Maple Dijon Chicken Skillet (30 Minutes)

Creamy Maple Dijon Chicken with Potatoes and Spinach makes a complete one skillet meal in under 30 minutes!  This flavor bursting chicken is your answer to “what’s for dinner” when you only have time and/or energy for a quick, easy meal that still tastes scrumdiddlyumptious! 

Maple Dijon Chicken Skillet serving with a spoon.


If you have been on Pinterest lately, you might have noticed One Skillet Chicken Dinners are popping up everywhere!  I don’t tend to follow food trends – never jumped on the cauliflower rice/pizza crust bandwagon, I still don’t make anything with kale or quinoa because I simply don’t like them, but the One Skillet Chicken Dinners is one trend I loooove.  In fact, I posted my first one skillet chicken dinner my second month of blogging: Apple Juice and Dijon Braised Cheddar Chicken with Broccoli and Rice.  It might sound crazy, but trust me, it is sooooo good!

Some of my other favorite chicken skillet dinners include my Sticky Thai Peanut Orange ChickenSkillet Chicken Fajitas30 Minute Chicken Panang Curry, Parmesan Pesto Chicken Skillet and Chicken in Coconut Mango Verde Sauce, just to name a few.

And now introducing Maple Dijon Chicken Skillet to the list!  Its quick and easy, uses pantry friendly ingredients, and is a meal all in one!

Top view of Maple Dijon Chicken Skillet with Fingerling Potatoes and Spinach in a pan.

The chicken is rubbed with salt, basil, paprika, garlic and onion powder and cooked to golden perfection for juicy, flavorful chicken.

Showing how to make Maple Dijon Chicken Skillet by cooking the chicken in a frying pan.

Meanwhile, you give your fingerling potatoes a head start by microwaving them for 5 minutes then add them to your skillet along with fresh garlic, some heavy cream and chicken broth….

Showing how to make Maple Dijon Chicken Skillet by preparing the Fingerling Potatoes in a pan.

Stir in some tangy Dijon mustard, pure maple syrup (not the imitation breakfast kind) then let your potatoes simmer in the Maple Dijon Sauce to soak up the flavor until tender and the sauce has thickened (will thicken more upon standing), then stir in your spinach and then add your chicken back to the skillet.

Showing how to make Maple Dijon Chicken Skillet cooking Fingerling Potatoes.

Garnish with creamy, salty feta cheese and fresh parsley and you have winner winner Maple Dijon Chicken Skillet dinner in 30 minutes!  Let’s eat!

Close up of Minute Maple Dijon Chicken Skillet with Fingerling Potatoes and Spinach.

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©Carlsbad Cravings by

30 Minute Maple Dijon Chicken Skillet with Fingerling Potatoes and Spinach - this super easy, flavorful one chicken skillet is a meal all in one and is my favorite go-to weeknight meal! My kids love that it has potatoes in it and the creamy maple Dijon sauce is incredible!

30 Minute Maple Dijon Chicken Skillet

Servings: 2 -4 servings
Total Time: 28 minutes
Prep Time: 10 minutes
Cook Time: 18 minutes

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  • 2 large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets
  • olive oil for cooking
  • 1 pound fingerling potatoes, unpeeled, halved lengthwise
  • 1/4 teaspoon salt
  • 3 tablespoons water

Spice Rub

  • 1 tsp EACH salt, dried basil, paprika
  • 1/2 tsp EACH garlic pwdr, onion pwder
  • 1/4 tsp EACH pepper, dried thyme

Dijon Maple Sauce

Garnish (optional)

  • feta cheese
  • fresh parsley
  • crumbled bacon


  • Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes.
  • Meanwhile, whisk together all of the Spice Rub ingredients in a medium bowl. Remove 1 tablespoon (you use these Reserved Spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add Chicken and massage with spices until evenly coated.
  • Heat 1 tablespoon olive oil in a 12 inch skillet over medium high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
  • To the remaining juices/oil in the now empty skillet, heat 1 tablespoon olive oil over medium high heat. Add potatoes and garlic and saute 1 minute. Add Dijon, maple syrup, heavy cream, chicken broth and reserved spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
  • Add chicken and heat through. Garnish with feta, bacon and fresh parsley (optional).


*I prefer a milder Maple Dijon flavor as is, but for a stronger Maple Dijon taste, increase Dijon to 5 tablespoons and maple to 2 ½ tablespoons. Let me know how you like it best!

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  1. Dorothy Dunton says

    H! Jen! What good timing! We are getting fingerling potatoes from our garden! And I love the maple (the real stuff) and Dijon sauce. I almost always use thigh meat just because we prefer it. Plus, chicken is relatively inexpensive compared to most meats!

  2. Karen says

    I’ve been following you for a bit now and finally felt compelled to write. I can hardly look at one of your recipes without printing it and EVERY SINGLE ONE that I’ve tried have been over the moon. I’m fairly certain that this one will not disappoint. Tomorrow night we are trying the Teriyaki chicken salad, I can’t WAIT!!! Please do NOT give up your day job. :o)

    • Jen says

      Hi Karen, thank you so much for following along and especially for taking the time to write! I am thrilled every recipe you have tried has been “over the moon” – that make me so happy! I absolutely love hearing when people are enjoying my recipes 🙂 I hope you love the Teriyaki Chicken Salad just as much! Thank you!

  3. Malinda @Countryside Cravings says

    Oh my gosh, my mouth is literally watering!!! I love down to earth dishes (hence I’m not on the cauli train either) that are easy to make and taste great. 🙂

    • Jen says

      Thank you so much Malinda- easy and delicious, definitely a win-win! Hope you are enjoying the end of summer!

  4. lori says

    every single recipe you post looks amazing!!!! love and look so forward to reading them. i am a recipe nut! keep them coming.. thank you so much.

    • Jen says

      From one recipe nut to another, thank you! I hope you have fun trying new recipes!!!

  5. Amanda says

    I very rarely comment on anything, but I made this last night for dinner and it was PHENOMENAL. I made it just like the recipe stated, except that I don’t have a microwave so I baked the fingerling potatoes in the oven while I cooked the chicken. My boyfriend and I couldn’t stop saying how good it was as we were eating it. I think the sauce and spice mixture really make this dish into something special. This is one of the best dishes I think I’ve ever made, so I had to let you know how much we enjoyed it. 🙂

    • Jen says

      YAY! I am so grateful you took the time to comment! Thank you for your kind words and for letting me know this is “one of the best dishes you have ever made” – that makes me so happy! Thank you, thank you Amanda!

  6. Therese says

    Hi Jen! Sorry for all the reviews lately but I want your readers to know what they’re missing if they don’t try this recipe!! Made this tonight and as usual my family devoured it!! They are sad because there are no leftovers for lunches tomorrow. The sauce has just the right amount of sweetness to the tanginess of the mustard and then the spice rub takes the dish over the top. So creamy and love the spinach in it! SOOOO GOOD!!!!! 🙂 🙂

    • Jen says

      I LOVE your comments Therese, they make me so happy – keep them coming! Yours are some of the few I have to read to my husband because they are so extra thoughtful! I’m glad this was another keeper in your family – yay! I hope your family appreciates all your work trying new recipes and cooking :)!

  7. Nani Strumpf says

    Hi Jen,
    I am a recent blog subscriber. Your recipes are amazing!!! I just tried the Maple Dijon One Pot Chicken recipe and made a big impression on my husband. He loves dishes with a bolder flavor and this certainly WOWed!!! I can’t wait to try the other fabulous recipes. The photographs on your site are wonderful, as I am an avid photographer.
    I live in Dana Point CA, not too far from your home. Thank you and keep loving life and food :):)

    • Jen says

      Hi Nani! Welcome to my site, I am so happy you subscribed and are enjoying my recipes, thank you! I love hearing you AND your husband loved this recipe – always a win 🙂 And I love Dana Point, what a small world -that is actually where we bought our car 🙂 Thank you also for your compliments on my photography, that means so much coming from a photographer! I had never held a nice camera before my blog but has turned out to be one of my favorite parts!

  8. Kathy Rodgers says

    We loved this dish! I made a few substitutions due to ingredients I had on hand (honey for maple syrup; thighs instead of chicken breasts). The flavour was fantastic and it was a great way to start our indoor cooking – bbq season has sadly come to an end lol. Thank you for this recipe!

    • Jen says

      I hear ya! I am sad that BBQ season has come to an end too – so many vibrant flavors and marinades but I am so happy to hear this recipe helped ease the transition 🙂 Thank you Kathy, I am thrilled you loved it!

  9. Denise says

    I made this for dinner last night and it was scrumptious! Bursting with flavor. and easy to make. Thanks!

    • Jen says

      You are so welcome Denise, I am so happy it was a winner! Thank you for taking the time to comment!

  10. Beth says

    Hi Jen,

    I came across this recipe while trolling the web for new recipes. It is absolutely FABULOUS!!!! I have a household of picky eaters, including hubby (he’s not a very adventurous food person) and it is hard to find something to please everyone. My youngest absolutely loves mustard, however my daughter and husband hate it. However being a big mustard fan myself I decided to try this anyway. Even though my husband said it was “too mustardy” for him, he did like it a little bit and everyone else loved it. I will definitely make it again.

    • Jen says

      YAY! I’m so happy you stumbled upon this recipe and that it was a hit (with almost everyone:) ) Thank you so much for taking the time to comment Beth!

      • Beth Satterfield says

        Since my original comment, I have made this dish several times. In fact, my daughter (yes, the one who doesn’t like mustard) requests it often.

        • Jen says

          That is awesome Beth, thank you!!!

  11. Sarah says

    Probably the best recipe I’ve ever made in my life omg. I couldn’t stop raving about my cooking to my fiance… he probably thinks I’m really annoying… but I don’t care.. because this dish was amazing.

    • Jen says

      Wow, what an awesome comment Sarah, thank you so much! I am honored and thrilled this was one of the best dishes you’ve ever made! Wahoo!

  12. Christina Tran says

    This recipe is amazing! I used almond milk evaporated in place of heavy cream and it still thickened up nicely, such great flavor! I did saute the potatoes longer to give it a nice crisp but a beautiful receipe!

    • Jen says

      Thanks for taking the time to comment Christina, I’m so pleased this was a winner! I’m so glad it worked with evaporated almond milk as well – great tip!

  13. Natalia says

    Simply delicious!!! I prepared gazpacho, this chicken and roasted brussels sprouts. Wow, I really enjoyed my dinner. I am a Spanish teacher and I am always busy. My mom taught me that eating well is very important to stay healthy. I love easy recipes like this one. Jen, you are so talented!!!

    • Jen says

      Hi Natalia! Sorry for the late reply— I’m catching up on a backlog of comments, but I’m so happy to hear that you enjoyed this meal! You deserve to relax and eat good food!

  14. Theresa Taylor says

    HELP!!!! I can’t find fingerling potatoes… What do you recommend I use? Thanks looking forward to making this recipe!!!

    • Jen says

      I recommend baby Yukon gold potatoes. If they are tiny, then you don’t need to halve them, otherwise, cut them in half. Microwave until fork tender and use just like you would the fingerlings. Hope this helps, enjoy!