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

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published.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

  1. Ashley
    07/28/2016 at 3:50 pm

    You’ll probably be getting comments like this for years on this recipe, but I just wanted to say we’ve been making this for several months and we love it. My husband is a huge fan. I do make substitutions now that we’ve made it “by the book” a few times, so it’s in our budget to do often, but it’s still delicious and a fave in our house.

    • Julie
      07/29/2016 at 7:02 am

      Glad you enjoy this recipe so much!

  2. Caryn Z
    07/28/2016 at 8:34 pm

    This looks FANTASTIC!!

  3. Mary H.
    08/01/2016 at 1:20 pm

    YUM, as the name of this dish promises! I tasted the sauce before cooking, and the flavor of the Dijon mustard was very pungent–good, but pungent, almost overpowering. I wasn’t too sure about what we’d end up with. After cooking, however, the mustard taste had mellowed and the chicken was absolutely delicious!! The cornstarch thickened up the sauce almost immediately. I have a rosemary bush in my garden and forgot to sprinkle that fresh herb on top, darn it. I will just have to make this again!

  4. Jan
    08/08/2016 at 12:35 pm

    This Chicken is absolutely bursting with flavor. Just a note the rice wine vinegar is actually the rice vinegar or the seasoned rice vinegar. I looked it up on line and that is what I found out. You wont be disappointed with this quick wonderful recipe, I tried the leftover sauce on cube steak and it was delicious, It would be good on a flip flop as Guy Fiero way!

  5. Shannon Lang
    08/10/2016 at 5:34 pm

    This recipe has my name written ALL over it! Only one small problem, I’m currently “low carbing”. Are there any substitutes that you can recommend using instead or maple syrup or honey? This might sound asinine, but would sugar free syrup be an option? I’ve personally never tried it, but I’m dying to try this recipe!

    • Julie
      08/11/2016 at 9:10 am

      I haven’t tried it with sugar-free syrup but you definitely could try. Might not yield the same results taste-wise but can’t hurt to try to see what you like!

      • Shannon Lang
        08/11/2016 at 9:13 am

        Thanks Julie! I’m definitely going to give it a shot and see how it turns out! You don’t know if you don’t try, right? Would you recommend using less seeing as how pancake syrup is sweeter than regular maple syrup?

      • Julie
        08/11/2016 at 9:46 am

        Yes, definitely less! I would taste the sauce first before you add it on the chicken.

  6. Nancy
    08/11/2016 at 6:09 pm

    Can the sauce be made ahead and frozen then thawed? Have a first time mother who needs her freezer stocked

    • Julie
      08/12/2016 at 7:21 am

      I haven’t tried it myself but can’t see why that wouldn’t work!

  7. Agen Domino
    08/14/2016 at 5:58 am

    Wondering if this can be done in the crockpot.

  8. Fran
    08/16/2016 at 12:43 pm

    I want to make this!

    • Julie
      08/17/2016 at 7:31 am

      Well, I hope you do!

  9. Kristy
    08/16/2016 at 8:08 pm

    I made this for dinner tonight and it was amazing! So good that I already shared the link to your blog with my mother-in-law and my husband told me that I needed to comment on how good it is, and dinner isn’t even over yet.

    I love the disclaimers, esp. #3.

    • Julie
      08/16/2016 at 8:36 pm

      Haha, this comment made my night :) thank you!

  10. Melissa
    08/22/2016 at 7:43 pm

    i can’t wait to try this! One question , do you remove the foil from pan before you mix the cornstarch into the pan drippings?

    • Julie
      08/23/2016 at 7:40 am

      I didn’t remove the foil. I just whisked it right on top of the foil gently so it didn’t rip the foil.

    • Michelle
      07/08/2017 at 5:03 pm

      I transfer the mix to a bowl and add the cornstarch , then mix it really well . It works

  11. Toni
    08/23/2016 at 1:44 pm

    Holy Yum Chicken made this last night, doubling the sauce and I’m glad I did. Going to make this recipe again and again.

    • Julie
      08/23/2016 at 2:46 pm

      We made this for dinner last night too!! Great minds :)

  12. Jami
    08/24/2016 at 3:55 pm

    I made this as directed and it was totally delicious! And I’ve passed it on to my friends.

  13. Jill
    08/30/2016 at 1:32 pm

    So I know the point of your blog is to serve smaller sized meals; however, can the Holy Yum Chicken recipe be doubled? And if so, what size pan do you recommend? I made it and my family loved it…they wanted seconds and I didn’t have any. Any thoughts you have are welcomed.
    Thank you,

    • Julie
      08/30/2016 at 2:03 pm

      Hi Jill, you can totally double this recipe!! I would use a 9×13 oven-safe casserole dish or pan to hold it all! I’m so glad your family loved it and that you are going to make sure they can have seconds!

  14. Jennifer
    09/10/2016 at 12:22 pm

    This sounds awesome! I plan on making it tonight but wonder what you would suggest instead of chicken thighs? Chicken breasts sliced a bit thin (don’t like thick pieces)? I wonder how that would be. Or maybe even cubed chicken even though it wouldn’t look as nice :(

    • Julie
      09/10/2016 at 2:07 pm

      Hi! I wrote in the disclaimer above about chicken breasts. #6 says you can definitely use them but reduce cooking time or they might be too dry. I wouldn’t cube the chicken, I’d just do the thinly sliced chicken breasts. I hope you enjoy!

  15. Brenda
    09/11/2016 at 7:41 pm

    Just made the recipe exactly as you said-incredibly easy to prepare and really delicious! I’ll be looking up more recipes from your blog. Thanks for sharing.

  16. Jaco Rossouw
    09/12/2016 at 8:54 am

    This looks amazing!

    Was just wondering, has anyone tried it with honey instead of maple?

    • Julie
      09/13/2016 at 10:52 am

      Hi, I know there are a lot of comments on this post but I know for certain there have been people who have made it with honey instead of maple syrup and it has worked out for them.

      • Jaco Rossouw
        09/13/2016 at 10:58 am

        Thanks! I’ll give it a whirl and let you know!

    09/14/2016 at 8:14 pm

    love it made it 2 time in two day my son wants the recipie but your cite doesnt have a spot for email directly thank you so much for sahring diana miller in toronto

  18. Kelly
    09/15/2016 at 1:48 pm

    What side do you make with this? Egg noodles? I can’t think of anything. Need help.

    • Julie
      09/16/2016 at 1:24 pm

      I had roasted veggies or you can do a salad or crusty bread.

  19. Dana
    09/22/2016 at 9:33 am

    I love this meal! However, I recently gave up all meat except for fish. Do you recommend a veggie substitute?

    • Julie
      09/22/2016 at 10:05 am

      do you mean like a veggie substitute as in a vegetarian substitute or a vegetable substitute?

      • Dana
        09/22/2016 at 2:58 pm

        Vegetarian substitute. Would eggplant work? Or tofu? Maybe I should have Holy Yum Chicken as an exception to my no poultry rule.

      • Julie
        09/23/2016 at 7:01 am

        I really think you need to make this with some kind of meat. I don’t think it’d be as good vegetarian.

  20. Shelley Fizer
    09/27/2016 at 12:26 pm

    I’m wondering if this can be frozen? I’m a big fan of freezer meals. If I prepare it in the pan without baking, do you think it would freeze well?

    • Julie
      09/28/2016 at 6:08 am

      Yes, I believe other readers have frozen this before and had great results :)

  21. Michelle T
    09/28/2016 at 2:05 pm

    I had to try this recipe & it is a WINNER! My son is a very picky eater & he cleaned his plate! Followed it exactly but put a little extra rice vinegar in the sauce. Next time (and there will be a next time), I’ll try adding a little cayenne pepper. Thank you!

  22. SusanB
    10/01/2016 at 8:50 am

    What a fabulous recipe! SOOO delicious! I’ll be making this on a regular basis!

  23. Lauren
    10/01/2016 at 9:13 pm

    OMG! Or, should I say Holy YUM! Made it by the book and wouldn’t change a thing. Even my picky eater said it was “Okay.” which should be considered a compliment. This is our new ‘Keeper’ to add to the rotation.

  24. Cari
    10/24/2016 at 6:25 pm

    Thanks for the recipe. 3 out of 4 of us liked it. Ten old wasn’t into it. I doubled the recipe and it turned out great.

  25. Michele
    10/31/2016 at 4:11 am

    I half the Dijon mustard to 1/4 cup and add 1/4 cup freshly squeezed orange juice. It tastes yum-oh without an over powering mustard taste. Enjoy

  26. Jennifer
    11/18/2016 at 4:38 pm

    your recipe doesn’t print. I had to cut and paste it into word and then print.

    • Julie
      11/18/2016 at 4:52 pm

      Weird. Thanks for letting me know. I pressed the print button and a print friendly version opened up in a new window..

  27. Traci
    11/18/2016 at 11:31 pm

    I made this last Sunday and my husband and I loved it. Did not change a thing in the recipe. Thank you for sharing. Love your blog.

  28. Mary yates
    12/12/2016 at 9:30 am

    Absolutely delicious!!!! Just like the recipe said. So easy and so much better than ordinary baked chicken. Thx!!!

  29. Ashley
    12/24/2016 at 10:17 pm

    I don’t use foil. Is there a way you suggest to cook it where the sauce won’t burn? Thanks!

    • Julie
      12/26/2016 at 5:30 pm

      You could maybe just cook the sauce in a saucepan on its own and bake the chicken or cook everything on the stovetop.

  30. Lisa
    12/31/2016 at 10:49 am

    I just wanted to tell you that we just love this dish! I followed the recipe exactly. Can’t wait to make this one again. Thanks!

  31. Amanda
    01/03/2017 at 8:29 pm

    My husband and I are addicted to this! So yummy!

  32. Amanda
    01/03/2017 at 11:49 pm

    Surved this over mashed sweet potatoes…absolutely decadent.

  33. Karen
    01/06/2017 at 7:55 pm

    I just had to comment on this recipe, I very seldom leave comments but the name is fitting! Third time making hit, big hit with my hubby! Thanks!


  34. Jennifer
    01/09/2017 at 11:33 pm

    Made this tonight following suit on a previous comment of using 1/4 cup Dijon and a 1/4 orange juice. I also substituted honey for the syrup since I didn’t have real maple syrup ( which the instructions strictly prohibit) and oh my yumm is right! Absolutely delish! Served over brown rice and green beans sautéed in garlic and Meyer lemon. This will be a go to from now on! Thanks for sharing!

  35. Lori
    01/11/2017 at 8:58 am

    If I use bone in skin on chicken thighs …Will the amount of time I cook it change? Or the temperature of the oven change?

    • Julie
      01/12/2017 at 7:01 am

      No, it should honestly all be the same.

  36. Michelle T
    01/11/2017 at 6:02 pm

    Love, love, love this recipe!!!! A favorite in my home for years to come. Thank you! ❤️

  37. Chris
    01/15/2017 at 6:08 pm

    I made this today and I used chicken breasts. I set timer to 25 min. The chicken was only 135 degrees. So I put in for another 5 min. Was only 145. So I put it in again. This is 40 minutes. It was only 155. Doesn’t chicken have to be 170?

    • Julie
      01/15/2017 at 6:59 pm

      Chicken is 160 degrees; I gave a rough estimate on chicken breasts as far as time in the oven goes. It totally depends on how thick your chicken breasts are.

  38. Anna
    01/21/2017 at 7:12 pm

    I felt like I should mention that seasoned rice vinegar actually has salt and sugar in it. It’s what you’d put on sushi rice to flavor it. Rice/rice wine vinegar are indeed the same thing though. Incidentally, I really like your disclaimer. I tend to read comment sections for alternate methods and tips, but I get irritated at the thoughtless, repetitive questions people ask. I thought it was good looking out on your part.

  39. Marla
    01/23/2017 at 11:11 pm

    I did mine a little differently because I was using what I had on hand PLUS I put mine in the slow cooker. Soooo in essence it didn’t come out anything like yours but was good enough that next time when I make it I will do it the right way!

  40. Michelle T
    01/30/2017 at 4:51 pm


  41. M. Tang
    02/26/2017 at 1:58 pm

    Hi, I just some feedback: I found your preface of the recipe to be very annoying and a huge turn off. Your tone was very condescending and aggressive. Aaack! It really make me not even want to try this recipe. I’d recommend practicing your blogging and communication skills more before going live. The way it is now could be quite a detriment to reputation.

    • Julie
      02/26/2017 at 2:14 pm

      Hi, thanks for your opinion, however, if you ran a website like this with the same questions over and over and over and over again, you would have a disclaimer too. I’m not sure how else you would want me to write this. Smiley faces and flowers would make you happier? I’m sorry but I’m not that type of person.

      • M. Tang
        02/26/2017 at 5:06 pm

        Well, no smiley faces and flowers. Just simply explain and state the recipe. Speaking to people like they are incompetent children is not appealing. If people have questions and don’t like the recipe then so be it–it’s nothing to fuss about. I’d say just keep it simple, professional and still can add your own personal flare to a the blog and recipe, but no need for the constant exclamations and repetitive and inflexible instructions.

      • Julie
        02/26/2017 at 5:47 pm

        I mean, with all due respect, if you don’t like the way I write and the “inflexible instructions” then do whatever you please with this recipe and make it how you want to make it. I’m just simply trying to help people by being straight forward. Also, “simply explain and state the recipe” was exactly what I did in 2013 and if you actually scrolled back to through the first several pages of comments, you will have seen all the horrendous comments and the exact reason I ended up writing the disclaimer. You can take the disclaimer however tone you want and take it however you see but I personally don’t see it as talking down on people. To me, that is me being straight forward and helpful. Again, if you scroll back on comments, you will see readers who have praised this directness and you will also see people, like you, who don’t appreciate it. I’m sorry I can’t please everyone and make everyone happy with how I explain my recipes, but if you only put yourself in my shoes and try to run a website then you may be able to see my side a little bit at how attacks with people not following the recipe (and more) can get exhausting. The disclaimer was meant to be helpful to basically answer the most frequent questions I got on this recipe. Take it as you want.

      • Lisa
        04/12/2017 at 9:50 pm

        I can’t even believe this comment.
        I think your tone was perfect and love your dry sense of humor.
        Keep doing it your way!
        It’s awesome.
        …and love this recipe!

      • Julie
        04/13/2017 at 10:23 am

        Thank you! :)

  42. Caroline
    03/06/2017 at 9:32 am

    Loved this so much….Thanks!!!!❤

  43. Lynn greenberg
    03/12/2017 at 4:55 pm

    Hi Julie,
    My husband Rob and I LOVED your Holy yum Chicken!
    Looking forward to more of your recipes.
    Thanks, Lynn

  44. Barbara
    03/16/2017 at 11:34 pm

    I made this tonight with bone in chicken thighs. Made the sauce exactly as recipe calls for (except I used apple cider vinegar because it was all I had). It is super YUMMY!! My guy who thought it didn’t sound so good LOVED it! Thanks for the great recipe! I will make it again. Thanks!!!

  45. Crystal T
    03/20/2017 at 7:37 pm

    Tonight I made with red wine vinegar and doubled the sauce. Served with noodles and asparagus.

  46. Tina
    03/30/2017 at 1:33 pm

    Made this exactly as written and it was ok. I would not make it again though. I do like several of your other recipes but do not believe this holds up to the recipe name. And yes I do like mustard but that’s all I could taste.

  47. Joan
    04/11/2017 at 6:51 pm

    This was really good. My husband asked me if I would please make it again. I didn’t change a thing.

  48. Marie
    05/01/2017 at 7:37 pm

    I made the Holy Yum Chicken, wish it had a better name!, but it really is Yummy. I prepared exactly as you said, which rarely I do, and it was fabulous, I mean fantastic. How can something so easy be so good? Served with rice and blistered cherry tomatoes for a quick and easy dinner. I had rice in the freezer, always make a lot and freeze. I can’t wait to pass the recipe to my daughter. She is always looking for something quick and easy after coming home from work. By the way, I’m not a lover of mustard, that is I hate yellow, but Dijon is so different, must be the French. Well anyway it’s a real keeper. Did I mention my husband loved,loved it, that always helps! Thanks again for the recipe.

    • Julie
      05/03/2017 at 7:57 am

      Glad you all liked it!!

  49. Janice
    05/02/2017 at 9:41 pm

    I just made this recipe for dinner. My hubby likes mustard and I wanted to try something new, so even though I dont like mustard, the reviews sounded so good I gave it a try. I followed the directions to the letter.. All I can say is… Dont screw with it. Dont change it up, jazz it up or think you can make it better, because you cant. It is perfect just as it is. HOLY YUM is this stuff good..

    • Julie
      05/03/2017 at 7:56 am

      Thanks Janice!! Glad you all enjoyed it!!

  50. Barb B.
    05/03/2017 at 8:02 am

    Great recipe. Used 8 chicken thighs in the 8 x 8 dish. Looked just like the picture. Easy clean-up! Would cook it for 5 minutes less next time…and there will be a next time…

1 12 13 14 15
Back to Top