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Holy Yum Chicken

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Holy Yum Chicken from www.tablefortwoblog.com

Holy Yum Chicken from www.tablefortwoblog.com

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. :)

DISCLAIMER:

  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.
  11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.

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!! :) I promise I’m not trying to be a b!tch. It’s just that I get asked these questions over and over again so it’s easier for me to summarize above than to keep answering them! :)

Yields 2-4

Holy Yum Chicken

5 minPrep Time

40 minCook Time

45 minTotal Time

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Ingredients

  • 1 1/2 - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
  • 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
  • 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tbsp. rice wine vinegar (seasoned or unseasoned)
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tbsp. cornstarch
  • 2 tsp. fresh rosemary for garnish

Instructions

  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.
Recipe Type: Main Entree, Chicken

Notes

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. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook

http://www.tablefortwoblog.com/holy-yum-chicken/

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Posted on February 06, 2013

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  1. Jodi Sedach
    02/12/2016 at 9:12 am

    I have never liked mustard (not even on a hot dog) but this recipe is truly one of mine and my family’s FAVORITE!! We make this regularly and there are never any leftovers to take to lunch the next day. I even make extra so I can take it to work and somehow it’s always gone. The only thing I do different is add extra Rosemary in with the chicken while it is baking. Other than that, this is an amazing recipe!! Thank you!!

  2. Karen Hamilton
    02/13/2016 at 10:25 am

    I wanted to copy this recipe to a word document but that wasn’t allowed. I could only send it to my printer, which I didn’t want to do.

    • Julie
      02/13/2016 at 7:28 pm

      Hi Karen! You can select the text in the recipe itself and copy that into a word document. If you’re still having issues, please let me know!

      • Gail
        05/02/2016 at 7:24 pm

        I tried copying the text and saving to a Word document, I do this all the time, but I wasn’t successful on your web site.
        Sounds like a fabulous dinner recipe and I’ll be trying it this week!
        Thanks.

      • Julie
        05/02/2016 at 7:37 pm

        Hi Gail, I just tried to make sure I wasn’t giving false info. If you select the text within the recipe, you can copy and paste! You cannot select the text outside of the recipe. Hope that helps and enjoy the recipe!!

  3. Alex G
    02/14/2016 at 7:37 pm

    O M G !!!! Have to admit this recipe is absolutely delicious. We just finished dinner and the 3 of us all liked it. Even dh. LOL….. My 25 year old dd was just put on a low FODMAP diet due to stomach issues for years. We’re hoping this works. I came across this recipe today and thought I would give it a try. It is definitely a keeper. So incredibly simple and flavourful. I am not a fan of strong Dijon mustard flavour in recipes but in this it totally worked. Thanks so much. I’ll be checking out your other recipes for sure. Thanks so much.

  4. Alex G
    02/14/2016 at 7:38 pm

    BTW….. the comment I sent you a minute ago had the wrong email address attached to it. my bad….. :-)

  5. AP
    02/16/2016 at 6:54 pm

    This is my daughter’s favorite recipe. She is only 7! :) I serve it with baked sweet potato. So easy and so good!!! Thank you!!!

  6. Sharon
    02/17/2016 at 11:48 am

    I don’t have rice wine vinegar, can I use red or white wine vinegar instead?

    • Julie
      02/18/2016 at 8:30 am

      I would suggest white wine vinegar.

  7. M
    02/17/2016 at 5:18 pm

    Can I make this with a whole chicken?

    • Julie
      02/18/2016 at 8:31 am

      Yes, you could, however, I would recommend making a lot more sauce and cooking the chicken longer.

  8. Sue
    02/22/2016 at 3:05 pm

    I don’t like Dijon mustard and I make this with spicy brown mustard. We love it.

  9. MJ
    02/24/2016 at 7:08 pm

    Just made this today for the first time. We did not really like it. Bland, even with the doubled amount of rice wine vinegar. A waste of real maple syrup!!

  10. Carrie Ray
    02/24/2016 at 9:03 pm

    Holy Moly!! Holy Yum Chicken is absolutely delicious!!! Made exactly as you suggested in the recipe. Will definitely be making again. Thanks for a Keeper!!!

  11. SHARLA
    02/27/2016 at 1:29 pm

    I’ll have to give this a try! I like Dijon mustard more than just yellow, I was glad to see that it was the Dijon when I saw the tip that it was made with mustard. I was wondering, do you think this would go well on a pork loin?

    • Julie
      02/28/2016 at 8:33 am

      Yes, definitely! I know of others who have done this on pork before too!

      • Gail
        05/02/2016 at 7:29 pm

        Yes, boneless pork chops would be wonderful!
        Sorry, I’m drooling all over my keyboard…

  12. Nina
    02/29/2016 at 5:37 pm

    I have made this recipe so many times, and it’s always a family favorite :). Have you ever had smoked maple syrup? I know a person who’s family does that, and she gave me some. I used it tonight in this recipe, and OMG it was good!! Thank you for always putting out good recipes :)

    • Julie
      02/29/2016 at 9:16 pm

      Smoked maple syrup?! Omg that sounds amazing!! I have never seen that at any store. I wish I had some :) I would totally make holy yum chicken with it! Thanks for the feedback and the tip-off…I’m going to try to find smoked maple syrup!

  13. Stephanie Susi
    03/02/2016 at 1:34 pm

    Delicious! Got rave reviews from the entire family and my husband does not even like mustard sauces! Easy!

  14. Avery Shepherd
    03/06/2016 at 11:10 am

    Does anyone know the crockpot version of this? My oven isn’t currently working. 😩

  15. 03/06/2016 at 8:38 pm

    I usually never comment on blogs but your disclaimer!! … That was so good. Thank you for all the tips. I’ve been cooking for many years but there were a few tips there that I am for sure going to start using like a small pan so the juices don’t burn … duh! How come I didn’t think of that before? Thank you!! Plus the “don’t come back to yell at me for a failed dish@ LOL! I’ve seen so many mean comments before, which I truly don’t get, but yeah, that was so funny. Thanks again and I can’t wait to try it! =D

  16. Erin
    03/07/2016 at 4:09 pm

    How crucial is the rosemary? I don’t have any and can’t get to the store today. : (

    • Julie
      03/07/2016 at 4:11 pm

      Not crucial at all :) it’s just garnish

      • Erin
        03/07/2016 at 5:58 pm

        Thanks, Julie! One more question…if I use breast tenders, how long should I cook it? Thank you!

      • Julie
        03/07/2016 at 7:04 pm

        Hi, in the disclaimer, it is addressed in #6 :)

      • Julie
        03/07/2016 at 7:04 pm

        Unless you’re talking about chicken tenders? If so, I would cook it for 20-25 minutes as well.

  17. Pat
    03/13/2016 at 4:52 pm

    Thanks for the delicious, healthy and quick recipe. On schedule for tonight’s dinner. loved your disclaimer notes! ALL recipes should include them! Cannot stand reading some comments where the recipe was changed and the writer could’t understand WHY is wasn’t as good as people claimed.

  18. Becka
    03/14/2016 at 7:08 pm

    Anyone tried this in an electric pressure cooker? I’m about to.

    • Jennifer
      05/11/2016 at 4:55 pm

      Did the pressure cooker work for you?

  19. Michelle
    03/16/2016 at 7:03 pm

    I know that you say to use pure maple syrup and I would if I could, but it isn’t available here in Portugal. Is there anything I could use as a substitute?

    • Julie
      03/18/2016 at 7:30 am

      You could try honey!

  20. October
    03/17/2016 at 6:11 pm

    I’m not so fond of the idea of aluminum under my food and holding the sauce, any ideas on maybe putting the 8×8 (I’ll be using glass) dish on a cookie sheet and maybe foil the outside? Maybe foil over the food & seal it in?

    • Julie
      03/18/2016 at 7:27 am

      You don’t have to use foil on anything you aren’t comfortable with but I’m only giving that as a suggestion because I’ve made this numerous times and the sauce can cake on the glass dish and cause you to have a super difficult time cleaning it. The foil was just a suggestion for cleaning purposes. You can do it however you see fit/are more comfortable with :)

      • Jennifer V
        04/20/2016 at 8:31 pm

        Try parchment paper. They even make a foil/parchment paper combo that you could try, that would probably do a great job of protecting the sauce from vaporizing.

  21. Sarah
    03/23/2016 at 9:53 pm

    Hi Julie! I made Holy Yum chicken tonight after a full reading of the disclaimer section, and it was fabulous! Poured the sauce on some steamed veggies on the side and truly a simple but perfect dish. Kudos! A question – I saw you thought the same flavors might be good on pork loin in other comments below the recipe. Do you think if I were to pre-mix the Holy Yum sauce and do a 2 lb pork loin in the slow cooker, perhaps that would be a worthy variation? Again adding cornstarch at the very end of course. Or do you think the sauce would not come out as perfectly as it did tonight done just as instructed above? Thanks so much for your thoughts!

    • Sarah
      03/23/2016 at 10:01 pm

      Edited to add: I see in another post you don’t recommend this sauce in slow cooker. Got it! I must find a way to make it with pork loin in the oven in a more similar manner to the thighs..

  22. Tamboliya
    03/28/2016 at 9:45 pm

    Could I use leg quarters (bone-in, skin-on or skinless) instead of thighs (since this is all I have in my kitchen? If yes, how many leg quarters would I use for this recipe? I searched the Internet trying to find out how much 1 leg quarter bone-in, skinless weighs but could not find anything. If I can use leg quarters, bone-in, would I need to adjust the recipe in any way and how would I need to do that? Would it come out the same or differently? Thanks. I am in a time crunch. Your speedy reply would be much appreciated. :) HELP! :( SOS. :O

    • Julie
      03/29/2016 at 8:49 am

      Hi, I honestly don’t know the answer to your question because I haven’t ever used leg quarters before. I would say 4-6 leg quarters for this recipe (again, completely guessing) and the time to cook would be about the same.

  23. Kathy Buck
    03/29/2016 at 12:06 pm

    I made this last night using a bonelesspork loin that I sliced into 3/4″ pieces, while the sauce was delish, the pork was overdone. I live in Denver, which is a drier & high altitude area, so I was considering either covering the 8″ pan while baking or cooking,covered on the stove top. Your thoughts??

    I do plan to use chicken thighs next time, but concerned about that drying out as well.

    This is such an easy, delicious recipe that I would consider it for company!

    Thanks!!

    Kathy

    • Julie
      03/30/2016 at 12:21 pm

      I’m not familiar or educated in high altitude cooking, but if the pork was overdone, I would reduce cooking time by at least 20 minutes and cover it, like you said. I don’t think chicken thighs would dry out as much, but if you are concerned, I’d reduce cooking time as well and maybe cover it.

  24. Jessica
    03/30/2016 at 3:24 am

    I just made this dish tonight for the second time for my boyfriend and me. It’s so delicious and easy!! Makes me feel like a chef in the kitchen. I’m going to make it for my parents next. Just wish I could make more of it at one time.

  25. Barbara
    04/10/2016 at 9:27 pm

    Lip smacking yummy!! This is one of the best, fast and easy recipes I’ve come across in a very long time. Thank you for sharing it with us.

  26. Gloria
    04/14/2016 at 5:23 pm

    I need an answer ASAP if you can. I have two chicken thighs in my refrigerator to make tonight and I just saw this recipe. Can I cut the recipe in half?

    • Julie
      04/15/2016 at 6:07 am

      Yes, you can cut the recipe in half.

  27. 04/15/2016 at 3:22 am

    Hi! My husband and I have made this several times, and it is a fave! However, the sauce tends to end up really runny after the chicken is done baking. Is there something I can do to thicken up the sauce?

    • Julie
      04/15/2016 at 6:09 am

      Hi, yes, you can. Do you add the cornstarch the recipe calls for when making this dish? That is what the cornstarch does at the end of the recipe – thicken the sauce. You whisk it in and it should thicken the sauce right up! If it’s still not, I would suggest putting the sauce into a small pot on the stove over medium heat then whisking in the cornstarch or arrowroot powder (both thickening agents) to thicken the sauce. Hope that helps :)

  28. Erin
    04/24/2016 at 4:01 pm

    I’m not usually a commenter, but had to say WOW. Very tasty and easy. Thanks for the recipe.

  29. Dominique
    04/25/2016 at 9:24 pm

    I really want to make this tonight I have all the ingredients except the syrup I have is the cheap stuff how different will that make the recipe I’m trying to avoid running back to the store lol

    • Julie
      04/26/2016 at 7:58 am

      It’ll just make the recipe a lot sweeter. I would taste the sauce prior to pouring it on the chicken and adjust to taste. If it’s too sweet, add some more vinegar. Hope that helps!

  30. 04/26/2016 at 7:37 am

    As a person who is not a fan of mustard (but the only one in our household that doesn’t like it), I have to say that many recent recipes have been surprisingly good when mustard was a base ingredient. So, I am looking forward to trying this recipe! I am sure that my daughter will just love this!!

  31. Kate Russell
    05/04/2016 at 7:28 am

    Holy Yum alright!! This is the best dinner recipe and it was so easy! Thanks Julie for a great simple recipe!!

  32. Jenn
    05/04/2016 at 8:15 am

    I loathe Dijon mustard. So I made this using French’s honey mustard and backed off on the Rosemary. I would put this sauce on a flip flop! Awesome!

  33. Jenn
    05/04/2016 at 8:16 am

    Oops, didn’t back off on the rosemary, backed off on maple syrup. Sorry!!!

  34. Jill
    05/04/2016 at 9:31 pm

    Holy moly! This is delicious! I love mustard and vinegar and followed your suggestion to add two tablespoons of rice vinegar instead of one. I love this sauce!! This is a great recipe that I will continue to make for years to come. Thank you!

  35. Phyllis
    05/07/2016 at 6:29 pm

    This looks amazing! If I cut the recipe in half, does that affect the roasting time?

    • Julie
      05/09/2016 at 7:28 am

      Yes, I would do 20-25 minutes instead.

  36. Bonnie Fender
    05/10/2016 at 4:37 pm

    This is the best chicken ever.I’m going to try it with bone in.Do I cook longer?

    • Julie
      05/11/2016 at 7:08 am

      It should be fine at 45 minutes :)

  37. Tammy
    05/11/2016 at 7:13 pm

    Tried this recipe tonight almost exactly as written (I used apple cider vinegar instead because I live in a small town and our grocery store does not have rice wine vinegar). The whole family loved it!! So good!! This is now in the dinner rotation. Thanks.

  38. 05/12/2016 at 7:38 am

    This looks so yummy!!!

  39. Kirstie
    05/23/2016 at 4:12 am

    The most amazing dish ever! We loved this and could eat it weekly! Made it exactly to your recipe, just wish we had even more sauce!! Beautiful flavours! Had it with mashed potato and green beans, so so good!!!

  40. Lisa
    05/23/2016 at 3:42 pm

    This was fantastic. Thank you so much for the recipe.

    I adjusted for Paleo: White wine vinegar, Coconut flour (out of arrowroot), and skin on bone in thighs. After it finished the 40 minutes cool, I moved the pan to the top of the oven and put it on Broil for 5-6 minutes. Came out with a ton of flavor and beautifully crunchy skin.
    Excellent!

  41. Nancy
    05/29/2016 at 11:51 am

    This looks delicious going to make it tonight. Just wondering if this will be freezer friendly?

    • Julie
      05/30/2016 at 5:50 pm

      It is!

  42. Laurie
    05/30/2016 at 12:19 pm

    When you click on the “make it” all I get are the comments from everyone and not the instructions ? Annoying

    • Julie
      05/30/2016 at 5:13 pm

      Hi, not sure what you’re talking about? The recipe is right under the photos.

  43. Rachel
    06/07/2016 at 11:52 pm

    Looks yum! Does it freeze well?
    Thanks!

    • Rachel
      06/07/2016 at 11:53 pm

      Oops! Just saw the answer above!! Can’t wait to make it!

  44. Davina Harding
    06/14/2016 at 2:28 am

    OMG, the best thing chicken recipe ever. I made this for dinner tonight and it was gobbled down, even by two members of the family who don’t like mustard. Thanks so much for sharing, this will be our new family favorite.

  45. Van Huynh
    07/03/2016 at 11:58 am

    Hi Julie,
    Can’t wait to try this recipe. Always looking for simple really tasty recipes. Stumbled on your blog though Pintrest and I’m glad I did. I don’t care for mustard much but I find that in cooking it’s more mellow and adds a richness that isn’t like spreading it on sandwich bread. Thanks for sharing all your yummy ideas, testing everything, and the disclaimers, which I think are brilliant!!

  46. Diane
    07/04/2016 at 3:45 am

    Hey, thank you for the recipe. I followed it exactly, dijon mustard,vermont maple syrup, and i even doubled it using two 8×8 pans and it was ok, chicken very tender but i won’t make again,maybe me being from south Texas we always bbq chicken over mesquite, i don’t know but i have to say that it was easy to prepare&i love dijon mustard but this recipe wasn’t for my taste. Thanks again!

    • Julie
      07/04/2016 at 7:43 am

      Thanks for your honest feedback! I agree, this recipe isn’t for everyone but I’m glad you gave it a shot anyway!

  47. Robin
    07/04/2016 at 7:24 pm

    My husband John loved this. He likes to cook, and he asked for the recipe. So we’ll have it again!

  48. Catia Vincent
    07/08/2016 at 6:12 pm

    Hi Julie!

    I’m using chicken breasts for this recipe, is it okay to layer them? Using a 8×8 glass pan, there’s no way to keep the chicken in a single layer. Thanks!

    • Julie
      07/10/2016 at 8:12 am

      Yes, it’s okay to layer them but halfway through cooking, I would switch them up..like top layer to bottom, bottom to top..just to ensure it all gets cooked through!

  49. Rebecah
    07/16/2016 at 12:04 pm

    Thank you for taking the time to post this. i am excited to try it.

  50. Claire
    07/26/2016 at 6:38 pm

    I was looking for a recipe tonight for a pot luck. Specifically cold ramen salad. And I have officially spiraled down the rabbit hole that is your food blog. I pretty much want to eat everything I have seen but have no ambition to go to the store for ingredients. I am however adding this to my favorites which by the way is reserved basically for bills and pure awesomeness (the former basically dominates my favorites by necessity only not because it is actually something I like to do (pay bills psh who likes to do that?)) And I’m drooling over internet chicken…..

    • Julie
      07/26/2016 at 9:57 pm

      Haha spiraling down the rabbit hole of a food blog isn’t a bad thing :) you can now have endless meal ideas every week! Glad you found me and I hope you try this chicken soon!

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