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Holy Yum Chicken

Holy Yum Chicken from

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. :)


  1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
  2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
  3. 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.
  4. 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.
  5. 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!) :)
  6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
  7. You may use bone-in chicken thighs. Cooking time is the same.
  8. Whole grain mustard is not the same as Dijon mustard.
  9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
  10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.

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!! :)

Holy Yum Chicken
Recipe type: Main Entree, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1½ - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
  • ½ cup Dijon mustard (must be Dijon mustard, no substitutes)
  • ¼ cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tbsp. rice wine vinegar (seasoned or unseasoned)
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tbsp. cornstarch
  • 2 tsp. fresh rosemary for garnish
  1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. 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.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. 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.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.
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. :)

Source: I Love Trader Joe's Cookbook


  1. Rene
    11/10/2014 at 12:48 pm

    I was going to make this but I do not have rice wine vinegar. Would a red wine vinegar work or would it dramatically change the flavor?

    • Julie
      11/10/2014 at 1:56 pm

      Red wine vinegar might change up the flavor a bit, you can try with regular vinegar if you have it.

  2. KIM
    11/10/2014 at 5:19 pm


  3. Beth Shelton
    11/10/2014 at 9:44 pm

    OMG, this was the best chicken recipe EVER! I was quite apprehensive about spending the $$ on the Pure Maple Syrup but was willing to adhere to your advice of no substitutions. And, I am so glad you were very adamant about the NO SUBS! I honestly thought my boyfriend would eat around or scrape off the sauce, but he was finished with his 1st helping before I even sat down to eat, and was already asking for 2nd’s! I ate some leftovers tonight (because I thankfully doubled the recipe), and it was just as good if not better. Oh, and I did not add any cornstarch to the sauce after cooking, it was just right without it. Thanks again for a great recipe! I have subscribed to your blog (my first ever, by the way) because of this awesome recipe.

    • Julie
      11/12/2014 at 8:26 am

      Yay! So happy to hear!

  4. Beth
    11/11/2014 at 10:40 am

    Can this be made ahead and reheated? And if so, will it work to make the cornstarch sauce early and then reheat?

    • Julie
      11/12/2014 at 8:27 am

      Yup, it can be made ahead of time and reheated. I wouldn’t add the cornstarch to the sauce until the end.

  5. JoAnne Hunt
    11/11/2014 at 12:47 pm

    Going to try this tonight…I think why some people are having problems with the temp and time is because they have a convection oven. My oven can be used either way so I’m going to go with the original recipe to start with to make sure family likes the dish, then will adjust time for convection oven. Will post again after dinner.

  6. Kate
    11/11/2014 at 10:06 pm

    Great recipe! Making it for the second time tonight. I used the large chicken thighs (with leg attached) to make a big meaty portion for my hungry husband. I chopped the rosemary and baked it right in with the sauce both times and love it! To make sure the drippings transformed into a gravy smoothly I whisked the TBS of cornstarch with a TBS of water for a quick little slurry. Very delicious! This will probably make itself into the dinner rotation.

  7. Deb Floyd
    11/12/2014 at 6:41 pm

    Thank you so much for this recipe! It is delicious! And I love the disclaimers. Good for you!

  8. Chris Bruno
    11/14/2014 at 11:07 am

    love your disclaimer section answered all my questions!

    • Julie
      11/14/2014 at 5:35 pm

      I’m glad!

  9. shelley
    11/14/2014 at 10:26 pm

    wondering how this would turn out in the crock pot??

    • Julie
      11/16/2014 at 8:52 am

      Not sure. There have been some people in the previous comments that said they’ve done it in the crockpot with success, though! I just haven’t tried it myself.

    • Ellen
      11/16/2014 at 7:02 pm

      Oh, yes m’am! In fact, we’re having Crockpot Holy Yum chicken for dinner tonight!

  10. Lauren
    11/25/2014 at 6:56 pm

    Julie, thank you for this fabulous recipe! My hubby is a huge fan and I am currently making it for the second time after stumbling on your blog :) so yummy and easy. Love!

    • Julie
      11/26/2014 at 3:31 pm

      I’m so glad you’re enjoying it!

  11. Els
    11/28/2014 at 9:41 am

    Love your recipes. Thanks!

  12. 12/02/2014 at 1:46 am

    haha! I love your disclaimer!
    I don’t like mustard, but my family does so I will be putting this on the list, but I am glad to know that it will be very mustardy in taste, so I can prepare myself

  13. Karen
    12/02/2014 at 4:37 pm

    Made this recipe tonight for the first time and we all loved it! Incredibly easy and flavorful. Thank you!!!

    • Julie
      12/03/2014 at 9:22 am

      Yay! :)

  14. Sue
    12/07/2014 at 9:34 pm

    I followed every detail until I realized I used all the Rice Wine Vinegar…. I DID substitute Balsamic (2 Tbsp)….. (I love balsamic vinegar). And the dish was A.MAZ.ING!!!!! I served with a simple rice pilaf and broccoli rabe (IMO a perfect compliment to a “sweet dish”…..

    Thank you!!! Will become a “go to” recipe!!!

    • Julie
      12/09/2014 at 11:18 am

      I’m glad it still worked out for you!! :)

  15. Rachel
    12/11/2014 at 5:24 pm

    I just made this for dinner and it was superb! I even went against one of your disclaimers and subbed the fake maple syrup

    • Julie
      12/12/2014 at 8:01 am

      I’m glad it worked out!

  16. Cori
    12/14/2014 at 10:41 pm

    I’m trying this recipe tonight just because your comments are so darn funny! Thanks for sharing.

    • Julie
      12/15/2014 at 7:53 am

      Thank you :) enjoy!

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