sweet for me, either :D Sweet potato would work perfectly here – will try that next time!


Paul @ Experiate March 27, 2012 at 8:36 am



the wicked noodle March 27, 2012 at 8:30 am

What a delicious, easy dinner!! Love maple & mustard together.


Jenna March 27, 2012 at 7:07 am

It looks fancy enough to serve to company, but it’s so easy! Love it. And thanks for keeping the re-name, Amy. =)


pam March 27, 2012 at 7:07 am

Seriously? Man-pleasing?? Looks good though!


Lisa@The Cutting Edge of Ordinary March 27, 2012 at 6:59 am

I so don’t mind that you took my title.

This was good. I did just what you did, cut back on the mustard a bit too. I double the recipe, so I doubled the sauce too. It was nice to have some go over the rice I served this with. I will make it again too.

Man Pleasing…..why I oughta…….


Melissa March 27, 2012 at 6:24 am

Wait, what? Mashed potatoes?? How did THAT happen?


Amy March 27, 2012 at 6:48 am

I put my needs ahead of the kids! HA. They still didn’t eat them. Sigh… but I thought this dish made so much more sense over potatoes than rice or noodles.


Anne March 27, 2012 at 6:18 am

Oh Amy, I love you. Completely agree with the stupid name. It’s right up there with Glamour’s “Engagement Chicken”. Something about these smacks of how getting married/making a man happy is the pinnacle of achievement for women, y’know? I mean, I love it when Fred loves something I cook, but really! Okay, end of rant.

Made the chicken on Sunday and loved it. We had ours with Israeli cous-cous. Yum.


Amy March 27, 2012 at 6:51 am

Rant away! Ridiculous, right? I almost got snarky on Pinterest, but refrained. Decided to do it on my own blog! It was yummy…glad I got passed the stupidity and made it. Couscous, yes! That would have worked too.


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