Welcome, food lovers! If you’re looking for an exciting twist on a classic chicken dinner, this Spicy Maple Mustard Chicken with Creamy Polenta is the perfect dish to tantalize your taste buds. Combining the bold flavors of spicy maple mustard with crispy chicken thighs and a creamy polenta base, this recipe is sure to be a family favorite. Let’s dive into this culinary adventure that’s both comforting and packed with flavor!
Introduction
Spicy Maple Mustard Chicken offers a beautiful fusion of sweet, spicy, and savory flavors that meld together in perfect harmony. This dish brings together the comfort of pan-roasted chicken thighs glazed in a tangy maple mustard sauce with the creamy texture of polenta. Topped with vibrant butternut squash and sautéed Swiss chard, this recipe provides not only a flavorful punch but also a nutritious meal. With its roots in southern-style cooking, this dish is ideal for cozy family dinners or entertaining guests.
Looking for more delicious chicken recipes or spicy dishes? Be sure to check out ultimate cowboy casserole for another hearty meal option.
Ingredients for Spicy Maple Mustard Chicken
For the Spicy Maple Mustard Chicken:
- 1 ¾ lbs bone-in, skin-on chicken thighs
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 (2 ½ lb) butternut squash, peeled and sliced ¼” thick
- 1 bunch Swiss chard, stemmed and roughly chopped
- 3 tbsp apple cider vinegar
- 4 tbsp butter
- 1 red Fresno chili pepper, thinly sliced
- 1 tbsp whole grain mustard
- ¼ cup maple syrup
For the Creamy Polenta:
- 3 ½ cups water
- 1 small handful fresh thyme sprigs (tied in kitchen twine)
- 1 cup polenta
- ½ lb sharp white cheddar cheese, shredded
- 2 tbsp butter
Optional Substitutions:
- For a dairy-free version, substitute the cheddar cheese in the polenta with a dairy-free alternative like vegan cheddar.
- For a vegetarian option, skip the chicken and add extra vegetables like roasted mushrooms or chickpeas.
How to Make Spicy Maple Mustard Chicken – Step by Step
Step 1: Prepare the Chicken
Let the chicken thighs sit at room temperature for about 15 minutes. Heat a 12” cast-iron skillet over medium heat and add enough olive oil to coat the bottom. Season the chicken thighs generously with kosher salt and freshly cracked black pepper.
Step 2: Cooking the Chicken
Place the chicken skin-side down in the skillet and cook for about 5 minutes until the skin is golden and crispy. Lower the heat to medium-low and continue cooking for another 3 minutes. Flip the chicken and cook the other side for about 5 minutes, until fully cooked. Transfer the chicken to a plate and set aside.
Step 3: Prepare the Butternut Squash
In the same skillet, add the butternut squash slices and cook over medium heat. Stir frequently, allowing the squash to caramelize without burning, for about 8 minutes. Reduce the heat, add ¼ cup water, cover with a lid, and cook until tender. Once done, transfer the squash to a plate.
Step 4: Sauté the Swiss Chard
Drizzle a bit more olive oil into the skillet, then add the Swiss chard and apple cider vinegar. Quickly sauté the greens for about a minute until wilted. Season with salt and pepper, then transfer the greens to the plate with the squash. Cover with foil to keep warm.
Step 5: Create the Maple Mustard Sauce
In the same skillet, add butter and the sliced chili pepper. Let the butter melt and slightly brown, then stir in the mustard, maple syrup, and remaining 2 tbsp of apple cider vinegar. Allow the sauce to simmer and thicken over low heat for about 5 minutes. Return the chicken to the skillet, skin-side up, and let it simmer in the sauce.
Step 6: Cook the Polenta
While the chicken simmers, prepare the polenta. In a saucepan, bring 3 ½ cups of water and the thyme sprigs to a boil. Slowly whisk in the polenta and reduce the heat to low. Stir constantly for about 5 minutes until the polenta thickens. Remove the thyme and stir in the shredded cheddar cheese and butter until melted and creamy.
Helpful Tips for Spicy Maple Mustard Chicken
- For extra crispy chicken skin, make sure the chicken is at room temperature before cooking. This helps the skin to render and crisp up evenly.
- Don’t skip the rest time: Allow the chicken to rest for a few minutes after cooking. This locks in the juices, ensuring a moist and flavorful bite every time.
Cooking Tips for the Best Spicy Maple Mustard Chicken
- Best skillet choice: A cast-iron skillet is perfect for this recipe, as it helps create that golden, crispy skin while holding heat evenly.
- Fresh ingredients are key: Use fresh thyme, high-quality maple syrup, and fresh vegetables for the best flavor. Fresh herbs and vegetables enhance the dish’s overall taste.
Serving Suggestions for Spicy Maple Mustard Chicken
This dish pairs beautifully with:
- Garlic buttered green beans or roasted Brussels sprouts.
- A side of crusty bread to soak up the extra sauce.
- For a delightful drink pairing, serve this dish with a crisp white wine like Sauvignon Blanc or a glass of sparkling water infused with lemon.
Nutritional Information
Per Serving:
- Calories: 530 kcal
- Protein: 32g
- Carbs: 28g
- Fats: 36g
- Fiber: 4g
- Vitamin A: 230% DV
- Calcium: 30% DV
Storage and Leftovers for Spicy Maple Mustard Chicken
To store leftovers, place the chicken and polenta in an airtight container and refrigerate for up to 3 days. To reheat, warm the chicken in the oven at 350°F for 10-12 minutes or microwave it until heated through. Avoid microwaving the chicken too long to prevent it from drying out.
For polenta, reheat on the stove with a splash of water or milk to bring back the creamy consistency.
Frequently Asked Questions (FAQs) for Spicy Maple Mustard Chicken
1. Can I make this recipe with chicken breasts?
Yes, chicken breasts can be used instead of thighs. Adjust the cooking time as breasts cook faster and can dry out more quickly.
2. Is there a way to make the polenta dairy-free?
Absolutely! Substitute the cheddar cheese with a dairy-free option or nutritional yeast for a cheesy flavor without the dairy.
3. Can I prepare this dish ahead of time?
Yes, you can cook the chicken and make the polenta in advance. Reheat them gently before serving to preserve the texture and flavor.
4. What other vegetables can I use instead of butternut squash?
You can use sweet potatoes, carrots, or even parsnips as substitutes for the butternut squash.
Related Recipes for Chicken Lovers
Check out these other great recipes on Optimal Recipes:
- Sausage Balls Recipe with Red Lobster Mix – an easy and tasty appetizer.
- Peanut Butter Ganache Guide
– a sweet treat to follow up your meal.
Conclusion
I hope you enjoy this delicious Spicy Maple Mustard Chicken with Creamy Polenta as much as I do! It’s the perfect dish for a family dinner or a special occasion. Feel free to share your feedback or any variations you try in the comments below. Don’t forget to try this with a side of garlic buttered green beans or a refreshing glass of white wine. Enjoy!
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Spicy Maple Mustard Chicken with Creamy Polenta Recipe
Description
Welcome, food lovers! If you’re looking for an exciting twist on a classic chicken dinner, this Spicy Maple Mustard Chicken with Creamy Polenta is the perfect dish to tantalize your taste buds. Combining the bold flavors of spicy maple mustard with crispy chicken thighs and a creamy polenta base, this recipe is sure to be a family favorite. Let’s dive into this culinary adventure that’s both comforting and packed with flavor!
Ingredients
- 1 ¾ lbs bone-in, skin-on chicken thighs
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 (2 ½ lb) butternut squash, peeled and sliced ¼” thick
- 1 bunch Swiss chard, stemmed and roughly chopped
- 3 tbsp apple cider vinegar
- 4 tbsp butter
- 1 red Fresno chili pepper, thinly sliced
- 1 tbsp whole grain mustard
- ¼ cup maple syrup
For the Creamy Polenta:
- 3 ½ cups water
- 1 small handful fresh thyme sprigs (tied in kitchen twine)
- 1 cup polenta
- ½ lb sharp white cheddar cheese, shredded
- 2 tbsp butter
Optional Substitutions:
- For a dairy-free version, substitute the cheddar cheese in the polenta with a dairy-free alternative like vegan cheddar.
- For a vegetarian option, skip the chicken and add extra vegetables like roasted mushrooms or chickpeas.
Instructions
Step 1: Prepare the Chicken
Let the chicken thighs sit at room temperature for about 15 minutes. Heat a 12” cast-iron skillet over medium heat and add enough olive oil to coat the bottom. Season the chicken thighs generously with kosher salt and freshly cracked black pepper.
Step 2: Cooking the Chicken
Place the chicken skin-side down in the skillet and cook for about 5 minutes until the skin is golden and crispy. Lower the heat to medium-low and continue cooking for another 3 minutes. Flip the chicken and cook the other side for about 5 minutes, until fully cooked. Transfer the chicken to a plate and set aside.
Step 3: Prepare the Butternut Squash
In the same skillet, add the butternut squash slices and cook over medium heat. Stir frequently, allowing the squash to caramelize without burning, for about 8 minutes. Reduce the heat, add ¼ cup water, cover with a lid, and cook until tender. Once done, transfer the squash to a plate.
Step 4: Sauté the Swiss Chard
Drizzle a bit more olive oil into the skillet, then add the Swiss chard and apple cider vinegar. Quickly sauté the greens for about a minute until wilted. Season with salt and pepper, then transfer the greens to the plate with the squash. Cover with foil to keep warm.
Step 5: Create the Maple Mustard Sauce
In the same skillet, add butter and the sliced chili pepper. Let the butter melt and slightly brown, then stir in the mustard, maple syrup, and remaining 2 tbsp of apple cider vinegar. Allow the sauce to simmer and thicken over low heat for about 5 minutes. Return the chicken to the skillet, skin-side up, and let it simmer in the sauce.
Step 6: Cook the Polenta
While the chicken simmers, prepare the polenta. In a saucepan, bring 3 ½ cups of water and the thyme sprigs to a boil. Slowly whisk in the polenta and reduce the heat to low. Stir constantly for about 5 minutes until the polenta thickens. Remove the thyme and stir in the shredded cheddar cheese and butter until melted and creamy.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- For extra crispy chicken skin, make sure the chicken is at room temperature before cooking. This helps the skin to render and crisp up evenly.
- Don’t skip the rest time: Allow the chicken to rest for a few minutes after cooking. This locks in the juices, ensuring a moist and flavorful bite every time.
