Katrine's One-Pot Maple Mustard Chicken

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Post on Jan 24, 2025

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Katrine's One-Pot Maple Mustard Chicken: A Recipe for Success (and Maybe a Few Messes)

Hey everyone! Katrine here, and let me tell you, I'm obsessed with one-pot meals. Seriously, life-changing. Less cleanup? Yes, please! This Maple Mustard Chicken recipe is my absolute go-to, especially on those busy weeknights when I'm, let's be honest, kinda hangry.

But let me back up a bit. My first attempt at this wasn't exactly a Michelin-star experience. I'll never forget that time I totally misread the recipe – I used twice the amount of mustard. It was, uh, intense. Let's just say my family learned a new appreciation for the power of milk. But hey, mistakes happen, right? That’s how you learn, right? That's when I decided to document my recipes meticulously—no more culinary disasters!

What Makes This Recipe So Awesome (Besides the Minimal Cleanup)?

This recipe is all about flavor balance. The sweet maple syrup perfectly complements the tangy mustard, creating a sauce that's both rich and complex. It’s so easy to make too! I've even got my teenagers making it now!

The chicken is juicy and tender, the potatoes are perfectly roasted, and the carrots add a touch of sweetness. It’s a complete meal in one pot! Seriously, it’s a game-changer for busy weeknights. I found that pre-cutting the veggies saves me a ton of time too, making it a 30-minute meal when you're short on time.

Plus, it's incredibly versatile. Feel free to swap out the carrots for other veggies like broccoli, green beans, or even Brussels sprouts. Get creative! I sometimes even throw in some sliced apples for an extra layer of sweetness, and my kids love that.

Katrine's One-Pot Maple Mustard Chicken Recipe:

Yields: 4 servings Prep time: 15 minutes Cook time: 35 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier!)
• 1 lb baby potatoes, halved or quartered if large
• 1 lb carrots, peeled and chopped
• 1/4 cup maple syrup (pure maple syrup is best, but I’ve used pancake syrup in a pinch before!)
• 1/4 cup Dijon mustard (Stone Ground is my favorite)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional, but highly recommended)

Instructions:

1. Preheat your oven to 400°F (200°C). This is crucial; don’t skip this step!
2. In a large oven-safe pot or Dutch oven (cast iron is ideal!), toss the potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper.
3. Place the chicken thighs on top of the vegetables.
4. In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, and garlic powder (if using).
5. Pour the sauce evenly over the chicken and vegetables.
6. Cover the pot and bake for 30 minutes.
7. Remove the lid and bake for another 5 minutes, or until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to check the chicken's internal temperature reaches 165°F (74°C).
8. Let it rest for 5 minutes before serving.

Tips & Tricks from My Kitchen to Yours:

• Don't overcrowd the pot! This will prevent the chicken and vegetables from cooking evenly. If you have a large amount to cook, consider using two pots or baking in batches.
• Adjust the sweetness and tanginess to your liking. If you prefer a sweeter dish, add a tablespoon or two more of maple syrup. If you prefer a tangier dish, add a tablespoon more of mustard.
• Add some herbs! Fresh rosemary or thyme would be delicious in this dish. I sometimes add a bay leaf to the pot, just be sure to remove it before serving!

This Maple Mustard Chicken recipe is a true winner in my book. It's simple, delicious, and requires minimal cleanup – a trifecta for any busy parent or weeknight warrior. So give it a try and let me know how it turns out! And don't worry about making a mistake – even my biggest kitchen fails have led to new discoveries and delicious adaptations. Happy cooking!