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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.
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.
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.
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.
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.
- Crusty bread. Tear a hunk out of your favorite loaf (I have been loving this Garlic Bread Recipe) and use it to soak up all of that yummy sauce. This Rosemary Olive Oil Bread would be great too.
- Potatoes. These starchy root veggies are the perfect complement to this saucy dish. Serve yum yum chicken with these Parmesan Garlic Ranch Smashed Potatoes or my Butter Parsley Potatoes.
- Roasted veggies. The rich savory quality that roasting brings out in vegetables is the perfect accompaniment to this irresistible entree. Try my Roasted Brussels Sprouts, Roasted Parmesan Carrots, Crazy Roasted Cauliflower, or these Garlic Roasted Green Beans.
- Salad. Add a little greenery to the mix with this Nutty Spinach and Quinoa Salad or my Lightened Up Kale Caesar Salad.
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.
- Chicken Francese
- Mississippi Chicken
- Baked BBQ Chicken Thighs
- Moo Shu Chicken
- Slow Cooker Butter Chicken
- Garlic Butter Chicken
Yum Yum Chicken
Equipment
Ingredients
- 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
- 2 pounds (907 g) boneless skinless, chicken thighs, (most of the fat cut and discarded)
- 1 tablespoon cornstarch
- 2 teaspoon fresh rosemary, for garnish
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.1/2 cup (125 g) Dijon mustard , 1/4 cup (59 ml) pure maple syrup, 1 tablespoon rice wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon ground black 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.2 pounds (907 g) boneless skinless, chicken thighs
- 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.1 tablespoon cornstarch
- Sprinkle rosemary on top before serving.2 teaspoon fresh rosemary
Video
Notes
Nutrition
Photographs by Eat Love Eat
Made this tonight and YEAH, holy YUM is right!!!! I didn’t have pure maple syrup because it accidentally got pitched when hubby cleaned our cabinet a month back, so I added TJ’s maple syrup (table)(yeah I know I wasn’t supposed to but it worked out well!) for half of the maple measurement, and the other half of the measurement was maple agave which is less sweet than table syrup, and I used half seasoned rice vinegar and half raw coconut vinegar, plus I doubled the recipe for the sauce for 3 pounds of bone-in chicken thighs and cooked in a 9×11 pan. Didn’t add the rosemary (don’t like rosemary), but it still worked and came out delicious!! Sweet and slightly tart and yummy!!
Glad you enjoyed this, Beth!
Making this now, it smells amazing…
I followed every step of the recipe but I swear it tasted just like deviled eggs. What did I do wrong?
Hi Ashley! If you followed every step of the recipe correctly and it tasted like deviled eggs to you, then you just probably don’t like the taste of this recipe, is my guess. If you said you followed every step correctly, then you didn’t do anything wrong.
This is in the oven as I type and boy does it ever smell good. I always follow a recipe EXACTLY the way it is given the first time I make it and most likely will always for this recipe.
I put it into MYFITNESSPAL and it came out as
368 calories,
2 gr carbs
11 gr fat
26 gr protein
1345 gr sodium
which is not bad for 2 thighs each
So glad you enjoyed this! Thanks for the nutrition facts.
Holy Yum is right! This dish is amazing and will be added to my menu on a regular basis. We followed your directions to a tee and it came out perfect. Me and my honey made this last night. I think my kids will love it too. It was soooo easy to make! Thanks for sharing! :)
So glad you enjoyed this, Boni! I’m obsessed with it!
Ok, I’m convinced! Anything with real maple syrup I’ve got to try!
Girl, you MUST try this!!!
Can I sub anything else for corn starch? Would almond flour work?
Hi Erin, I’m not sure. I have never used almond flour as thickener but I guess it’d work the same as flour. You can definitely give it a shot or just use regular flour or arrowroot powder as a thickening agent. Enjoy!
Fab-u-lous! Thank you for this uber-delicious recipe! Wouldn’t change a thing. I really appreciated your additional comments as to why you need to use foil, or why it must be in an 8×8, etc. as sometimes these instruction appear to be arbitrary but you’ve shown that it’s not the case, that you’ve really thought it all out and I find that extremely helpful. Thank you again for our new favorite dish!
I’m so glad you enjoyed this, Kim and that my directions were able to help you make a successful new favorite dish!
Just wanted to say THANKS! This was a hit- and we did leave out the salt and used French’s Honey Dijon Mustard since it only had 40 mg of sodium per serving (lowest sodium I could find). Wanted to share that tip with those of you who have to watch your salt. Everyone loved it!
Thanks for the feedback, Angie! So glad everyone enjoyed it!!
This was amazing! Holy Yum is right. This will definitely find itself in the regualr meal rotation :)
Thanks, Susan! It’s a regular meal rotation at our home too. It’s too easy and delicious not to be! Happy New Year!
I love this chicken! I make it all the time – and sometimes I forget the vinegar and it turns out fine. If you add a little cream to it and cook sweet potato ravioli with it, you’ll get one of the best dishes EVER.
I’m so glad you love this chicken, Kat!