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Holy Yum Chicken

Holy Yum Chicken from

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. :)

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

Source: I Love Trader Joe's Cookbook


  1. Kerry
    07/12/2015 at 12:45 am

    this looks fantastic!

  2. Marci
    07/18/2015 at 12:40 pm

    Very, very easy to make (perfect for busy weekdays) and decent taste! The taste is a little strong, but the tang definitely makes the dish. Unfortunately, the sauce didn’t thicken very much and remained very liquidy despite the addition of more cornstarch than the recipe calls for, but otherwise good recipe.

  3. Ashley
    07/22/2015 at 10:14 pm

    Made this tonight and it was delicious! I used chicken breast because I usually think thighs taste too greasy, but followed Julie’s suggestion and only cooked for 25 minutes. It came out perfect. I will definitely make this again. So easy!

  4. Cait
    07/27/2015 at 12:27 pm

    This was delicious! I’m not a big mustard fan so I used brown sugar mustard instead. Came out awesome! We had leftovers and made a cranberry, walnut chicken salad with the remaining chicken! So yummy!

  5. mdk
    08/13/2015 at 11:18 am

    I appreciate what you were trying to do here. As a guy who likes to try new things this was just “ok”. Woke up with gall bladder pain due to the unhealthy nature of the dish.

    • Pam
      09/13/2015 at 2:27 pm

      this hands down has to be one of the most ridiculously idiotic comments of all time. Who the heck can feel a gall bladder pain? That’s like saying – man my pancreas hurts today. Absolutely absurd. Second – unhealthy? It’s just mustard, maple syrup and chicken… You knew that going in – what the heck is unhealthy about that?

      • Lillian
        09/16/2015 at 11:50 pm

        Actually, Pam, one can have extreme, severe pain from the pancreas & the gallbladder. Often the treatment for such horrible pain is morphine. It probably wasn’t the dish, but an accumulation of fatty foods over a long time. Poor. Guy might discuss a Hyda scan of the gallbladder & have labs drawn. This pain is so severe some people used to die without treatment.

      • Lillian
        09/17/2015 at 12:05 am

        Forgot, I’m a retired RN. & have treated both of these illnesses, & experienced both of these myself with multiple organ failures after the flu.

      • Deirdre
        09/30/2015 at 10:48 am

        I had gallbladder disease and had frequent “attacks.” You can absolutely feel gallbladder pain. I don’t necessarily agree that this recipe would have caused it, it was more likely carbs that were eaten with the chicken.

  6. Breanna
    08/18/2015 at 10:14 pm

    My sauce wasn’t thickening up so I transferred it to a bowl and microwaved it for 1 min (stirring after 30 sec then continuing for the final 30 sec) and it thickened up right away. Most starch, incl. corn starch, has to reach 95 degrees C to reach full functionality. I never seem to move quick enough when transferring the chicken to maintain that temp. The microwave works great, though. I work in a food lab and we often heat solutions in the microwave or a water bath if they are prone to scorching.

  7. Lynn
    08/29/2015 at 12:45 am

    This was great! So glad I wandered on to this recipe. I followed it very closely using what I had on hand. I used bone-in thighs and legs as they were already thawing. I’m not a big fan of maple syrup but had a small bottle leftover from Christmas and this was a perfect use for it! Thanks for the tip on the 8×8 pan size and foil as I probably would have used a larger size and it would have burned. Used up the last dregs of my rice vinegar (1 Tbs) and next time will try 2 as I love both mustard and vinegar. Realized at the very end I was out of cornstarch so used Wondra and it was DELICIOUS! Small sprinkle of rosemary….Yum Yum Yum!

  8. Cyndie
    09/05/2015 at 8:52 pm

    This was amazing! Followed directions to a tee. It was perfect and OOOOH si tasty.

  9. Ruth S
    09/08/2015 at 7:15 pm

    could I use white wine vinegar? I don’t have rice wine vinegar and don’t know that I want to go buy a bottle just for 1 recipe

    • Julie
      09/08/2015 at 9:35 pm

      I’ve replied to hundreds of comments in the past about this. White wine vinegar is fine :)

  10. Holly
    09/14/2015 at 6:47 pm

    I’ve never made such an easy and fast recipe that tasted this good. I make this when I don’t feel like making dinner. So…. Kind of a lot! The simplicity of the putting together and the clean up make it even tastier. And the name is funny too. All the recipes I’ve tried so far are awesome! Very happy I came across it.

  11. Mitzi
    09/14/2015 at 6:49 pm

    My husband loves mustard. Especially Dijon. I’m not nuts about it. But he was having an especially bad day and I was feeling especially sympathetic, so when I stumbled on this recipe, I changed my mind about what I would do with the chicken thighs in the fridge tonight. “Holy Yum!!!!” is exactly right. Jon LOVED it and surprisingly, so did I. I followed your recipe to the letter (which I never do, but your Disclaimer scared me). Except, I drizzled some rice vinegar in the sauce after I thickened it. The dish was sooooo simple to make, I almost feel guilty (not really). I made a spinach salad and basmati rice to go with, and we drank some nice white wine. Bad day turned around. So, thanks, Julie. You get our woman of the day award!

    PS: Nothing burned. There was plenty of sauce. The chicken was moist and tender, and the mustard was not overpowering (or I would have really not liked it).

  12. 09/16/2015 at 11:03 pm

    I made with turkey tenders sliced chicken thigh size. I used 2 lbs – I had to add a bit of cream to the sauce at the end so I had enough for everyone, it did not detract – DELICIOUS!!!!

  13. Angelina
    10/07/2015 at 7:47 pm

    I just made this recipe tonight and it was fabulous. It was so easy. My six year old helped me make the recipe so he could not wait to eat it. I will definitely make it again.

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