If you are here to yell at me about the Pinterest email you got please click here to read about it or read below. It will answer all your questions:
It is beyond my control. I have already emailed Pinterest to try to rectify the issue. I’m sorry you got the email, you did NOTHING wrong. There was ZERO INTENTION ON MY PART for this to happen. It was A MISTAKE and everyone MAKES MISTAKES. Stop berating me for such a small issue when there are other, worst, things going on in the world!
Nothing has changed on my site as far as pinning. I encourage and love all pins. I WANT you to pin my recipes. I WANT you to share them.
I have FIXED the issue and you can pin the picture again and keep the recipe on your board for future reference.
If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT.
I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it.
It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes!
I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you?
Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :)
Holy Yum Chicken
Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 40 minutes
Ingredients:
1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
2 tsp. fresh rosemary for garnish
Instructions:
- Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
- In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
- Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
- Bake, uncovered, for 40 minutes.
- Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
- Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
- Sprinkle rosemary on top before serving.
- Serve with rice or potatoes or vegetables.
Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)
DISCLAIMER:
- If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
- It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
- If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
- If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
- Yes, it really is cooked at 450 degrees. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!)
- If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
- Whole grain mustard is not the same as Dijon mustard.
- Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
These notes above were added 4/3/2013 after NUMEROUS feedback from below so I decided to summarize it for you all so it’s like a one-stop get your answers quickly, haha. Please read the disclaimer & read the comments section below before asking your question or yelling at me. Thank you!! :)
Source: I Love Trader Joe’s Cookbook via Witty in the City
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Julie. this chicken looks crazy good, girl! I’m not normally a fan, but we still cook it about twice a week… definitely shaking things up with this recipe!
Ok, this will go on my must-make list immediately! I promise! Thanks :)
This looks great– what a great combo of ingredients!
Julie, anything named “Holy Yum” from you is surely nothing short of spectacular! I just impulse bought approximately 1-million pounds of chicken because it was on sale, so I need all of the ideas I can get. This one goes to the top of the list!
Ok you convinced me! I have almost all the ingredients in the kitchen so I’ll have to stock up and try this out. It looks amazing!
Love this! I have everything in my pantry now. Well, not the chicken..that’s in the fridge. Whatever.
Making tonight :)
Oh my this sounds so good. I have chicken in the fridge right now… maybe I’ll make this for dinner tonight! :)
I have made this recipe several times (from another site). Just wanted to second that it’s delicious! (And your pictures are better…HA!)
Holy yum indeed. You don’t have to beg me I saved this recipe so I can make it!
You had me a dijon. This does sound amazing!
I have seen this before with red wine vinegar, does it matter? looks great!
No, that should be fine.
This looks (and sounds!) wonderful!. I wonder if you think it would be even better – or not as good – if I added some fresh sliced mushrooms? I just love mushrooms, especially with chicken, and make something similar, but without the maple syrup.
I’ve been waiting for this recipe since you posted the picture on Instagram! looks sooo easy and delicious… can’t wait to try it!
You’ve convinced me! I will be making this! :) But you didn’t have to actually write anything. . the photos say it all.
I am all over this! I love how that sauce sounds alreaddy!
You could definitely add sliced mushrooms to this, but if you omit the maple syrup, you’re pretty much omitting one of the main ingredients so your entire dish would just be Dijon mustard..I don’t suggest it.
OK. That was so impassioned a plea that I will totally make it this week :) I will report back!
I’ve made this chicken before—you’re right, holy yum!!
3 times in ONE week? That is serious business. Guess I need to add it to the menu soon! Unfortunately I cannot make it immediately since my lab work has been requiring 12+ hour days.
I have figured the nutrition information, for those of us who need that info:
( Per serving, without added salt)
Calories: 234; carbs: 31; fat: 4; Protein: 31; sugar 54; sodium: 1562.
this recipe sounds crazy simple and heavily delicious. I have all the ingredients with me as we speak and will be making it soon. Thanks for sharing :)
Yes Ma’Am! Will make this next week. When Julie gives orders, you take them!
Okay, dumb questions! Zaycon chicken breasts instead of thighs?
Sometimes simple recipes are the best, aren’t they?! I love the combination of the mustard and maple syrup going on here, sounds amazing!!
You just solved my “what can I eat for dinner that doesn’t involve going to the grocery store” conundrum! Can’t wait to try that sauce!
Yes, but I highly recommend thighs as they won’t dry out as much as chicken breasts would.
I have been making (and making, and making) a very similar recipe that is made on the stove. I will definitely give this oven version a try! Thanks.
Are you sure this is for two servings?
I’m putting this into my Weight Watchers recipe builder and the points for 1.5 lbs and 2 servings is 24 and 1.5 lbs and 4 servings is 12.
Suggestions?
We’re pretty addicted to this chicken too. I mean, how could you not be?
I made this dish, as is, and it served me and my fiance. Maybe we eat more than the typical couple, so if you wanted to adjust it, then I’d say it’s 3 servings.
Oh girl, I’ve got a similar recipe, and you are right, it is HOLY YUM!
I love dijon sauce of any sort with chicken – such a great combo!
Julie, this looks to die for amazing! I NEED to make this!
Gorgeous and delish!!!
Holy yum for real! I wanna make this tonight!
wow does this chicken LOOK DELICIOUS!!!! I’ve got to try this!
xo,
nancy
If I had maple syrup, I would be making this for dinner tonight!
GAH! I needed this recipe yesterday!! I had all of these blah chicken breasts that I had no clue what to do with. Fear not, I am going back to the store simply to make this recipe. Damn, it looks good!
Definitely adding this to my “to make” list immediately! I wish we had screens where we could dip our finger in and taste too, think I’d get fat though I’d be tasting things all day!
I love the name! Sounds so fitting!!! Ok, I really need to get out and get… pretty much every ingredient on that list, BUT I shall do it for you! I trust you and I WILL make this soon!!! Looks very much holy yum! ;)
Holy Yum I am SO making this!
I love the name of this, lol. Saving, pinning this and def making this weekend! :)
I saw this on Pinterest this morning – just got back from Publix with the goods. I’m making it tonight for dinner!
Sure, i’ll have some of this TOTAL yum chicken!
Great weeknight meal!
Oh this really does sound delicious – like it’s absolutely packed with flavour!
I tried this recipe off of pinterest, the “best chicken you’ll ever eat”…and frankly, it was nasty. Seem to be a few variations though; they didn’t specify maple syrup or rice wine vinegar…wonder if that makes the difference?
It might be a completely different recipe you’re talking about if it didn’t specify maple syrup or rice wine vinegar, as those are 2 of the 3 main ingredients to this dish. Definitely will make a difference. I’d try it for yourself!
This looks awesome! We bought 6 pounds of chicken breat at costco two weeks ago and I was wondering what I was going to do with it! I love cooking with Rosemary.
I have also made this 2 times in a week. It is sooooooo good, you won’t believe it. Infact, I am going to make it tonight! This is the beast chicken ever!!!!!
The name, the description, the ingredient list, the pictures, everything has convinced I must make this chicken! I’m just bummed that I already marinated the chicken thighs I had in my fridge!
Holy yum is right! I would so love this
This definitely is holy yummmIwantthisinmymouthrightnow chicken!
Whaaatt??? This looks FABULOUS! I wish I had all the ingredients right now for dinner tonight, but that’s why I’m running to the store instead! And, yep, totally tried to poke my finger through to lick up that sauce!
I’d eat that.
Haha! Love the title! This really does look “holy yum.” Amazing recipe, Julie! Gotta try it soon.
Holy yum indeed! Love the dijon sauce!
You had me at mustard!!! Not even holy yum which btw totally cracked me up.
OMG, this is on the menu for the weekend, maybe even Friday night dinner and I don’t normally cook Friday nights LOL
Sounds delicious! I’m always looking for new, delicious weeknight dinners + this is totally up my alley. Must try soon!
I don’t like mustard or maple syrup…)I also don’t like honey but LOVE honey mustard dressing) I decided to give this a try anyway tonight. I am SO glad I did. This is delicious!
Okay, I’ll make this. And I bet I can make it four times in a week – holy moly, it’s like I can taste it through the screen!!
I seriously need some Holy Yum Chicken in my life. That might have to be my next chicken dinner recipe! :D Yum!
Beautiful !
My parents love this kind of meals, so i’m definitely try this one out :)
The temperature seems awfully high – especially for 40 minutes. Is this correct? Just double checking before I make it tonight!!
Yup, 450 degrees! I’ve had numerous people make this last night and it turned out great for them, and I used that temperature, as well. Enjoy!! :)
Holy yum is RIGHT! Good lord this looks amazing!
Ok, seriously? This chicken is CRAZY good and CRAZY easy! It has definitely earned a permanent spot in our weeknight dinner rotation! Thank you!
You don’t have to beg me – I am so putting this on the must-make list! Oh and if you ever come up with the technology of taste-o-vision, please implement immediately on your blog :D
Whati if I do not like Dijon mustard?
Um, do you deliver? Oh baby!
any recipe that makes someone say “Holy Yum” jumps to the top of my must make list!
Just put this in the oven, and already my kitchen/house smells AMAZING!!!! Can’t wait to eat this for dinner tonight! Julie you are the best!
It looks awesome! Does it taste really mustardy though? I have issues with mustard. It’s my taste aversion, but Dijon I can usually handle as long as it’s not really strong.
Well, I just tried it, and then I noticed a burning smell in the air. I checked and there were 6 minutes left. Did anyone else have a problem with the time/temp? I am really sorry too because it looked wonderful
It’s not like super powerful mustardy because the maple syrup drowns it out, but you can definitely tell there’s mustard in it. Since it’s one of the main ingredients, I’d think you should probably avoid this one if you have a taste aversion to mustard. I just wouldn’t want you to try making it and then completely toss it if you find that it’s too mustardy for you. Hard for me to say cause I love mustard lol
I want to make your Holy Yum Chicken, but I’m a little worried about using a whole half cup of dijon mustard (hubby is pretty picky about spice). Does the syrup tame down the mustard at all?
I made this for dinner tonight and it is AWESOME! It didn’t come out looking as pretty as it does in your pictures, but the awesomeness made me not care. I definitely must make this again.
I was looking forward to a saucey and sweet chicken dish.
Followed the receipe to the T.
The chicken was good but there was no sauce to thicken when I took it out of the oven. So I improvised and made a sauce with the same ingredients. Dish is ok but probably won’t make again with so many other great recipes
Can’t wait to try, looks and sounds great!
All I have is the Kroger syrup… will it still work?!
So I am sadly currently out of maple strup and was wondering if honey would work??
That would completely alter the taste and would essentially be a different recipe that I have not tasted so I cannot recommend it.
Your dish would be overly sweet. As the recipe states, no substitutions for pure maple syrup. Sorry!
I’m excited to taste this tonight…I’m a tad worried because I used chicken breasts. Should I reduce the cook time to prevent the chicken from being too dry? (psst. I’m thrilled to have discovered your site!) xo
Several coworkers used chicken breasts and theirs turned out fine. If you’re worried, you could reduce to 30 minutes.
Is this that “man pleasing chicken” that I’ve seen viral on Pinterest?
Yup!
Made this last night for dinner and my husband didn’t get the first bite chewed all the way before he spit it out! I tried it and it was OK (I ate it because I hate wasting) but I won’t be making it again. Now, I do have to point out that I have rice vinegar, not rice wine vinegar, so I don’t know if that maybe was the difference but it was VERY mustardy. If you don’t like dijon mustard (I do, just not as strong a flavor as this had) then I would not suggest trying it. I also did not do the rosemary since it was only indicated as a garnishment (and I didn’t want to spend the money to buy fresh rosemary and only use a little for garnishment). Do you think those two changes (or omissions) would have made that big of a difference in the taste?
I have Rice Vinegar but not Rice Wine Vinegar. I was hoping to make this dish for dinner tonight. It sounds wonderful. Can I substitute Rice Vinegar?
Rice vinegar and rice wine vinegar are the same thing. Enjoy!
Great! I appreciate the quick response. Making it now. I’ll respond later with what we thought!
It’s in the oven. I added a clove of chopped garlic. It smells AMAZING!!! Can’t wait for dinner!!!
Sorry to hear you didn’t enjoy this, Layne. Rice vinegar and rice wine vinegar are the same thing, the names are used interchangeably. I don’t believe that omitting rosemary would’ve affected your flavor at all considering it’s only garnish. This recipe has a strong-ish Dijon flavor because half the ingredient in this recipe is the mustard. The maple syrup should’ve toned this down. Anyway, sorry to hear this didn’t turn out for you. I don’t have any other suggestions as to how you could make this more for your taste. If you aren’t a fan of Dijon mustard or the stronger taste of it, then perhaps you could try another recipe that doesn’t include it as a main ingredient. I hope this helps!! Thanks for the feedback!
Just pulled this out of oven, had to taste it. I thought it was delish. I did modify recipe, not intentionally tho. I mistakened honey Dijon for plain Dijon. And after two calls to neighbors, I was out of luck. So I went ahead with the honey Dijon. Also used red wine vinegar and added sliced baby portabellas. I will be popping it in the oven to heat it up, as soon as kids are off bus, due to activities tonight. I will report back after kids and hubby tries it! And FYI, this recipe forced me to splurge on pure maple syrup ( my husbands favorite).
Just cooked this up tonight for Valentine’s Day dinner and it was a hit! The whole family loved it and it will definitely become a regular meal here. Thanks for the recipe :)
Oh my gosh, made this tonight and it was incredible! Perfect weeknight chicken dish!
Just wanted to say I love what you named this dish! I am looking forward to trying it soon.
We made this tonight, but changed it up and had it as burgers. I used chicken breast, sliced into tenders, cooked for 30 minutes, the served on buns from the bakery with baby spinach and the extra sauce drizzled on there. Very nice!
i’m so excited!!! making this tonight!!!!
Wow! This looks absolutely AMAZING! Can’t wait to try it! Just wondering, though, is it absolutely necessary to line the pan with foil? I was planning on just using a Pyrex dish. Thanks!
I wouldn’t say it’s absolutely necessary, but I found that cleanup was a snap with the foil. Instead of scrubbing off the dish, I just threw away the foil and I was done. I also think that if you had the foil, it’d help avoid the sauce being caked onto the dish. The sauce does have maple syrup in it so it could get messy as far as stickiness goes. Choice is yours though!
Thank you so much for your quick reply! From what you said, I think I’ll use foil :-)
I made this tonight for my husband, who is a chef and he loved it! This was an amazing recipe.
Can I use seasoned rice wine vinegar? Thanks, can’t wait to try tomorrow.
Should be okay, but I didn’t use seasoned rice wine vinegar so I can’t attest to it working out/tasting right.
Yum is right. I made this dish last week for my husband and two small grandchildren and everyone loved it. It has so much flavor and the chicken stays nice and moist. I’m enjoying you recipes and blog very much.Keep up the good work.
Debbie
How is 1.5-2 lbs of meat 2 servings? Looks yummy though :)
I was basing it off my fiance & I’s large appetites. We definitely ate the entire dish between us two :) but it will definitely feed more in other households. Thanks for checking.
Do you mean 350, instead of 450? It seems like the sauce would burn…
holy moly, i was *this close to licking the screen. putting this on the menu for next week!!
This was good but not holy yum. I made it with breasts and cooked at 400 for 35 minutes. The breasts were juicy but the sauce needed a little more kick. I’m going to try again with the thighs and see how they work.
Made this tonight. Was very delicious! Didn’t need to add a thickener and used chicken breasts, came out wonderful! Thank you, it’s a keeper!
OH MY GOODNESS! Made this tonight for my family and everyone loved it! It was eaten all up in a matter of minutes! I think mine probably came out sweeter due to the fact we used Canadian maple syrup which is darker and thicker than the American version, but wow was it fantastic! Will definitely be making this again. For those worrying about the sauce burning @ the high temp…it will get burnt on the edges, however, if you make a little extra sauce you should be great. Also if using Canadian syrup you probably won’t need any thickening agent at all :)(ps don’t use whole kernel dijon mustard…will be lumpy and probably too spicy…use the smooth kind…saw that might be a problem when checking another site about converting things over to metric :P) thanks for the recipe :D
Just made it and it turned out perfectly, other than the sauce. I can only think that I put my thighs in, too water logged. so I had to microwave the sauce and throw in so much corn starch, I can’t even remember what it came to in the end. I will have it again, but dry of your chicken!
I wonder if this would work with chicken legs? Not a big chicken thigh fan. Always tastes fatty/greasy to me.
You could definitely try!
My husband is a vegetarian. Think this could work if we substituted chicken with tilapia? I’ll still have to try the chicken out. It sounds delicious!!
Tilapia is a really delicate fish so I’m not positive what would happen if you stuck it in such a high temperature oven for 45 minutes. I’d reduce the time to maybe 20 minutes. I’m also not positive how the sauce would taste with fish. Let me know what you think if you try it!
I am planning on making this tonight! Being a huge SAUCE fan and a dipper for sure, does this recipe make plenty of the sauce to go on top of the chicken?
If you wanted more sauce, how would you go about doing that?
It’s hard for me to answer that. When I made this, I had PLENTY of sauce (I even had a leftover 4 oz. ramekin of the sauce left!) but then some others who have commented said they didn’t have that much sauce. I feel like if you wanted to guarantee yourself a lot of sauce, I would just double the sauce recipe and keep the chicken amount the same.
Fantastic recipe. BUT I found the mustard flavour very overpowering while whisking it with the other stuff so I added a couple of spoons of plain yoghurt to it and I liked it much better. Strange ingredients so I was very apprehensive but it worked out very well so thanks! I’ll add this to my recipe folder :D
would you recommend letting the chicken marinate in the sauce over night?
I can’t imagine it being bad!
Do you think this would work in a slow cooker? I’ve become addicted to using my crockpot!
No, definitely not. There isn’t enough sauce to keep the meat moist and you don’t need to cook the chicken that long.
Delicious! Easy! Just enjoyed this tonight for dinner! I may add the extra TBSP of Rice Vinegar next time – just for kicks! Plenty of sauce for dipping, if you like. Just make sure the sauce doesn’t get on the dish, as it will burn. Thanks for sharing!
I am making this ASAP, but I was just curious what you might suggest as a side with this. I am thinking about some grilled asparagus but I was wondering what did you serve it with?
I served it with white rice and spinach. You could use asparagus too!
I’m making this tonight. Looks aweseome. I think I messed up though, I bought chicken breasts instead of thighs. I hope it turns out as good. :)
Doesn’t whisking the sauce in foil cause a problem?
No. You aren’t vigorously whisking. There is also a double layer of foil so you should be fine.
The only change I made was using stone ground mustard, because it was what I had, and because yum. The sauce burnt. Badly. I had to make a new batch of sauce and I’m not sure it needed the cornstarch, after the cornstarch it was less like a sauce and more like a dip. We both enjoyed this, but maybe I did something wrong when baking? There are no pics of the cooking process.
Mmm, the chicken looks delicious but WHERE did you get that cup the sauce is in?? Cute!
Crate & Barrel.
Hi,
This looks so good, but I don’t like thigh meat can I use breast instead, will the cooking time or ingredients change?
Thank you in advance for your response!
Nardi
This was delicious, made it for some guests tonight and they wanted the recipe immediately! Nothing was left!! Thanks for the delicious dinner.
I found this recipe of yours today on Pinterest….I immediately started to follow you and felt compelled to post a quick note. This week – 3 days anyway – I tried recipes I found on Pinterest. I have 2 girls – 9 and 12 – my 9 year old won’t eat ANYTHING out of the crock pot let alone most of everything I fix…LOL! But this week I changed all that by making these new things. She devoured them and went back for seconds!!!!! I can’t wait to try this recipe too :) I plan to go through your blog here and find out what else I can fix….Anderson Cooper’s fave cookies look like a good one to try!!!
Have a great weekend and thanks for your blog!
Found this on Pinterest and made it last night. Yum is right, it is definitely a winner. I also found that the sauce was barely enough to cover 5 thighs once I whisked it up, which may be in part because the sauce in the sides of the pan burned. Next time: Smaller pan, double sauce (because too much would be just fantastic), no foil. I might take the oven temp down a bit too to see if that helps prevent burning. Thanks for the awesome recipe!
Oh, and thought I should add: After making, but before cooking, the sauce I thought it might be (way too) mustardy. Especially for my kids. Not so at all. After baking there is a mustard flavor, but it is incredibly smooth, and sauce have wonderful sweet and savory notes.
This looks great and easy! In fact, I have it cooking in the oven now. Was wondering, how do you think sweet potatoes or yams would go with it? Just cooked like regular mashed potatoes.
Hi Jeni – sorry I couldn’t get back to you earlier. I hope it worked out for you. I do think they’d go well with the chicken though :)
Just made this chicken for dinner and it was great! Hubby loved it too! I would say about 2-3 servings…but I agree with the author- my husband and I eat somewhat bigger portions sometimes than other people might, so this was perfect for us and very filling. Made it with oven baked red potato slices with olive oil, butter, salt, pepper and rosemary. (And a glass of white wine of course!) thanks- we’ll definitely make it again!
I’m not a huge fan of mustard, but this recipe looked too good not to try. I’m so glad I did! The sauce is perfect, the only change I made was that I used red wine vinegar because rice wine vinegar isn’t something I usually keep in my pantry. I served it with rice and peas on the side. This is definitely something I’ll be making again!
My sister found this on Pinterest and made it for our dinner when she came home from work. (I was sick at home today, off of work). I think the name “Holy Yum” is entirely appropriate, and after a day of feeling crappy, having a plate of this set in front of me has most certainly lifted my spirits! This was truly delicious! And per my sister, the cook, “I’m damn pleased with dinner tonight”. Well said, sister; well said. Many thanks for sharing the recipe! (and imploring us to try it!)
cooking as i type..using wholegrain mustard tho as i have no other. Put less in. A tip with the cornstarch..mix with a little cold water first otherwise you have a high risk of it going lumpy straight into hot liquid
Greetings… This looks like it is Gluten Free. Would you happen to know for sure??? Thanks, Slu
I made this last night and both my husband and I loved it. I followed the recipe exactly, taking your suggestion and adding 2 tbsp of rice wine vinegar to make it more tangy. By using chicken thighs, this came out so juicy, it literally melted in my mouth. The dijon mustard flavor was not overwhelming, especially with the extra rice vinegar. I can’t believe that someone wouldn’t like this and if they claim they didn’t, they probably just made it wrong.
I’m no gluten free expert, but I did ask a friend who has a gluten free lifestyle and she confirmed that it is gluten free. You just have to make sure the cornstarch is gluten free because it may have traces of wheat.
Julie:
Can sugar free maple syrup be used?
Yes! :)
Julie… Indeed, I did check it and my Argo 100% Pure Cornstarch is GF. This will be my Thursday night meal and I am looking forward to it.
I have a “tee-tiny” Blog that I publish each Friday morning and I will share your Link in my Recipe section.
Thanks for the response, Slu
Making it now added tarragon to sauce b4 baking. Did 1/4 cup smooth Dijon and 1/4 cup grainy. I like the combo. It’s in the oven now will tell you how it girs
I really liked the chicken but next time will do 400 for 20 mins and check bc at 450 I took it out after 30 and it was dry as a bone and no sauce bc it had charred
I made this chicken for dinner tonight and it was a hit! I’m on a sugar-free diet so I substituted 3 packets of stevia for the maple syrup, and it worked! Absolutely delicious! Thanks for the recipe!
This was awesome, thanks! I made it tonight with chicken breasts but everything else as you indicated. Pounded the breasts to be even thickness and cooked for 30 minutes. It was SOOOOOOO good! Thank you!
Hi Amy! I think the reason why yours didn’t have sauce was because you did 1/4 cup of grainy mustard that doesn’t have much liquid to begin with. 1/2 cup of the liquid/smooth Dijon would’ve given you more liquid to make a sauce in the end, but if you like the combo then maybe, like you said, don’t have it in there as long next time and you should be good!
This was SO good. We have a good 4-5 oz of sauce left over p!
OMG, I made this last night using leg quarters since I didn’t have thighs. It was really really good!
I finally made this dish tonight and I have to say it was absolutely wonderful. It actually came out perfect, if I may say so. Thank you Julie for your directions. Very nice: A “Keeper.”
I have to admit I was worried about cooking the thighs at 450 for 40 minutes. It just seemed too high for too long. I trusted you and end result is DEVINE! Everyone in the Collins abode loved this! I always use honey (from a keeper in my area) in place of maple syrup. This recipe will be in my regular rotation! THANK YOU!!!!
Holy wow is right, I tasted the sauce prior to baking and it kinda scared me, was soo worried about ruining supper, but tried it anyways, just got done eating it and I’m about to pop!! Delicious!!! Thanks so much!
I made this tonight and it turned out great. All 3 of my (picky eater) kids loved it! Husband too. I did not have rosemary so I put some chopped green onions for garnish and it was delicious.
I read some comments from people not having enough sauce. I had plenty! I think it’s important to use an 8×8 or 9×9 size pan so the chicken is sitting deep in the sauce.
Also I cooked it at 425 for 40 minutes. Chicken was perfect and not dry at all.
It’s going on our regular menu plan! Thanks!
Whoa – that looks beyond amazing and I have most of the ingredients! I will make sure to try it this week!!
Maple syrup and Dijon, sweet and savory…duh! :)
Followed exact directions without the cornstarch because the sauce was perfect without it. Absolutely AMAZINGLY delicious recipe!! Thank you for sharing it with us!
This Holy Yum Chicken. Is just that. DELISIOUS!!!!!
Woah. This looks super delicious.
Okay, now I’ve got to figure out how to make this for eight people instead of two. :D Yum! Looks so good!
Im making for dinner tonight hope its as good as you said i am alittle worred about fourty mins on such high heat.Hate to burn it any suggestions?
Hi Rachel, I don’t have any suggestions for you with the high temperature because it’s what works. I’m sorry you’re a bit nervous about it but I stand by my recipe. If you read the other comments, there have been people who were in the same boat as you (nervous about high temp & time in the oven) but they had a positive experience with it. I hope you end up having a positive experience with it too. Enjoy! :)
I thought the sauce was very yummy but I think next time im gonna use chicken breast instead, im just not a fan of dark meat. Also I read a lot of comments that the sauce has a overwhelming mustard taste I used organic dark amber maple syrup and I didnt get a overwhelming mustard taste at all it was perfect thank so much for this recipe its very very yummy !!!!!! great recipe to make ordinary chicken into a great satisfying meal yum!!!!! And 450 for fourty mins was perfect by the way!!!!!!
Headed to store as we speak for the stuff to make this! The pictures of it are soooo compelling , but then you read the ingredients omg I’m so making this stuff!
Well apparently I did something wrong :( All the sauce burned to the bottom of the pan. I used a glass cooking dish and didn’t use foil I just sprayed it with pan
Wondering if this can be done in the crockpot.
It really looked simple and delicious so I tried it tonight. But at 450 degrees for 40 minutes, the sauce became thick black all around the pan and I could barely save half of it. And no need for corn starch at all. The heat seems too high, can it be possible? The taste was not too bad finally, but I was so disappointed…
Made this last night and it was awesome! I confess that I used fake maple syrup. The two of us ate the whole thing… No leftovers.
Sorry it didn’t work out for your Laurie. Oven heat distribution varies, it might be that your oven is hotter than what a regular 450 degrees is. Others have had success with this recipe so if you want to try it again, maybe turn it down to 400 and check on it every 15 minutes?
Hi Becki. Sorry it didn’t work out for you. In the directions, it said to use 2 layers of foil. I believe your sauce dried out because the foil actually keeps the sauce more compact and together instead of just evaporating on the hot glass.
Made this for my brother and sister in law and everyone loved it! Followed the recipe exactly and had great results! AND I don’t like mustard, but I loved this! Adding to my recipe line up! Thanks Julie!
Holy Yum is right! Made this tonight for my wife and me. Very easy and fast. Served it with brown rice. No problem with the sauce burning. Followed the recipe to a “T” and it was perfect. Will make this again!
I hate to say it.. but saw this recipe and thought it was a slam dunk recipe! My man and I were sadly disappointed. The combination of syrup and mustard had us asking what in the heck are we eating!? Unfortunately the worst chicken recipe I have experimented with.
I have had this recipe pinned for several weeks but only got around to making it today. I followed the directions completely , although I did double the sauce because I had double the chicken thighs I also followed your advice and added the extra rice vinager. This is a very tasty chicken dish, if you like sweet chicken. The flavors are so mellow with just a bit of a kick! Sadly my husband does not really care for sweet meats, my daughter who is the pickiest eater in the house LOVED it! Thanks for posting!
I want to double the chicken…do I need to double all the other ingredients as that would be a lot of Dijon mustard?
I went to the store to buy the Rice wine vinegar and only found rice vinegar?? Will that work?
Looking forward to dinner.
Made this yummy recipe tonight and it was a big hit! Even my picky eater hubby loved it! I will definitely make this again!
I was so excited to try this because it looks and sounds delicious, and I am still not sure what I did wrong but all I could taste was mustard! I am not a huge mustard fan (I don’t hate it- I love honey mustard) but this was literally making my eyes water and I couldn’t eat it. Thought I must have misread which was why I cam back to check the comments and see if anyone else had similar problems but seems I am alone in this! British Dijon mustard different from American?!
Hi Ellie, sorry you weren’t a fan of this. You mentioned that all you could taste was mustard and that you love honey mustard. The sauce is mustard-based (a whole 1/2 cup of it) so it’s going to taste more like mustard than anything else. Also, honey mustard is completely drowned in sugar and sweetness which lessens the mustard taste, which is probably why you love it. My suggestion, if you’re ever going to make this again, is to use maybe 1/3 cup of Dijon mustard and 1/2 cup of maple syrup to give you more of a sweeter taste. Thanks for the feedback!
thanks- I’ll try that suggestion next time!
I made this lastnight for my family and all I can say is AWESOME! My husband LOVED it and so did my boys. Thank you :)
Question: Can I use bone-in thighs and if so, would I need to adjust the cooking time/temp? Thanks in advance!
You can use bone-in thighs. No, you wouldn’t need to adjust anything.
Any ideas why mine came out so dry? I did just like the direction and the chicken came out really dry and no sauce left
Hi Anne, sorry yours didn’t work out. A few questions to maybe help me figure out what happened: did you use chicken thighs or breasts? What size pan did you use? Did you use foil?
For those that have made this…. whats a good side dish to go with it?
Thx for the reply! I used the breast and yes I did use foil
Well, thighs are fattier so that might be one reason yours came out dry. In previous comments I mentioned that if one were to use breasts, maybe cut the cooking time down to 25-30 minutes instead of 40-45 minutes. Also, using a 8×8″ pan is really important (not sure if you used one or not), it’s a smaller area for the sauce to spread, therefore eliminating the sauce from evaporating. Hopefully you’ll try it again and I’m sorry it didn’t work out this time!
I just made this last night and it was AMAZING! I truly loved it and so did my husband. I’m not a big meat eater and a also a very picky eater and this was fantastic. I did the 2 tbsps of rice wine vinegar, because I love tangy, and boy I was not disappointed at all. This is a keeper and now truly one of my FAVS! Thank you for this great recipe!
I just noticed one of the previous comments and I also used breasts rather than thighs, 8 x 8 caserole dish, lined with foil, and mine came out perfect and not dry. I did use the 2 tbsp of rice vinegar, not sure if that made the difference, or maybe even the oven, but mine was perfect.
Okay…picture already had me sold. And knowing i love chicken, maple syrup AND good mustard…its on this weeks menu!
Thanks ♡
I’ve made this three times since I found it on Pinterest (and subsequently subscribed to your blog, which is delightful!). Does that tell you how much we love this dish??! And my husband doesn’t care for mustard! It’s just so easy and so fantastic. I used to keep one back-up jar of dijon in the pantry. Now there are three or four! Thanks so much.
Fyi u have to use foil two layers or the sause will burn its so worth it good stuff I’m actually making it right now again :) (the thick foil)
Hmm… well we really didn’t like this. I’m not a mustard fan, but my daughter is. She said it was way too mustardy. The glowing post made me want to try it, but I should have known from the ingredients that it wasn’t for me.
Can I substitute flour for cornstarch?
Sure
I just made this last night….I followed all your recommendations, I did use chicken breast…just lowered the cook time…It was soooo delish! Thank you for sharing:)
Great find! I saw this on Pinterest just a couple hours ago and made it for my family for dinner just now. We happened to have all the ingredients on hand. Everyone loved it!
I made this exactly (and easily) as you suggested. It IS great. Makes a great dish to get a couple meals out of when you live alone. Do you have a calorie or nutrition count? I’m trying to calculate my calorie, fats, protiens ect.
Hi Tammy – unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.
That’s for your quick reply! I was just curious, but I don’t blame you. It was simply delicious so thanks!
Tammy, I use a website called Nutrimirror (free) where I can put in my recipe and it will give me all the nutritional information that I need. I will be putting this on my list of recipes to try as I have a rosemary bush out front that grows like gangbusters so I am always looking for good recipes with FRESH rosemary. Thanks for the idea!
Do you think it would be okay to use sugar-free syrup? I cook for my FIL and he’s diabetic…thx!
Yes.
I have made this chicken 6 (yes, SIX) times in the last month. My husband loves it. My youngest child loves it. Even my oldest child (who is a self-proclaimed vegetarian) tasted it and didn’t hate is as she usually hates everything involving meat. We are obsessed with this recipe and I’m making it for dinner again…TONIGHT! Thank you so much for sharing this amazing meal!
I so want to try this!! I just got home and all I have is spicy brown mustard :-( I’m too far away to get to the store tonight…do you think it’s a totally bad idea to substitute spicy brown??
Considering half the sauce is mustard, I feel like it’d be a REALLY spicy dish! If you like that, go for it. Taste the sauce before pouring it all over the chicken though.
Ellie – British mustard is generally a LOT hotter than American mustard, so I’m not surprised that British Dijon resulted in a much hotter dish. I would try making this with American Dijon if you have access to it. If not, you could do what another commenter suggests and add Greek yogurt or creme fraiche in place of some of the mustard. But I haven’t experimented with that myself, so I’m not sure how it would turn out!
Hi, this looks good and I’d like to try it, but as usual I have difficulty obtaining some of the ingredients (in Italy). Can I substitute “regular” wine vinegar for the rice wine vinegar, or would apple cider vinegar be closer to the taste you’re aiming for?
I believe you can substitute regular wine vinegar. Don’t use apple cider vinegar.
I have a 10 year old daughter with lots of tummy issues so we have been eating a LOT of chicken since New Years. I made this recipe and it is absolutely to die for it is so good!! The only thing I did different was for mustard portion I used 1/4 c. honey mustard and 1/4c. dijon to tone down the spiciness as anything too spicy bothers her stomach. For the first time since New Years my daughter asked for seconds and I did not have to follow it up with her medicine for stomach pain. Thank you from all of us!! Finally delicious chicken with flavor!! :-)
I made this last night and I was pleasantly surprised that it was so moist! The maple syrup definitely tones down the mustard. It was awesome and I will definitely make this again! Thanks, Julie!
Came across your recipe on Pinterest. I know the name of the blog is table for two, but is it possible to double (or triple!) the recipe and have it come out properly? I have a family of 6 – and 4 of them are teens that eat their weight in food!
You can definitely double or triple it! I’ve doubled it myself :)
I tried it last night and followed the exact instructions. It was perfect! Wouldn’t change a thing- plan to make again soon.
I pinned something very similar to this last year and make it all the time. it is delicious. I used the “country dijon” the first time and then regular dijon another and I now only use the Country dijon. It is super delicious. The only difference is the cornstarch at the end. I think I will try it next time. That sounds like it would work great. Once I forgot tin foil (I only use one layer the other recipe didn’t say 2) and it was dry and didn’t turn out as well. I also use non stick tin foil and it works great.
Found this on Pinterest and made it last night. This is weird to admit, but I have never cooked chicken thighs before (only breasts). But, I took a chance and made the recipe to the letter. It was amazing and so easy! I also have to eat gluten-free, and I am so glad to have such a wonderful recipe now in my repertoire. Thank you!
Just made it… just INHALED it!
My family is not wild about mustard as I am, so I reversed the amount of the maple syrup and the mustard… 1/2 cup syrup and 1/4 cup mustard and it was still really good! I’m making the next batch just for me using the traditional amounts but if you are trying to please people with sweet teeth it tastes good heavy on the syrup, too!
I am getting ready to try this but I need to double the rescipe. Do I still use the 8×8 pan?
This recipe looks amazing and I LOVE the details. Thank you for sharing!
Hi Judy, I actually have doubled it before and I used an 8×8 pan too so I think it’s ok for you to use it!
Hi Julie! This recipe looks great! Two questions: 1) Can I halve the recipe? I’m cooking for one and want to make sure I like it before I use 2 lbs. of chicken. 2) Can I substitute agave for the maple syrup? Thanks so much!
Hi Jennifer! 1. Yes, definitely! 2. Yes, again! I think it’d give the right amount of sweetness.
I’ve had this pinned for a few months, and finally made it tonight for my husband and I.. It was excellent. I followed the recipe exactly, and it turned out wonderfully. I not only followed but appreciated your very specific instructions.
I’ve just tried it for the second time (the first time was terrible). This time, I put the 2 layers of foil, cooked at 400F and checked it many times. I put the extra spoon of vinegar to make sure there would be enough liquid. After 30 minutes, it turned out very well, and it was DELICIOUS. Add a little more maple syrup for my sweet-tooth boyfriend. Thank you for your answer to my comment, it was worth it, so easy to make!
Made this last night and it was fantastic! My son thoroughly enjoyed it. I didn’t have any leftover sauce for tipping, but I had already doubled the recipe amount of mustard and syrup so I doctored it with some chicken broth to make it work and it was fine. I would definitely make this again!
I come up with a very different calorie count from the other person who posted. Half of the recipe = 606 calories when I add up. Has anyone else tried to calculate?
Thank you thank you for a delicious recipe. My cooking skills are lacking and I made this recipe and my family googled it down. I was very excited to make a meal that everyone loved. Yummo on the yum yum!!!
I made this recently and it is amazing! So easy and sooooo delicious!!
It’s in the oven right now…….I’ll be taking it to work later today so, we’ll see if it’s as good as it looks ;)
Would like to know how pure maple syrup differs from the “nasty stuff” like Mrs. Butterworth’s. As my hubby is not too picky, I keep the cheaper stuff on hand and want to know what the effect would be if I used that instead of waiting until I go grocery chopping for the real stuff.
I personally think it’d be way too sweet if you used the cheaper stuff because those are full of fake sugar, but honestly, you can give it a try with it. I just wouldn’t use a butter-flavored one, it’d alter the taste too much.
Made this last night and here is a big tip: Do NOT make this with Trader Joe’s Dijon mustard!! I could see how this could be very good but Trader Joe’s Dijon is wayyyyyy too spicy (and I LOVE spice). I was trying to figure out what went wrong and after some googling found out that Trader Joe’s Dijon is like regular dijon x infinity in terms of spice. Will try is again with another brand!
HOLY YUM IS AN UNDERSTATEMENT!! LOVED IT!! (I added 2 tablespoons of honey though, bec I love the taste of honey mustard.)
We had this for dinner tonight and it was incredible. Easy and delicious. Thought it would be too good to be true but it’s amazing. HOOOLLLYYYYY YYYUUMMM
I made this tonight and it was WONDERFUL!! My husband and son wolfed it down! I asked them what they thought was in the sauce. (they both saw the Dijon mustard out) My son thought it tasted like a Thai peanut sauce….my hubby said “Dijon and honey”. Close! =) Anyway, this will definitely be a regular in this house! Holy Yum!!
So far it smells amazing I can’t wait to get to it!!! 3 minutes to plating and sauce!! This was absolutely wonderful.
My husband says it’s much like a sauce we use regularly. “Peruvian” grilling sauce!!!
Thank you for sharing.
Terri
Hi Julie:) Loving this version of this recipe. Tried similar recipe a few months ago and it didn’t turn out well. Your use of foil, extra rice wine vinegar and cornstarch sound like winning combinations. Can hardly wait to give it a try:-) One concern though and I know others have mentioned it already. I really dislike dark meat. We are all breast eaters and I am so worried about it being dry. So, besides decreasing the cook time to 25-30 minutes…. Any other thoughts to ensure perfection? Thanks for sharing:)
What grade maple syrup? We have light, medium, and dark.
I don’t have any other thoughts! There are others in previous comments who mentioned they used breasts and followed my instructions and it turned out perfect. Good luck and enjoy! :)
I used medium.
This looks so good. I can’t wait to try it. I like your comment about people who yell because it wasn’t good. I think it is fun to read comments that people make about recipes they have tried. I don’t like it when the give it bad reviews and they didn’t follow the recipe.
I am going to try this. Now, I don’t care a whole lot for Rosemary, but I bet Tarragon would be great in this, so that’s what I will use in place of the Rosemary. Thanks for the recipe.
Oh My Goodness! Made this last night and it was delicious. My husband is not big into trying new things, and not keen on chicken, but liked this and said next time we should have it with mashed potatoes instead of rice. Thank You for sharing this recipe!!! WIN =]
I was worried the chicken would not cook, as they were SQUISHED together in that tiny pan. Would you be able to share a “before” picture? I ended up chickening out and made it in a bigger pan.
Hi LP, I don’t have a before picture. What you see in the pictures for this recipe is what was made in a 8×8 pan and they all cooked thorough through. Mine were squished together in the pan too so no worries!
I don’t have rice wine vinegar, can you use reg vinegar
Made this over the weekend and it was delicious! I followed your disclaimers (which were super helpful) and it was a hit. It’s now on the “have to make this more often” list at my house. Thank you for the awesome recipe!
I gotta ask since I hate maple syrup with all my being…is there anything you’d recommend to substitute? Honey? Agave syrup? Has anyone tried substituting?
Honey or agave would work.
I made this tonight and it received rave reviews. The “disclaimer section” was really appreciated. I was second guessing the cooking temperature.
So just to double check when you say cook at 450 degrees, is that in Celsius or Fehrenheit?
Also, can I replace the rice wine vinegar with white vinegar?
Yes, 450F and sure, you can try replacing it with white vinegar.
I really never liked to cook, but my boyfriend moved a couple of months ago, so I’ve been cooking for him. I made this last night and he thinks I’m some sort of gourmet chef now. It was so easy and your instructions are great. I’ll be searching through the rest of your recipes….I have keep him fooled ;)
Indeed WOW!! Followed directions to the letter however cornflour went lumpy when added no matter how much I stirred…..was afraid of rupturing foil too. Ended up straining through a sieve. suggestion? Also would advise going way light on the rosemary as it is a very strongly flavored herb. Husband loved it though he was skeptical initially. Many thanks. Glad to have found your blog…yet another reason for loving Pinterest.
it’s soooo yummy! that is the best comment i can give! Thanks for sharing!
Hi Julie, I also wish I could sample your sauce through the screen-start working on that technology please. I am curious about this recipe, so once I get all the ingredients I will give it a try. Unless, can I substitute the chicken for pork, mustard for ketchup and then wonder why it didn’t turn out right?? LOL Gotta love people huh?
I thought this was FANTASTIC! My husband raved and raved, making me promise to put this in the rotation immediately! I followed the recipe to a T, the only thing I would do differently next time is sift the cornstarch before adding; I ended up with some unsightly lumps! We did eat it rather quickly, so the lumps didn’t bother us, but to serve to guests I wouldn’t want them to have to see lumps. Thank you so much for this recipe!!!
Hi Julie…
Can you make it clear if you mean degrees C or degrees F as there are two ways that temperature is read?
Thanks
Stu
Can I use chicken thighs and drumsticks?
Sure
My daughter loves this recipe. We have 200 people to feed at her upcoming open house. So you know how well this recipe would freeze and reheat? Is like to be able to prepare in advance if possible.
I apologize if this is a duplicate message. My phone is acting weird!
Gotta laugh at the C or F questions – 450 C would burn your house down if your oven could go that high! That’s over 800 F! Made this tonight and it was good – used 3 breasts for 25 min in a round cake pan – husband had 2nds so there’s nothing left for my lunch tomorrow! I added the extra TBSP of vinegar and it was nicely tangy. No problems with the cornstarch in the foiled pan – I used 2 sheets of heavy duty foil so no tearing – there was plenty of sauce. It’s a keeper!
I’m really not sure how well this would freeze & reheat as I’ve never done this before myself. I believe it’s easy enough to prepare ahead of time if you prepare the sauce and keep it in the fridge and freeze the chicken separately then defrost the chicken and pour the sauce over the chicken prior to cooking.
WOW !!!!!! I read the ‘DROP EVERYTHING ‘ and I did. I made this tonight and my family DEVOURED it. I even secretly licked the dish to get every last drop of sauce. I even saved some to take to work tomorrow. This dish will be a staple in my house forever and ever. Thank you
I made this last night and it was incredibly easy and AMAZING!!! My husband said it’s his new favorite. I added a bit extra syrup (maybe an extra T.) to cut down on the tanginess, since I was also serving it to my young kids, and they were licking the serving plate! Can’t wait to try other recipes. I’m hooked. Thanks!!!!
Made this tonight and hubs can’t stop raving about how great it is! Thanks for the FABULOUS recipe and the funny as heck instructions! MAJOR PINTEREST WIN!!!
I wish I could print this WITH the picture! Making for dinner tonight! :)
I agree that this chicken is apty named holy yum, but I wonder if you might need to adjust the serving size? Right now it says 2 servings. That’s a pound of chicken apiece…
Loved it!
I am making this dish for the second time tonight…it’s in the oven at this very moment! The first time I made this dish I added a clove of minced garlic and used thin sliced chicken breasts (because that’s what I had on hand) which I cooked in an 8×8, non stick pan. I didn’t use the foil because ai prefer to not cook with foil. I reduced the cooking time as suggested. When I pulled the pan out of the oven the chicken looked delicious and browned perfectly, but lthere seemed to be almost no sauce. I removed the chicken from the pan and added about 1/4 c.of water, scraped down the sides and mixed it all up….it was PERFECT. The perfect amount of sauce. Which was quite surprising given that it seemed non existent before the addition of water. I’m sure this has to do with the lack of foil. Also, I did not have amy fresh rosemary so I crushed some dried rosemary and sprinkled it over the top before serving. It was a HUGE hit! My 7 year old daughter and my husband scarfed it down. I was busy scraping every last bit of suave off of my plate!
This time I’m using thighs, and I put the dried rosemary in the sauce before cooking. I’m sure it wil be delicious once again. Thank you for sharing this fabulous recipe. It will definitely become part of our dinner rotation!
P.S. I found that Target carries a tiny bottle of REAL maple syrup for only $2.99 and there is more than required for this recipe :)
I just made this for supper tonight and I am very impressed! Not only was it super easy with few ingredients, but my husband and I both loved it. Thank you!
Adding this to my menu plan. It sounds amazing! Found you on Pinterest.
holy moly, I live in Iceland and made this dish and YUM since the first time I made it I have had it for dinner 3 times this last week, and once I just made the sauce, heated it for a bit in a pan, let it cool for a little bit and poured it over a big salad and it was delicious!! thank you so much for the great recipe! hugs from Iceland
how did you calculate the nutritional facts because i come up with something much scarier…1.2-2 lbs of chicken thighs for 2 people is enough to actually serve 6-8 people…
Nutrition Facts
2 Servings
Amount Per Serving
Calories 810.4
Total Fat 17.9 g
Saturated Fat 4.6 g
polyunsaturated Fat 4.4 g
Monounsaturated Fat 5.5 g
Cholesterol 376.4 mg
Sodium 2,125.0 mg
Potassium 1,144.6 mg
Total Carbohydrate 54.8 g
Dietary Fiber 0.2 g
Sugars 47.9 g
Protein 89.2 g
This was the best and definately a keeper!
Thanks for a great recipe! We reviewed it on The Daily Pin – 2 pins up! :)
This recipe was awesome! I really wanted to try it, but was a little leary about what your comment on it really tastes mustardy. I love mustard, but my husband, not so much. But I tried it anyway. Well, he loved it! Yeah!!! (me too) It smelled like mustard, yet didn’t taste too strong at all. Thank you so much for sharing the recipe and the declaimer ;)
AMAZING! Probably the best chicken dinner I’ve ever had. A bit more Weight Watchers ppv than I can afford I’m sure, but certainly worth it. Glad I followed the instructions and didn’t go cheap on the mustard or syrup. THANK YOU!
Hello,
For those of you who are on Weight Watchers- boneless skinless chicken thighs, while delish, are a lot more points than boneless skinless chicken breasts. I substituted the thighs with breasts (2 lbs) and made the recipe to serve 4 instead of 2 in the recipe builder. Each serving is 8 pts instead of the 24 pts that 2 lbs thighs serving 2 would have been. I will definitely have to try with BSCT instead of breasts some time (on a free day!).
Yummy yum yum!!! I just made this recipe…..I am going to have it with brown rice to tonight!
I made this last night. Well the sauce was great, the chicken could have been cooked less. I think it cooked faster because I use a stoneware dish. My husband loved the sauce but the chicken was a tad dry. It tasted okay to me. Next time , I will cook it for 30 minutes instead of 40. It was very quick and easy to put together. Definitely will make again.
I just found this today and went right to the store for the ingredients!! Made it exactly as directed except only baked for 32 minutes as i used a combo of both chicken breast and thighs. It came out tasting absolutely wonderful!!
It also looked very similar to the photos. I used a glass pan and made sure each piece was thoroughly coated with the sauce. My husband doesn’t usually like sauces, but he had seconds of this dish. Yum is right!!
Hello again!
I made this dish as directed- with breasts instead of thighs- ended up being (2) 14 oz packages of meat- so (4) 7 oz chicken breasts- and it made about 5 servings. I sauteed some mushroom and added them after everything else was done cooking- as to not hog all that yummy sauce (ps- I don’t understand how some people ended up with no sauce!- follow the directions people!). I didn’t have an 8×8 pan so I used a round cake pan- which I also believe is 8″ and it worked out great- tons of sauce, chicken was nice and moist after cooking it for 25 min- it was in the oven with roasted potatoes- I switched racks half way through. Anyhow- I just thought I’d reiterate for you that if you follow the directions- it will turn out just fine! YUM! Thanks so much!
I have to say i am a fan of your recipes but this one did not do it for me. tasted alright. followed your recipe to a T. but thats okay, i made your chicken noodle soup…yummy!!!
I made this last night. I followed the recipe exactly, except I only used 1 tsp of Rosemary, and it was awesome! I used Grey Poupon Light & Creamy Dijon made with White Wine instead of Horseradish and it was super delish! Both my husband and I cleaned our plates!
Chicken looks awesome. I don’t like rosemary so I was wondering what other spice would work? Thyme?
Hi Brenda, others have stated in the comments they’ve used tarragon or omitted the rosemary altogether. Not sure how thyme would taste, that’s my least favorite herb. I don’t think it’d go too well with the mustard flavor, either.
This recipe sounds interesting and has gotten rave reviews in the comments. I love just about anything fixed with rosemary but before I try this one I wonder if the Maple Syrup causes it to be overly sweet or do the mustard & vinegar counteract it?
thank you SO much for this recipe!!!! it was awesome. :)
No, this dish is not overly sweet at all with the maple syrup. That’s what the extra note about the vinegar is for – if you like things tangier, put more of the vinegar in :) try it before you add more in though just to see how you like it with just 1 tbsp!
I made this recipe exactly how it was written and the only regret is that I didn’t make more, It was fantastic! My husband told me that this recipe is definitely a keeper and to make it again,soon!
I just made this tonight and not only is it super easy but it was absolutely delicious!!! Thank you for sharing this recipe.
Would love to try this…looks wonderful!! Was wondering if you could suggest a different herb as we are not fans of Rosemary?
Thanks for taking it off Pinterest! :( We loved it.
You know, if you are going to cry foul and claim copyright infringement to Pinerest and it’s followers who thought enough of your entry to LINK to it on YOUR site and thus bring your site VISITORS as a result … well, you might want to think about REMOVING your ‘PIN IT’ button from not only THIS recipe but your site in it’s entirety! How lame!
I just received a notice from Pinterest that you’d requested the pin of this recipe to be removed. I got the message because I’d repinned it. I’m a little confused as to why you would have a Pin It button on the recipe if you don’t want it on Pinterest. I just thought you’d want to know in case it wasn’t really you that had requested its removal.
Either way I can’t wait to try this recipe!
Why don’t you want your recipes on Pinterest? I had this pinned but it was taken down due to a copyright complaint made by you. Having your recipes on Pinterest is a great way to reach out to a wider audience and bring more readers to your blog who otherwise would never have found you, including me. Your blog looks adorable and seems to have a lot of great recipes. Why wouldn’t you want to spread the word about your blog and get some great free advertising?
Just wondering why you reported the pin and had it removed from Pinterest.
So I repinned this from someone and got an email from pinterest saying that it had been removed because of someone else’s pin. (I actually came to this page and pinned it directly.) I am confused, you have a a pin it button on the webpage but then my pin gets taken down off my recipe board because of someone else’s pin. Do you not want people pinning? PS Pinterest is how I found your website….
I got an email that you reported a copyright violation to Pinterest? You have “Pin It” links, so I’m confused as to whether I can pin your recipes to try later?
I just received an email from Pinterest that my pin of this recipe was removed because you raised a copyright issue. I realize that is completely within your rights, I’m just confused as to why a blogger would not welcome and celebrate Pinterest as a great way to drive traffic to your blog. I use my boards as my cookbook these days, and I know many others do, too. I can’t imagine why you would not want people to be pinning your recipes. Not trying to be rude, just baffled!
I typically don’t comment, but I had this pinned on my pinterest board and received a notification that you requested it be deleted. However I come out to your website and see a “Pin it” button on this recipe. Can you let me know why you had the pin removed? I think this sounds like an awesome recipe and I suppose I can book mark it, but I am curious what I did that prompted the pin removal. Sorry to do this as a comment, but there wasn’t any other info for contact. thanks!
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
I’m really terribly sorry you received that email. This was NOT my intention to get every single pin removed. I truly value every single one of my readers and LOVE when people pin my recipes. This was entirely a mistake and I’m trying to rectify this with Pinterest right now.
Please accept my sincerest apologies as you did NOTHING wrong. I have not changed anything on site to discourage pinning. You are allowed to pin away at any and everything!!!
Thank you for understanding and thank you for being a loyal reader.
Julie, this goof may just be a blessing in disguise. With the amount of rhetoric it’s creating, it’s also brought your site to tons more people. For everyone who commented, that comment probably went to their FB page and all their friends will see it. When they check out your site to see what the hubbub was all about, they’re going to see what we’ve all known for a while…. fantastic posts, fabulous pictures, and the best recipes around! Win/Win! Good luck and keep ‘em coming!
Thank you for this recipe, it was perfect as written, my family went crazy for it!
Hi Cynthia, you know, I was saying that to my husband all night about the whole blessing in disguise thing. I sure hope so! Thanks for sticking around and being a loyal fan and reader. I really appreciate the kind words and support!! :)
I got the email, but no worries. Everyone makes mistakes, has accidents. I just reprinted it. It looks amazing. Just want to thank you for sharing.
Repinned! And like the poster above, I’m kind of glad for the reminder… this looks DELICIOUS! Hope the storm dies down soon and people actually read you explanation instead of leaving grumpy comments.
Thank you!! I really hope so, too. I’ve already had a few people come back and say nasty things without reading. Sigh. Oh well :) at least I have my supporters like you!
HI …Thank you for your great blog…I did get the pintrest email…sorry that its been a pain for you…writing to let you know that this is the first thing I made (and first recipie I pinned lol)it was AWESOME…
Thank you for the Pinterest clarification. I just came to you site to bookmark this recipe so that I would not lose it before I had a chance to try it
It’s weird but I just decided to make this recipe for my boyfriend tonight and so I discovered all the drama going down. Luckily I wrote the recipe down this morning!! This chicken is sooooo delicious and easy. I had to hide a piece of chicken from my boyfriend so I can take leftovers for work tomorrow. I think I’m going to try the “Asian version” this weekend. i love your blog and i don’t know how you do it all!
Repinned! Thanks so much for clearing this up because this looks soooo good. Can’t wait to get more recipes from you
*Internet hug* – thank you for all your lovely recipes which bring so much pleasure into our lives. :)
LOL! I had just pinned this yesterday to make later this week when the drama broke out. I am sorry you went through that. So happy to find it again and try it. Thanks so much for the recipe :-)
I know what’s for dinner tonight! Thanks for the great recipes (& shares)
First of all, this is an excellent recipe, thanks for sharing.
I had to laugh when I received the Pinterest email… the last one I received like that was due to my inadvertently marking one of my own links as porn. That was a mess to sort out!
Glad we’re free to pin from your site again!
Thanks for the clarification, Julie! I’ll repin it, and like others said, this may be a blessing in disguise as I hadn’t read through your blog until I got the email from Pinterest. Now I will be checking out more of your recipes!
My pin was removed of your holy yum chicken as you now. But no I did not come over here to complain about it as it did not upset me. Instead I came over to look at the recipe and that is when I saw your note about the situation. I just wanted to thank you for the wonderful way you handled the situation. So now, not only am I repining it I am subscribing to your blog!! Thank you for all the work you do and all of these fabulous recipes!!
Back again….as I said I came to your blog due to the pinterest error and I am SO GLAD IT HAPPENED!! Your site is amazing! I could and probably will (lol) spend days here. It is amazing! Just wanted to tell you that!
So glad you made that wee mistake which brought me to your lovely blog! <3
I came here to print this recipe! It looks divine. There are always going to be haters. Don’t feed their meanness! xo
I was disappointed when I got the Pinterest email, but glad to see it was ok to pin again! Thanks for the explanation and the awesome recipe!
So glad I came to check out the problem! I made this a few weeks ago and everyone really liked it! Was sad to think I may not get to make it again. Thanks for clearing it up! It IS ok to reprint right? Awesome recipe!
Definitely ok to repin it! :)
thanks for making it pin-able! i was just checking in on this for dinner tonight… :)
I wish people would take a chill pill and cut you some slack. Nothing better to do I suppose!
I wasn’t stressed out about the e-mail from Pinterest, but I sure was confused about where this recipe went. I knew I had just pinned it the other day, bought the ingredients on the weekend, then went to make it last night & “poof”, it was gone….. No biggie, just googled it & came direct to your blog. Made it for dinner with some garlic madhed potatoes & it was delicious!!! So glad I can now repin it to my “Favourite Recipes” instead of “Recipes to Try”. Thanks for the wonderful recipe!!!
No yelling from me. If anything, this recipe is now über famous, desirable and viral. I’ll be making it and repinning it for sure ;p
I am making this tonight. Thanks! I am going to double the sauce because we are a saucy family… we’ll see how that works! Whoever is berating you needs to get a life. Who cares whether or not you want this pinned! Clearly you did, but seriously, people need to get a life. Cute blog!
I made this tonight after pinning it over a month ago. My kids don’t love mustard so I doubled the amount of maple syrup and mixed in 1/4 cup mayo. It was still delicious and just mustard-y enough for the adults. It was also fast and delicious! We will definitely be having this again. Thanks for the great recipe!
Thanks so much for an excellent recipe. I started the oven and realized that I didn’t have foil! Aargh! Went to the store and got it came home and saw that I got bone in chicken. Dang it. Oh well hopefully it works. I followed the instructions perfectly. First time that I didn’t add a little extra here and there. Even with he bone in it came out great. Trying not to get seconds so I have some for work tomorrow.
Made this lastnight, it was excellent. A bit too “mustardy” for me, but I’m not a huge fan of dijon mustard to begin with. I did it on the grill, using 2 boneless breasts, pounded thin. Put them in an 8 x 8 throw away pan, with two layers of aluminum foil, as directed. Put the grill at 450 and cooked for half an hour. OMG the chicken came out perfect! The sauce came out perfect! Next time, I might add more syrup maybe. Thank you!!!
Thanks for replying Julie! I’m going to re-pin it. I plan to try the recipe but with some red fish instead of chicken… Me thinks it might be super yummy… :)
Oh my gosh, what a lot you’ve been through over this recipe….I made it tonight and before I even had my first bite, my husband said, “This has to go into the regular rotation!” The only thing I’ll do differently next time is to double the sauce!
I just made it, and follllwed all the steps and instructions, the result was DELICIOUS!!! We loved it!!
I’m writing about the Pinterest email I received. I wasn’t mad, I’m not yelling, and there are definitely worse things in the world! I was just sad to have lost this yummy recipe from my board. I made it for a group of friends and it was absolutely delicious! Thanks for the great recipe and yes, I’ve re-pinned it.