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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.

Pouring sauce over yum yum chicken.
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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.

Overhead image of two plates loaded with yum yum chicken.

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.

Ingredients for yum yum chicken.

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.
Yum yum chicken on a plate.

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.

Overhead image of yum yum chicken on a plate with a fork.

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.

4.59 from 151 votes

Yum Yum Chicken

The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, “HOLY YUM!!!”
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4



  • 2 pounds (907 g) boneless skinless, chicken thighs, (most of the fat cut and discarded)
  • 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
  • 1 tablespoon cornstarch
  • 2 teaspoon ( g) fresh rosemary, for garnish
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  • 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.
  • 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.
  • 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.
  • Sprinkle rosemary on top before serving.



Regarding Dijon mustard: various brands inevitably affect results of this dish. Grey Poupon is what this recipe was developed with and what yielded the perfect Djion mustard to maple syrup sweetness ratio. I have made this dish with Trader Joe’s Dijon mustard at the prescribed measurement (1/2 cup) and it was entirely too strong! All this to say: if you are sensitive to Dijon mustard or the pungency of it, start out at 1/4 cup and TASTE the sauce prior to pouring it on the chicken, and adjust to taste. I will also say that prior to baking, the sauce is a lot more pungent and baking it at a high temperature mellows it out a lot.
If you like things more tangy, I would add 2 tablespoons of rice wine vinegar instead of 1 tablespoon. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tablespoon of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)
Source: I Love Trader Joe’s Cookbook


Serving: 1serving (260 grams), Calories: 327kcal, Carbohydrates: 16g, Protein: 24g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 113mg, Sodium: 2589mg, Sugar: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Eat Love Eat

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Recipe Rating


  1. I have made this recipe many times and it is always a hit. I’ve given friends the recipe and they make it regularly as well.

  2. Julie, you truly are the Asian cooking queen!! I am 70 and have been cooking and eating Asian food for more than half my life. Your recipes always get 5 🌟.

  3. The absolute best chicken recipe I have ever made! I didn’t have rice wine vinegar and used White wine vinegar. It’s definitely going into the rotation!!!

  4. Awful! The mustard was so overwhelming, it wasn’t edible. We added, butter, cream and chicken stock to the sauce to try and mellow out the mustard. And we like mustard, it was just too much!

  5. the recipe had such a strong Dijon presence, I couldn’t taste the vinegar or syrup. I ended up cutting the concoction in half and building up from there. No idea how much syrup and vinegar I ended up using in the end. Disappointed.

  6. I knew we were going to love this chicken, it has all of our favorite flavors, dijon, maple and rosemary. This was so easy to make and will be on repeat for dinner.

  7. It doesn’t get better than Dijon and Maple smothered over chicken, now I get why it’s called yum yum chicken. It was the best!!