This post may contain affiliate links. Please read our disclosure policy.
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
I HATE MUSTARD!
That being said, I LOVE THIS RECIPE. I have made it many times. I follow the recipe but cut back the mustard to 1/3 c. and it is delicious!!! I like the sauce so much that sometimes I double that part of the recipe.
I made your YumYum Chicken for our New Year’s Eve dinner. We invited our neighbor who is a chef and graduate of the Culinary Institute of America so I was a little bit nervous. It was delicious! Our neighbor thought the sauce was excellent and so did we. Definitely a keeper.
Oh wow!! Phew, I’m so glad your neighbor gave the stamp of approval, haha! Got me sweating over here ;)
Hi Julie I just came across rhisbrecioe and I want ro try it. However, I am allergic to corn so can you recommend a substitute for the cornstarch? Thank you. Kathryn C.
You can use arrowroot powder
Isn’t this the same recipe as another Pinterest recipe called Man Pleasing Chicken?
It’s a regular in this house, though I don’t care for the misnomer! Both sexes love it !
Haha yes, it is! We both got the recipe from a cookbook from Trader Joe’s!
Maybe a dumb question, but450 seems high to me. Can it be baked at lower temp?
Hi, if you read in the disclaimer above, #5 says: Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!)
If you want to bake it at a lower temperature, please feel free to do so.
My husband and I loved it!!
Ate it with mashed potatoes and French cut green beans.
Used boneless chicken breasts and substituted red wine vinegar. Cut the cooking time to 30 minutes. Perfect!!!
Great!!
The combo of ingredients sound so tasty. And prep so simple. ? I will be making this recipe this week. (Following your instructions ?)
do you think I could prep this ahead of time and let it marinate in the fridge until I’m ready to bake it?
oh yes, that would definitely work! i’ve done it before :)
Making this tonight looking forward to the flavors thank you
Hello! This recipe is an absolute favorite in our house!! I have family coming to town (tomorrow actually so hoping you see this!) and would like to double the recipe. Would a 9X13 dish be okay to use when doubling the recipe? I read your disclaimers (which made me laugh!) and some comments where folks said they doubled the recipe and to use a larger pan, I’m just not sure the exact size and dont want to thin out the sauce too much. Thanks in advance!
Yes, if you double it, 9×13 should be okay! I’ve done it before and the sauce doesn’t get super thin since it’s doubled!