Delicious maple dijon chicken over potatoes and apples in a one pot skillet dinner the whole family will love!

So much flavor, you’ll want to lick the pan.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

This delicious one pot skillet dinner is going to be your family’s go-to for fall – it is slightly sweet, bursting with maple and apple flavor – paired perfectly with crunchy chicken thighs and a tangy dijon sauce.

If you love the earthy sweet flavor of maple syrup and zippy dijon mustard, you’re going to LOVE the super-simple sauce in this easy chicken thigh dinner.

I have a thing for chicken thighs here at Sweet C’s – if you’re looking for some of the top rated, easiest chicken thigh dinner recipes around, be sure to check out our Chicken Thigh Recipes!

Chicken thighs, potatoes, and apples are all budget friendly and fabulous in fall – we hope you love this easy dinner as much as our family!

If you love this delicious chicken skillet, be sure to check out our delicious Italian Chicken and Vegetables skillet, too! It is so easy and packed with flavor – just like this dish!

If you’re bored with baked chicken thighs, and looking for a way to make them crunchier, juicier, and with more flavor – these tips will help you to bake perfect chicken thighs every time right in your oven!

Extra liquid and moisture on the chicken will keep the thighs from crisping – pat chicken thighs dry with paper towels before cooking to remove any excess liquid.

This will help the fat to stick to the chicken better, and help the Greek flavors sink into chicken for flavor.

If your chicken thighs are wet, the oil won’t have a chance to really sink in, so remove any excess packaging liquid/water with paper towels.

Fat is good on chicken thighs, even if you don’t usually like chicken fat.

We’re cooking these chicken thighs long enough for the fat to render out and help make a crispy, crunchy outer crust – so don’t over-trim your chicken thighs.

This will allow the chicken to naturally crisp and add to the flavor of your chicken, so don’t trim too much away.

If you’re looking for additional crunchy chicken (especially important since we’re using skinless, boneless chicken thighs), you can pop the chicken thighs under the broiler for 2-4 minutes – be careful and watch the chicken closely to make sure it doesn’t burn.

I always crisp mine a bit at the end for extra crunch – it makes this baked chicken thigh recipe crave worthy!

If you’re loving the crunch, be sure to also check out my fried keto chicken thighs recipe – it tastes deep fried, with absolutely NO breading whatsoever – just pan fried chicken thighs with an amazing crunch!

If you’re often not a fan of chicken thigh texture, unroll the chicken thighs so they lay flat.

This will cook the chicken thighs more evenly, and ensure a crunchy surface on the entire thigh – which makes it completely irresistible, and a bit easier for people who usually shy away from dark meat chicken.

This makes your chicken thighs look a little weird – I have one friend who says they look like aliens – but chicken thighs taste SO much better unrolled, so consider trying it yourself!

When you add to the surface area of the baked chicken thighs, more of it can get a lovely brown crisp, and the chicken cooks faster, to prevent drying out.

Adjust cooktime a bit if unrolling thigh, since it will cook faster.

My Blacked Chicken Thighs recipe is based on unrolling chicken thighs, if you’d like to see a recipe that unrolls them to cook in a cast iron pan (a method you can use with this recipe if you’d rather not turn on the oven.)

This easy dijon sauce is delicious over all types of chicken, meats, and fish – and comes together in a snap.

• 2 cloves garlic, minced
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• ¼ cup Dijon mustard
• ½ cup chicken stock

In a small bowl, stir vigorously to combine.

Pour over chicken and potatoes in skillet, and cook down for two minutes before placing skillet dinner to oven so sauce can thicken and set while baking.

This dinner is truly a complete meal in just one pan – you might not need many sides when serving – but I am rounding up my favorite easy side dishes that pair perfectly with maple dijon chicken!

I personally serve my 10 minute broccolini with just about any meal – and LOVE this easy no-knead bread to sop up extra sauce from the pan!

While we love this simple dinner for how fast it comes together, this chicken skillet can be made ahead of time, making it a great meal for friends or family meal trains or meal prep for a busy week.

Store leftovers in an airtight container in the refrigerator for up to five days.

Store in a freezer bag (take care to remove all extra air pockets possible; and try to lay bag flat so it doesn’t freeze in a giant clump) for up to four months.

To thaw, place in refrigerator overnight to let maple dijon skillet overnight before reheating.

To reheat from frozen or refrigeration, we reccomend baking for the best results.

Heat skillet on medium high heat with 1 tbsp olive oil until pan is hot.

Add leftovers to pan and place in oven preheated to 350 degrees.

Bake 10-15 minutes, until chicken is piping hot.

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