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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. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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!

  7. 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 :)

  8. 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 :)

  9. 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 :)

  10. 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! :)

  11. 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 :)

  12. 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!

  13. 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!

  14. 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!

  15. 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.

  16. 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!

  17. 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!

  18. 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.

  19. 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.

  20. 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.

  21. 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.

  22. 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! :)

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

    This looks yum! I liked this one :)

  24. 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!

  25. 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!

  26. 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.

  27. 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!

  28. 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!

  29. 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!

  30. 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!

  31. 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!

  32. 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!! :)

  33. 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!!

  34. 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.

  35. 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 :)

  36. 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!

  37. 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.

  38. 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 :)

  39. Bridget Montgomery
    10/21/2014 at 1:36 pm

    Would you suggest freezing before cooking? I have some thighs I about that need to be cooked or froze today, but don’t need the meal today. Since I have the ingredients on hand, I was thinking about making it up as a freezer meal. Any ideas?

    • Julie
      10/22/2014 at 7:44 am

      Hi Bridget, I haven’t done it that way but I’m sure it’d work. Enjoy!

  40. 10/21/2014 at 4:35 pm

    Oh yah, I thought, another recipe with Campbell`s Soup, ugh, to my utter delight a recipe I will definitely make!!!!

  41. Melissa
    10/22/2014 at 6:57 pm

    I made this tonight exactly as written and it was phenomenal!!! We are definitely keeping this in the rotation! Thank you for the great recipe!

    • Julie
      10/22/2014 at 8:13 pm

      So glad you enjoyed this!!

  42. Carole
    10/22/2014 at 7:23 pm

    This was so quick and easy to throw together without having to buy a ton of ingredients. I made this in a 9×13 pan. Turned temp down to 425 and cooked for 40 minutes. Smells fantastic! A easy weeknight dinner

    • Julie
      10/22/2014 at 8:13 pm

      I love how easy it is and I’m so happy you enjoyed it!

  43. Kristina
    10/23/2014 at 4:12 pm

    I completely forgot the vinegar while at the store! :( I have white vinegar & apple cider vinegar…would either of those work or would I be best off skipping them? Or should I wait until a night when I have all the correct ingredients! So bummed!!!

    • Julie
      10/24/2014 at 7:20 am

      Hi Kristina, regular white vinegar should work fine. Enjoy!

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