Maple Dijon Chicken Caramelized Onions (Printable version)

Chicken thighs paired with maple-Dijon glaze and onions for a savory, sweet main.

# What you need:

→ Chicken and Marinade

01 - 6 bone-in, skin-on chicken thighs
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon olive oil
05 - 1 tablespoon apple cider vinegar
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

→ Caramelized Onions

08 - 2 large yellow onions, thinly sliced
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon olive oil
11 - 1/4 teaspoon kosher salt

→ Garnish (Optional)

12 - Fresh thyme leaves

# How to Make It:

01 - In a large bowl, whisk together Dijon mustard, maple syrup, olive oil, apple cider vinegar, kosher salt, and black pepper until smooth.
02 - Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for best results.
03 - Heat unsalted butter and olive oil in a large skillet over medium-low heat. Add sliced onions and kosher salt. Cook, stirring frequently, for 18-22 minutes until onions are deeply golden and caramelized. Transfer to a plate and set aside.
04 - Preheat oven to 400°F (204°C). Remove chicken from marinade, allowing excess to drip off. Heat a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-6 minutes until the skin is deeply golden. Flip and cook for 2 minutes.
05 - Arrange caramelized onions around and under the chicken thighs in the skillet. Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
06 - Remove skillet from oven and rest chicken for 5 minutes. Garnish with fresh thyme leaves before serving, if desired.

# Expert Advice:

01 -
  • Quick prep time for busy weeknights
  • Ultra-juicy chicken every time
  • Maple and Dijon balance sweet with tangy perfectly
  • Caramelized onions create a luscious sauce
  • Minimal clean-up in one skillet
02 -
  • Loaded with protein and iron
  • Maple syrup adds natural sweetness without refined sugar
  • Reheats beautifully for next-day lunches
03 -
  • If you have time marinate the chicken in maple and mustard for an hour first for deeper flavor
  • Always start caramelizing onions on low heat so they turn sweet and never burn
  • For even crispier chicken blot the skin well before browning
  • I learned the hard way that rushing the onions leaves the dish flat so let them get jammy and golden
  • That sticky pan sauce will have you scraping every last drop

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