Holy Yum Chicken

Even without the rosemary garnish, Holy Yum Chicken is a real winner!

I have to admit I kind of chuckled at the name of this recipe when a Facebook friend shared it with me; however after trying it I think the name is spot on. Holy yum Batman, this chicken is delicious!

That said, it does have a mustard sauce, so if you don’t like mustard, then don’t even bother, as you’ll hate this recipe. I admit I did cheat a bit, as I used a 7-inch square corningware dish, but it still turned out great. I wouldn’t go any larger than the 8 X 8 specified, as you don’t want the sauce to spread out and dry out. And yes, you do have to line the baking dish with foil, because otherwise the sauce will burn and stick to it.

I used lite maple syrup to cut down on the calories, and it was still very yummy. And as you can see from my picture, I also forgot to garnish it with the rosemary. Again, it was still a winner.

And the best part is, it’s super easy!


1 1/2 pounds skinless, boneless chicken thighs

1/2 C Dijon mustard

1/4 C lite maple syrup

2 T rice wine vinegar

1/4 t black pepper

1 T cornstarch

2 T fresh rosemary


Line an 8 X 8 pan with two layers of foil.

Whisk together the Dijon mustard, syrup, vinegar and pepper in a small bowl.

Place chicken in baking dish and cover with mustard mixture. Move the chicken around in the sauce, so that all pieces are fully coated.

Bake uncovered at 450 for 40 minutes.

Remove from oven and transfer chicken to a plate. Pour mustard mixture in a small bowl, and mix with cornstarch to thicken. This must be done while the mixture is hot.

Plate chicken, drizzle sauce over it and garnish with fresh rosemary.


4 Servings

Calories: 228

Sodium: 275 mg.



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