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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. Betty
    03/05/2015 at 1:27 pm

    Reading intro to the recipe makes it seem like you are owning this recipe or that you made it up. I have seen this recipe (previously referred to as “man pleasing chicken”) for at lease 4 years circulating the internet. I feel that’s dishonest. No one should be linking this back to your post if they choose to share this recipe, because you are not the actual creator. If anything, give credit to Trader Joe’s. You go on to say that everything must be exact in your recipe to achieve the right outcome and to basically follow all your direction before “yelling at you” over the web? You sound extremely pretentious on your blog. You’re a BLOGGER not a doctor. After reading through a few sections of your blog, I wouldn’t follow your blog and I wouldn’t recommend it to other viewers. Get a grip, lady!

    • Julie
      03/05/2015 at 3:38 pm

      1. I never said I made this recipe up, check the “source” at the bottom of the recipe. It gives credit to the Trader Joe’s book.
      2. I’d love to see you write a blog, have recipes, and have hundreds of comments where people don’t follow directions and then come back and blame you for it. See how that feels day after day.
      3. I never said I was a DOCTOR. I own my title as a BLOGGER.
      4. I’m sorry you don’t like what you read. You don’t have to come back. :)

      • 03/20/2015 at 6:02 pm

        I don’t want to throw fuel onto the fire, but I think this could educational for some. Recipes (the list of ingredients) cannot be copyrighted so they cannot be stolen. In essence, you can’t claim a recipe as your own, because nobody can do that.
        What you write concerning directions, disclaimers, hints, etc. is copyrighted the instant you write those words because they are your own. For more information about recipes and copyright, here’s a Washington Post article
        I’m making this dish tonight for the first time, in an 8×8 pan double-lined with foil. I’m excited to try it.

    • Deborah
      03/14/2015 at 5:22 pm

      Geez get a life you have way to much time on your hands to leave a long winded comment like that.

    • Deborah
      03/14/2015 at 5:22 pm

      BTW thanks Julie for the receipe

      • Julie
        03/14/2015 at 7:19 pm

        Thank you, Deborah <3 means a lot!!

    • Bridgette
      03/16/2015 at 4:23 pm

      Dear Betty,
      You need to get a life instead of trolling on other peoples blogs. She links Trader Joes to this blog. What an annoying human that has nothing better to do. Also, thank you for sharing this recipe. It looks like you mastered it!

      • Julie
        03/16/2015 at 6:54 pm

        Thanks Bridgette!! :D

  2. Tori
    03/05/2015 at 3:49 pm

    I made this a couple nights ago and my family LOVED it. We served it with a side of potatoes and carrots with the extra sauce and my kids keep asking me to make it again!!

  3. Lynn
    03/06/2015 at 2:35 am

    Made this tonite and it was a hit! I am a mustard, and a maple fan, so it was wonderful! The boys and I decided that lightly steamed broccoli would be a perfect side to compliment the chicken and rice.

  4. Teresa
    03/06/2015 at 7:15 am

    This sounds fabulous! Just wondering if it could be done in the crockpot, perhaps with frozen chicken breasts.

    • Julie
      03/07/2015 at 9:35 pm

      I haven’t done it in the crockpot but others have and have been successful with it! :)

  5. Summer
    03/10/2015 at 3:58 pm

    This sounds great and I’m trying it tonight. I personally appreciate the upfront helpful hints :) I will follow your recipe as written. Thank you

    • Julie
      03/11/2015 at 12:42 pm

      Hope you enjoyed it :) I’m happy that you like the disclaimers.

      • Lorna
        03/24/2015 at 11:16 pm

        By the way I loved the disclaimer! It is very helpful. I always try a recipe for the first time the way it says and than make any adjustments the second time if I decide to make it again. Holy Yum chicken was very tasty and would make it again. I just wished mine looked as pretty as yours did. Delicious! Thanks! Also, despite your frustration with Betty’s comments, I love that she was put in her place. My husband and I got some great entertainment out it. LOL

      • Julie
        03/25/2015 at 8:37 am

        Haha, too funny! Glad it made you and your husband a laugh :) I’m glad you enjoyed the chicken!

  6. Natalie
    03/12/2015 at 12:27 pm

    Made this for my husband and I the other night and it was wonderful! I followed the recipe exactly and it turned out perfectly, I wouldn’t change a thing. Definitely recommend it!

  7. Greta
    03/13/2015 at 8:19 pm

    How do you think it would change the overall taste if Dijon was not used?. We use a no salt added stone ground mustard due to having to follow a low sodium diet.

    • Julie
      03/14/2015 at 8:56 am

      It would absolutely change the taste of the entire dish. The Dijon mustard is more than half the sauce’s ingredients.

  8. Kate
    03/16/2015 at 9:39 am

    What is the point of the tin foil? Why not simply put the chicken in the pan? I use glass baking dishes and I’ve never had a problem before.

    • Julie
      03/16/2015 at 10:06 am

      Hi Kate! In disclaimer #4, it says why in the very last sentence :)

    • Lorna
      03/24/2015 at 11:08 pm

      I used double foil, but it didn’t go up all the way on on side and the sauce oozed out and was very difficult to scrub off. I assume the sugar from the maple syrup is what was burnt on the edges. I know now, to do a good job lining my pan next time.

  9. Karin C
    03/17/2015 at 2:46 am

    Thank you so much for this recipe. I made this tonight for dinner, as I had all of the ingredients except the chicken and maple syrup. I was tired of the usual chicken dinners and this was amazing. As you stated, I really did want to do cartwheels in my living room! I just didn’t have enough room :) My husband also loved it and we will make it again for sure.

  10. Su-z
    03/17/2015 at 3:51 pm

    Thank you for sharing this and your helpful hints for preparing it. I have never replied to a blog before now – I must say to “Betty” Didn’t your mother teach you if you don’t have anything nice to say, don’t say anything at all! She clearly did not “get” your sense of humor Julie! Also, trader joes name was credited! I am making this recipe
    tonight, it looks amazing! Thank you for blogging and inspiring all of us.

    • Julie
      03/17/2015 at 6:27 pm

      Thank you, Su-z! I hope you enjoy :)

  11. Abby
    03/18/2015 at 3:12 pm

    Hey Julie! Love the idea of this recipe, wanting to make it this week. In your opinion, what would be the best side to compliment the sauce on the chicken?

    • Julie
      03/19/2015 at 7:54 am

      Hi Abby, we like asparagus or broccoli.

      • Abby
        03/19/2015 at 11:08 am

        Had it last night and it was delightful! Definitely a favorite. I baked green string beans and also had a side of parmesan couscous. Great meal! Thanks!

  12. Rosalba
    03/21/2015 at 11:48 pm

    I made this tonight and it was GREAT!
    My picky daughter who doesn’t eat mustard had seconds!! It’s a keeper. Thank you for sharing.

  13. Farina
    03/23/2015 at 12:53 pm

    Can I triple the recipe in one big pan?

    • Julie
      03/24/2015 at 12:59 pm

      Yes, I believe others have done that with success. You’ll just have to make sure to flip the chicken every now and then in case they stack up on each other and don’t cook thoroughly.

  14. Anna
    03/23/2015 at 2:52 pm

    Cant wait to try this!! And thank you for all the details (8×8 pan & double foil) it makes more sense .. the more details the better! Thank you for a great recipe :)

  15. Lauren
    03/24/2015 at 4:44 pm

    This is SO good! Definitely lives up to its name! I made this a few weeks ago and I’m making it again tonight, due to popular demand. My family of 5 went crazy over this. I just love the combination of Dijon and maple…and I love cooking with boneless skinless chicken thighs. I’m going to serve it with roasted red potatoes and broccoli. Thanks for a delicious, easy weeknight recipe to add to the rotation!

  16. 03/24/2015 at 6:02 pm

    This has been one of my favorite recipes for a while now. Making them tonight and will share them on my weekly meal recap at the end of the week!

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