Smoky Maple Mustard Chicken Thighs with Creamy Garlic Grits

Elevate your weekday dinners with this smoky maple‑mustard chicken that delivers deep flavor in under 30 minutes. The creamy garlic grits create a silky base, while fresh spinach adds a pop of color and nutrition. Serve everything together for a satisfying, high‑protein twist on a classic comfort dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 bone‑in, skin‑on chicken thighs
• - 2 tbsp olive oil
• - 1 tsp smoked paprika
• - 1 tsp sea salt
• - ½ tsp black pepper
• - 1 tbsp Dijon mustard
• - 2 tbsp light maple syrup
• - 1 garlic clove, minced
• - 1 tsp lemon zest
• - 1 cup quick‑cook grits
• - 2 cups milk (or almond milk for dairy‑free)
• - 2 tbsp butter
• - ½ cup shredded sharp cheddar
• - 4 cups fresh spinach
• - 1 clove garlic, minced (for spinach)

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. In a small bowl, whisk together smoked paprika, salt, pepper, Dijon mustard, maple syrup, minced garlic, and lemon zest to form a glaze.
3. 3. Pat the chicken thighs dry and rub the glaze all over them.
4. 4. Heat olive oil in a large oven‑proof skillet over medium‑high heat. Sear the chicken thighs skin side down for 3–4 minutes until golden.
5. 5. Flip the thighs, sear the other side for 2 minutes, then transfer the skillet to the oven and bake for 15 minutes or until internal temp reaches 165°F.
6. 6. While the chicken finishes, bring a saucepan of salted water to a boil and add the grits. Stir, reduce heat, and simmer for 5 minutes.
7. 7. Stir in milk, butter, and cheddar until melted and smooth. Season with salt.
8. 8. In a separate pan, sauté minced garlic in a splash of oil, add spinach, and cook until wilted, about 2 minutes.
9. 9. Plate the creamy grits, top with sautéed spinach, then arrange the chicken thighs on top.
10. 10. Drizzle any pan juices over the dish and serve immediately.

Chef's Note

For an extra crunchy skin, sear the chicken until the skin turns deeply caramelized before oven baking.

Make-Ahead Tips

Marinate the chicken up to 4 hours in the refrigerator. Leftover grits reheat with a splash of milk; the chicken stays moist when reheated in the microwave.

Substitutions

Use boneless, skinless chicken breasts or turkey thighs for a leaner version. Swap grits for cauliflower rice to reduce carbs.