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Stovetop~30 minComplexity

Maple Dijon Chicken Thighs

Name: Maple Dijon Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: american
Ingredients: Mustard, Dijon; Maple syrup; Olive oil; Soy sauce, low sodium; Garlic, raw; Rosemary, fresh; Chicken thigh, raw, boneless skinless

Maple Dijon Chicken Thighs deliver 34g protein and 310 calories per serving — a lower-calorie option that still hits meaningful protein intake without competing for your calorie budget on cut phases. Six servings batch-prep quickly on the stovetop, making this a repeatable choice for anyone running a sustained deficit.

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Ingredients

6 servings

•
Mustard, Dijon(60g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
•
Maple syrup(30g)
•
Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
•
Soy Sauce, Low Sodium(10g)
•
Garlic(60g)
•
Rosemary, Fresh(8g)
•
Chicken Thigh, Boneless Skinless(1043g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1Mince the fresh garlic and chop the fresh rosemary. In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, soy sauce, garlic, and rosemary until combined.
2Pat the chicken thighs dry with paper towels. Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering.
3Working in batches if needed, place the chicken thighs skin-side down in the skillet. Cook 6–8 minutes over medium-high heat until the skin is golden brown and crispy.
4Flip the chicken thighs and cook 4–5 minutes over medium-high heat until the second side is light golden.
5Pour the maple Dijon marinade over the chicken thighs in the skillet. Reduce heat to medium, cover with a lid, and cook 12–15 minutes until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
6Remove the lid and increase heat to medium-high. Cook uncovered 3–4 minutes, basting the chicken with the pan sauce, until the sauce thickens and the chicken skin is glossy and caramelized.
7Transfer the chicken thighs and sauce to a cutting board and let rest 2–3 minutes. Divide evenly into 6 airtight containers while still warm, distributing the sauce equally among servings.
8Cool to room temperature before sealing containers. Refrigerate up to 4 days, or freeze up to 3 months.

Nutrition — Per Serving

310

calories

34g

protein

17g

fat

Carbohydrates: 8g
Saturated fat: 3.3g
Sodium: 291 mg
Dietary fiber: 0.4g

6 servings per batch · ~204g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does Maple Dijon Chicken Thighs have per serving?

Each serving contains 34g of protein with 310 calories, making it a lean option for hitting protein targets without excess calories. The macros break down to 17g fat and 8g carbs per serving.

How long does Maple Dijon Chicken Thighs take to prep?

This recipe has a quick prep time and yields 6 servings, so you can batch-cook an entire week's worth of dinners efficiently on the stovetop. Plan for minimal active time when prepping multiple servings at once.

Is Maple Dijon Chicken Thighs good for fat loss?

At 310 calories and 34g protein per serving with only 8g carbs, this recipe is well-suited for fat loss phases where you need to stay in a caloric deficit. The high protein-to-calorie ratio helps preserve muscle while in a cut.