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5.0 from 3 votes

Maple Mustard Chicken and Potatoes

Make chicken interesting again with Maple Mustard Chicken and Potatoes.   The sweetness of the maple compliments the savory chicken and potatoes for a flavor medley that you will love!  Want to know the best part?  All of this cooks in one pan! 

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ pounds red potatoes, quartered
  • 2 tablespoons olive oil
  • salt and fresh ground pepper to taste
  • 4 bone-in, skinless chicken breasts
  • ⅓ cup brown mustard
  • 1 tablespoon yellow mustard
  • ¼ cup maple syrup
  • freshly chopped parsley for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt and pepper and transfer to in an oven-safe skillet. To the now empty bowl, coat the chicken with the remaining oil and season with salt and pepper. Arrange the chicken on top of the potatoes.
  3. Whisk together all of the mustards and the maple syrup.
  4. Brush the mustard and syrup mixture over the chicken.
  5. Bake for 40 to 50 minutes until the chicken registers 165°Fahrenheit with a meat thermometer and the potatoes are fork tender. If the chicken is cooked before the potatoes, add ¼ cup of water, cover with foil and return to the oven for an additional 10 minutes.
  6. Garnish with parsley and serve warm.

Notes

  • TO STORE LEFTOVERS:  Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.