You are going to love Creamy Maple Dijon Chicken Thighs with Baby Red Potatoes! I just know it! It’s a little sweet, a little spicy, and the sauce is so silky and delicious we just can’t get enough of it!
We eat a lot of chicken thighs. They’re still inexpensive and I can count on the dark meat being juicy and tender. And because I buy bone-in thighs the extra flavor from the bones makes every dish better. You could make this with boneless, skinless thighs or even breasts if you choose. It’s great with all of them!
Creamy Maple Dijon Chicken Thighs with Baby Red Potatoes is easy for me to cook because I can do a lot of the prep early in the day. Then I only have to put everything together at dinnertime.
Here’s how I make Creamy Maple Dijon Chicken Thighs with Baby Red Potatoes –
First I cook the bacon until it’s crispy and set it aside. I want it cool enough to handle anyway so I can cook it even quite early in the day and refrigerate it until I’m ready to crumble it up.
Then I measure out and combine the spice mix in a large bowl. I’m going to need a big bowl because my chicken will be put in the spices in that bowl. I set a tablespoon of the spice mix aside. I’ll use that in the sauce later on. The larger amount will be used to coat the chicken.
When it’s time to start cooking I set a pot of well salted water on to boil then add the washed and halved baby red potatoes to it. I’ll let them boil until they’re fork tender. It’ll take 12 – 15 minutes. I drain them and keep them hot.
Next I add 1 tablespoon of olive oil to the large bowl of spice mix and mix everything until it’s well combined.
I put the chicken, a couple of pieces at a time, into the spice mix skin side down.
Over medium high heat I get a large skillet really hot! Then I put the thighs, skin side down in the skillet and let them sear until that side is golden brown. While the thighs are cooking on the first side I brush them with the remaining spice mix on the other side.
It takes several minutes to get the skin side that golden brown color I want.
Once the thighs are browned on the first side I turn them over, lower the heat to medium and cover the skillet. The chicken continues to cook another 10 – 12 minutes (until the internal temperature is 155 degrees).
I remove the chicken and keep it hot. The internal temperature will rise to 165 degrees while it rests.
There’s a lot of juice in the skillet at that point and I add a few cloves of minced garlic. These get sautéed for just about 1 minute. While the garlic is cooking I scrape up all those lovely browned bits from the bottom of the skillet.
I pour in the Dijon mustard, maple syrup, reserved spice mix, heavy cream, chicken broth, and the reserved spice mix into the skillet. I whisk it to combine everything. Then I let it simmer until it’s thickened.
It’s time to put it all together! Put two chicken thighs and some potatoes on each plate and cover with that scrumptious sauce. Don’t be surprised if you want to bathe in the sauce when you smell it!
Finally top the chicken with the crumbled bacon. Amazing!
I got so excited about eating last night I forgot to put bacon on my portion! Thank goodness I saved my second thigh for lunch today!
Creamy Maple Dijon Chicken Thighs with Baby Red Potatoes
Turn inexpensive chicken thighs into an amazing dinner with this scrumptious recipe!
- 8 chicken thighs (I prefer bone in, skin on)
- 2 tablespoons olive oil
- 1/4 cup bacon, cooked and crumbled
- 1 pound baby red potatoes, unpeeled, cut in half
- Spice Mix:
- 2 teaspoons salt
- 2 teaspoons basil (dried)
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- Pinch white pepper
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- 1/2 cup heavy cream
- 3/4 cup chicken broth
- Add potatoes to a small pot of well salted, boiling water and boil for 12 - 15 minutes (until tender).
- While the potatoes are boiling combine all of the spice mix ingredients in a large bowl and mix well.
- Remove 1 tablespoon of spice mixture and set aside in a small bowl.
- Stir in 1 tablespoon olive oil into the large bowl of spice mixture.
- Place chicken in bowl, a few pieces at a time, and coat evenly with spice mixture patting it in.
- Heat 1 tablespoon olive oil in a 12 inch skillet over medium high heat until very hot. Add chicken, skin side down and cook until golden brown (3-4 minutes).
- Turn chicken over, cover skillet, reduce heat to medium, and continue to cook until internal temperature is 155 degrees (temperature will rise to 165 degrees while chicken is resting)
- Transfer chicken to a plate and keep hot.
- In same skillet add 1 tablespoon olive oil over medium high heat. Add potatoes and garlic and sauté 1 minute.
- Add Dijon, maple syrup, heavy cream, chicken broth and reserved tablespoon of spice mixture.
- Simmer until sauce has thickened and potatoes are cooked through.
- Add chicken to skillet and baste with sauce.
- Top chicken with crumbled bacon and serve.