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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
Thank you for sharing this and your helpful hints for preparing it. I have never replied to a blog before now – I must say to “Betty” Didn’t your mother teach you if you don’t have anything nice to say, don’t say anything at all! She clearly did not “get” your sense of humor Julie! Also, trader joes name was credited! I am making this recipe
tonight, it looks amazing! Thank you for blogging and inspiring all of us.
Thank you, Su-z! I hope you enjoy :)
Thank you so much for this recipe. I made this tonight for dinner, as I had all of the ingredients except the chicken and maple syrup. I was tired of the usual chicken dinners and this was amazing. As you stated, I really did want to do cartwheels in my living room! I just didn’t have enough room :) My husband also loved it and we will make it again for sure.
What is the point of the tin foil? Why not simply put the chicken in the pan? I use glass baking dishes and I’ve never had a problem before.
Hi Kate! In disclaimer #4, it says why in the very last sentence :)
I used double foil, but it didn’t go up all the way on on side and the sauce oozed out and was very difficult to scrub off. I assume the sugar from the maple syrup is what was burnt on the edges. I know now, to do a good job lining my pan next time.
How do you think it would change the overall taste if Dijon was not used?. We use a no salt added stone ground mustard due to having to follow a low sodium diet.
It would absolutely change the taste of the entire dish. The Dijon mustard is more than half the sauce’s ingredients.
Made this for my husband and I the other night and it was wonderful! I followed the recipe exactly and it turned out perfectly, I wouldn’t change a thing. Definitely recommend it!
This sounds great and I’m trying it tonight. I personally appreciate the upfront helpful hints :) I will follow your recipe as written. Thank you
Hope you enjoyed it :) I’m happy that you like the disclaimers.
By the way I loved the disclaimer! It is very helpful. I always try a recipe for the first time the way it says and than make any adjustments the second time if I decide to make it again. Holy Yum chicken was very tasty and would make it again. I just wished mine looked as pretty as yours did. Delicious! Thanks! Also, despite your frustration with Betty’s comments, I love that she was put in her place. My husband and I got some great entertainment out it. LOL
Haha, too funny! Glad it made you and your husband a laugh :) I’m glad you enjoyed the chicken!
This sounds fabulous! Just wondering if it could be done in the crockpot, perhaps with frozen chicken breasts.
I haven’t done it in the crockpot but others have and have been successful with it! :)
Made this tonite and it was a hit! I am a mustard, and a maple fan, so it was wonderful! The boys and I decided that lightly steamed broccoli would be a perfect side to compliment the chicken and rice.
I made this a couple nights ago and my family LOVED it. We served it with a side of potatoes and carrots with the extra sauce and my kids keep asking me to make it again!!
Reading intro to the recipe makes it seem like you are owning this recipe or that you made it up. I have seen this recipe (previously referred to as “man pleasing chicken”) for at lease 4 years circulating the internet. I feel that’s dishonest. No one should be linking this back to your post if they choose to share this recipe, because you are not the actual creator. If anything, give credit to Trader Joe’s. You go on to say that everything must be exact in your recipe to achieve the right outcome and to basically follow all your direction before “yelling at you” over the web? You sound extremely pretentious on your blog. You’re a BLOGGER not a doctor. After reading through a few sections of your blog, I wouldn’t follow your blog and I wouldn’t recommend it to other viewers. Get a grip, lady!
1. I never said I made this recipe up, check the “source” at the bottom of the recipe. It gives credit to the Trader Joe’s book.
2. I’d love to see you write a blog, have recipes, and have hundreds of comments where people don’t follow directions and then come back and blame you for it. See how that feels day after day.
3. I never said I was a DOCTOR. I own my title as a BLOGGER.
4. I’m sorry you don’t like what you read. You don’t have to come back. :)
I don’t want to throw fuel onto the fire, but I think this could educational for some. Recipes (the list of ingredients) cannot be copyrighted so they cannot be stolen. In essence, you can’t claim a recipe as your own, because nobody can do that.
What you write concerning directions, disclaimers, hints, etc. is copyrighted the instant you write those words because they are your own. For more information about recipes and copyright, here’s a Washington Post article http://www.washingtonpost.com/wp-dyn/content/article/2006/01/03/AR2006010300316.html
I’m making this dish tonight for the first time, in an 8×8 pan double-lined with foil. I’m excited to try it.
Geez get a life you have way to much time on your hands to leave a long winded comment like that.
BTW thanks Julie for the receipe
Thank you, Deborah <3 means a lot!!
Dear Betty,
You need to get a life instead of trolling on other peoples blogs. She links Trader Joes to this blog. What an annoying human that has nothing better to do. Also, thank you for sharing this recipe. It looks like you mastered it!
Thanks Bridgette!! :D
Get a life Betty!!
Betty, you come of as really mean here! But maybe you don’t know what happens to food bloggers in the comments. People make the weirdest subs and then leave a negative comment about the food. Hand to god, I was reading a recipe for Saag Paneer and someone wrote in “This was disgusting. I substituted shrimp for the cheese and the dish tasted awful.” I don’t blame food bloggers for putting big disclaimers at the top!!
I have a youtube cooking channel and I completely understand and agree with the disclaimers you put in your recipe instructions. I get the same stupid comments about recipes not turning out and ENDLESS substitution questions. I am considering using this recipe in an upcoming youtube video because it looks amazing! I will certainly link back to your blog.
here here, Betty. How demanding can you get? Totally turned off by this woman and her unoriginal recipes. “USE 2 PIECES OF FOIL OR ELSE THE WRATH OF GOD WILL COME DOWN ON YOU!” stfu
Go troll somewhere else. I’m not DEMANDING anyone to do anything – go do it without foil and see for yourself the mess it can make. Just giving helpful tips but apparently people can’t deal with being told what to do these days.
Get a life “CTL” your an idiot and have nothing better to do than bully other people like “Bitter Betty”!! I like to see you be blogger and let’s see what you come up with you clown!
Julie I’m trying the recipe tonight :-) thanks for sharing!!
P.s. I will be using the “two pieces of foil” ;-P haha some people these days!!
Thanks for the helpful hints ;)
Haha, anytime ;) hope you enjoy!