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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
BEST CHICKEN EVER!!!!
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!
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.
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?
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.
Love, love, love this recipe!!!! A favorite in my home for years to come. Thank you! ❤️
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?
No, it should honestly all be the same.
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!
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!
-Karen
Surved this over mashed sweet potatoes…absolutely decadent.
My husband and I are addicted to this! So yummy!