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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
As a person who is not a fan of mustard (but the only one in our household that doesn’t like it), I have to say that many recent recipes have been surprisingly good when mustard was a base ingredient. So, I am looking forward to trying this recipe! I am sure that my daughter will just love this!!
I really want to make this tonight I have all the ingredients except the syrup I have is the cheap stuff how different will that make the recipe I’m trying to avoid running back to the store lol
It’ll just make the recipe a lot sweeter. I would taste the sauce prior to pouring it on the chicken and adjust to taste. If it’s too sweet, add some more vinegar. Hope that helps!
I’m not usually a commenter, but had to say WOW. Very tasty and easy. Thanks for the recipe.
Hi! My husband and I have made this several times, and it is a fave! However, the sauce tends to end up really runny after the chicken is done baking. Is there something I can do to thicken up the sauce?
Hi, yes, you can. Do you add the cornstarch the recipe calls for when making this dish? That is what the cornstarch does at the end of the recipe – thicken the sauce. You whisk it in and it should thicken the sauce right up! If it’s still not, I would suggest putting the sauce into a small pot on the stove over medium heat then whisking in the cornstarch or arrowroot powder (both thickening agents) to thicken the sauce. Hope that helps :)
I need an answer ASAP if you can. I have two chicken thighs in my refrigerator to make tonight and I just saw this recipe. Can I cut the recipe in half?
Yes, you can cut the recipe in half.
Lip smacking yummy!! This is one of the best, fast and easy recipes I’ve come across in a very long time. Thank you for sharing it with us.
I just made this dish tonight for the second time for my boyfriend and me. It’s so delicious and easy!! Makes me feel like a chef in the kitchen. I’m going to make it for my parents next. Just wish I could make more of it at one time.
I made this last night using a bonelesspork loin that I sliced into 3/4″ pieces, while the sauce was delish, the pork was overdone. I live in Denver, which is a drier & high altitude area, so I was considering either covering the 8″ pan while baking or cooking,covered on the stove top. Your thoughts??
I do plan to use chicken thighs next time, but concerned about that drying out as well.
This is such an easy, delicious recipe that I would consider it for company!
Thanks!!
Kathy
I’m not familiar or educated in high altitude cooking, but if the pork was overdone, I would reduce cooking time by at least 20 minutes and cover it, like you said. I don’t think chicken thighs would dry out as much, but if you are concerned, I’d reduce cooking time as well and maybe cover it.
Could I use leg quarters (bone-in, skin-on or skinless) instead of thighs (since this is all I have in my kitchen? If yes, how many leg quarters would I use for this recipe? I searched the Internet trying to find out how much 1 leg quarter bone-in, skinless weighs but could not find anything. If I can use leg quarters, bone-in, would I need to adjust the recipe in any way and how would I need to do that? Would it come out the same or differently? Thanks. I am in a time crunch. Your speedy reply would be much appreciated. :) HELP! :( SOS. :O
Hi, I honestly don’t know the answer to your question because I haven’t ever used leg quarters before. I would say 4-6 leg quarters for this recipe (again, completely guessing) and the time to cook would be about the same.
Hi Julie! I made Holy Yum chicken tonight after a full reading of the disclaimer section, and it was fabulous! Poured the sauce on some steamed veggies on the side and truly a simple but perfect dish. Kudos! A question – I saw you thought the same flavors might be good on pork loin in other comments below the recipe. Do you think if I were to pre-mix the Holy Yum sauce and do a 2 lb pork loin in the slow cooker, perhaps that would be a worthy variation? Again adding cornstarch at the very end of course. Or do you think the sauce would not come out as perfectly as it did tonight done just as instructed above? Thanks so much for your thoughts!
Edited to add: I see in another post you don’t recommend this sauce in slow cooker. Got it! I must find a way to make it with pork loin in the oven in a more similar manner to the thighs..