Name: Caramelized Maple-Mustard Chicken with Roasted Pecans & Whipped Mascarpone
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 2 tbsp olive oil, divided; 1 1/2 tbsp grainy mustard; 1 tbsp sugar-free maple syrup; 1 tbsp apple cider vinegar; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 3/4 tsp kosher salt, divided; 1/2 tsp black pepper, divided; 1/2 cup raw pecan halves; 3/4 cup mascarpone cheese, cold; Zest of 1 lemon; 2 tsp lemon juice; 1 tbsp chopped fresh chives, plus extra for garnish; 2 cups baby arugula (optional, for serving)

Caramelized Maple-Mustard Chicken with Roasted Pecans & Whipped Mascarpone

CookwithNewsletter

This recipe delivers weekday decadence—without the carb crash. Chicken thighs are seared for golden caramelized edges, then glazed with a tangy-sweet, maple-mustard sauce and roasted alongside pecans that toast up rich and buttery. A swoosh of whipped mascarpone, brightened with lemon and chives, adds a cloud of creamy contrast reminiscent of dessert but fully savory. Each bite balances protein, crunch, and a sweet-savory finish—rocket fuel for tomorrow, and a reward for tonight. Keto never tasted so indulgent.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.
Pat chicken thighs very dry, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Let sit at room temperature 10 minutes for optimal browning.
In a small bowl, mix grainy mustard, sugar-free maple syrup, apple cider vinegar, smoked paprika, and garlic powder. Set aside.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken thighs, skin-side down (or smooth side down), and sear until deep golden and caramelized at the edges, about 3-4 minutes. Flip and cook 1 minute more.
Brush chicken all over with the mustard-maple mixture. Transfer skillet to oven and roast 8 minutes.
Meanwhile, toss pecan halves with remaining 1 tbsp olive oil, a pinch of salt, and black pepper. After 8 minutes of chicken roasting, scatter pecans around the chicken in the pan. Continue roasting 5-7 more minutes until chicken is cooked through (165°F internal temp) and pecans are toasted.
While chicken roasts, whip mascarpone with lemon zest, lemon juice, 1/4 tsp salt, and chopped chives until light and creamy (use a whisk or hand mixer). Taste and adjust salt/acid as needed.
Transfer chicken to plates. Spoon whipped mascarpone in a swoosh beside each piece. Scatter toasted pecans on top and garnish with extra chives. Serve with a handful of arugula for freshness, if desired.