One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe
If you are craving a comforting, flavor-packed meal that’s both hearty and vibrant, the One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe is exactly what you need. This dish seamlessly blends the tangy kick of Dijon mustard with the sweet, luscious notes of pure maple syrup, resulting in a glaze that coats tender chicken thighs alongside perfectly roasted sweet potatoes and crisp green beans. The best part is how effortlessly everything cooks together in one pan, creating a beautiful harmony of textures and tastes without the hassle of multiple dishes. This recipe will quickly become your go-to for busy weeknights or when you want something impressively delicious without the fuss.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each plays a key role in delivering bold flavors, gorgeous color, and that delightful balance of sweet and savory in the One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe.
- Coarse ground Dijon mustard: Brings a sharp, tangy punch that pairs perfectly with the sweetness of maple syrup.
- Pure maple syrup: Adds natural sweetness and creates a beautiful caramelized glaze on the chicken and veggies.
- Water: Helps balance the sauce for excellent consistency.
- Skin-on, bone-in chicken thighs: Provides juicy, flavorful meat with crisp, golden skin when seared right.
- Kosher salt and black pepper: Essential for seasoning the chicken and vegetables, enhancing their natural flavors.
- Paprika: Adds a smoky warmth and vibrant color to the chicken seasoning.
- Garlic powder and minced garlic: Layer savory depth and fragrant aroma throughout the dish.
- Olive oil: For searing the chicken and roasting the vegetables, ensuring a crisp texture.
- Sweet potatoes: These tender wedges offer natural sweetness and a creamy texture that complements the chicken.
- Green beans: Provide a fresh, crisp bite and a pop of color to balance the richness of the meal.
- Fresh rosemary sprigs: Infuse the dish with an earthy, pine-like fragrance that elevates the overall flavor.
How to Make One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe
Step 1: Heat the Oven
Start by positioning your oven rack in the center and preheating it to 400 degrees Fahrenheit (204 degrees Celsius). This ensures your skillet and ingredients cook evenly, setting the stage for a beautifully roasted meal.
Step 2: Make the Maple Dijon Sauce
In a small bowl, combine the coarse ground Dijon mustard, pure maple syrup, and water. Stir until the mixture is smooth and glossy. This sauce will become the star glaze that coats the chicken and vegetables with a perfect balance of tangy and sweet flavors.
Step 3: Prepare the Chicken
Trim any excess fat and skin from your chicken thighs to avoid any unwanted greasiness. Then, generously season both sides with kosher salt, black pepper, paprika, and garlic powder. These spices will create layers of flavor that make every bite irresistibly tasty.
Step 4: Sear the Chicken
Heat a large oven-proof skillet over medium-high heat and add one tablespoon of olive oil. Place the chicken thighs skin-side down, letting them cook undisturbed for about five minutes until the skin is crisp and golden brown. Flip the thighs, turn off the heat, and carefully drain any excess grease, leaving about two tablespoons in the pan to keep the dish flavorful yet not greasy.
Step 5: Add the Sauce
Push the chicken thighs toward the edges of your skillet. Over medium heat, sauté the minced garlic in the leftover oil for about 30 seconds until fragrant. Pour in your maple Dijon sauce, stirring gently to ensure the chicken is well coated and the pan captures every bit of that delicious glaze.
Step 6: Add the Sweet Potatoes
Introduce the sweet potato wedges into your skillet, tossing them to coat in the sauce. Let them simmer for about two minutes so they start soaking up all those marvelous flavors. Sprinkle with a little salt and pepper, then tuck fresh rosemary sprigs around the pan for an aromatic burst that will infuse the dish during roasting.
Step 7: Roast in the Oven
Transfer your entire skillet to the preheated oven. Roast for 30 minutes, allowing the chicken and sweet potatoes to cook thoroughly and develop that lovely caramelized finish. After roasting, carefully remove and discard the rosemary sprigs to keep your dish perfectly balanced.
Step 8: Prepare and Roast the Green Beans
While the chicken and sweet potatoes roast, toss the green beans in a medium bowl with one tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of black pepper. Scatter them around the chicken and sweet potatoes in the skillet, then roast for another 15 minutes until the beans are crisp-tender and brightly colored.
Step 9: Final Check and Serve
Ensure the sweet potatoes are fork-tender and the chicken thighs have reached an internal temperature of 170 degrees Fahrenheit (77 degrees Celsius). If needed, add extra cooking time. Portion out the chicken and vegetables, and don’t forget to drizzle the pan sauce over everything for maximum flavor impact.
How to Serve One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe
Garnishes
Fresh herbs like extra rosemary or finely chopped parsley add a vibrant green touch and a fresh aroma that brightens the dish. A sprinkle of toasted pecans or chopped walnuts adds crunch and a subtle nutty flavor to complement the maple glaze beautifully.
Side Dishes
This recipe stands perfectly on its own as a complete meal thanks to the protein and veggies, but if you want to round it out, consider a light side salad with tangy vinaigrette or a simple quinoa pilaf to soak up any extra sauce on the plate.
Creative Ways to Present
Serve this meal right from the skillet for a rustic, cozy presentation that invites everyone to dig in family-style. Alternatively, plate the chicken atop a bed of mashed sweet potatoes or creamy polenta for an elegant twist that’s just as comforting.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Keep the chicken and vegetables together to allow the flavors to continue melding, but if possible, store the sauce separately to maintain the perfect texture.
Freezing
You can freeze portions of the One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags, and be sure to cool the food completely before freezing to preserve taste and texture.
Reheating
Reheat gently in the oven at 350 degrees Fahrenheit (175 degrees Celsius) to maintain crispness, or use a microwave for a quicker option, covering the dish to retain moisture. Add a splash of water or broth if needed to keep the chicken juicy and the vegetables tender.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more flavor and moisture, boneless, skin-on chicken breasts can be used. Just be mindful of shorter cooking times to avoid drying out the breast meat.
What if I don’t have fresh rosemary?
Dried rosemary can work in a pinch—use about one teaspoon, sprinkled over the chicken and potatoes before roasting. It won’t be quite as fragrant, but it will still add a lovely herbal note.
Can this recipe be made gluten-free?
Yes! All the ingredients are naturally gluten-free, but be sure to double-check your Dijon mustard and any seasoning blends to avoid hidden gluten additives.
Is it possible to make this recipe vegetarian?
You can swap the chicken out for hearty tofu or chickpeas and roast the sweet potatoes with the green beans. Use a similar maple mustard sauce to keep the flavors consistent, but the cooking time may need to be adjusted based on your protein choice.
How do I know when the chicken is perfectly cooked?
The best way is to use a meat thermometer—aim for an internal temperature of 170 degrees Fahrenheit (77 degrees Celsius) for juicy and safe chicken thighs. Alternatively, cut into the thickest part to ensure the juices run clear.
Final Thoughts
There is something undeniably satisfying about whipping up the One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe. It’s a little bit sweet, a little bit tangy, and entirely comforting—a true home-cooked winner that’s perfect for any night of the week. Give this recipe a go; I promise it will soon become a beloved staple that you’ll be eager to share with family and friends again and again.
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One Pan Maple Mustard Chicken with Sweet Potatoes and Green Beans Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This One Pan Maple Mustard Chicken recipe is a deliciously simple and flavorful meal featuring skin-on, bone-in chicken thighs roasted alongside sweet potatoes and green beans. The dish is glazed with a sweet and tangy maple Dijon sauce, infused with garlic and rosemary, making it a perfect weeknight dinner that’s both hearty and easy to prepare.
Ingredients
Maple Dijon Sauce
- 5 tablespoons (75 ml) coarse ground Dijon mustard
- 1/4 cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) water
Chicken and Seasoning
- 4 (908 g) skin on, bone-in chicken thighs
- 1/2 teaspoon (3 g) kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- Paprika, for seasoning
- Garlic powder, for seasoning
- 2 tablespoons (30 ml) olive oil, divided
- 1 tablespoon (10 g) minced garlic
Vegetables and Herbs
- 2 cups (298 g) sweet potato, cut into 1/2″ wedges
- 8 ounces (227 g) green beans, cut in half
- 2 sprigs rosemary
Instructions
- Heat the Oven: Set the oven rack in the center position and preheat the oven to 400°F (204ºC).
- Make the Maple Dijon Sauce: In a small bowl, thoroughly combine the Dijon mustard, maple syrup, and water. Stir until smooth and set aside for later use.
- Prepare the Chicken: Trim excess fat and skin from the chicken thighs. Generously season both sides of each thigh with salt, black pepper, paprika, and garlic powder to infuse flavor throughout.
- Sear the Chicken: Heat a large oven-proof skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add chicken thighs skin-side down, searing until the skin is crisp and golden, about 5 minutes. Flip to the other side, turn off the heat, and carefully drain excess grease, leaving about 2 tablespoons in the pan.
- Add the Sauce: Push the chicken to the sides of the skillet. With the pan over medium heat, add minced garlic and sauté for 30 seconds until fragrant. Pour in the maple Dijon sauce and stir to coat the chicken and pan evenly.
- Add the Potatoes: Add the sweet potato wedges to the pan, tossing to coat them in the sauce. Allow to simmer for 2 minutes. Lightly season with salt and pepper. Break the rosemary sprigs into smaller pieces if needed, and distribute them around the pan.
- Roast in the Oven: Transfer the entire skillet to the preheated oven and roast for 30 minutes. Carefully remove and discard the rosemary sprigs after roasting.
- Prepare the Green Beans: In a medium bowl, toss green beans with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for even seasoning.
- Roast the Beans: Scatter the seasoned green beans around the pan with the chicken and potatoes, then return the skillet to the oven. Roast for another 15 minutes until the beans are bright green and crisp-tender.
- To Serve: Ensure the sweet potatoes are fork-tender and the chicken thighs have reached an internal temperature of 170ºF (77ºC). Add more cooking time if necessary. Portion the chicken and vegetables, drizzling any leftover sauce over the top before serving.
Notes
- Use an oven-proof skillet to move easily from stovetop to oven.
- Make sure chicken reaches an internal temperature of 170ºF (77ºC) for safety and juiciness.
- Adjust seasoning and spices according to your taste preferences for more or less heat.
- Sweet potato wedges can be replaced with other root vegetables if preferred.
- Leftover sauce makes a great glaze for other roasted meats or vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
