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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. 02/06/2013 at 7:22 am

    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!

    • MommaD
      01/26/2014 at 12:38 pm

      My daughter begs me to make this. She is addicted to the sauce and doesn’t even like mustard. Thanks for a great recipe and good directions.

      • 01/26/2014 at 5:51 pm

        I love that your daughter begs you to make this! The sauce is my favorite too! :) so addictive!

  2. 02/06/2013 at 8:15 am

    Ok, this will go on my must-make list immediately! I promise! Thanks :)

  3. 02/06/2013 at 8:34 am

    This looks great– what a great combo of ingredients!

  4. 02/06/2013 at 8:36 am

    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!

  5. 02/06/2013 at 8:40 am

    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!

  6. 02/06/2013 at 8:51 am

    Love this! I have everything in my pantry now. Well, not the chicken..that’s in the fridge. Whatever.
    Making tonight :)

  7. 02/06/2013 at 8:58 am

    Oh my this sounds so good. I have chicken in the fridge right now… maybe I’ll make this for dinner tonight! :)

  8. MandyE
    02/06/2013 at 9:21 am

    I have made this recipe several times (from another site). Just wanted to second that it’s delicious! (And your pictures are better…HA!)

  9. 02/06/2013 at 9:21 am

    Holy yum indeed. You don’t have to beg me I saved this recipe so I can make it!

  10. 02/06/2013 at 9:26 am

    You had me a dijon. This does sound amazing!

  11. mindy
    02/06/2013 at 9:36 am

    I have seen this before with red wine vinegar, does it matter? looks great!

    • 02/06/2013 at 9:37 am

      No, that should be fine.

      • Rabia K
        01/16/2014 at 3:06 pm

        What’s a good substitute for red wine vinegar because I can’t use wine for religious purposes.

      • 01/17/2014 at 7:39 am

        You can just use plain white vinegar.

  12. Xanne
    02/06/2013 at 9:45 am

    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.

    • 02/06/2013 at 9:52 am

      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.

      • Cathy
        09/03/2014 at 11:03 am

        What about using honey for the maple syrup? We’ve got bees so we always have honey.

      • Julie
        09/04/2014 at 9:35 am

        Hi Cathy, I would think it’d be fine but it’d alter the taste a little to be more of a honey-mustard than a maple-mustard. You can definitely try it but I can’t guarantee the results since this holy yum chicken’s results are based solely on using maple syrup.

  13. 02/06/2013 at 9:49 am

    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!

  14. 02/06/2013 at 9:50 am

    You’ve convinced me! I will be making this! :) But you didn’t have to actually write anything. . the photos say it all.

  15. 02/06/2013 at 9:51 am

    I am all over this! I love how that sauce sounds alreaddy!

  16. 02/06/2013 at 10:09 am

    OK. That was so impassioned a plea that I will totally make it this week :) I will report back!

  17. 02/06/2013 at 10:13 am

    I’ve made this chicken before—you’re right, holy yum!!

  18. 02/06/2013 at 10:18 am

    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.

  19. Xanne
    02/06/2013 at 10:21 am

    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.

  20. 02/06/2013 at 10:28 am

    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 :)

  21. 02/06/2013 at 10:32 am

    Yes Ma’Am! Will make this next week. When Julie gives orders, you take them!

  22. Jill
    02/06/2013 at 10:35 am

    Okay, dumb questions! Zaycon chicken breasts instead of thighs?

    • 02/06/2013 at 10:41 am

      Yes, but I highly recommend thighs as they won’t dry out as much as chicken breasts would.

  23. 02/06/2013 at 10:36 am

    Sometimes simple recipes are the best, aren’t they?! I love the combination of the mustard and maple syrup going on here, sounds amazing!!

  24. Allison Krzastek
    02/06/2013 at 10:36 am

    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!

  25. 02/06/2013 at 11:00 am

    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.

  26. Jasmine
    02/06/2013 at 11:03 am

    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.

    • 02/06/2013 at 11:07 am

      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.

  27. 02/06/2013 at 11:06 am

    We’re pretty addicted to this chicken too. I mean, how could you not be?

  28. 02/06/2013 at 11:18 am

    Oh girl, I’ve got a similar recipe, and you are right, it is HOLY YUM!

  29. 02/06/2013 at 11:24 am

    I love dijon sauce of any sort with chicken – such a great combo!

  30. 02/06/2013 at 11:34 am

    Julie, this looks to die for amazing! I NEED to make this!

  31. 02/06/2013 at 11:47 am

    Gorgeous and delish!!!

  32. 02/06/2013 at 11:51 am

    Holy yum for real! I wanna make this tonight!

  33. 02/06/2013 at 12:02 pm

    wow does this chicken LOOK DELICIOUS!!!! I’ve got to try this!

  34. 02/06/2013 at 12:08 pm

    If I had maple syrup, I would be making this for dinner tonight!

  35. 02/06/2013 at 12:21 pm

    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!

  36. 02/06/2013 at 12:21 pm

    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!

  37. 02/06/2013 at 12:41 pm

    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! ;)

  38. 02/06/2013 at 12:42 pm

    Holy Yum I am SO making this!

  39. 02/06/2013 at 12:46 pm

    I love the name of this, lol. Saving, pinning this and def making this weekend! :)

  40. 02/06/2013 at 12:48 pm

    I saw this on Pinterest this morning – just got back from Publix with the goods. I’m making it tonight for dinner!

  41. 02/06/2013 at 12:58 pm

    Sure, i’ll have some of this TOTAL yum chicken!

  42. 02/06/2013 at 1:00 pm

    Great weeknight meal!

  43. 02/06/2013 at 1:22 pm

    Oh this really does sound delicious – like it’s absolutely packed with flavour!

  44. Courtney Mac
    02/06/2013 at 1:32 pm

    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?

    • 02/06/2013 at 1:38 pm

      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!

    • Mary
      11/05/2013 at 8:09 pm

      Sorry to say I agree. The chicken was overcooked even though I took it out after 30 minutes and it was way too sweet and I have a sweet tooth so I usually like sweet things that way. Wish I hadn’t wasted my Maple Syrup :(

      • 11/06/2013 at 10:52 am

        Sorry yours didn’t turn out, Mary! Maybe I can help you troubleshoot what went wrong?

      • Mary
        11/06/2013 at 1:35 pm

        Well thanks for asking – I felt really bad after I commented when I read about all the nasty stuff you have been through with Pinterest etc. I’m surprised you didn’t shut off the comments after that. How on earth do you have time to answer all these questions and get your cooking done?

        I think next time I just need to check on it more often because my chicken thighs were on the small side so they probably cooked too fast. I also think ovens can vary a little in temperature so that can be a problem too. If I were a more experienced cook I could probably rely on my own instincts but I usually try to stick to the recipe. I’m also bad about tasting things before they’re cooked so if I try it again I’ll just have to ‘suck it up’ and try the sauce before adding it so I can adjust the sweetness.

    • Diane
      06/17/2014 at 10:43 pm

      … and we thought it was just us :) I tried this recipe last year and hubby and I have made it the brunt of many inside jokes ever since. Truth is, we love mustard. We love rosemary. We truly enjoy all the ingredients in this dish, but something just seems off and we did not enjoy it. I’m compelled to try it again because I just can’t believe so many have made this and love it. We found the sauce to be quite gritty so I’m thinking about subbing in some gluten free flour for the cornstarch, being sure to dissolve it in a little bit of warm chicken broth/water. I would also use less maple syrup as we found it WAY too sweet for our liking. I guess everyone’s taste buds are different.

      • Julie
        06/18/2014 at 8:31 am

        Aw bummer! Well, hopefully you try again and find the perfect concoction for you and your husband!

  45. 02/06/2013 at 1:52 pm

    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.

  46. Shari
    02/06/2013 at 2:36 pm

    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!!!!!

  47. 02/06/2013 at 2:41 pm

    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!

  48. 02/06/2013 at 4:50 pm

    Holy yum is right! I would so love this

  49. 02/06/2013 at 5:32 pm

    This definitely is holy yummmIwantthisinmymouthrightnow chicken!

  50. 02/06/2013 at 5:32 pm

    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!

  51. 02/06/2013 at 6:41 pm

    I’d eat that.

  52. 02/06/2013 at 6:48 pm

    Haha! Love the title! This really does look “holy yum.” Amazing recipe, Julie! Gotta try it soon.

  53. 02/06/2013 at 6:52 pm

    Holy yum indeed! Love the dijon sauce!

  54. 02/06/2013 at 7:19 pm

    You had me at mustard!!! Not even holy yum which btw totally cracked me up.

  55. 02/06/2013 at 7:28 pm

    OMG, this is on the menu for the weekend, maybe even Friday night dinner and I don’t normally cook Friday nights LOL

  56. 02/06/2013 at 8:29 pm

    Sounds delicious! I’m always looking for new, delicious weeknight dinners + this is totally up my alley. Must try soon!

  57. Lisa
    02/06/2013 at 10:38 pm

    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!

  58. 02/06/2013 at 10:52 pm

    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!!

  59. 02/07/2013 at 7:56 am

    I seriously need some Holy Yum Chicken in my life. That might have to be my next chicken dinner recipe! :D Yum!

  60. 02/07/2013 at 8:29 am

    Beautiful !
    My parents love this kind of meals, so i’m definitely try this one out :)

  61. Lynne
    02/07/2013 at 8:34 am

    The temperature seems awfully high – especially for 40 minutes. Is this correct? Just double checking before I make it tonight!!

    • 02/07/2013 at 8:47 am

      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!! :)

  62. 02/07/2013 at 9:57 am

    Holy yum is RIGHT! Good lord this looks amazing!

  63. Jaime
    02/07/2013 at 11:50 am

    Ok, seriously? This chicken is CRAZY good and CRAZY easy! It has definitely earned a permanent spot in our weeknight dinner rotation! Thank you!

  64. 02/07/2013 at 2:24 pm

    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

  65. Jody Wipperfurth
    02/07/2013 at 10:37 pm

    Whati if I do not like Dijon mustard?

  66. 02/08/2013 at 2:13 am

    Um, do you deliver? Oh baby!

  67. 02/08/2013 at 2:28 pm

    any recipe that makes someone say “Holy Yum” jumps to the top of my must make list!

  68. Meredith
    02/08/2013 at 6:40 pm

    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!

  69. 02/09/2013 at 1:31 am

    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.

    • 02/09/2013 at 10:05 pm

      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

  70. Kristin
    02/09/2013 at 7:35 pm

    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

  71. 02/10/2013 at 4:20 am

    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?

  72. Adaobi
    02/10/2013 at 7:25 pm

    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.

  73. Una’s
    02/10/2013 at 9:09 pm

    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

  74. Marty
    02/11/2013 at 10:37 am

    Can’t wait to try, looks and sounds great!

  75. Dana
    02/11/2013 at 4:36 pm

    All I have is the Kroger syrup… will it still work?!

    • 02/11/2013 at 7:04 pm

      Your dish would be overly sweet. As the recipe states, no substitutions for pure maple syrup. Sorry!

      • Toni
        08/20/2014 at 10:09 pm

        The begging did it. I absolutely have to try this recipe and best of all i have all ingredients on hand. Let you know tomorrow how it is.

  76. Jennifer Morgan
    02/11/2013 at 5:15 pm

    So I am sadly currently out of maple strup and was wondering if honey would work??

    • 02/11/2013 at 7:04 pm

      That would completely alter the taste and would essentially be a different recipe that I have not tasted so I cannot recommend it.

  77. 02/11/2013 at 8:08 pm

    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

    • 02/11/2013 at 8:12 pm

      Several coworkers used chicken breasts and theirs turned out fine. If you’re worried, you could reduce to 30 minutes.

  78. TheNextMartha
    02/12/2013 at 12:35 pm

    Is this that “man pleasing chicken” that I’ve seen viral on Pinterest?

  79. Layne
    02/12/2013 at 12:51 pm

    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?

    • 02/12/2013 at 10:10 pm

      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!

  80. Michele
    02/12/2013 at 5:07 pm

    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?

    • 02/12/2013 at 5:16 pm

      Rice vinegar and rice wine vinegar are the same thing. Enjoy!

  81. Michele
    02/12/2013 at 5:33 pm

    Great! I appreciate the quick response. Making it now. I’ll respond later with what we thought!

  82. Claudia
    02/12/2013 at 6:25 pm

    It’s in the oven. I added a clove of chopped garlic. It smells AMAZING!!! Can’t wait for dinner!!!

  83. Lori
    02/13/2013 at 2:44 pm

    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).

  84. Nicole
    02/14/2013 at 3:23 am

    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 :)

  85. Beth
    02/16/2013 at 12:36 am

    Oh my gosh, made this tonight and it was incredible! Perfect weeknight chicken dish!

  86. 02/16/2013 at 2:29 pm

    Just wanted to say I love what you named this dish! I am looking forward to trying it soon.

  87. Katherine
    02/17/2013 at 6:53 am

    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!

  88. 02/18/2013 at 2:24 pm

    i’m so excited!!! making this tonight!!!!

  89. Angie
    02/18/2013 at 7:15 pm

    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!

    • 02/18/2013 at 7:19 pm

      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!

  90. angie
    02/18/2013 at 7:21 pm

    Thank you so much for your quick reply! From what you said, I think I’ll use foil :-)

  91. Kea
    02/18/2013 at 10:47 pm

    I made this tonight for my husband, who is a chef and he loved it! This was an amazing recipe.

  92. Lori
    02/19/2013 at 12:44 am

    Can I use seasoned rice wine vinegar? Thanks, can’t wait to try tomorrow.

    • 02/19/2013 at 7:21 am

      Should be okay, but I didn’t use seasoned rice wine vinegar so I can’t attest to it working out/tasting right.

  93. Debbie
    02/20/2013 at 10:44 am

    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.

  94. Jen
    02/21/2013 at 4:49 pm

    How is 1.5-2 lbs of meat 2 servings? Looks yummy though :)

    • 02/21/2013 at 5:01 pm

      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.

  95. Emily
    02/21/2013 at 7:18 pm

    Do you mean 350, instead of 450? It seems like the sauce would burn…

  96. 02/22/2013 at 10:30 am

    holy moly, i was *this close to licking the screen. putting this on the menu for next week!!

  97. Jen
    02/22/2013 at 8:30 pm

    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.

  98. Mary
    02/22/2013 at 11:22 pm

    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!

  99. Lyn
    02/23/2013 at 1:31 am

    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

  100. erica
    02/24/2013 at 7:04 pm

    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!

  101. Amy
    02/27/2013 at 11:50 am

    I wonder if this would work with chicken legs? Not a big chicken thigh fan. Always tastes fatty/greasy to me.

    • 02/27/2013 at 9:17 pm

      You could definitely try!

  102. Lindsay
    02/28/2013 at 10:15 am

    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!!

    • 02/28/2013 at 10:49 am

      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!

  103. Lindsay H.
    02/28/2013 at 11:36 am

    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?

    • 02/28/2013 at 12:01 pm

      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.

  104. 03/04/2013 at 11:40 am

    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

  105. Matt
    03/04/2013 at 1:03 pm

    would you recommend letting the chicken marinate in the sauce over night?

    • 03/04/2013 at 1:25 pm

      I can’t imagine it being bad!

  106. AK
    03/04/2013 at 6:29 pm

    Do you think this would work in a slow cooker? I’ve become addicted to using my crockpot!

    • 03/04/2013 at 6:57 pm

      No, definitely not. There isn’t enough sauce to keep the meat moist and you don’t need to cook the chicken that long.

  107. MJ
    03/04/2013 at 7:30 pm

    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!

  108. Leigh Anne
    03/04/2013 at 10:08 pm

    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?

    • 03/05/2013 at 9:42 am

      I served it with white rice and spinach. You could use asparagus too!

  109. Amy Fox
    03/06/2013 at 1:41 pm

    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. :)

  110. Merry
    03/06/2013 at 1:53 pm

    Doesn’t whisking the sauce in foil cause a problem?

    • 03/06/2013 at 2:31 pm

      No. You aren’t vigorously whisking. There is also a double layer of foil so you should be fine.

  111. meg.
    03/06/2013 at 6:50 pm

    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.

  112. 03/07/2013 at 3:46 am

    Mmm, the chicken looks delicious but WHERE did you get that cup the sauce is in?? Cute!

    • 03/07/2013 at 7:38 am

      Crate & Barrel.

  113. 03/07/2013 at 12:07 pm


    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!


  114. Amanda Holcomb
    03/07/2013 at 11:02 pm

    This was delicious, made it for some guests tonight and they wanted the recipe immediately! Nothing was left!! Thanks for the delicious dinner.

  115. 03/08/2013 at 12:11 pm

    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!

  116. Holly
    03/08/2013 at 2:34 pm

    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!

  117. Holly
    03/08/2013 at 2:36 pm

    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.

  118. Jeni
    03/08/2013 at 6:19 pm

    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.

    • 03/08/2013 at 9:56 pm

      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 :)

  119. 03/11/2013 at 7:33 pm

    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!

  120. Erin
    03/11/2013 at 8:15 pm

    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!

  121. Sheryl Bender
    03/11/2013 at 11:36 pm

    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!)

  122. Bec
    03/12/2013 at 6:39 am

    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

  123. slu
    03/12/2013 at 12:16 pm

    Greetings… This looks like it is Gluten Free. Would you happen to know for sure??? Thanks, Slu

    • 03/12/2013 at 12:56 pm

      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.

  124. Brooke
    03/12/2013 at 12:43 pm

    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.

  125. Shelly Austin
    03/12/2013 at 2:34 pm


    Can sugar free maple syrup be used?

    • 03/12/2013 at 2:51 pm

      Yes! :)

    • 10/19/2013 at 3:37 pm

      It is impossible to have sugar free pure maple syrup, it is probably just watered down so what’s the point, just use the good stuff if you want the best results…sorry, but it’s true

  126. Slu
    03/12/2013 at 3:08 pm

    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

  127. Amy
    03/12/2013 at 5:35 pm

    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

  128. Amy
    03/12/2013 at 6:39 pm

    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

    • 03/12/2013 at 8:38 pm

      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!

  129. Diana
    03/12/2013 at 7:02 pm

    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!

  130. Heather
    03/12/2013 at 8:30 pm

    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!

  131. Ariel
    03/13/2013 at 7:25 pm

    This was SO good. We have a good 4-5 oz of sauce left over p!

  132. Ansel
    03/14/2013 at 1:48 pm

    OMG, I made this last night using leg quarters since I didn’t have thighs. It was really really good!

  133. Slu
    03/14/2013 at 10:21 pm

    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.”

  134. Rochelle
    03/16/2013 at 8:43 pm

    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!!!!

  135. Jessica
    03/18/2013 at 7:45 pm

    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!

  136. Annie
    03/18/2013 at 10:36 pm

    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!

  137. 03/19/2013 at 12:27 am

    Whoa – that looks beyond amazing and I have most of the ingredients! I will make sure to try it this week!!

  138. Maple syrup and Dijon, sweet and savory…duh! :)

  139. Carolyn
    03/22/2013 at 1:03 am

    Followed exact directions without the cornstarch because the sauce was perfect without it. Absolutely AMAZINGLY delicious recipe!! Thank you for sharing it with us!

  140. Doreen
    03/23/2013 at 7:51 pm

    This Holy Yum Chicken. Is just that. DELISIOUS!!!!!

  141. 03/24/2013 at 12:02 pm

    Woah. This looks super delicious.

  142. 03/24/2013 at 2:58 pm

    Okay, now I’ve got to figure out how to make this for eight people instead of two. :D Yum! Looks so good!

  143. Rachel
    03/24/2013 at 3:05 pm

    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?

    • 03/24/2013 at 4:28 pm

      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! :)

  144. Rachel
    03/24/2013 at 7:24 pm

    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!!!!!!

  145. 03/24/2013 at 8:41 pm

    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!

  146. Becki
    03/25/2013 at 5:45 pm

    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

    • 03/25/2013 at 9:21 pm

      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.

  147. 03/25/2013 at 7:33 pm

    Wondering if this can be done in the crockpot.

  148. Laurie
    03/25/2013 at 7:52 pm

    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…

    • 03/25/2013 at 9:20 pm

      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?

  149. Pam Gray
    03/25/2013 at 9:05 pm

    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.

  150. 03/26/2013 at 12:24 am

    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!

  151. Ed McGee
    03/26/2013 at 1:18 am

    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!

  152. LeAnna
    03/26/2013 at 1:26 am

    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.

  153. Anndi F
    03/26/2013 at 8:59 pm

    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!

  154. Alice
    03/27/2013 at 4:00 pm

    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.

  155. Gayle
    03/27/2013 at 8:07 pm

    Made this yummy recipe tonight and it was a big hit! Even my picky eater hubby loved it! I will definitely make this again!

  156. 03/28/2013 at 10:44 am

    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?!

    • 03/28/2013 at 10:48 am

      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!

  157. 03/28/2013 at 10:52 am

    thanks- I’ll try that suggestion next time!

  158. Celestina
    03/28/2013 at 2:16 pm

    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 :)

  159. Kristina
    04/01/2013 at 3:52 pm

    Question: Can I use bone-in thighs and if so, would I need to adjust the cooking time/temp? Thanks in advance!

    • 04/01/2013 at 5:04 pm

      You can use bone-in thighs. No, you wouldn’t need to adjust anything.

  160. Anne
    04/02/2013 at 1:11 am

    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

    • 04/02/2013 at 9:50 am

      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?

  161. Jill Hartley
    04/02/2013 at 4:24 pm

    For those that have made this…. whats a good side dish to go with it?

  162. Anne
    04/03/2013 at 12:26 am

    Thx for the reply! I used the breast and yes I did use foil

    • 04/03/2013 at 8:59 am

      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!

  163. Jo Ann
    04/03/2013 at 9:31 am

    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!

  164. Jo Ann
    04/03/2013 at 9:34 am

    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.

  165. 04/03/2013 at 2:04 pm

    Okay…picture already had me sold. And knowing i love chicken, maple syrup AND good mustard…its on this weeks menu!
    Thanks ♡

  166. Shrry
    04/03/2013 at 3:16 pm

    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.

  167. rachel
    04/03/2013 at 6:06 pm

    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)

  168. Laurel
    04/03/2013 at 9:07 pm

    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.

  169. Cris
    04/04/2013 at 10:51 pm

    Can I substitute flour for cornstarch?

  170. meaghan
    04/06/2013 at 9:43 am

    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:)

  171. 04/06/2013 at 7:14 pm

    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!

  172. Tammy
    04/07/2013 at 2:56 pm

    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.

    • 04/07/2013 at 5:03 pm

      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.

  173. tammy
    04/07/2013 at 6:46 pm

    That’s for your quick reply! I was just curious, but I don’t blame you. It was simply delicious so thanks!

  174. Terri
    04/07/2013 at 7:33 pm

    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!

  175. Angie
    04/08/2013 at 7:41 am

    Do you think it would be okay to use sugar-free syrup? I cook for my FIL and he’s diabetic…thx!

  176. Leah R
    04/08/2013 at 5:52 pm

    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!

  177. Katie
    04/08/2013 at 6:22 pm

    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??

    • 04/08/2013 at 7:01 pm

      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.

  178. Cara
    04/08/2013 at 10:35 pm

    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!

  179. Helen Sullivan Sini
    04/09/2013 at 8:15 am

    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?

    • 04/09/2013 at 10:22 am

      I believe you can substitute regular wine vinegar. Don’t use apple cider vinegar.

  180. Charlene
    04/09/2013 at 11:21 am

    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!! :-)

  181. Amy
    04/09/2013 at 12:26 pm

    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!

  182. 04/09/2013 at 2:56 pm

    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!

    • 04/09/2013 at 4:02 pm

      You can definitely double or triple it! I’ve doubled it myself :)

  183. Susan
    04/10/2013 at 9:21 am

    I tried it last night and followed the exact instructions. It was perfect! Wouldn’t change a thing- plan to make again soon.

  184. 04/10/2013 at 10:26 pm

    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.

  185. ALH
    04/12/2013 at 2:08 pm

    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!

  186. Frances
    04/13/2013 at 6:14 pm

    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!

  187. Judy
    04/13/2013 at 6:38 pm

    I am getting ready to try this but I need to double the rescipe. Do I still use the 8×8 pan?

    • 04/14/2013 at 8:48 am

      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!

  188. Jennifer Fryar
    04/13/2013 at 8:43 pm

    This recipe looks amazing and I LOVE the details. Thank you for sharing!

  189. Jennifer
    04/14/2013 at 10:37 am

    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!

    • 04/14/2013 at 7:35 pm

      Hi Jennifer! 1. Yes, definitely! 2. Yes, again! I think it’d give the right amount of sweetness.

  190. Sharon Brendle
    04/14/2013 at 10:09 pm

    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.

  191. 04/15/2013 at 6:51 pm

    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!

  192. Kay Jackson
    04/15/2013 at 6:58 pm

    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!

  193. Melissa
    04/15/2013 at 8:02 pm

    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?

  194. Judy
    04/16/2013 at 12:59 am

    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!!!

  195. Terry
    04/16/2013 at 6:05 am

    I made this recently and it is amazing! So easy and sooooo delicious!!

  196. Big D
    04/17/2013 at 10:37 am

    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 ;)

  197. Lynn
    04/17/2013 at 11:37 am

    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.

    • 04/17/2013 at 12:04 pm

      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.

  198. Nita
    04/17/2013 at 1:10 pm

    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!

  199. Lori
    04/17/2013 at 7:35 pm

    HOLY YUM IS AN UNDERSTATEMENT!! LOVED IT!! (I added 2 tablespoons of honey though, bec I love the taste of honey mustard.)

  200. AShaMaria
    04/17/2013 at 8:51 pm

    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

  201. Kelly Kanedy Schwindt
    04/17/2013 at 9:57 pm

    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!!

  202. Terri
    04/18/2013 at 12:29 pm

    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.


  203. Lori
    04/18/2013 at 9:12 pm

    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:)

    • 04/19/2013 at 8:33 am

      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! :)

  204. B. Ross Ashley
    04/18/2013 at 11:29 pm

    What grade maple syrup? We have light, medium, and dark.

    • 04/19/2013 at 8:33 am

      I used medium.

  205. Jane
    04/21/2013 at 7:50 am

    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.

  206. Tim
    04/21/2013 at 7:55 pm

    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.

  207. Melissa
    04/21/2013 at 8:50 pm

    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 =]

  208. LP
    04/22/2013 at 10:56 am

    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.

    • 04/22/2013 at 12:01 pm

      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!

  209. Debbie
    04/22/2013 at 1:59 pm

    I don’t have rice wine vinegar, can you use reg vinegar

  210. Kristy
    04/23/2013 at 10:37 am

    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!

  211. Teresa
    04/23/2013 at 9:56 pm

    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?

    • 04/24/2013 at 9:08 am

      Honey or agave would work.

  212. Nikki
    04/24/2013 at 8:27 pm

    I made this tonight and it received rave reviews. The “disclaimer section” was really appreciated. I was second guessing the cooking temperature.

  213. Ashley
    04/24/2013 at 10:26 pm

    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?

    • 04/25/2013 at 10:05 am

      Yes, 450F and sure, you can try replacing it with white vinegar.

    • Abbie
      09/07/2013 at 3:31 pm

      450C would be like over 800F lol :)

      • 09/07/2013 at 6:08 pm

        Haha yup! Quite a scorcher ;)

  214. Angela
    04/26/2013 at 9:45 am

    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 ;)

  215. 04/26/2013 at 12:11 pm

    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.

  216. 04/26/2013 at 1:08 pm

    it’s soooo yummy! that is the best comment i can give! Thanks for sharing!

  217. Teresa
    04/26/2013 at 5:51 pm

    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?

  218. 04/27/2013 at 5:53 am

    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!!!

  219. 04/27/2013 at 11:36 am

    Hi Julie…

    Can you make it clear if you mean degrees C or degrees F as there are two ways that temperature is read?



  220. Taylor
    04/27/2013 at 6:46 pm

    Can I use chicken thighs and drumsticks?

  221. Maureen
    04/28/2013 at 7:03 pm

    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!

    • 04/28/2013 at 9:59 pm

      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.

  222. Sonia
    04/28/2013 at 7:20 pm

    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!

  223. Sarah Roberts
    04/29/2013 at 5:39 am

    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

  224. Naomi
    04/30/2013 at 2:15 pm

    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!!!!

  225. Click1st
    04/30/2013 at 11:16 pm

    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!!!

  226. Cathi
    05/01/2013 at 10:39 am

    I wish I could print this WITH the picture! Making for dinner tonight! :)

  227. Rohna
    05/01/2013 at 3:55 pm

    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…

  228. vicky
    05/01/2013 at 7:47 pm

    Loved it!

  229. 05/01/2013 at 9:36 pm

    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 :)

  230. Christie
    05/02/2013 at 6:11 pm

    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!

  231. 05/03/2013 at 8:40 am

    Adding this to my menu plan. It sounds amazing! Found you on Pinterest.

  232. Begga
    05/04/2013 at 3:33 pm

    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

  233. sun
    05/05/2013 at 4:15 am

    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

  234. Cat
    05/06/2013 at 11:16 am

    This was the best and definately a keeper!

  235. 05/06/2013 at 3:23 pm

    Thanks for a great recipe! We reviewed it on The Daily Pin – 2 pins up! :)

  236. Nancy Ruess
    05/06/2013 at 8:07 pm

    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 ;)

  237. 05/06/2013 at 11:08 pm

    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!

  238. Genevieve
    05/07/2013 at 12:36 pm

    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!).

  239. Colleen Olsen
    05/07/2013 at 5:17 pm

    Yummy yum yum!!! I just made this recipe…..I am going to have it with brown rice to tonight!

  240. Mary
    05/07/2013 at 5:47 pm

    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.

  241. Marty
    05/07/2013 at 9:19 pm

    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!!

  242. Genevieve
    05/07/2013 at 11:09 pm

    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!

  243. jane
    05/09/2013 at 3:51 pm

    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!!!

  244. Sage
    05/10/2013 at 4:05 pm

    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!

  245. Brenda
    05/12/2013 at 2:48 pm

    Chicken looks awesome. I don’t like rosemary so I was wondering what other spice would work? Thyme?

    • 05/12/2013 at 8:45 pm

      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.

  246. Susan TM
    05/13/2013 at 3:08 pm

    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?

    • 05/13/2013 at 7:39 pm

      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!

  247. Katie
    05/13/2013 at 7:15 pm

    thank you SO much for this recipe!!!! it was awesome. :)

  248. Valerie
    05/14/2013 at 10:46 pm

    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!

  249. Jennifer
    05/17/2013 at 9:39 pm

    I just made this tonight and not only is it super easy but it was absolutely delicious!!! Thank you for sharing this recipe.

  250. Sue
    05/21/2013 at 2:49 pm

    Would love to try this…looks wonderful!! Was wondering if you could suggest a different herb as we are not fans of Rosemary?

  251. Dianne
    05/21/2013 at 5:15 pm

    Thanks for taking it off Pinterest! :( We loved it.

    • 05/21/2013 at 5:54 pm

      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.

  252. anon
    05/21/2013 at 5:19 pm

    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!

    • 05/21/2013 at 5:54 pm

      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.

  253. Rachel
    05/21/2013 at 5:20 pm

    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!

    • 05/21/2013 at 5:54 pm

      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.

  254. Kodi
    05/21/2013 at 5:23 pm

    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?

    • 05/21/2013 at 5:54 pm

      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.

  255. Jessica
    05/21/2013 at 5:27 pm

    Just wondering why you reported the pin and had it removed from Pinterest.

    • 05/21/2013 at 5:52 pm

      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.

  256. Abby
    05/21/2013 at 5:27 pm

    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….

    • 05/21/2013 at 5:52 pm

      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.

  257. Jill
    05/21/2013 at 5:30 pm

    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?

    • 05/21/2013 at 5:52 pm

      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.

  258. Ashley
    05/21/2013 at 5:40 pm

    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!

    • 05/21/2013 at 5:51 pm

      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.

  259. CVines
    05/21/2013 at 5:44 pm

    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!

    • 05/21/2013 at 5:51 pm

      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.

  260. Cynthia
    05/21/2013 at 9:36 pm

    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!

    • 05/21/2013 at 9:49 pm

      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!! :)

  261. Laura
    05/21/2013 at 9:39 pm

    Thank you for this recipe, it was perfect as written, my family went crazy for it!

  262. Rosa
    05/21/2013 at 9:55 pm

    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.

  263. michelle
    05/21/2013 at 10:05 pm

    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.

    • 05/21/2013 at 10:13 pm

      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!

  264. mary
    05/21/2013 at 11:02 pm

    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…

  265. Barbara Rose
    05/21/2013 at 11:37 pm

    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

  266. Laura
    05/21/2013 at 11:48 pm

    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!

  267. Vanietra Hall
    05/21/2013 at 11:55 pm

    Repinned! Thanks so much for clearing this up because this looks soooo good. Can’t wait to get more recipes from you

  268. AnnellaW
    05/22/2013 at 12:15 am

    *Internet hug* – thank you for all your lovely recipes which bring so much pleasure into our lives. :)

  269. Christina
    05/22/2013 at 3:16 am

    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 :-)

  270. Kathleen MT
    05/22/2013 at 7:18 am

    I know what’s for dinner tonight! Thanks for the great recipes (& shares)

  271. 05/22/2013 at 9:09 am

    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!

  272. Jill
    05/22/2013 at 9:38 am

    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!

  273. Debbie
    05/22/2013 at 10:10 am

    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!!

  274. Debbie
    05/22/2013 at 10:21 am

    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!

  275. Julez
    05/22/2013 at 10:28 am

    So glad you made that wee mistake which brought me to your lovely blog! <3

  276. 05/22/2013 at 11:04 am

    I came here to print this recipe! It looks divine. There are always going to be haters. Don’t feed their meanness! xo

  277. Lynn
    05/22/2013 at 11:58 am

    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!

  278. Becky
    05/22/2013 at 12:49 pm

    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!

    • 05/22/2013 at 4:14 pm

      Definitely ok to repin it! :)

  279. sonya
    05/22/2013 at 5:12 pm

    thanks for making it pin-able! i was just checking in on this for dinner tonight… :)

  280. Jen Jensen
    05/22/2013 at 5:31 pm

    I wish people would take a chill pill and cut you some slack. Nothing better to do I suppose!

  281. Daryl
    05/22/2013 at 5:36 pm

    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!!!

  282. Liz
    05/22/2013 at 7:07 pm

    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

  283. Lindsey
    05/22/2013 at 7:51 pm

    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!

  284. Hannah
    05/22/2013 at 10:02 pm

    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!

  285. Cassandra
    05/22/2013 at 10:15 pm

    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.

  286. Amy
    05/23/2013 at 8:26 am

    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!!!

  287. Abby
    05/23/2013 at 10:04 am

    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… :)

  288. Mary Jane
    05/23/2013 at 7:37 pm

    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!

  289. Christane
    05/23/2013 at 9:03 pm

    I just made it, and follllwed all the steps and instructions, the result was DELICIOUS!!! We loved it!!

  290. Bobbe
    05/25/2013 at 12:46 am

    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.

  291. Peg
    05/27/2013 at 8:06 am

    Thanks for the recipe! I made it for dinner last night and proclaimed it a ‘keeper’! Super simple and very tasty.

  292. Liliana
    05/28/2013 at 7:29 pm

    Made this tonight and Holy Yum is the perfect name.
    Followed instructions to a T and came out great.
    Served with rice and sauteed zuicchini & onions. AMAZING.
    Now to look through your blog and find something else to make!
    Thank you we all loved it!

  293. Jill D
    05/28/2013 at 10:14 pm

    My 15-year-old son said, “Nailed it!” when he tried this tonight for dinner. A few minutes later he said, “This is so GOOD!” (voice cracking on the “good”) which he followed with, “So good it even makes my voice crack.” Seriously though this was really easy and your detailed instructions plus your disclaimers made it a no-brainer even for a novice like me. This meal was made even easier because I did red potatoes roasted at 450 degrees for the same amount of time and the Trader Joe’s half-baked bread that goes in the oven for 10 minutes at 450 degrees. Don’t know what the problems were on Pinterest but that’s where I found you and I’m so glad I did!

  294. 05/29/2013 at 7:23 pm

    Cant wait to make this recipe, looks delish!!

  295. Joyce
    05/29/2013 at 7:34 pm

    I was wondering if I used chicken thighs with the bone, not boneless, how long should I cook them and what temperature.


    • 05/29/2013 at 8:19 pm

      Should be the same cook time and temperature.

  296. Andrea
    05/30/2013 at 3:41 pm

    AWESOME! Great dish! And super easy. thanks for the “extra” tips. I added a dollup of sour cream to the “sauce” at the end and some cooked up mushrooms…my husband RAVED about this..and he NEVER raves about anything! Thanks for sharing!

  297. Ria
    05/31/2013 at 9:39 pm

    I found this on Pinterest and plan on making it this week. I LOVE how you have spelled out the directions so clearly! I get so frustrated when I read reviews and the reviewer has completely changed the recipe and then complains about it.

  298. 06/02/2013 at 1:00 am

    OMG! This is one of the best chicken recipes I have tried. Holy Yum is exactly what it is. So quick & easy to prepare. I think that the secret ingredients of mustard and syrup are what makes this one of the best chicken recipes Ever!

  299. Christina
    06/06/2013 at 10:42 am

    This is fantastic. I used red wine vinegar b/c I couldn’t find rice wine vinegar and it worked just fine! I’ve gotten to the point where I whip up this marinade and keep it in the fridge. It’s just as good on chicken breasts or just slappin’ and slatherin’ that sauce on chicken breasts or pork chops on the grill and it caramelizes just a little bit…HOLY CRAP, so good. My boyfriend closed his eyes and moaned the first time he tasted it, haha. I just sprinkle on the rosemary after when it’s almost finished. Delish. Great post!

  300. 06/09/2013 at 7:50 pm

    This is a fabulous recipe! I have made it at least 5 times since I first read it. Again, we eat it tonight! Thank you for sharing this. I have used sliced chicken breasts strips in a foil lined bread pan at 350 degrees then served with sauteed broccoli and onions (all out of green peppers) I moved the veggies out to the edges of the pan and thickened the remaining sauce in the pan. YUM!!! So tender and delish!

  301. 06/12/2013 at 1:25 pm

    Looks like this is a HIT. I found it on Pinterest today and plan on buying the ingredients at the grocery store today. Thanks!!

  302. Jessica
    06/15/2013 at 9:32 am

    Thank you for the disclaimer at the bottom of the recipe. Its important to me because I don’t usually follow the directions step by step and you explained why its so important. : ) Thank You!

  303. Tania Motto
    06/16/2013 at 9:39 pm

    Made this tonight and it was a hit. Thanks!

  304. CookingEasy
    06/18/2013 at 7:47 pm

    I made the chicken almost according to directions. It was very good–yum indeed! I say “almost” according to directions–the only change I made was to half it because I didn’t need that much, but I kept the proportions, and yes, used breasts instead of thighs. However, I’m a little tired of being yelled at! You ask us to be respectful on comments, but you’ve talked down to us and yelled over and over; not sure why that is necessary.

  305. Diane
    06/18/2013 at 9:28 pm

    Well I have to say this was delicious. The only thing I would do to tweak it a bit is use 1/4 cup of Dijon. I like mustard, but I think a little less would make a difference. I only had one sad little piece of chicken leftover & I’m saving that for lunch tomorrow! Truly Yummy!!!! This one is a do-over and going in my recipe box. Thanks!!!

  306. Robin L
    06/20/2013 at 10:40 pm

    Thanks for sharing this great recipe! I have made it using thyme instead of rosemary and its very good. The sauce also is most delicious with scallops. Same oven temperature for about 15-20 minutes.

  307. simona
    06/21/2013 at 6:38 am

    you get the same effect if you use honey instead of maple syrup

  308. Lori
    06/22/2013 at 10:47 am

    just made this last night and did 1.5 times the sauce recipe for 4 chicken breasts…looked like a lot of sauce but when it was thickened after & placed over the chicken it was a perfect amount. I used breasts vs thighs and it was great..thanks for a great recipe! I appreciated the tips like adding extra rice vinegar for more tang :)

  309. limegreen
    06/22/2013 at 7:43 pm

    Almost didn’t make this because, frankly, I found the author a bit “holier than thou,” although I guess with somewhat good reason due to all the unpleasant comments she has received (especially over Pinterest-gate). This was really quite good. I used organic, boneless, skinless chicken breast and substituted apple cider vinegar with a pinch of sugar for the rice wine vinegar. Next time I will leave out that pinch of sugar and probably reduce the maple syrup, but I will definitely make again.

  310. 06/26/2013 at 9:09 am

    I made this last night and it turned out perfectly. I followed the instructions exactly as requested. Yummers! Left-overs tonight.

  311. 06/26/2013 at 4:10 pm

    Just found tonites dinner! I am so excited about this one! And thanks for the very detailed instructions.

  312. Jakie Helling
    06/27/2013 at 4:39 pm

    What a wonderful recipe – just make this – doubled the recipe – followed it exactly – so so good! Thank you for sharing.

  313. Peggy McDermott
    07/02/2013 at 4:34 pm

    I love Holy Yum Chicken. I made it again last night even though it was 107 in Sacramento , CA. ! It is so easy & tasty. I didn’t have real Maple syrup & used the “fake” sugar free stuff & it still was amazingly good. I am sure if I get the “real stuff” it will be even better. I have made it both w/ thighs & cooked it for 40 minutes & w/ breasts for only 30 minutes. However, I didn’t use the foil-lined pan because I used my Demarle at Home product. I used one of their molds & perforated tray & NOTHING sticks & I had juicy chicken & plenty of sauce. I also didn’t even need to thicken the sauce w/ cornstarch. As it cooled a bit, it thickened on its own. You should check out Demarle at Home. I am sure there are reps in your area. You should attend a party & see for yourself. It is an amazing product! They gave all kinds of molds & trays to make cooking fun & have everything turn out looking so professional. Thanks for all your wonderful recipes. I love your blog!

  314. Katherine
    07/03/2013 at 12:23 am

    This chicken was fabulous. The sauce was a little to heavy for me though. Made it for some guest and it was a hit. Served it with rice and greens.

  315. lauri
    07/03/2013 at 2:20 pm

    This is right up my alley. Pinterest led me to you. I love mustard and rosemary, as does my whole family. We live on chicken cutlets because my husband does not like red meat, or any meat with bones.

    I wonder if this could be adapted for the slow cooker?

    I do have to run out and buy an 8 X 8 pan.

    I also just subscribed to your newsletter based on this recipe alone. I hope to find many more!

    • 07/04/2013 at 8:59 am

      Hi Lauri, I’m not sure this could be adapted to be in the slow cooker. I don’t think there’s enough liquid for it to cook that long in there for. Maybe 2-3 hours at most.

  316. Suzanne
    07/07/2013 at 7:48 pm

    Followed the recipe exactly this evening and it was amazing. My husband and I wanted to eat it all in one sitting but saved some for leftovers. Thank you so much. I was saving my maple syrup from Canada for a great recipe and I was not disappointed.

  317. Donna
    07/08/2013 at 12:52 pm

    Do you think this can be done in the crockpot? I hate to heat the house up in the summer by using the oven.

  318. 07/08/2013 at 4:42 pm

    You’re awesome (for the condensed comments especially!) Thanks!

  319. Marie
    07/09/2013 at 7:45 am

    Found this today and made it tonight!!! Loved loved loved it. Family requested it again SOON! Easy if you follow recipe and had heaps of sauce.YUM

  320. Amy
    07/11/2013 at 6:52 pm

    I made this for the first time tonight and it was a HUGE hit! I cut back on the mustard slightly and upped the maple syrup, still tasted great! Thank you!

  321. Gillian
    07/15/2013 at 5:54 am

    Ive tried it again and tweaked it. Worked perfectly.
    Used bone in skinless thighs (apart from being cheaper than breast they’re more tender and flavour some…I’ve adapted all chicken breast recipes to use these thighs, successfully) used a dish just big enough for them to be squeezed in with no gaps, didn’t bother with foil, cooked fan bake at 350F for 50 minutes. They just started to brown on top. Gently lifted them out and put aside to keep warm……spatulaed out sauce In to a small saucepan. Added a little water to cornflour in small bowl I’d whisked up the sauce in. Stirred then whisked it. Into the sauce. Chopped rosemary and used sparingly… its a very strong herb. TOTAL SUCCESS……I’ve put so many of my shop customers onto your site!!!

  322. Ainsley
    07/16/2013 at 8:02 pm

    this was soo delicious, thank you for the recipe

  323. 07/20/2013 at 7:42 am

    Have you tried freezing this recipe. Would like to make for a friend.

    • 07/20/2013 at 6:25 pm

      I’ve never tried freezing it but I’m sure it’d be just fine!

  324. tabitha
    07/20/2013 at 3:55 pm

    This site called “Witty In The City” is totally posting this as their own recipe. not sure if that is another site you run and i’m mistaken in saying anything but thought you should know. they are calling it “Man pleasing chicken”

    • 07/20/2013 at 6:24 pm

      Hi Tabitha! Thanks for letting me know. That’s the site that I found the recipe on, the original recipe is from a cookbook. Credit is given to her and the cookbook at the bottom of my recipe. I really appreciate you looking out for me across the web! I love my readers!!

  325. Janet Masters
    07/22/2013 at 7:19 am

    This looks sooo! good. I am definitely going to try this. The ingredients sounds like this is going to be a heavenly dish. From down under

  326. 07/22/2013 at 7:23 pm

    I don’t usually take the time to leave comments on peoples’ recipes, but I made this tonight and it was “holy yum” indeed! I followed the instructions EXACTLY and it literally melted on the end of our forks. It was sooooo delicious. I will definitely be making this again! And again and again!

    • 07/22/2013 at 8:51 pm

      YAY! So glad you loved this! It’s such an easy dish :)

  327. Sandra
    07/26/2013 at 2:29 pm

    So I’m on a chicken kick lol. I made your buffalo chicken mac and cheese and your bourbon chicken last night and the night before… both were fantastic. So I’m doing this one tonight, and I can’t wait, your recipes haven’t let me down yet :)

  328. 07/30/2013 at 3:26 pm

    Have to say I love this recipe, I would love it if you would
    be so nice to guest post one chicken recipe on my site?
    It’s only about chicken :)

    With thanks Arni.

    • 07/31/2013 at 9:46 am

      Hi Arni, thanks for the comment. Unfortunately, I do not do guest posts at this time. Thanks though!

  329. Linda D
    08/04/2013 at 4:23 pm

    You think this would work as well with chicken breasts? I’m not fond of thighs, but if breasts wouldn’t work as well, I’d make it with the thighs simply because I do want to try it.

  330. Shellybucks
    08/05/2013 at 6:28 pm

    Making this right now!
    It looks delicious ;)
    I added some fresh thyme and chopped garlic.
    Can’t wait to eat it with some rice and veggies!!

  331. Jenny Erickson
    08/07/2013 at 9:56 am

    Hi Julie, excited to try this and any other healthy-ish meals that men would like. Apparently I’ve gotten in a bad habit of cooking for a single woman (myself) and now that I have a hungry man around… well, I’m looking for some options that we’ll both enjoy.
    I was wondering what sides you’d suggest with this one?
    Thank you!

    • 08/07/2013 at 7:38 pm

      I’ve had this with rice, potatoes, and asparagus before. Enjoy!

  332. Aaren Griffith
    08/13/2013 at 7:09 pm

    This was AMAZING! First recipe I have tried off of table for two blog and I’m now hooked. Trying another one of your recipes tonight. Thank you so much for publishing this blog!

    • 08/13/2013 at 10:03 pm

      So glad you’re enjoying the blog and recipes :) :)

  333. Jared
    08/15/2013 at 12:54 pm

    This sounds like a great recipe. Do you add the cornstarch dry to the sauce or do you make a slurry?

    • 08/15/2013 at 8:19 pm

      I just sprinkle it gently over the hot liquid and whisk fast. I add it slowly, a thin layer at a time, whisk, then add some more, then whisk again.

  334. Michaela
    08/21/2013 at 9:47 pm

    tried this recipe this evening and it was delicious!!!
    The chicken turned out really soft and tender :)
    Thx for sharing this!

    • 08/22/2013 at 7:27 pm

      Glad you enjoyed it!

  335. 08/23/2013 at 4:20 pm

    Thank you for sharing the recipe Julie. I’ve already made it and even though I didn’t have the rosemary, it was delicious. So good I shared it on my blog and linked it back to you.

    Have a fun weekend.

    • 08/24/2013 at 9:42 am

      Glad you enjoyed this and shared it on your blog! Thank you! :)

  336. 08/29/2013 at 4:32 pm

    Looks super delicious!! So, I take it you want me to bake it in an 8×8 pan, right? Hehe =) I had to laugh at some of the extra “disclaimers”. Of course there is no disclaimer long enough to offset stupidity!

  337. 09/02/2013 at 8:48 am

    This is without a doubt the most delicious chicken recipe I have ever made and I have tried about every kind under the sun! It is one that people keep asking for time after time. My sauce doesn’t come out with the nice yellow mustard color, rather a more caramel color so I’m wondering what I am doing wrong? I follow the recipe to a T but still get the darker color. It’s awesome regardless but please tell me what I’m doing wrong. Love it and thank you!

    • 09/03/2013 at 8:04 am

      Oh I’m SO happy you enjoyed this Ken! On your question about the color of the mustard – I honestly think that it’s just the kind of mustard you use. I’m sure every brand varies and maybe the brand you used just reacts differently under the heat, so maybe the heat just turned it a darker color. I really honestly have no other idea why else it’d be caramel. I hope you make this again and enjoy it either way! It’s one of our favorites for sure!

    • Kay
      09/09/2013 at 6:53 pm

      It could be the grade of syrup you are using. If you used a light grade syrup it’s not going to affect the colour of the mustard but the darker the grade the more syrup colour is going to come through.

  338. Cheryl
    09/02/2013 at 6:38 pm

    just sitting down to this….omg…this is so yummy…..plated it on a bed of jasmine rice…very good and so easy to make….thanks

    • 09/03/2013 at 8:02 am

      Isn’t it just amazing?? Thanks for coming back to give feedback!

  339. Candace
    09/03/2013 at 8:00 am

    Well, I made this last night and followed the recipe to a ‘T’. I was not impressed at all. The chicken was moist but the sauce had no flavor. I am an experienced cook and food columnist/restaurant critic and thought this would be a good recipe to have my kids make. I will pass.

    • 09/03/2013 at 8:04 am

      Sorry you didn’t like this Candace!

  340. Wendy Pence
    09/05/2013 at 6:31 pm

    Pinned! I’m pretty sure I don’t have any rice vinegar & I know I don’t have any Dijon mustard (have about every other flavor of mustard, tho!) so as soon as I can get to the grocery to pick up these items I’m gonna be making this dish. Thanks!!! It looks absolutely delicious! :0)

    • 09/05/2013 at 8:31 pm

      I hope you enjoy it!! :)

  341. Virginia
    09/06/2013 at 11:57 am

    I took your word for it and made it the other night. EXACTLY. It was just OK good…we kept waiting for a flavor explosion that would have elicited the name ‘Holy Yum’ and I fear it never came. Don’t get me wrong, it was a good, weeknight meal but I was expecting more oomph of some sort. I might try it again with some leeks or spices since I love both maple syrup and mustard but for me sadly just wasn’t enough.

    • 09/06/2013 at 7:39 pm

      Sorry you didn’t like it as much as we did, Virginia! Hope you find the “oomph” flavor you’re looking for next time! Leeks sound like a great addition!

  342. Joyce
    09/12/2013 at 9:51 pm

    Doubled the recipe for a family of four (we have some big eaters in our house) and was the perfect portion size. Was a big hit I am glad to say :) The only downside was because I used chicken breast instead of thigh, the meat was drier and not as juicy as I had hoped. But next time I will have to try heating the oven to 400 and baking it for 15-20 min. instead of 40. Thanks for sharing a simple, yet delicious recipe!

    • 09/13/2013 at 7:42 am

      Glad you and your family enjoyed this! :)

  343. Jennifer
    09/14/2013 at 2:29 pm

    I have not tried this recipe yet, but I have no doubt it will be good as I have a sauce very similar to it I have been making for a while that I use on salmon and it is out of this world. It too is made with Dijon mustard and Maple syrup, but it does not have the vinegar (which is a nice touch) and instead of rosemary, which it orig called for, I switched to dill. WOW what a difference. It woke up the flavors in the sauce. But, now since thighs are my favorite cut of the chicken, I will deffinately try your sauce next time I make them as I love those flavors already!

    • 09/14/2013 at 9:57 pm

      Sounds wonderful, Jennifer! I hope you enjoy this version as much as you do your salmon version that doesn’t have the vinegar! You’ll love it, I’m sure! Thanks for stopping by!!

  344. Sherrie Tolbert
    09/14/2013 at 4:16 pm

    This is our new favorite! I love it!! So easy and delicious! I follow your recipe exactly and it’s always wonderful. Thank you!!

    • 09/14/2013 at 9:58 pm

      So glad you enjoyed this, Sherrie! It’s one of our favorites too! Thanks for the feedback!

  345. Lisa
    09/15/2013 at 8:23 pm

    Thank you for sharing your recipe, I made this last Sunday night and when I was making my menu plan for this week I had to make it again tonight.

    We followed your recipe exactly except we did the chicken breast substitute and 30 minutes at 450 was perfect! Thanks again for a new family favorite!

    • 09/16/2013 at 8:38 am

      So glad you liked this recipe to make it again, Lisa! Thanks for the feedback!

  346. 09/19/2013 at 6:42 am

    Hi Julie.

    This looks sooo good, I really want to try it. Just one question though – I only have homemade mustard. Could that work? It’s slightly more tangy than Dijon. It’s made with mustard powder, brown vinegar, sugar and cornstarch. What do you think?

    • 09/19/2013 at 8:25 am

      Hi Marle! Yes, that should be ok. Homemade mustard sounds delicious :)

      • 09/19/2013 at 8:36 am

        Awesome! Thanks for the response! I’m torn between this or your Honey Soy Chicken for dinner. If you’re interested to try the mustard, I’d be happy to share the recipe. :)

      • 09/19/2013 at 8:43 am

        Depends on if you’re going for an Asian flare or a tangy flare tonight ;) my vote is holy yum tonight and honey soy another night! I’d love to see that mustard recipe – I’ve never made homemade mustard before and I’m a mustard fiend!!

      • 09/19/2013 at 10:51 am

        Okay, so here goes:

        200 ml sugar
        8 Tbsp Mustard powder (I use Colman’s Mustard Powder)
        2.5 ml salt
        10 ml cornflour
        250 ml brown vinegar
        4 eggs

        1. Mix dry ingredients
        2. Add eggs one at a time, whisking thoroughly with each egg
        3. Add vinegar slowly while whisking continuously
        4. Transfer mixture into a double boiler and whisk continuously for 20 minutes until thick and smooth.

        Cool and transfer into jar.

        Let me know how it turned out if you try it. Good luck! :)

  347. Lori
    09/19/2013 at 5:14 pm

    I love your honesty. It is perfect for someone like me, who will always try to improvise when missing even the size of pan I need. I am very excited to try this and I love that I have all the ingredients on hand to make the dish. Thanks for posting this!

    • 09/20/2013 at 10:19 am

      I’m glad you like my honesty, Lori! Some people think it’s too harsh and yelling. I’m totally not. I just want everyone to get it right and I’m excited that you’re going to try it :) enjoy!!

  348. 09/20/2013 at 2:59 am

    Julie! You kitchen goddess you! I tried this last night – and it was EPIC! My boyfriend actually asked for more after two chicken thighs, peas on the side AND a very generous helping of garlic mashed potatoes! This is definitely going into my menu rotation! And the homemade mustard worked like a charm! Just to add, Maple syrup is very expensive in South Africa, so I used organic honey, and it came out perfectly. Thank you so much!

  349. Becky
    09/23/2013 at 10:20 am

    I have a big family. Would you use a 9×13, double foil, to make a double batch of this? How long should I cook using breasts, still 25-30min?? I know you prefer the thigh…my husband is a selective eater, but I KNOW he’ll love the mustard and syrup.

    • 09/23/2013 at 1:37 pm

      Yes, a 9×13, double foiled pan would be great for this if you were to double it. If your chicken breasts are in a single layer, you could definitely do 25-30 minutes. Enjoy!

  350. Lisa
    09/23/2013 at 3:40 pm

    Pure maple syrup and chicken? Not sure…. Convince me!

    • 09/23/2013 at 5:29 pm

      Give it a try and see how you like it.

  351. Lupe Marsden
    09/23/2013 at 10:36 pm

    Hi, made this tonight! Super delicious! My chicken was falling apart easily and wonderfully moist as if it had cooked all day in the crockpot. :)
    I have a question – not sure if it’s been asked before, don’t have time to look through 400+ comments :) – what kind of dish do you use at 450 degrees? I was afraid to use my corning ware. I instead used my le crueset at 425 and it came out great but would love to see how the chicken comes out at 450.

    • 09/24/2013 at 10:29 am

      Hi Lupe – glad you liked this! I just used a regular glass 8×8 pyrex dish.

  352. 09/24/2013 at 8:07 am

    Thank you so much for this recipe!! I made it exactly as written and the family loved it! I gave you a glowing review on my blog and this recipe will be in the regular rotation for sure. Thanks!

    • 09/24/2013 at 10:28 am

      Thanks so much for the review, Jamie! I’m so glad you and your family loved it!! :)

  353. Rachel
    09/24/2013 at 4:13 pm

    I could not find Rice Wine Vinegar. I found White Wine Vinegar and Rice Vinegar……….which would you suggest I use? Thanks!!!

    • 09/25/2013 at 8:35 am

      Rice Vinegar! Enjoy!

  354. 10/12/2013 at 5:49 pm

    I finally gave this a try tonight and I really liked it! What I liked most is that it didn’t taste like any other kind of chicken I have had before. It had a really unique flavor and I will be making it again!

    P.S. I have read through the comments and I cannot believe the way that some people act. More power to you for dealing with them! :)

    • 10/13/2013 at 10:09 am

      So glad you enjoyed this, Kacey! Thank you for your sweet comment :)

  355. 10/18/2013 at 10:01 pm

    As I am in Australia can you tell me if cornstarch is the same as we call cornflour? I can’t wait to cook this recipe.

    • 10/19/2013 at 10:02 pm

      Yes it is, Margy! I hope you enjoy!

  356. 10/19/2013 at 3:28 pm

    I heeded your warning about mustard as my hubby hates it, and made it with 1/4 cup mustard and the rest plain yogurt and he loved it..I also cooked some fresh slices mushrooms with it..really good and quick..thanks for the great recipe

    • 10/20/2013 at 5:54 pm

      So glad you all enjoyed it with your modifications, Debra!

  357. Vyonne Mulrooney
    10/21/2013 at 5:50 am

    Just finished it for tea, amazing. For anyone who says it doesn’t turn out right, your doing something wrong. If I changed it at all, it would be not adding the cornflour at the end as it was as thick as I like it, but I added it anyway. Next time, I might. I took photos, but not sure how to send them to you, I used chicken pieces as that’s all I had, and I roasted some chopped up potatoes whilst the chicken was cooking and they were perfect and had broccoli with it. Yummee. Wonderful flavours, thanks from Australia

    • 10/21/2013 at 10:02 am

      So glad you enjoyed this Vyonne! :) Thank you for the feedback!

  358. Rachel
    10/23/2013 at 12:31 pm

    I made this for dinner last night and my husband declared this to be his new favorite meal. He made several comments throughout dinner, including, “Oh….wow….WOW!!!!”, “Can you make this and mail it to my parents??”, “Everyone in the world needs to try this!” and “Can we have people over and you can make this for them???”. I liked it as well…found it a little on the salty side and I definitely put in too much cornstarch (obviously my husband didn’t notice), but I think that was more user error than the recipe. Will DEFINITELY be making this again (and having people over when I do!).

    • 10/23/2013 at 3:18 pm

      Haha, this comment had me laughing, Rachel!! I’m so thrilled that you and your husband enjoyed this so much and that you’ll be making it for guests! I hope they enjoy it as much as y’all did! Thank you for coming back to give feedback!

  359. Michelle Wong
    10/28/2013 at 4:47 pm

    I read about half the comments but haven’t seen anything yet about which type of pan I should use (glass/ceramic/metal). I’ve got a metal brownie-sized pan at the ready. Good to go?!

    • 10/28/2013 at 6:14 pm

      I used a 8×8″ glass Pyrex pan. A metal brownie pan might get too hot – if you’re going to use that, I suggest you maybe turn down the temperature to 400 degrees or 425 degrees.

  360. FL Deb
    10/29/2013 at 6:39 am

    Do you think that tarragon could be subbed for the rosemary? I have fresh here, that is why I ask. Thanks.

    • 10/29/2013 at 12:50 pm

      Sure, go for it!

  361. vickie
    10/29/2013 at 12:09 pm

    This sounds delicious! I have a large family so if I double this recipe would I keep everything the same or would I need a larger pan and a longer baking time?

  362. vickie
    10/29/2013 at 3:49 pm

    This looks delicious! I have a large family so I would need to double the recipe. Would I use the same size dish and the same amount of time to bake it?

    • 10/29/2013 at 4:03 pm

      Hi Vickie, I received your earlier comment, however, I just now got to a computer to see it and approve it! I have doubled this recipe before and I used the same size dish and baked it the same amount of time and everything turned out the same! I will suggest that you go flip the chicken halfway through to make sure the chicken gets cooked through in case the chicken ends up getting stacked on top of each other (move the chicken from the top to the bottom, bottom to top). Good luck and enjoy! PS – next time, if you can’t wait for me to answer, you could read through previous comments to get your answer faster. I think I’ve answered this before since many people want to double it since it’s so yummy! :) I hope you enjoy it as well!

  363. Silia
    11/08/2013 at 2:58 pm

    I don’t have rice vinegar. Can I substitute apple vinegar of white vinegar?

    • 11/08/2013 at 8:19 pm

      I would substitute white vinegar :)

  364. Bob
    11/10/2013 at 3:04 am

    I made this today and it is very good.I will be making this a lot.
    I served it with Reames frozen egg noodles.

    This sauce would be good sauce for chicken wings you get at those wing places.

    • 11/11/2013 at 10:28 am

      So glad you enjoyed this, Bob!!

  365. 11/18/2013 at 11:24 am

    We eat a lot of chicken period. This looks awesome and I can’t wait to try it. Thanks for the share!

  366. Brittany
    11/18/2013 at 5:10 pm

    What side dishes would pair well with this? Can’t wait to make it!

    • 11/19/2013 at 8:28 am

      Hey Brittany! You could pair this with any veggie side or rice.

  367. Gena
    11/18/2013 at 5:32 pm

    Based on the nutritional value in the post below,
    ( Per serving, without added salt)
    Calories: 234; carbs: 31; fat: 4; Protein: 31; sugar 54; sodium: 1562.
    Is there any way I can make this with less sugar and sodium?
    Thanks! :)

    • 11/19/2013 at 8:27 am

      Hi Gena, I honestly can’t think of any other way for you to do that unless you get sugar-free maple syrup and low-sodium Dijon (if they even have that). Sorry!

  368. Teri
    11/21/2013 at 2:45 pm

    Will it make a difference if I use bone in thighs instead of boneless? What would be the difference in cooking time?

    • 11/22/2013 at 10:40 am

      Hi Teri, no, it should not make a difference. The cooking time should be about the same.

  369. julie davidson
    11/23/2013 at 8:51 am

    i have seasoned rice wine vinegar. should i buy just plain rice vinegar or is the seasoned ok?

    • 11/23/2013 at 8:58 am

      Hi Julie – seasoned is fine!

  370. 11/25/2013 at 6:42 pm

    I thought this dish was delicious. I didn’t really have that much sauce left in pan, so I added some white wine to thin it a bit (yes, I put the pan on top of the stove to keep the heat going). It was really good, but I’m going to make tonight and double the sauce I think. Also, I did NOT cook on foil, as I was afraid that foil bits might end up being whisked into final sauce. Is that not a worry? If not, I’ll cook in foil lined pan,

    • 11/26/2013 at 8:21 am

      Hi Leanne, I’m so glad you thought the dish was delicious! I had no issues whisking the sauce on top of the foil. Just don’t vigorously whisk and you should be OK. :)

  371. katie
    12/02/2013 at 3:40 pm

    question – i don’t have an 8 x 8 metal pan, would a 8 x 8 le creuset dish (or something similar) work or do i need to change the temp/time due to the different dish i use? thanks!

    • 12/03/2013 at 12:13 pm

      Sure, that would work fine, Katie. You shouldn’t need to change the temp/time.

  372. Jason
    12/05/2013 at 10:25 pm

    Made this tonight. Added mushrooms that we had in the fridge. Absolutely delicious! Thanks for this great recipe! I totally appreciate the fact that you tested this out and were so specific about everything. That made it work seamlessly…

    • 12/06/2013 at 7:49 am

      I’m so glad you enjoyed this Jason and I’m really happy my instructions were able to help you out!

  373. 12/06/2013 at 11:52 am

    Wow, this would make a special dinner dish for my kids, we usually regular meals but adding a little twist like making this recipes definately will be grateful to have this meal.

    • 12/08/2013 at 9:56 pm

      I hope you and your kids enjoy, David!

  374. Niki
    12/06/2013 at 5:28 pm

    Your disclaimers just made my day!!!!!!!!!! Hilarious.

    • 12/08/2013 at 11:27 am

      Haha thank you! :)

  375. 12/08/2013 at 8:36 am

    Love the notes- they are hysterical to me because so many people do alter the recipe and then bitch about it in the comments. So silly. I can not wait to try your chicken- exactly as you had wrote the recipe.

    • 12/08/2013 at 11:28 am

      Thanks Lori! I’m glad you understand! I hope you enjoy it :)

  376. Samantha
    12/11/2013 at 6:16 pm

    I made this tonight and my boyfriend and I both enjoyed the flavour, but I couldn’t get the sauce to thicken at all! :( As an amateur cook, I will take any feedback/suggestions out there as this isn’t the first time I’ve had this issue. Thanks for the recipe!

    • 12/12/2013 at 8:08 am

      Hi Samantha! Glad you and your boyfriend enjoyed the dish. Did you add the cornstarch right when the dish was taken out of the oven? Sometimes if the liquid isn’t hot enough, the cornstarch won’t “activate” and thicken properly. Another thing might be the age of your cornstarch. If neither of those seem to be the cause, you could try arrowroot powder OR if you don’t want to buy it, you can dump the sauce into a saucepan and heat it up and thicken it with the cornstarch. Might I suggest that next time, in a small bowl, add the cornstarch and a little bit of water, mix it around with your pointer finger to dissolve the cornstarch and then pour it into the mustard liquid. That might help too.

  377. Colleen
    12/12/2013 at 9:58 am

    Hi Julie – made this for dinner last night – and oh my, it was so delicious!! I followed your instructions exactly – used butterfled chicken breasts and they were ready in 25 minutes,
    I poured the sauce into a saucepan and then added the cornstarch to thicken – this worked well for me .. then poured it over the plated chicken. Didn’t have rosemary so chopped up some parsley to scatter over the dish – it looked wonderful, I was so proud of it. Husband was super impressed! He loves your Honey Soy Chicken too! Thanks for these fabulous recipes.

  378. 12/13/2013 at 8:00 am


  379. Fallon
    12/17/2013 at 6:05 pm

    Thank you so much for this recipe. It’s incredibly easy and have such a unique and distinct, yet ridiculously delicious and savory flavor. It has become my boyfriend’s favorite meal! I like to serve with mashed potatoes and green beans or corn. Making it tonight for the 5th time!

    • 12/18/2013 at 8:09 am

      So glad this is a regular dish in your household, Fallon!

  380. Kim
    12/18/2013 at 7:03 pm

    So I’m not usually one to comment on things, however I felt it was necessary on this dish. I made this for dinner tonight (to go with some goat cheese and chive biscuits I also found on pintrest) and let me just say AMAZING! Seriously me, my husband, and picky 4yo loved this dish. I had to omit the rosemary because after we bought it ,it failed to make it’s way into the grocery bag

    • 12/19/2013 at 8:14 am

      I’m so glad you commented, Kim :) and I’m super happy that your entire family loved the dish!! The goat cheese and chive biscuits sound amazing!

  381. Kat
    12/26/2013 at 6:44 pm

    I love this chicken! I make it all the time – and sometimes I forget the vinegar and it turns out fine. If you add a little cream to it and cook sweet potato ravioli with it, you’ll get one of the best dishes EVER.

    • 12/30/2013 at 7:43 am

      I’m so glad you love this chicken, Kat!

  382. Susan
    12/30/2013 at 7:20 pm

    This was amazing! Holy Yum is right. This will definitely find itself in the regualr meal rotation :)

    • 12/31/2013 at 7:40 am

      Thanks, Susan! It’s a regular meal rotation at our home too. It’s too easy and delicious not to be! Happy New Year!

  383. Angie
    01/05/2014 at 8:02 pm

    Just wanted to say THANKS! This was a hit- and we did leave out the salt and used French’s Honey Dijon Mustard since it only had 40 mg of sodium per serving (lowest sodium I could find). Wanted to share that tip with those of you who have to watch your salt. Everyone loved it!

    • 01/06/2014 at 1:09 pm

      Thanks for the feedback, Angie! So glad everyone enjoyed it!!

  384. Erin
    01/07/2014 at 7:39 pm

    Can I sub anything else for corn starch? Would almond flour work?

    • 01/08/2014 at 8:37 am

      Hi Erin, I’m not sure. I have never used almond flour as thickener but I guess it’d work the same as flour. You can definitely give it a shot or just use regular flour or arrowroot powder as a thickening agent. Enjoy!

      • Kim
        01/15/2014 at 11:09 pm

        Fab-u-lous! Thank you for this uber-delicious recipe! Wouldn’t change a thing. I really appreciated your additional comments as to why you need to use foil, or why it must be in an 8×8, etc. as sometimes these instruction appear to be arbitrary but you’ve shown that it’s not the case, that you’ve really thought it all out and I find that extremely helpful. Thank you again for our new favorite dish!

      • 01/16/2014 at 8:53 am

        I’m so glad you enjoyed this, Kim and that my directions were able to help you make a successful new favorite dish!

  385. 01/11/2014 at 4:35 pm

    Ok, I’m convinced! Anything with real maple syrup I’ve got to try!

    • 01/11/2014 at 5:01 pm

      Girl, you MUST try this!!!

  386. 01/13/2014 at 11:35 am

    Holy Yum is right! This dish is amazing and will be added to my menu on a regular basis. We followed your directions to a tee and it came out perfect. Me and my honey made this last night. I think my kids will love it too. It was soooo easy to make! Thanks for sharing! :)

    • 01/13/2014 at 12:17 pm

      So glad you enjoyed this, Boni! I’m obsessed with it!

  387. Linda Mott
    01/16/2014 at 7:27 pm

    This is in the oven as I type and boy does it ever smell good. I always follow a recipe EXACTLY the way it is given the first time I make it and most likely will always for this recipe.
    I put it into MYFITNESSPAL and it came out as
    368 calories,
    2 gr carbs
    11 gr fat
    26 gr protein
    1345 gr sodium
    which is not bad for 2 thighs each

    • 01/17/2014 at 7:42 am

      So glad you enjoyed this! Thanks for the nutrition facts.

  388. Ashley
    01/18/2014 at 7:13 pm

    I followed every step of the recipe but I swear it tasted just like deviled eggs. What did I do wrong?

    • 01/19/2014 at 1:39 pm

      Hi Ashley! If you followed every step of the recipe correctly and it tasted like deviled eggs to you, then you just probably don’t like the taste of this recipe, is my guess. If you said you followed every step correctly, then you didn’t do anything wrong.

  389. Carolyn
    01/18/2014 at 9:13 pm

    Making this now, it smells amazing…

  390. 01/20/2014 at 10:29 am

    Made this tonight and YEAH, holy YUM is right!!!! I didn’t have pure maple syrup because it accidentally got pitched when hubby cleaned our cabinet a month back, so I added TJ’s maple syrup (table)(yeah I know I wasn’t supposed to but it worked out well!) for half of the maple measurement, and the other half of the measurement was maple agave which is less sweet than table syrup, and I used half seasoned rice vinegar and half raw coconut vinegar, plus I doubled the recipe for the sauce for 3 pounds of bone-in chicken thighs and cooked in a 9×11 pan. Didn’t add the rosemary (don’t like rosemary), but it still worked and came out delicious!! Sweet and slightly tart and yummy!!

    • 01/21/2014 at 7:35 am

      Glad you enjoyed this, Beth!

  391. Deb
    01/26/2014 at 3:35 pm

    Hi. Just one quick question, as I’m a little confused. I just found your Holy Yum Chicken recipe and can’t wait to try it; but several people have commented that it’s only for two…yet, just under the recipe title, it says: “Servings: four”. So I’m just wondering: is it two or four servings? Wondering if I should double it…Thanks.

    • 01/26/2014 at 5:56 pm

      Hi Deb! It really depends on how much you and your family eats and what you serve with it. For 1 1/2 – 2 pounds of chicken thighs, my husband and I were able to eat all of this between the two of us with a small serving of rice on the side (it was seriously so addicting!), but if you’re making this for four people, and if you don’t have much to serve on the side (like roasted potatoes and veggies), then I would definitely double it.

    • Jen Haskovec
      02/04/2014 at 11:56 am

      I cooked 3 pounds of chicken, and it fed my family which consists of myself, my growing son, and my husband, and I had leftovers. I would say that the recipe with the recommended amount of chicken would feed 2 with maybe some left over for lunch the next day?

  392. Jen Haskovec
    02/04/2014 at 11:55 am

    Made this last night for dinner.. very good! I misread and cooked the chicken almost all the way before putting it in the oven, but reduced the cooking time to 20 minutes and it was perfect. Only complaint that I have is the chalkiness from the cornstarch. Will just omit the cornstarch next time. Paired this with steamed veggies and long-grain wild rice. Thanks!!

    • 02/05/2014 at 8:23 am

      Hi Jen! I’m glad you enjoyed this. You could also try arrowroot powder if you don’t want to use cornstarch!

  393. Kim
    02/04/2014 at 7:07 pm

    Hi Julie!

    I am soo glad I stumbled on your website, you have beautiful pictures of your food! I made this dish yesterday and after it came out of the oven, I thought it tasted way too mustard-y (even like peanut butter) and I was worried. But I put it in the fridge and had it for lunch today and boy was it delicious! It didn’t taste too mustard-y at all. It was so juicy and the sauce was so nice and thick. I was wondering if you used chicken breast in your picture, or how did you make your chicken thighs look so flat? mine almost looks ugly and I am worried about serving it to people :) But it tastes delicious! also I didn’t buy any rosemary to garnish because fresh herbs can be expensive :( Can I use the seasoning stuff?

    Thank you!

    • 02/05/2014 at 8:26 am

      Hi Kim! Glad you ended up liking it. My chicken thighs were boneless and skinless chicken thighs that I got in a large quantity from Costco. Not sure if that makes a difference. Did you get bone-in? You can use the seasoning stuff or just omit the rosemary completely.

      • Kim
        02/05/2014 at 1:58 pm

        I am so embarrassed! I used the bone-in chicken thighs! No wonder it didn’t look as good as yours :P it still tasted amazing! I will buy boneless next time and be able to serve it! I also used a round 8″ baking dish instead of an 8×8 and it still turned out amazing! But I will go out and buy the 8×8 square pan so it will look as amazing as yours! Also I bought some fresh rosemary! So excited. I love your blog!

  394. Trish
    02/05/2014 at 8:08 pm

    DELICIOUS!! Made it exactly as the recipe said and it was perfect! Whole family loved it including my picky eaters!! Great recipe – Thanks!!

    • 02/07/2014 at 7:53 am

      So glad it pleased the entire family, Trish!

  395. Jackie Farrell
    02/06/2014 at 9:50 pm

    Do you think this would work with steak? Let me know what you think about that :) looks delish!

    • 02/07/2014 at 7:52 am

      Hi Jackie, I’ve never tried it with steak and to be honest, I don’t think the flavors would go very well together.

  396. Betty
    02/07/2014 at 11:54 pm

    I am going to make this tomorrow night for my daughter’s Birthday. It looks so yummy!

    • 02/09/2014 at 5:10 pm

      I hope your daughter had a very happy birthday and that all enjoyed this dish!

      • Betty
        02/10/2014 at 8:59 am

        My daughter’s Birthday dinner was wonderful thanks to your great recipe! I doubled the sauce because I love extra sauce. This was so easy to make and can’t wait to pass it on. Bought fresh Rosemary and this gave it such a nice flavor.

      • 02/10/2014 at 1:51 pm

        So happy to hear this, Betty!

  397. Lindsay
    02/10/2014 at 6:02 pm

    I love mustard. Whole grain, Dijon, and I’m obsessed with vinegar so this dish was definitely an immediate priority (it’s baking now). After whisking sauce I tasted it before pouring it over the chicken and my goodness was it mustardy with a heavy dose of pepper. I did use fresh ground pepper but always go easy and add later. I’m hoping when it bakes for 40 minutes, a little more of the sweetness comes through. But even with a taste test shocker my mouth watered and I can’t wait to eat!!!!

    • 02/11/2014 at 7:00 pm

      I hope you enjoyed this, Lindsay!

      • Lindsay
        02/12/2014 at 11:35 am

        After baking the sauce was much more mild. The cooking process definitely helped. I made this for me and my boyfriend. He said it was the best chicken dish he’s ever had!!!! And that is definitely the best cooking compliment I’ve ever received. And it was so easy I almost felt guilty for taking pleasure in his compliment.

        Will be making again and again and again. And for those on the fence mustard people, do not go by taste testing the sauce. Cooking it made all of the difference….Huge hit!!!

      • 02/13/2014 at 8:11 am

        Great to hear, Lindsay!

  398. Kelly
    02/12/2014 at 11:03 am

    Just made this last night…HOLY YUM is right!!! Thanks for this, Julie!

    • 02/13/2014 at 8:11 am

      So glad you enjoyed it, Kelly!!

  399. Cassandra
    02/20/2014 at 12:39 am

    I made this for dinner tonight and all three of us gave it five out of five stars. Absolutely superb! My only regret is that after buying fresh rosemary, stripping it from the stalk, and cutting up the leaves to release more flavor, I forgot to sprinkle it on top of the chicken. It was so delicious anyway, but I’ll bet the rosemary would make it even better. I’ll be saving this recipe! Thank you.

    • 02/20/2014 at 4:18 pm

      Yay! So glad you enjoyed this, Cassandra!

  400. Vicky
    02/20/2014 at 7:10 pm

    This was delicious, I used boneless skinless chicken breasts and took your advice and cooked it for 25 minutes. Served it with rice and sugar snap peas. Thanks for all of your wonderful recipes!! Vicky

    • 02/21/2014 at 7:00 pm

      I’m glad you enjoyed another recipe, Vicky!!

  401. Autumn
    03/18/2014 at 7:19 pm

    This was DELICIOUS!! My oven always takes longer so i knew to add 15 minutes to the cooking time. I added sliced baby Bella mushrooms and it was a delight. Thanks for sharing such a great recipe.

    • Julie
      03/19/2014 at 10:49 am

      I’m so glad you enjoyed this, Autumn!

  402. Pamela
    03/20/2014 at 10:45 pm

    I’m on a trip now and when I get home next week I’m definitely making this. I can easily get boneless chicken thighs at my supermarket. But I’m wondering, can I leave the skin on? I have read all of your instructions and disclaimers but I didn’t read all the comments as there are so many of them. This dish looks like a real winner!

    • Julie
      03/21/2014 at 8:27 am

      Sure, you can leave the skin on! I hope you love it!

  403. Eliz Maline
    03/21/2014 at 12:20 pm

    Any thoughts on how this sauce would turn out with salmon? I just came across your recipe and want to try this.

    • Julie
      03/22/2014 at 9:46 am

      Hi Eliz – I think it would be wonderful with salmon – however, I wouldn’t prepare this dish the same way as it is prepared with chicken. You’d definitely overcook the salmon!

  404. Kelly
    03/24/2014 at 8:46 am

    I made this last week, because I was short on time and it looked easy, and it was phenomenal! It even makes for good leftovers! Thanks, Julie!

    • Julie
      03/24/2014 at 3:51 pm

      So happy you enjoyed this, Kelly!

  405. Samantha McClure
    03/25/2014 at 8:58 pm


    My husband and I love this recipe and I love stealing others from your site! I have a question about this recipe, though. For some reason, when I add the cornstarch to the remaining sauce, the cornstarch never dissolves. The sauce ends up tasting powdery and you can definitely tell the separation between the sauce and the corn starch. I have tried plating the chicken without waiting 5 minutes to make sure it is really hot when I mix in the corn starch and I have tried pouring the sauce in a different bowl to make sure I get it mixed well, but the same thing happens each time. Do you have any tips?


    • Julie
      03/26/2014 at 8:51 am

      Hi Samantha, that’s so odd that that happens to you about the separation. My suggestion is to try arrowroot powder. It’s tasteless and works the same way as cornstarch – or instead of cornstarch, try flour? But I’m afraid you’ll get the flour-y taste to it if you can taste the cornstarch. Hope this helps a bit!

  406. Aislynn
    04/03/2014 at 4:16 pm

    I made this for the bf and myself and I don’t think we have ever eaten a dish faster than we scarfed this down. I made some plain quinoa on the side and ended up dumping the chicken sauce over it and picking up every last piece with my fingertip! I am going to try marinating a pork loin in the sauce and cooking it in the crock pot. Thank you!

    • Julie
      04/04/2014 at 7:52 am

      I’m so glad you and your bf loved it so much! We scarf ours down all the time too – definitely doesn’t get old! Enjoy with the pork loin!

  407. Suzanne
    04/03/2014 at 5:25 pm

    I don’t like mustard but this chicken is FABULOUS! We’re having it again tonight (4 days later) b/c it was sooooo good. Even my 16 yo son -who won’t try anything new!- took one bite and told me to definitely make it again. Followed recipe exactly. Sauce was velvety & chicken fork tender. Only problem, I didn’t make enough! Won’t use the rosemary, b/c family asked why/didn’t like that I put “pine needles” on it.

    • Julie
      04/04/2014 at 7:52 am

      I’m so glad you tried this even though you don’t like mustard! I always feel like I don’t make enough whenever we make this dish either :)

  408. marie
    04/14/2014 at 12:59 am

    Hi! I tried this one and my husband said it is the best chicken recipe that I had ever made so far. Thanks to you! It’s the sauce that makes a whole lot of oomph to this recipe.

    • Julie
      04/14/2014 at 10:38 am

      So happy to hear this, Marie!! The sauce is amazing :)

  409. Pam
    04/29/2014 at 7:22 pm

    Made this tonight. Followed the recipe exactly, because the disclaimer scared me. Too sweet for my taste, but here in the Philadeelphia/NY area, most of us are not big on sweet entrees. Didn’t research where you are located, sorry. I do like the ease of the dish and plan to modify the measurements.

    • Julie
      04/30/2014 at 8:27 am

      Hi Pam! So glad you made this. Sorry it was too sweet for your taste, if you make it next time with modifications, definitely give the sauce a taste prior to pouring it on the chicken! It’d help you tweak the sauce to your liking and perfection!! :) btw, I’m from the DC-area :)

  410. Matt
    05/03/2014 at 10:25 am

    This is 2 of your recipes I have tried and both times my wife and I have just loved them. I did cut back on the mustard just a little as she is not fond of mustard. It came out great and we will def. be making this again. Keep up the great work and I will be checking for more great treats from you. Have a great day.

    • Julie
      05/05/2014 at 8:22 am

      I’m so glad you’ve been enjoying the recipes on the blog! Thank you for the feedback, Matt! :)

  411. Deborah
    05/05/2014 at 1:47 pm

    I never use aluminum foil or any aluminum when i cook. Is it necessary? What’s the purpose?
    I’m going to make this tonight. Love your site!

    • Julie
      05/05/2014 at 1:52 pm

      Hi Deborah, please read #4 in the disclaimer above. In addition to that disclaimer, foil will help you have really easy clean-up! I hope you enjoy this :)

  412. Lori
    05/05/2014 at 5:45 pm

    My husband and I both really enjoyed this. I’ve made it twice now. I like chicken breasts better and I have left off the salt, pepper and rosemary. Second time I didn’t bother with the cornstarch either and it tasted great. Reminds me of outback’s alice springs chicken honey mustard sauce.

    • Julie
      05/06/2014 at 9:29 am

      So glad you and your husband have enjoyed this so much!

  413. Athena
    05/10/2014 at 7:54 pm

    I found this recipe this morning and immediately knew what I was going to make for dinner tonight. Holy Yum was an understatement. My entire family devoured and asked for more. Next time I need to make a double batch. Thank you for sharing.

    • Julie
      05/12/2014 at 9:16 am

      Haha, seems like the consensus is double-batch! I’m so glad you and your family enjoyed this so much!

  414. Jennifer
    05/14/2014 at 6:19 pm

    This is so good! I made it for the 1st time tonight and my H and I loved it. It will be in our rotation of easy dinners from now on… thank you!

    • Julie
      05/15/2014 at 8:03 am

      So happy to hear this, Jennifer!

  415. Sandi
    05/29/2014 at 12:40 am

    I realize I’m quite late to the party, but do you think I could sub honey for the maple syrup? It looks delicious, but I really dislike maple anything and the honey/mustard combo is fairly classic.

    • Julie
      05/29/2014 at 12:31 pm

      Hi Sandi, sure you can try that.

  416. Paula h
    05/29/2014 at 6:56 pm

    I was looking through my zip list recipes under chicken breasts and found this…so glad I saved it…Holy Yum is right! I had 1 breast, about a pound, and halved the recipe…delicious!

  417. Ashley
    06/09/2014 at 5:10 pm

    I am wondering what brand of dijon you use? I’ve found that well known ones, like Grey Poupon, definitely have more “bite” to them than some of the store brands use. Would love to know what you used as it would be a good place to start. :)

    • Julie
      06/09/2014 at 9:08 pm

      Hi Ashley! I used Grey Poupon, actually. It does have more of a bite but I thought the maple syrup rounded out the bite pretty well :) hope you enjoy!

  418. Jessica
    06/26/2014 at 9:45 pm

    This is in the oven! Problem though, what did you all eat with this? The flavors don’t really seem like it would work with rice….

    • Julie
      06/27/2014 at 7:05 am

      We ate it with white rice, it worked well because the sauce is so good. You can eat these with vegetables, too.

  419. Jacqs
    06/29/2014 at 6:03 am

    OMG thank you this is delicious and easy, I love it! I had to restrain myself from eating all of it at once.

  420. Shari
    06/30/2014 at 7:01 am

    I’m sure this answer is probably already in one of the hundreds of comments, but I didn’t have time to through them all :)
    I bought Honey Dijon accidently, do you think this would taste as good?

    • Julie
      06/30/2014 at 9:24 am

      Your sauce might be a bit sweeter because of the honey Dijon so maybe add in a bit less maple syrup and taste the sauce (and adjust, if necessary) prior to pouring it all over the chicken.

  421. LizL
    07/28/2014 at 6:27 pm

    This was, by far, the most disgusting chicken dish I’ve ever tasted. I made it follow the recipe exactly and the sauce burnt (450? Really?) and the mix of flavors were horrendous. I hate that I wasted my maple syrup and expensive organic chicken. Very irritating

    • Julie
      07/28/2014 at 9:10 pm

      Hi Liz, sorry you didn’t like this recipe but of the hundreds of comments that have had success and my own personal success in the kitchen, I’m going to stand behind this recipe. You speak of mix of flavors being horrendous: if the ingredients seemed funny to you after reading the recipe, I would suggest next time to taste test the sauce prior to pouring it all over your dish, or even, make a small amount of the sauce before making the full amount so you don’t waste ingredients. I’m sorry your sauce burnt but oven temperature can vary slightly depending on the height of your oven racks. Did you check up on the dish at all while it was cooking to see how it was doing? I wish you had better results. Thanks for the feedback.

  422. 07/30/2014 at 3:40 pm

    So the ONLY rice vinegar I could find(6 different stores) was Mango seasoned… even with that little hiccup, this was the BEST chicken I think I have ever made. My husband, 1 year old, 3 year old and myself enjoyed it. Served with buttered egg noodles and fingerling potatoes with a rosemary butter sauce! Thank you from our family to yours

    • Julie
      07/31/2014 at 8:07 am

      So glad it worked out for you! :)

  423. Pooja
    08/02/2014 at 4:24 am

    This looks yum! I liked this one :)

  424. Becky
    08/03/2014 at 1:10 am

    We had this for dinner tonight, and YUM. I do want to make some modifications the next time, though, to target individual tastes, and I’d like some guidance. First, the sauce tasted “grainy/gritty” to me, though I was the only one. It also separated a little in spite of vigorous whisking and obeying your timeline pointers. Part of this will probably be fixed by the fact that I plan to use breasts next time (just because my daughter is too picky about dark meat), but I wondered if it also might have helped if I pour off the juice into a small saucepan on the stove to keep a little warmer as I’m making it a “sauce”? Also, both my daughter and I found the sauce was almost a little TOO much — SOOO rich and yummy. I’m considering how best to tone down the richness a little to use over rice, as well, next time. Would adding 1/2 can of chicken broth be a decent idea? Milk? Just water? I’m not the most experienced cook, so suggestions are appreciated!! Thanks so much for sharing this dish, it’s definitely a keeper, especially once I get it “just right” for the people at my table!!

    • Julie
      08/03/2014 at 8:39 am

      Hi Becky! I’m so glad you tried this and are open to suggestions to help you perfect this dish for you and your family! The sauce probably tastes gritty to you because of the cornstarch, so like you said, pouring it on the stove in a saucepan and warming up the sauce more will help the cornstarch dissolve more. And since you mentioned that this sauce is too rich, adding chicken stock to that saucepan while on the stove to tone down the richness would be the best time to do so! If you find that the sauce is still gritty (everyone has different sensitivity to cornstarch grittiness), you might want to try arrowroot powder. It’s a thickening agent too. Hope this helps!

  425. 08/11/2014 at 6:42 pm

    Hi first time here & commenting :) Great recipe! I read all the disclaimers; still changed it up a bit AND I put it on the stove top because it was too hot today to turn on the oven. Still turned out great! Thanks for the recipe! :)


    • Julie
      08/12/2014 at 8:47 am

      Glad you enjoyed it, Sacha! I like the stovetop idea for hot days!

  426. Cyndi
    08/16/2014 at 8:29 pm

    Found this recipe a little bit ago and this was the night. I loved it!! It was right up my alley. I wouldn’t make any changes but the stove top for hot days. But even then I put the ceiling fan on and it was ok! *L* This goes in my book of keepers! Thanks.

  427. Genie
    08/17/2014 at 6:59 pm

    Just made this for our 1st night on vacation – and it was so easy and absolutely delicious. Going on the ‘keeper’ list – thanks!

  428. Pam (ELVIS NUT) ;o)
    08/18/2014 at 11:17 am

    Oh my goodness…this sounds awesome & looks perfect!! The only reason I didn’t make it yesterday, when I read your recipe, is because I didn’t have the maple syrup, BUT I ran out and bought some, so it’s what’s for dinner tonight!! Can’t wait!!

    • Julie
      08/18/2014 at 12:12 pm

      Yay! I hope you enjoy :) :)

      • Pam (ELVIS NUT) ;o)
        08/18/2014 at 6:52 pm

        Oh my my my!!!!!!! Thank you for a FANTASTIC recipe!! I doubled the recipe, because I knew it wouldn’t last and I was right!! Over half of it’s gone & there are only 2 of us!! hee hee hee…I used Red Wine Vinegar, since I already had that on hand and am not a fan of mustard, at all, BUT your recipe is the exception–it had a very smooth taste and my hubby and I agree, it’s a definite 10+++!! Will be making this often!! Thanks again, Pam Hussey (Nederland, TX) :o)

      • Julie
        08/19/2014 at 5:51 pm

        Glad you and your husband ended up loving this!

  429. 08/27/2014 at 7:58 pm

    I pinned this a couple of days ago under recipes I might actually make. So I made it tonight and it was fantastic. After a full day, it was so nice to have a super easy recipe to make. Prep time was about 5 minutes. Even my super picky, I hate mustard 11 year old loved it. I can see making a huge pan of this chicken on football Saturdays. Thank you for a delicious recipe. This will go in the favorite file!

    • Julie
      08/28/2014 at 8:57 am

      Great to hear, Lisa!

  430. 09/01/2014 at 11:04 pm

    Made this tonight and will for sure be making this again and again!!! Starting some clean eating, so I’ll have to find a good Dijon mustard recipie so we can keep this around! Made it in my stoneware and no foil was needed and clean up was a breeze! Thanks so much

    • Julie
      09/02/2014 at 9:22 am

      Glad you’re going to keep this recipe around – it’s delish! Thanks for the feedback!

  431. Celeste
    09/06/2014 at 7:57 pm

    I love this recipe! I have made it twice and it has been a hit! Love it!

  432. Amy
    09/12/2014 at 9:49 pm

    I broke the disclaimer rules! I know I’m bad…I didn’t have a 8×8 but had already whipped up the sauce so I went ahead and used my 9×13 Dansk dish. Based on your guidelines of using larger pans causing sauce to dispserse and cook off, I reduced temp to 425 and still cooked for 40 minutes. Came out beautifully, still with plenty of sauce. My husband licked his plate clean, had seconds, and was asking where I found the recipe. This is a keeper! Oh and I opted to add a few dashes of my favorite asian 5 spice blend. Thanks for sharing a winner!

    • Julie
      09/14/2014 at 11:44 am

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

  433. Ellen
    09/12/2014 at 9:59 pm

    I’ve made this several times, as written, but decided to give it a try in the crockpot since we’d be late coming in from the gym. I know you said it would get ‘dry’ if cooked in the crockpot, but I have to say I found just the opposite to be true. I used bone-in thighs and covered them with the sauce. I set the temp to high and let it cook for 6 hours. We were greeted with a wonderful aroma upon coming home! I removed the golden browned chicken to a dish, added the rosemary & cornstarch and whisked it until it thickened just a bit. Poured it over the chicken and dinner was served (steamed broccoli & rice as sides). The chicken came off the bone and had the best flavor! I highy endorse this method (with no offense to your method, Julie)!

    • Julie
      09/14/2014 at 11:45 am

      I’m SO glad it worked in the crockpot for you! Thanks for letting me know and I hope this comment helps others as well!!

  434. Sarah J
    09/24/2014 at 2:05 pm

    the ingredients for the sauce would pare well with pork, what do you suggest for the temp and times if I were to do it with chops?

    • Julie
      09/25/2014 at 9:09 am

      I honestly don’t know. I haven’t tested it with pork myself so I can’t give you an estimate because I don’t want to ruin the dish for you. I would say keep it same temp and keep checking on it.

  435. Tracey
    09/29/2014 at 7:19 pm

    Another delicious dinner! I followed your instructions exactly and it turned out perfectly. Another big hit in our household. I’m pretty popular at the moment with the husband and kids producing these new and tasty meals for them – so thank you!

    • Julie
      09/30/2014 at 7:10 am

      Haha, that’s great to hear! So happy you’re finding recipes your family is loving :)

  436. Bridget
    10/03/2014 at 2:22 pm

    Hi ! Do you think it would be ok to use white wine vinegar instead? Thanks!

    • Julie
      10/05/2014 at 12:19 pm

      Yes, that should be ok!

  437. Ashley Blake
    10/04/2014 at 10:33 am

    Julie – What sides would you recommend with this dish?

    • Julie
      10/05/2014 at 2:09 pm

      Any vegetable or maybe even rice pilaf or a side salad.

  438. Lamont
    10/19/2014 at 2:27 pm

    No yelling, just a question. How would double up on the dish? I have large family.
    Would you use a larger pan or two 8×8 pans etc…?
    Thanks for the help

    • Julie
      10/20/2014 at 7:24 am

      I would do two 8×8 pans :)


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