Skillet Chicken Thighs with Maple, Garlic and Spicy Mustard

As promised, here is another skillet recipe….if I am able to get it typed in that is.  Chris has decided that now I have started typing he wants to talk!  It’s funny how he had nothing much to say until I opened my laptop!  Men!!!

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Sandie

The great thing about cooking in a cast iron skillet is that you can still do an “all in one pan” dinner and have everything turn out nice and browned and full of taste without having to add a whole lot of ingredients to flavor. If you don’t already have one, I encourage you to pick one up, you won’t be sorry.

These are the ingredients that I started with.

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I began by brushing olive oil in the bottom of the pan and then also coated the chicken thighs in a quick brushing of olive oil.

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I cubed the potatoes, to about 1 inch, and halved the cherry/grape tomatoes and added them to the pan.

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In a small bowl, I whisked together the maple syrup, garlic powder and spicy mustard until it was well blended.

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I poured this mixture over the chicken thighs and vegetables in the skillet, trying to cover all of it as much as I could, and then sprinkled the dried parsley on top.

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I cooked it in a 400 degree oven for about 50 minutes, until the chicken was browned and potatoes were cooked through.

Doesn’t this look delicious?  It certainly didn’t seem to stay on their plates for very long!

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Recipe

Skillet Chicken Thighs with Maple, Garlic and Spicy Mustard

Preparation Time: 20 minutes  Cooking Time: 50 – 60 minutes  Servings: 2 – 4

Ingredients

  • 4 chicken thighs, thawed
  • 4 medium red potatoes, diced
  • 1 cup diced cherry and grape tomatoes
  • 3/4 cup maple syrup
  • 2 tsp. garlic powder
  • 2 tbsp. spicy mustard
  • 1 tsp. dried parsley
  • 2 tbsp. olive oil

Directions

  1. Preheat oven to 400 degrees.  Coat bottom of skillet with  1 tbsp. olive oil.
  2. Brush remaining olive oil on chicken thighs in skillet.
  3. Add diced potatoes and tomatoes to pan.
  4. Whisk together maple syrup, garlic and mustard in small bowl.
  5. Pour over chicken and vegetables.
  6. Sprinkle with parsley.
  7. Roast at 400 degrees for 50 – 60 minutes until chicken is browned and potatoes are cooked through.

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6 thoughts on “Skillet Chicken Thighs with Maple, Garlic and Spicy Mustard

  1. Pingback: Skillet Chicken | yochet

  2. I didn’t know “skillet chicken” was a thing, but I’ve made variations of it twice this week and now I found this, so I guess it is. I’ve saved this recipe and it will go on the fridge for one day next week. It sounds yummy!
    Jan

    Liked by 1 person

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