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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
Julie, thank you for this fabulous recipe! My hubby is a huge fan and I am currently making it for the second time after stumbling on your blog :) so yummy and easy. Love!
I’m so glad you’re enjoying it!
wondering how this would turn out in the crock pot??
Not sure. There have been some people in the previous comments that said they’ve done it in the crockpot with success, though! I just haven’t tried it myself.
i only have Log Cabin original syrup would that work if I don’t have maple
It would be way too sweet, I think.
Oh, yes m’am! In fact, we’re having Crockpot Holy Yum chicken for dinner tonight!
I only make this in the crockpot and it is truly one of my favorite dishes (and my families). I am so happy to have come across this recipe! The sauce is fantastic :-)
Jennifer, do you make any adjustments when using your slow cooker or do you follow the recipe as is?
Thanks,
Linda
I do not make any adjustments. I just place everything in the crock pot and let it go all day. Before serving I take the chicken out, add the cornstarch to the crock pot “sauce” and heat on high for about 10 minutes. Then I put the chicken back in and serve. I don’t know how it takes in the oven, but out of the crock pot the flavor is wonderful!
love your disclaimer section answered all my questions!
I’m glad!
Thank you so much for this recipe! It is delicious! And I love the disclaimers. Good for you!
Great recipe! Making it for the second time tonight. I used the large chicken thighs (with leg attached) to make a big meaty portion for my hungry husband. I chopped the rosemary and baked it right in with the sauce both times and love it! To make sure the drippings transformed into a gravy smoothly I whisked the TBS of cornstarch with a TBS of water for a quick little slurry. Very delicious! This will probably make itself into the dinner rotation.
Going to try this tonight…I think why some people are having problems with the temp and time is because they have a convection oven. My oven can be used either way so I’m going to go with the original recipe to start with to make sure family likes the dish, then will adjust time for convection oven. Will post again after dinner.
Can this be made ahead and reheated? And if so, will it work to make the cornstarch sauce early and then reheat?
Yup, it can be made ahead of time and reheated. I wouldn’t add the cornstarch to the sauce until the end.
OMG, this was the best chicken recipe EVER! I was quite apprehensive about spending the $$ on the Pure Maple Syrup but was willing to adhere to your advice of no substitutions. And, I am so glad you were very adamant about the NO SUBS! I honestly thought my boyfriend would eat around or scrape off the sauce, but he was finished with his 1st helping before I even sat down to eat, and was already asking for 2nd’s! I ate some leftovers tonight (because I thankfully doubled the recipe), and it was just as good if not better. Oh, and I did not add any cornstarch to the sauce after cooking, it was just right without it. Thanks again for a great recipe! I have subscribed to your blog (my first ever, by the way) because of this awesome recipe.
Yay! So happy to hear!
I MADE THIS CHICKEN TODAY. I USED A WHOLE CUP UP CHICKEN AND USED A 9 X 13 PAN. IT WAS VERY GOOD AND IT
HAD PLENTY OF LIQUID AFTER COOKED. I WOULD RECOMMEND THIS RECIPE. VERY GOOD. THANKS FOR THE PIN.
I was going to make this but I do not have rice wine vinegar. Would a red wine vinegar work or would it dramatically change the flavor?
Red wine vinegar might change up the flavor a bit, you can try with regular vinegar if you have it.
i have red wine vinegar or white vinegar? Would one of those work?
Hi Liz! I’ve addressed this in numerous other comments before yours and the answer is yes :)
If I cook this in a crock pot, what suggestions would you make? Thinking about making it for 8 people
Thanks
I haven’t done this before, but others in previous comments have tried so I would check to see what they did!