One-Pot Maple Mustard Chicken Thighs with Veggies
Cook Time
Cook Time
  • 6 bone-in, skin-on chicken thighs
  • 4tablespoons oildivided
  • 2large sweet potatoes
  • 1pound mushrooms
  • 1small onion
  • 4cloves garlic
  • 3tablespoons maple syrup
  • 1/4 cup Dijon mustard
  • 3 tablespoons apple cider vinegaror white cooking vinegar
  • 3stalks scallion
  1. Chop sweet potatoes, onion, mushrooms and garlic and set aside.
  2. Heat a large pot to medium heat and add 1 tablespoon oil. Season chicken thighs with salt and pepper and place into pot. Sear each side for 2-3 minutes and remove from pot.
  3. Add another tablespoon of oil to the same pot and saute the onion, sweet potatoes and garlic for a few minutes until they start to get tender. Season with a pinch of salt and pepper.
  4. Add mushrooms and stir. Then add chicken back to pan with 1 cup chicken stock. Cover pot with lid and let simmer for 5 minutes.
  5. While chicken is simmering, combine maple syrup, mustard, vinegar and remaining 2 tablespoons of oil in a small bowl. Mix well. Add this mixture into pot and let cook another 5 minutes or so until chicken is done. Serve and top with scallion
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: