Are you ready for one of THE BEST meals of your life?!?!?
And it’s all made in ONE PAN!!! Bonus points!
Let’s discuss the reasons why this one pan maple chicken with Brussels sprouts and bacon is going to literally change weekend dinners as you know it!
1) The chicken thighs that have been marinated in a maple balsamic Dijon + garlic situation. 2) The chicken thighs are seared until the skin is charred and slightly crispy (trust me, this is a good thing, so much flavor). 3) The Brussels sprouts and onions are cooked in that yummy maple marinade along with the bacon 4) The bacon fat mingles with the marinade and makes a mouthwatering sauce 5) This dish is salty, sweet, and savory all at once 6) BACON!!!! 7) Serve it with your fave red wine because this meal just has those elegant vibes!
And it’s all made in ONE pan…did I mention that already?!
I love all of my recipes for different reasons but this one pan maple chicken is probably one of my favorite recipes on my blog – at least ATM (lol). If you only make one recipe from this blog THIS one pan maple chicken should be it. Not joking. The combo of the chicken with the crispy skin with the tender Brussels sprouts, onions, salty bacon and sweet maple syrup are next level good.
I will say that I normally prefer my Brussels sprouts and my bacon to be crispy, but these sprouts and bacon are tender. Where they lack in texture they 100% make up for in flavor. And TBH I am happy with tender Brussels sprouts, especially if they’re cooked in a maple sauce + bacon. I mean come one, BACON!
Are you tired of me yelling BACON yet?!
There is something that feels fancy about this recipe. It screams “make me for a Friday date night in”. Hello PAUL are you listening?!
It says “serve me to a few friends for Saturday night dinner”.
Pour me some of that red wine, relax. and let’s dig in!
No need to worry about doing dishes because dinner only required one pan, and a knife (for chopping). Those are THE BEST kinds of dinner, if you ask me. Thank you one pan maple chicken, you rock!
- Maple Marinade + Chicken
- ¼ cup real maple syrup
- 3 tablespoons Dijon mustard
- 2.5 tablespoons balsamic vinegar
- ½ teaspoon each Salt and pepper
- 3 cloves Garlic, minced
- 1 pound chicken thighs, skin on and bone in
- Brussels Sprouts + Bacon
- 1 tablespoons butter (or sub vegan butter to keep dairy free)
- 1 to 1½ pounds Brussels sprouts, trimmed and cut in half (or quartered if large)
- ½ yellow onion, sliced
- 3 to 4 slices bacon, chopped
- Marinate the chicken: Add all of the ingredients for the marinate (except for the chicken) into spouted measuring cup or a mixing bowl. Whisk to combine, taste and adjust flavors as desired. Using a sharp knife poke a few holes into the skin of the chicken so that the marinate reaches the meat. Place the chicken thighs into a gallon zipper bag, pour in the marinade, seal up the bag and massage the marinade into the meat a little. Place the bag into a dish to catch any potential leaks and place the chicken into the fridge. Allow the chicken to marinate for a minimum of 10 minutes and a maximum of 12 hours (or overnight) - the longer you marinate the more flavor the chicken will have.
- Sear the chicken:When you're ready to cook the chicken preheat your oven to 400 degrees Fahrenheit. Heat a large heavy bottomed skillet that is oven safe over medium heat, melt the butter. Add the chicken thighs skin side down - DO NOT DISCARD THE MARINADE - cook the chicken on each side for 3 to 5 minutes, or until there is a nice char, especially on the skin (see photo in post).
- Add the veggies and cook: Move the chicken to one side of the pan. Add the Brussels sprouts and onions on the other side. Pour the reserved maple marinade over top of the veggies and a little over the chicken. Scatter the bacon pieces on top of everything. Transfer the entire pan to the oven and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 160 degrees Fahrenheit (it will continue to cook and will reach 165 degrees after removed from the pan). Remove the chicken from the pan ono a plate or dish, cover with foil to keep warm and set aside.
- Continue to cook the veggies: Spread the veggies and bacon into an even layer in the pan, pop the veggies back into the oven, closest to the heat source for another 10 to 15 minutes or until the veggies are mostly tender and the bacon is mostly cooked. Keep in mind that the veggies and bacon won't get crispy like they would if they were roasted without a sauce - what they lack in texture it 100% makes up for in flavor.
- Serve: Serve the chicken with a portion of the veggies and some of the sauce. I think it looks nice to place the chicken back into the pan, nestle it into the veggies and bring it to the table and serve it directly from the pan.