Touted to be over the top fabulous and easy, I had to give this chicken dish a try~ I could tell just by reading the method and ingredients it was likely to be just that~
Now I realize with Thanksgiving only 2 days away you might not want poultry, but when all that turkey wears off and you want an easy peasy dinner, pull this out of your proverbial hat and in under 5 minutes it will be baking away
Chicken thighs and a few pantry ingredients are all you need for this easier than take-out dinner. Line your baking pan with heavy duty foil or 2 layers of regular foil. Choose a pan that hugs your chicken, you want it smothered in the sauce. When chicken is done, toss the foil away and go dancing.
Baste chicken half way through baking time to keep it happy
All done!
If you want to omit the pecans, that’s fine! There is plenty of flavor in these little bundles!
You can’t go wrong with this easy recipe, my two toughest critics, HH and HHjr, wolfed this chicken down~
MUSTARD MAPLE PECAN CHICKEN THIGHS
Ingredients
- 6-8 boneless skinless chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup Butter Pecan Maple syrup [or regular maple syrup]
- 1 Tbsp rice wine vinegar
- Salt and pepper
- 1 cup butter caramelized pecan halves*
Instructions
- Combine mustard, syrup and vinegar. Place chicken in a foil lined baking pan and season.
- Pour sauce overall. Bake at 400 for 45-60 minutes or until done, basting half way through with pan sauces. Drizzle with more sauce and sprinkle with pecan halves when serving. Serves 3-4
Notes
I see no reason why you couldn’t make these in the slow cooker too, just make sure the chicken is submerged in the sauce. You can see another recipe for chicken thighs in the slow cooker here, Peachy Bourbon BBQ Chicken
for the Roasted Sweet Potato Spinach Salad with Maple Bacon click here
Here’s the recipe: adapted from Witty in the City
I hope you enjoy this as much as we did!
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