Holy Yum Chicken

Holy Yum Chicken from

Holy Yum Chicken from will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

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.

Holy Yum Chicken from will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

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?

Holy Yum Chicken from will be your new favorite chicken dinner! The sauce is amazing and whomever thinks mustard with sweet maple syrup together couldn't taste good; well, they haven't tried this holy yum chicken yet!

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.
  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! :)

Holy Yum Chicken
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

If you like mustard, then this Holy Yum Chicken is for you! 

Servings: 2 -4
  • 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
  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 Notes

Video for the recipe can be seen by clicking here!

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


Posted on February 06, 2013

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  1. DC
    05/14/2017 at 5:21 pm

    It’s honey mustard chicken.

    • Julie
      05/14/2017 at 8:55 pm

      You may call it whatever you like :)

  2. Jack Burton
    05/24/2017 at 4:03 pm

    Instead of Rosemary I used fresh Tarragon.

  3. Jenna
    06/05/2017 at 3:33 pm

    holy yum is right! We will be having this again soon! And your disclaimer cracked me up! 😂

  4. Mehula
    06/12/2017 at 12:18 pm

    This was amazing – holy yum is right. I will be making this again and again. Plus, it was so stinkin’ easy! WOW! A+

  5. Toni Walsh
    06/30/2017 at 1:01 am

    This recipe is GOOD. Made it and wanted to say “Thank You” I’ll make this again and the only thing I’ll change is doubling the sauce.To Die For Sauce.

  6. Cheryl Ross
    07/22/2017 at 6:38 pm

    The chicken in your photo above looks like it was browned first. If not, how did you get it so caramelized?

    • Julie
      07/23/2017 at 9:03 am

      I stuck it under the broiler after cooking :)

  7. Star
    08/02/2017 at 8:22 pm

    OMG! that is the most amazing chicken recipe I’ve ever had. My husband and I made it for dinner. We had 4 pounds so we used a bigger pan but we followed the recipe besides the pan to a tee it was amazing. I might add that we made the perfect matching side which is red fingerling potatoes, Fresh picked green beans from the farmers market and some bacon. The perfect pairing. Thank you for sharing despite disparaging comments.

  8. Lisa
    08/10/2017 at 10:57 pm

    I read the disclaimer but made this anyway because it looks so pretty and yummy. I HATE mustard. I would never use any kind of mustard as a condiment however, oddly enough, I don’t mind dijon mustard as an ingredient in a recipe. I followed the recipe as written and this was really, really good! It wasn’t an over powering mustard flavor. I think the maple syrup and the cooking process toned down the mustardy taste. I’ve made this twice and will definitely make it again. Easy and delicious! Thanks for the recipe. :)

  9. Mac
    08/13/2017 at 7:13 pm

    I like your comments on people complaining about your dish after not following your directions

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