If you’re craving a dinner that strikes the perfect balance between sweet, tangy, and savory, look no further than these Sticky Maple Dijon Chicken Thighs with Herb Rice. This recipe transforms simple chicken thighs into a luscious, sticky masterpiece glazed in a rich maple-Dijon sauce, paired with fluffy, aromatic herb rice that soaks up every bit of flavor. It’s an effortlessly impressive meal, perfect for weeknight dinners or weekend gatherings when you want something cozy yet special. With just a handful of ingredients and straightforward steps, you’ll have a dish that’s bursting with comforting flavors and textures that everyone will love.
Why You’ll Love This Recipe
This recipe stands out because it combines the natural richness of chicken thighs with a sticky, sweet-and-savory glaze, creating layers of flavor that are hard to resist. The maple syrup adds a gentle sweetness that perfectly complements the tangy Dijon mustard and fragrant garlic. Cooking the chicken skin-on and bone-in ensures juicy, tender meat with crispy, caramelized skin every time. Meanwhile, the herb rice is a simple but flavorful side that rounds out the meal, soaking up the delicious sauce and adding fresh notes from parsley and thyme. Plus, everything cooks in one pan for easy cleanup!
If you’ve enjoyed recipes like Maple Garlic Chicken Thighs With Roasted Sweet Potatoes or Garlic Butter Chicken Thighs With Rice Pilaf, you’ll adore how this recipe combines a sticky glaze with a fragrant herb-packed rice base.
Ingredient Rundown
- 4 chicken thighs, skin-on and bone-in: The star protein of the dish, providing juicy, flavorful meat and crispy skin when cooked properly.
- 1/4 cup maple syrup: Adds natural sweetness and helps create the signature sticky glaze.
- 3 tablespoons Dijon mustard: Brings tang and depth to balance the sweetness, enhancing the overall flavor.
- 2 tablespoons olive oil: Used for searing the chicken and adding richness to the dish.
- 2 cloves garlic, minced: Infuses the sauce and rice with aromatic, savory notes.
- Salt and pepper to taste: Essential for seasoning the chicken and rice to perfection.
- 1 cup long-grain rice: The base for the herb rice, cooking up fluffy and light.
- 2 cups chicken broth: Provides flavor and moisture to cook the rice perfectly.
- 1 tablespoon fresh parsley, chopped: Adds a fresh, vibrant touch to the rice.
- 1 tablespoon fresh thyme, chopped: Infuses the rice with an earthy, herbal aroma.
Setup & Equipment
- Large skillet or sauté pan: Preferably oven-safe, for searing chicken and finishing the dish.
- Medium saucepan: For cooking the herb rice separately if not cooking in the same pan.
- Measuring cups and spoons: For accuracy in ingredients.
- Sharp knife and cutting board: For chopping garlic and herbs.
- Tongs or spatula: For turning chicken thighs during cooking.
- Lid for the pan: To cook rice evenly if preparing in the same skillet.
Sticky Maple Dijon Chicken Thighs with Herb Rice: Step-by-Step Guide
Step 1: Prepare the Chicken
Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and pepper. This simple step is crucial for developing flavor and texture.
Step 2: Make the Maple Dijon Glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, and minced garlic. This mixture will become your sticky, flavorful glaze that coats the chicken thighs beautifully.
Step 3: Sear the Chicken
Heat a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes without moving them, allowing the skin to crisp up and turn golden brown. Flip and sear the other side for 3 minutes.
Step 4: Add the Glaze and Simmer
Pour the maple Dijon glaze over the chicken thighs. Reduce heat to medium-low and let the chicken simmer in the sauce, turning occasionally to coat the thighs evenly. Cook for 15-20 minutes, until the internal temperature reaches 165°F (75°C) and the sauce thickens into a sticky glaze.
Step 5: Cook the Herb Rice
While the chicken cooks, rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rice, chicken broth, chopped parsley, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and fluffy.
Step 6: Plate and Serve
Fluff the herb rice with a fork and divide onto plates. Arrange the sticky maple Dijon chicken thighs on top or beside the rice. Spoon extra glaze from the pan over the chicken and rice for maximum flavor.
For a twist on rice-based chicken dishes, you might enjoy the Smoky Paprika Chicken And Rice Bake, which offers a different flavor profile but equally comforting vibes.
Adaptations for Special Diets
- Lower Sugar: Reduce maple syrup to 2 tablespoons and add a splash of lemon juice for tang.
- Gluten-Free: This recipe is naturally gluten-free, just double-check that your chicken broth is gluten-free.
- Dairy-Free: Already dairy-free, so no changes needed here.
- Herb Variations: Swap thyme and parsley for rosemary or basil for a different herbal note.
Easy-to-Miss Gotchas
- Drying the chicken skin: If the skin isn’t dry before searing, it won’t crisp up properly.
- Don’t overcrowd the pan: Leave some space between chicken thighs to ensure even browning and crispiness.
- Simmer gently: Keep the heat low when glazing the chicken to avoid burning the maple syrup.
- Rinse rice thoroughly: This step prevents sticky, clumpy herb rice.
Save for Later: Storage Tips
Store leftover chicken and herb rice in an airtight container in the refrigerator for up to 3 days. When reheating, use a microwave or stovetop over low heat with a splash of water or broth to keep the rice moist and the chicken tender. For longer storage, freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
Handy Q&A
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook faster, so reduce cooking time by about 5-7 minutes and keep an eye on them to avoid drying out. The flavor and glaze will remain just as delicious.
What can I substitute for fresh herbs if I don’t have any?
Dried herbs work in a pinch—use about one-third of the amount called for since dried herbs are more concentrated. Add them to the rice at the beginning of cooking.
How do I get the chicken skin extra crispy?
Make sure to pat the skin dry before cooking and sear it over medium-high heat without moving it until golden brown. Avoid overcrowding the pan, and finish cooking the chicken in the oven or on lower heat.
Is it possible to make the herb rice in the same pan as the chicken?
Yes! After cooking the chicken and removing it, add rinsed rice, broth, and herbs to the same pan. Bring to a boil, cover, and simmer until rice is tender. This method captures all the flavorful drippings from the chicken.
Desserts to Finish
- Maple Garlic Chicken Thighs With Roasted Sweet Potatoes – For those who want to explore more maple-infused dishes after dessert.
- Garlic Butter Chicken Thighs With Rice Pilaf – A savory dish to contrast your sweet finish.
- Smoky Paprika Chicken And Rice Bake – A smoky, hearty meal perfect for cold nights.
- Explore more delicious recipes – Find your next favorite meal.
Serve & Enjoy
Serve these Sticky Maple Dijon Chicken Thighs with Herb Rice hot, garnished with an extra sprinkle of fresh herbs if desired. Pair with a crisp green salad or steamed vegetables for a balanced plate. The sticky glaze makes every bite irresistible, while the herb rice provides a comforting, flavorful base that ties everything together. Whether for a casual family dinner or a cozy meal with friends, this recipe delivers on taste and ease, making it a new staple in your kitchen. Enjoy every sticky, tender bite!
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Sticky Maple Dijon Chicken Thighs with Herb Rice
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and pepper.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, and minced garlic to create the sticky glaze.
- Heat a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until skin is golden and crispy. Flip and sear the other side for 3 minutes.
- Pour the glaze over the chicken thighs. Reduce heat to medium-low and simmer, turning occasionally, for 15-20 minutes until chicken reaches 165°F and sauce thickens.
- Rinse rice under cold water until clear. In a medium saucepan, combine rice, chicken broth, parsley, and thyme. Bring to boil, reduce heat to low, cover, and simmer 15-18 minutes until tender.
- Fluff the herb rice with a fork and plate. Arrange the sticky maple Dijon chicken thighs beside or on top. Spoon extra glaze over the dish and serve hot.
Notes
- Pat chicken dry before searing to get extra crispy skin.
- Don’t overcrowd the pan to ensure even browning on chicken thighs.
- Rinse rice thoroughly before cooking to prevent clumping.
- Use bone-in thighs for juicier, more flavorful meat, or boneless for quicker cooking.
- Store leftovers in airtight containers in the fridge up to 3 days or freeze for up to 2 months.
