Tender chicken thighs coated in a sweet mustard sauce with hints of maple and rosemary. This Sweet Maple Mustard Chicken pleased my entire family.
A few years ago this recipe for Man Pleasing Chicken made it rounds on Facebook. All of my friends made it and raved about it. I made it too and my family loved it. We kind of forgot about it after that. When I was staring at the package of chicken thighs I had purchased for dinner the other night it hit me. Sweet Maple Mustard Chicken. I looked back on that Man Pleasing Chicken recipe and made some tweaks to make it low carb and Trim Healthy Mama friendly.
It was a busy night. The kids and I ate early because my son had soccer practice so I ran out the door to soccer when my husband came home. We limit kids’ activities so we can have dinner together almost every night. But, on Thursdays we are like ships passing in the night.
When we arrived at soccer I looked at my phone and saw a missed call from my husband and a text. I thought “ut-oh, what happened?” And then I read the text. And I quote:
Omg. This chicken is awesome!!! I love it! Maybe one of the best things you have ever made. So delicious!!!!!!!!
I cut and pasted that directly from my phone. I don’t think he has ever, in his entire life, used that many exclamation points before. So there you have it. Even with low carb tweaks this is still Man Pleasing Chicken.
Sweet Maple Mustard Chicken – Low Carb, Sugar/Grain/Dairy Free, THM S
2 – 2.5 pounds boneless, skinless chicken thighs
1/2 tsp salt
1/2 cup dijon mustard
1 tbsp apple cider vinegar
1 tsp maple extract
1 tbsp fresh rosemary
Preheat oven to 350.
Spray a casserole dish with cooking spray. Put the chicken thighs in the dish. Sprinkle the salt on the chicken.
Mix together all the other ingredients. Pour over the chicken.
Bake for 40 minutes. Baste the chicken with the sauce. Bake for another 20 minutes.
Don’t worry about overcooking the chicken. Dark meat will just get more tender and the sauce will thicken. My chicken hit 160 degrees around the 30 minute mark but the sauce was still thin. After an hour it was perfect.
|Amount Per Serving, 6 servings per recipe|
Total Fat 12.1g
Saturated Fat 3.2g
Total Carbohydrates 1.6g
Dietary Fiber 0.9g
Vitamin A 2%
Vitamin C 1%
Serves 4-6 servings
5 minPrep Time
1 hrCook Time
1 hr, 5 Total Time
- .2 - 2.5 pounds boneless, skinless chicken thighs
- 1/2 tsp salt
- 1/2 cup dijon mustard
- 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 1 tbsp apple cider vinegar
- 1 tsp maple extract
- 1 tbsp fresh rosemary
- Preheat oven to 350.
- Spray a casserole dish with cooking spray. Put the chicken thighs in the dish. Sprinkle the salt on the chicken.
- Mix together all the other ingredients. Pour over the chicken.
- Bake for 40 minutes. Baste the chicken with the sauce. Bake for another 20 minutes.
- Don't worry about overcooking the chicken. Dark meat will just get more tender and the sauce will thicken. My chicken hit 160 degrees around the 30 minute mark but the sauce was still thin. After an hour it was perfect.
If you use any of my links to iherb you save $5 and get free shipping over $20. They have competitive pricing for a lot of staples in THM. The promo code is FQM372 if you need it. You can make five pounds of your own sweetener for $32 with my link.
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