This post may contain affiliate links. Please read our disclosure policy.

You have to try this yum yum chicken. Tender, juicy chicken thighs are smothered in a savory-sweet sauce starring Dijon mustard and real maple syrup. It’s so good that you’ll want to lick the plate when you’re done.

Pouring sauce over yum yum chicken.
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Hmmm let’s talk about this chicken for a minute. It has 100% become my go-to easy chicken dinner. Each succulent, juicy bite of tender chicken is dripping with a smooth, velvety, maple-Dijon sauce that is just loaded with flavor. The sweetness of the maple syrup combined with the savory, tangy nature of the dijon and a hint of acid from the rice vinegar is just an unbeatable combination. The flavors mix with the juices released from the chicken as it bakes, creating a masterpiece. Yum yum good!

This recipe requires only 5 minutes of prep time and is sure to please the whole family (unless they hate mustard haha). Change up your chicken routine tonight with this saucy, flavorful entree.

Overhead image of two plates loaded with yum yum chicken.

Why You’ll Love This Yum Yum Chicken Recipe

Ok. I’m going to be honest with you. You need to stop what you are doing right now and make this yum yum chicken. You will not be sorry. Here’s why.

  • So easy. Whisk together a few ingredients, smother chicken in the mixture, cover, and bake. That’s pretty much it aside from whisking in a bit of cornstarch at the end to thicken the sauce. This is a foolproof chicken recipe that anyone can make.
  • Simple ingredients. Aside from basic salt and pepper, this chicken dish only requires 6 easy-to-find ingredients that you may already have in your kitchen.
  • The yum[miest] sauce. Sweet, savory, and tangy all at the same time, the silky smooth maple-dijon sauce that smothers the chicken is unbeatable.

What Is Yum Yum Chicken?

The term “yum yum chicken” typically refers to a chicken smothered in a savory-sweet sauce and baked to perfection. There are lots of different variations when it comes to the sauce. Some have mayo, some involve the umami flavor of soy sauce, and the list goes on. Generally, though, the sauce has both sweet and savory elements to it. This maple dijon version is my favorite.

Ingredients for yum yum chicken.

Recipe Ingredients

You won’t need anything fancy to make this delicious maple chicken. Here’s a list of ingredients for you. You’ll find exact measurements in the recipe card below.

  • Boneless, skinless, chicken thighs – Cut away and discard most of the fat. You can use bone-in chicken thighs instead. The cooking time will be the same. You can also choose to use boneless chicken breasts but you’ll need to reduce the cooking time to 25-30 minutes.
  • Dijon mustard – Do not try to use a different kind of mustard here.
  • Pure maple syrup – Please don’t use the fake stuff.
  • Rice wine vinegar – You can use seasoned or unseasoned rice wine vinegar (also known as rice vinegar) here. Also, feel free to use regular white vinegar, apple cider vinegar, or champagne vinegar if that’s all you have on hand.
  • Salt
  • Ground black pepper
  • Cornstarch
  • Fresh rosemary

How to Make This Chicken Dijon Recipe

Here’s a quick overview of how to make yum yum chicken. Don’t forget to scroll to the recipe card below for more detailed instructions.

  • Prep. Preheat oven to 450 °F and line an 8×8″ baking pan with 2 layers of tin foil.
  • Make the sauce. Whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  • Assemble. Place the chicken in the prepared pan and cover it with sauce. Turn to coat the chicken thoroughly.
  • Bake. Bake for 40 minutes.
  • Rest. Let the chicken rest for 5 minutes then transfer to a plate.
  • Thicken the sauce. Whisk the cornstarch into the liquid in the pan.
  • Serve. Pour the sauce over the chicken and garnish with rosemary.
Yum yum chicken on a plate.

Tips for Success

Time to study up on what you can do to make the best yum yum chicken. Here are some expert tips and tricks for you.

  • Use the right pan. If you use anything bigger than an 8×8-inch pan, the sauce will spread out over a larger surface area. This will cause the sauce to cook off, ending you with dry chicken and little to no sauce.
  • Use 2 layers of foil. Double layering the foil insulates the sauce and the chicken, keeping it from burning in the high temperature.
  • Do not discard the cooking liquid. It can be tempting to toss the baking dish into the sink to be washed after plating the chicken. Don’t do it. You need the cooking liquid to make the sauce.
  • On cornstarch. It is important to whisk the cornstarch into the cooking liquid immediately after plating the chicken while the liquid is still piping hot. Otherwise, the cornstarch won’t work its thickening magic.

What to Serve with Maple Chicken

This chicken dish plays so well with a side or two. Here are some ideas to get you inspired.

Overhead image of yum yum chicken on a plate with a fork.

How to Store & Reheat Leftovers

  • Refrigerator. Allow the chicken to cool completely before sealing in an airtight container with the sauce. It will keep in the fridge for up to 4 days.
  • Freezer. Once the chicken has cooled, seal it in a freezer-safe airtight container with the sauce and store it in the freezer for up to 3 months. Allow the chicken to thaw in the fridge before reheating.
  • To reheat. Transfer the chicken to a baking dish and cover with aluminum foil. Bake in the oven at 350°F for 10-15 minutes or until heated through.

More Easy Chicken Recipes

On the hunt for more delicious, satisfying, wonderfully simple chicken recipes? Here are a few of my other favorites.

Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.
4.58 from 146 votes

Yum Yum Chicken

The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, “HOLY YUM!!!”
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Equipment

Ingredients 

  • 2 pounds (907 g) boneless skinless, chicken thighs, (most of the fat cut and discarded)
  • ½ cup (125 g) Dijon mustard , (no substitutes, PLEASE read notes below)
  • ¼ cup (59 ml) pure maple syrup, (no substitutes. No Aunt Jemima, fake maple syrup)
  • 1 tablespoon rice wine vinegar, seasoned or unseasoned
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 2 teaspoon ( g) fresh rosemary, for garnish
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 450 °F (232 °C). Line a 8×8" oven-proof pan with 2 layers of tin foil.
  • In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  • 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.
  • Bake, uncovered, for 40 minutes.
  • Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  • Immediately after plating chicken, whisk in the 1 tablespoon 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 tablespoon, you can add a little more.
  • Sprinkle rosemary on top before serving.

Notes

Regarding Dijon mustard: various brands inevitably affect results of this dish. Grey Poupon is what this recipe was developed with and what yielded the perfect Djion mustard to maple syrup sweetness ratio. I have made this dish with Trader Joe’s Dijon mustard at the prescribed measurement (1/2 cup) and it was entirely too strong! All this to say: if you are sensitive to Dijon mustard or the pungency of it, start out at 1/4 cup and TASTE the sauce prior to pouring it on the chicken, and adjust to taste. I will also say that prior to baking, the sauce is a lot more pungent and baking it at a high temperature mellows it out a lot.
If you like things more tangy, I would add 2 tablespoons of rice wine vinegar instead of 1 tablespoon. 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 tablespoon of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)
Source: I Love Trader Joe’s Cookbook

Nutrition

Serving: 1serving (260 grams), Calories: 327kcal, Carbohydrates: 16g, Protein: 24g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 113mg, Sodium: 2589mg, Sugar: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

Photographs by Eat Love Eat

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1,406 Comments

  1. This was awesome, thanks! I made it tonight with chicken breasts but everything else as you indicated. Pounded the breasts to be even thickness and cooked for 30 minutes. It was SOOOOOOO good! Thank you!

  2. I made this chicken for dinner tonight and it was a hit! I’m on a sugar-free diet so I substituted 3 packets of stevia for the maple syrup, and it worked! Absolutely delicious! Thanks for the recipe!

  3. I really liked the chicken but next time will do 400 for 20 mins and check bc at 450 I took it out after 30 and it was dry as a bone and no sauce bc it had charred

    1. Hi Amy! I think the reason why yours didn’t have sauce was because you did 1/4 cup of grainy mustard that doesn’t have much liquid to begin with. 1/2 cup of the liquid/smooth Dijon would’ve given you more liquid to make a sauce in the end, but if you like the combo then maybe, like you said, don’t have it in there as long next time and you should be good!

  4. Making it now added tarragon to sauce b4 baking. Did 1/4 cup smooth Dijon and 1/4 cup grainy. I like the combo. It’s in the oven now will tell you how it girs

  5. Julie… Indeed, I did check it and my Argo 100% Pure Cornstarch is GF. This will be my Thursday night meal and I am looking forward to it.

    I have a “tee-tiny” Blog that I publish each Friday morning and I will share your Link in my Recipe section.

    Thanks for the response, Slu

    1. It is impossible to have sugar free pure maple syrup, it is probably just watered down so what’s the point, just use the good stuff if you want the best results…sorry, but it’s true

  6. I made this last night and both my husband and I loved it. I followed the recipe exactly, taking your suggestion and adding 2 tbsp of rice wine vinegar to make it more tangy. By using chicken thighs, this came out so juicy, it literally melted in my mouth. The dijon mustard flavor was not overwhelming, especially with the extra rice vinegar. I can’t believe that someone wouldn’t like this and if they claim they didn’t, they probably just made it wrong.

    1. I’m no gluten free expert, but I did ask a friend who has a gluten free lifestyle and she confirmed that it is gluten free. You just have to make sure the cornstarch is gluten free because it may have traces of wheat.

  7. cooking as i type..using wholegrain mustard tho as i have no other. Put less in. A tip with the cornstarch..mix with a little cold water first otherwise you have a high risk of it going lumpy straight into hot liquid

  8. My sister found this on Pinterest and made it for our dinner when she came home from work. (I was sick at home today, off of work). I think the name “Holy Yum” is entirely appropriate, and after a day of feeling crappy, having a plate of this set in front of me has most certainly lifted my spirits! This was truly delicious! And per my sister, the cook, “I’m damn pleased with dinner tonight”. Well said, sister; well said. Many thanks for sharing the recipe! (and imploring us to try it!)