One-Pot Maple Mustard Chicken with Carrots

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered in a sweet and tangy maple mustard sauce with caramelized carrots, all cooked in one pot for easy cleanup. This Canadian-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, carrots, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Canadian cuisine 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
4 medium, peeled and cut into 1-inch chunks carrots
1/4 cup maple syrup
3 tbsp Dijon mustard
2 tbsp olive oil
3, minced garlic cloves
1 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin side down for 5-6 minutes until golden and crispy. Flip and cook for 3 minutes, then remove from pot and set aside.
Step 2: Add 3 minced garlic cloves and 4 medium chopped carrots to the pot; sauté for 5 minutes until carrots begin to soften and garlic is fragrant.
Step 3: Stir in 1/4 cup maple syrup and 3 tbsp Dijon mustard, mixing well to coat the carrots and garlic.
Step 4: Pour in 1 cup chicken broth and bring the mixture to a simmer. Return chicken thighs to the pot, skin side up, nestling them among the carrots.
Step 5: Reduce heat to low, cover the pot, and cook for 25 minutes until the chicken is cooked through and carrots are tender.
Step 6: Sprinkle 1 tbsp fresh thyme leaves over the dish before serving for a bright herbal note.