Throwback Thursday, Mustard Maple Pecan Chicken Thighs

the Painted Apron

4 years ago

This is a tried and true recipe of mine,

and it checks all of my favorite boxes

easy 5 minute prep ✅

can be assembled early in the day and baked later ✅

family friendly ✅

no clean up ✅

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 for easy clean up

Baste chicken half way through baking

Serve topped with butter pecan halves or chopped pecans

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!

I like to serve it with Roasted Sweet Potato Spinach Salad

MUSTARD MAPLE PECAN CHICKEN THIGHS

Course Main Course

Cuisine American

Keyword baked chicken, chicken thighs, easy dinner, mustard maple glaze, pecans

Prep Time 10

Cook Time 45

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

* Cook 1 cup pecan halves over medium low heat in a skillet with 1 T real unsalted butter. Sprinkle liberally with brown sugar and season with kosher salt. Cook and stir until toasted and beginning to caramelize, watching carefully. Cool on wax paper and store in tightly lidded jars.