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Homemade Sticky Maple Dijon Chicken Thighs with Herb Rice photo

Sticky Maple Dijon Chicken Thighs with Herb Rice

These Sticky Maple Dijon Chicken Thighs are bursting with sweet, tangy glaze paired with fluffy herb rice. Perfect for an easy, flavorful weeknight dinner!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs skin-on and bone-in
  • 1/4 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh thyme chopped

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • Measuring cups and spoons
  • Sharp Knife and Cutting Board
  • Tongs or spatula
  • Lid for the pan

Method
 

Prepare the Chicken
  1. Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and pepper.
Make the Maple Dijon Glaze
  1. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, and minced garlic to create the sticky glaze.
Sear the Chicken
  1. 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.
Add the Glaze and Simmer
  1. 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.
Cook the Herb Rice
  1. 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.
Plate and Serve
  1. 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.