Why I Love This Recipe

This is one of those dinners that feels a little more special without being any harder to make. The maple mustard sauce is sweet, tangy, and full of flavor, the roasted vegetables caramelize beautifully in the oven, and the whipped goat cheese brings everything together. It’s the kind of meal that’s perfect for a cozy night at home but impressive enough to serve when friends or family are coming over.

Enjoying The Leftovers

Everything in this recipe reheats well, making it a great option for lunches throughout the week. Keep the whipped goat cheese separate and add it after reheating so it stays light and creamy.

Storing

Store the chicken, roasted vegetables, and whipped goat cheese in separate airtight containers in the refrigerator for up to 4 days. Assemble fresh bowls or plates when you’re ready to eat.

Reheating

Warm the chicken and vegetables until heated through, then spread the whipped goat cheese onto your plate or bowl and top with the warm chicken and vegetables. Spoon any extra maple mustard sauce over everything before serving.

A frying pan with maple mustard chicken in it.
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Maple Mustard Chicken with Cinnamon Roasted Veggies and Whipped Goat Cheese

This Maple Mustard Chicken with Cinnamon Roasted Vegetables and Whipped Goat Cheese is a cozy dinner that's packed with sweet, savory, and tangy flavor. Juicy chicken thighs, caramelized vegetables, and creamy whipped goat cheese come together for an easy weeknight meal that feels just a little bit elevated.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
US M
Servings 6

Ingredients

For the chicken
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1/3 cup maple syrup
  • 1/4 cup dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp avocado oil
For the sweet potatoes and carrots
  • 2 medium sweet potatoes, cubed
  • 2-3 large carrots, cubed
  • 2 tbsp olive oil
  • Generous sprinkle of cinnamon and crushed rosemary
  • Sprinkle of salt and pepper
For the whipped goat cheese
  • 8 oz goat cheese, softened
  • 2 tbsp cream cheese, softened
  • 2 tbsp sour cream
  • 1 tbsp honey
  • 2 tsp fresh lemon juice or more to taste
US – M

Instructions

  • Preheat the oven to 400℉.
  • Place the cubed sweet potatoes and carrots on a large baking sheet. Drizzle with olive oil and season with cinnamon, crushed rosemary, salt, and pepper. Give everything a good mix.
  • Bake in the oven for 30-35 minutes or until the sweet potatoes and carrots are soft and turning golden.
  • Meanwhile, preheat a large pan to medium-high heat and add 1 tbsp of avocado oil.
  • Season the chicken with salt and pepper on both sides. Once the pan is hot, add the chicken.
  • Cook for about 5-7 minutes per side.
  • In a small bowl, mix the maple syrup, dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper.
  • Just before the chicken has finished cooking, pour the sauce into the pan with the chicken and turn the heat down to medium-low. Let this simmer for about 5 minutes to thicken the sauce. Turn the chicken occasionally to ensure it’s fully coated in the sauce.
  • Once the chicken has fully cooked and the sauce has thickened, remove the pan from the heat and set aside.
  • To make the whipped goat cheese, add all the ingredients to a food processor and blend them on high for about a minute or two until smooth and creamy. Taste and add more honey or lemon juice as necessary.
  • Finally, it’s time to assemble. In each bowl, add a couple of scoops of whipped goat cheese, spread evenly at the bottom of one side of the dish. Place a few scoops of the sweet potatoes and carrots directly on top of the goat cheese. Then add 1-2 pieces of chicken and an extra drizzle of that delicious maple mustard sauce. Enjoy!

Equipment

large baking sheet
saute pan
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 464kcal | Carbohydrates: 34g | Protein: 31g | Fat: 23g | Fiber: 3g