Save to Pinterest Maple-Dijon Chicken Thighs with Caramelized Onions delivers a sweet-savory punch that transforms humble ingredients into a crave-worthy dinner. When I need comfort food with impressive flavor but minimal fuss, this recipe is my answer. The tender chicken and glossy onions pick up every drop of maple and tangy Dijon in the pan.
The first time I made this was for a last-minute weeknight dinner and we ate every bite straight out of the pan My family now requests the sticky maple onions even on their own as a topping for everything
Ingredients
- Bone-in skin-on chicken thighs: provide rich flavor and stay moist while baking Look for plump pieces with golden skin
- Yellow onions: melt into silky caramelized sweetness Slice them evenly for the best texture
- Pure maple syrup: is essential for robust flavor Choose grade A or B if you can spot them at the store
- Dijon mustard: offers creamy tang and depth Opt for traditional French style for the cleanest flavor
- Fresh thyme or dried: adds woodsy aromatic notes Fresh sprigs are more fragrant but dried works too
- Chicken broth: helps create a glossy sauce and keeps the chicken moist Choose low-sodium for better control over salt
- Olive oil: is for browning the chicken Select extra virgin for best flavor
- Salt and cracked black pepper: wake up every ingredient Use flaky salt if you have it for finishing
Instructions
- Prepare the Onions:
- Slice two large yellow onions into thin half moons Heat a splash of olive oil in a large skillet over medium-low Cook the onions for at least thirty minutes stirring regularly until they turn rich golden and very soft You want the onions nearly jammy this step cannot be rushed as it builds the sweet base for your sauce
- Brown the Chicken:
- Pat the chicken thighs dry and season both sides with salt and pepper Increase the skillet to medium-high and nestle the chicken skin side down Brown undisturbed for about seven minutes until the skin is deep golden and crisp Flip and cook the other side just two minutes Remove chicken and transfer to a plate
- Deglaze and Build the Sauce:
- In the now empty skillet pour in chicken broth scraping up the flavorful browned bits Add maple syrup Dijon mustard and thyme Whisk together until smooth and let the sauce come to a low bubble
- Nestle Chicken and Caramelize Everything:
- Return the chicken and all its juices to the skillet Tuck the caramelized onions around and on top of the thighs Spoon some sauce over everything Reduce heat to low and cover Simmer for twenty five minutes until the chicken is juicy and cooked through
- Reduce the Sauce:
- Uncover and spoon the onions and sauce over the chicken Turn heat to medium-high and cook uncovered for another five minutes letting the sauce thicken to sticky and glossy
- Rest and Serve:
- Remove skillet from heat Let chicken rest for a few minutes to keep every bite succulent Serve with extra onions and the pan sauce drizzled on top
Save to Pinterest The onions become so luscious I sometimes double the batch just for extra sauce One Sunday my cousin and I polished off a skilletful and decided the sticky onions are better than any store-bought glaze
Storage Tips
This chicken keeps well in the fridge for up to three days Store in an airtight container with all the onions and sauce If you have leftovers reheat gently in a covered skillet with a splash of broth to keep things juicy
Ingredient Substitutions
You can swap out chicken thighs for boneless skinless ones but your sauce will be less rich and might need a boost of olive oil For bolder flavor try adding a dollop of whole-grain mustard instead of or in addition to Dijon If you run out of fresh thyme use rosemary or a pinch of dried Italian seasoning
Serving Suggestions
These sticky chicken thighs met their match when tucked over creamy mashed potatoes or garlic rice The sauce is stellar drizzled onto roasted root vegetables Crusty bread to mop up the pan juices is always a smart move
Cultural Inspiration
Maple and mustard are a classic pairing from French-Canadian kitchens Pairing them with chicken and slow-cooked onions is my nod to comforting Quebecois bistro fare This recipe proves just how satisfying simple rustic food can be
Save to Pinterest Let the deep maple aroma and sticky sauce make this chicken the highlight of your weeknight table. Easy to make, hard to forget.
Answers to Recipe Questions
- → What cut of chicken works best?
Bone-in, skin-on chicken thighs are ideal for maintaining juiciness and deep flavor throughout cooking.
- → How do you achieve perfectly caramelized onions?
Cook sliced onions slowly over medium-low heat, stirring often, until they're golden and sweet, about 25-30 minutes.
- → Can I substitute maple syrup?
Yes, honey can be used, but you may notice a slightly different sweetness and texture in the glaze.
- → What sides pair well?
Mashed potatoes, roasted vegetables, or a fresh salad complement the rich, tangy flavors beautifully.
- → Is this dish suitable for meal prep?
Absolutely. The dish stores well in the refrigerator and reheats nicely, maintaining its flavor and texture.