Pan-Seared Chicken Thighs with Maple-Mustard Glaze

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection and coated in a sticky, sweet-spicy maple mustard glaze. This American-inspired Fourth of July recipe (gluten free), ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Serves 4 American cuisine 360 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 garlic cloves, minced
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 6-7 minutes until skin is golden brown and crisp.
Step 3: Flip chicken and cook an additional 6 minutes, then reduce heat to medium-low. Stir together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 minced garlic cloves, and 1 tsp fresh thyme leaves in a small bowl.
Step 4: Pour maple-mustard glaze over chicken in the skillet, spooning the sauce over the thighs. Cook for 5 more minutes, basting occasionally, until the chicken is cooked through (internal temperature 165°F) and the sauce thickens slightly.