Honey Mustard Chicken & Potatoes is all made in one pan! Succulent chicken thighs oven baked in the best honey mustard sauce makes an easy dinner.
The flavour combination makes this Honey Mustard Chicken one of the best recipes I have on here. You know when you’re looking at a tray of meat (in this case, chicken), and you have NO idea what to make with it, but then a craving hits you so hard for a particular flavour that you HAVE to try it? Then, you keep adding things to said craving, and something really incredible happens.
That’s what happened here.
Honey Mustard Sauce
Why do I say something incredible happens? It’s the sauce. The sauce may taste strong before it goes into the oven, which is a good thing. Once the chicken start to release their natural juices while baking, that’s where the magic begins. The honey mustard turns into salty/sweet pan juices, with a kick of garlic and an unmistakable mustard tang.
Even if you’re NOT a fan of honey mustard, this one is for you.
Chicken And Potatoes
If there’s a recipe I recommend you try, its this one. There’s really nothing better or easy than cooking potatoes and chicken in the one pan, saving you dishes and oven trays, with pan juices soaking into the meat and potatoes while roasting in the oven.
That’s the liquid gold, right there.
Vegetable Options
We add green beans in to complete the meal, but you can add:
- Asparagus
- Brussels spouts
- Broccoli
Or any other vegetable you like!
Love Honey Mustard? Try these recipes!
Honey Mustard Chicken Salad
Creamy Honey Mustard Chicken With Crispy Bacon.
Love Chicken and Potatoes? Try these different flavours!
Lemon Herb Mediterranean Chicken And Potatoes
Sheet Pan Garlic Herb Butter Chicken & Potatoes
Slow Cooker Chicken Cacciatore With Potatoes
WATCH US MAKE IT RIGHT HERE!
Honey Mustard Chicken & Potatoes (ONE PAN)
Ingredients
- 4-5 chicken thighs bone in, skin on or off
- Salt and pepper to season
- 1-1/2 tablespoons garlic powder
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 cup honey
- 3 tablespoons wholegrain mustard
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons water
- 1 pound (500 g) baby red potatoes quartered
- 8 ounces (250 g) green beans halved (OPTIONAL)
- 1-2 sprigs rosemary (OPTIONAL)
Instructions
- Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
- Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
- Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
- Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
- OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.
JillB says
This recipe is so good! The sauce is to die for and I will double it next time because it is that yummy!
Alavi Anan Meem says
The addition of the mustard seeds made all the difference!
bebe says
I did as others did and removed chicken to a plate while making sauce and doubled sauce.
Once everything was done, I kept potatoes and green beans warm and broiled the chicken about 4 minutes to crisp up the skin.
This chicken ends up divine!
Abi says
This recipe is so good, I used my regular spice mix to season the chicken instead of just salt and pepper and it was that much more amazing and the sauce is great. My only thing is that the potatoes didn’t cook through y’all the way by the time the chicken was done which was a little annoying if anyone has any suggestions I’d be grateful for them so I can improve on this
Devin Farmer says
I have saved this recipe and used this recipe for years now (since 2017). It is my wife’s favorite recipe that I make. I don’t have to alter a thing on this recipe. It is absolutely amazing. Cast iron is the best way to make it. When I add the potatoes, I like to take the chicken out the pan (no more than 30 seconds) just so I can more thoroughly mix the potatoes in the sauce and put the chicken thighs right on top of the potatoes then put it in the oven. After first 15 minutes (of 45 minutes) I do another mixing of potatoes in sauce (preventing burning of sauce) and putting the chickens further down into the potatoes so they touch the skillet. Then after another 15 minutes I lay a layer of asparagus (rubbed with oil and garlic) on top for the last 15 minutes of the 45 minute total oven cook time. Favorite meal to cook and will impress anyone you cook it for.
Steve M says
This is an excellent, easy recipe. It delivers a wonderful flavor. My only modification is to remove the chicken from the pan after searing (I sear for 4 minutes instead of 3 per side). I add the garlic, then the mustards and honey to the pan to “partially deglaze” the pot. Then, I add the potatoes for a minute and then the chicken. Adds a few steps, but I think it brings a more savory chicken flavor to the sauce. It’s a regular option for us. Great recipe!!!
Jennifer Ramirez says
Great recipe!! And I thought mom’s was the best!
Stacey Hollis says
I was about to give up on recipes on here but this one is AMAZING. Directions were perfect and easy. Turned out delicious. Will defiantly be making again soon!!! Thank you
Lindsey F says
I’ve made this recipe at least a half a dozen times. It’s so delicious every time! Thanks for the great recipe!
Dave Schwartz says
I found this recipe back in January 2019 (it’s now December 2019) and I just made it. OMG, this is stupendous!!! I used double the amount of garlic (mostly because I minced too much and second because I love garlic!). I poured the mustard mixture around and on top of the chicken so the oven browned the skin a lot more than it shows in your picture and it was so beautifully crisp!!
This recipe is a keeper. I sent a picture to my brother and sister-in-law and they both want the recipe now!
Jennifer says
I was hoping this would be great to take the place of Ina Garten’s mustard chicken with Creme Freche. I hoped this would be a lighter lower fat version. It was amazing and I will be making it again. Thanks so much
DJ says
I made this last night and it was a hit with everyone!!!
I’ve never liked honey mustard until yesterday ? I’m still not sure what possessed me to try this recipe but I’m glad I did!
B says
I absolutely loved this! Nagi sent me over to your site and now my dinners for the past month have been a mixture from both of you.
I used boneless/skinless thighs and doubled the recipe. The only issue I had was cooking my potatoes. I used white potato and they were still a little hard after over an hour of cooking. I might need to par-boil them next time or cut them even smaller. Besides that I found this recipe great! Can’t wait to make it again!
Bets says
Chicken has never tasted sooooooo good!! I now make this regulary..always a winner. The whole family incl my 4year old love it. Doubled the sauces..but followed everything else to the letter! Thank you for sharing this. You are making us kitchen queens ?
Nele says
Thanks for sharing this recipe! We all loved it! 🙂
Bec says
This was beautiful!!
I wasn’t expecting a lot to be honest, I doubled the sauce and was so glad I did! We just did potatoes and I cut up raw veggies along side.
My extremely picky 4 year old was in love and licked the pot clean!
Thankyou for an easy chicken thigh recipe!! It was amazing!!
Christina says
Love the recipe but would it still work to marinate the chicken in the sauce and then pour it on the chicken while on the skillet?
K says
Amazing and delicious! The only problem is that the sauce keeps coming out a bit runny and not like a glaze on the chicken and potatoes. I tried making it in a dish that can go both on the stove and in the oven (from pampered chef), with no lid on it. I might try leaving out the water next time to see if that makes a difference!
Audrey H says
Turned out fabulous!! The whole family gobbled it up from my 3yr old to Grandma!! We used brussel sprouts instead of the green beans. Definitely making again!
Whitney says
I hate honey mustard, but this was amazing. It’s everything I always want honey mustard to be – spicy with a hint of sweetness. My husband loved it too, so this recipe is a definite keeper.
I did my beans separately. I parboiled them (~2 minutes), spiral wrapped them in applewood smoked bacon, and drizzled them with an Italian vinaigrette with added minced garlic. Those baked for ~15 minutes at 400 F and complemented the rest of the meal wonderfully. I mentioned that I might try adding the beans to the pot (per the recipe) but my husband nixed that idea immediately in favor of the bacon wrapped green beans. It makes the one-pot meal into a two-pot one-baking sheet meal, but it’s totally worth it.
Trista says
Made this tonight and it was a big hit for all of us (myself, my husband, and 3 kids). I used green beers. I did forget to pick up whole grain mustard on my way home so I was missing that, but it was still delicious! It was super simple as well.
Nyx says
I tried this recipe last night and my two fussy guys, hubby and 5 year-old grandson loved it! I added Brussels sprouts as well and the sauce cut the bitterness. Thanks so much for sharing this recipe. 🙂
Luana Boulanger says
I guess I am the only person who doesn’t know when to add the rosemary!
Whitney says
I added it with the mustard 🙂
Monique says
Can I use chicken legs to make this recipe?
Karina says
Hi Monique,
Yes of course!
Monique says
Can I use chicken legs instead of chicken thighs?
Karina says
Absolutely! They may need extra cooking time (about 15-20 minutes more).
rennie says
Wow! Just finished eating this. It was super easy and so delish! I used boneless skinless chicken breasts and regular mustard instead of the wholegrain. Definitely a make again recipe!
Jessica says
Im a newbie cook. Was I supposed to mix everything together? I had a big cast iron but to mix the potatoes I had to mix it was the chicken. And was it supposed to stay on med heat when I start putting water in, and the sauce? Thanks in advance. Also I couldn’t find bone in thighs I used boneless, will it be same time? It’s in oven now lol
Brandi says
I sent this recipe to my boyfriend and he made it tonight. It was so good and simple. We didn’t have a pan to go in the oven so we used a casserole dish. We used asparagus instead of green beans and added more of the sauce. Came out great. We will make this again.
Amanda Zamara says
Made this tonight for my family and we were not disappointed!! Hubby raved over it. This recipe is a real keeper and will definitely be added to the rotation. Thanks for sharing!
Karina says
That’s so wonderful Amanda! I’m so happy to hear that. Thank you for sharing!
Graeme says
Thanks a million, was an ABSOLUTE winner….possibly the best meal I have cooked (I’m a man who doesn’t really cook and just gave it a shot to impress the wife). My wife s not a garlic lover so I took a chance (against my better judgement) and left that out but it was still MAGNIFICENT
Karina says
Hi Graeme! You have a very lucky wife! I’m so happy you both enjoyed it and I hope you keep cooking for her! She must be loving it!
Isabel says
Can I use ground instead of wholegrain mustard?
Karina says
Hello Isabel!
You will actually want to use the wholegrain to keep the consistency. Thanks for the question and thanks for following along with me! xo
Stefanie says
Very delicious.. 5 stars from both my husband and I!
Lindsey F. says
Wow, this is delicious! I just want to say that I am an anti mustard person and have been my whole life but this recipe is really good! I couldn’t even taste the mustard. This is a keeper for sure and I’m making it for a friend and her family who just had a baby. I know they’ll love it too.
Karina says
I am so happy that you like the recipe and it fits your taste and that is super nice of you to help welcome their new baby with a delicious meal! xo
Omi says
I’ve made this recipe twice already, adding some ginger and onion (because we like it) and it has been my favourite way of cooking chicken in the oven and the quickest!! You could smell it miles away and everyone was eager to try it ?
Shanique says
I just made this tonight. I love that it wasn’t too sweet.
Thank you for the recipe.
Courtney says
This was so good I loved it!! I did crisp up my potatoes on a cookie sheet bc I like them crispy and then put them in the pan with everything else. Thanks for the awesome recipie!!
Karina says
That is a great idea! Thank you for sharing! XO
Kristin says
This was SO good!!! Next time I’m going to double the sauce.
Shanique Campbell says
I agree! Good idea
Berlinda says
Can I use chicken breast instead of thighs?
Karina says
Yes, of course!
Lauren says
If I use boneless thighs, how long would I cook it for do you think?
Karina says
I would only add another 10 minutes. I would check it though with a meat thermometer to make sure. Let me know how it turns out! XO
Angela P says
I made this the other night and it was sooooooo good. Whilst I was cooking it I had to taste it for erm research purposes and it tasted So good it made my mouth do that ooooooooooooooh shape and my cheekbones sucked in which is no easy feat. Love love love and so easy to make. Thank you!
Bridgett says
Do you boil the red potatoes first?
Karina says
No, they will bake in the oven. If you would like a quicker and softer potato that is a great idea though! Enjoy! XO
Kim says
Hello. I made this recipe for the first time this evening and it is fantastic! paired it with buttermilk biscuits and steamed broccoli. What can I say I’m from the south. And you are right Karina, I am not a big fan of whole grain mustard simply delicious in this dish
Christi says
I just wanted to say that I have only been following / subscribing for a couple of weeks, but your content is FANTASTIC! I think I pin almost every recipe. This one looks particularly tasty and I can’t wait to try it over the weekend. Thanks for all of the inspiration.
Karina says
AW! Thank you so much! I really appreciate it! That is so sweet of you to say! Thank you for following along with me!
Kerry Jackson says
Hi could I brown the chicken and do the mixture in the morning then put into oven at night? Has anyone tried doing this?
Manjela says
This was very yummy. I converted in into a sheet pan dinner. Super easy! Naturally gluten-free is always a plus!
Danni says
I made this and it did not turn out as pretty as it looks on the picture but it was so tasty. I did not think the kids would eat it and they loved it. New family favorite.
regine r says
this was so so good! i didn’t have any whole grain mustard. i had to improvise and use a bit more dijon mustard. it still tasted amazing!!
Brooke says
What kind of pans do you use?
Karina says
I do like STAUB pans since they can go on top of the stove as well as in the oven all at the same time.
Richard Sands says
Please advise if this recipe can be used in a slow cooker
Thanks
Richard
Karina says
With this recipes I would recommend keeping it in a one pan meal. You are welcome to try it in a slow cooker but it may not have the crispiness on the chicken. Let me know how it turns out! Enjoy!!
Ron Day says
Glad it’s so good but can’t get the recipe? Even subscribed?
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Tracy says
I made this tonight with substituting sweet potato chunks and cut asparagus for regular potatoes and green beans since its what I had on hand. The end result was a bit sweeter but absolutely delicious all the same! Thank you!!!
Karina says
That sounds delicious! I am so glad that it worked out! Thanks so much for sharing and following along with me! XO
Renee says
So glad I tried this, my favourite chicken drumstick recipe so far. Delicious!!
Sherrie Boudinot says
Can someone tell me if I should cover when putting in the oven?? Thanks~
Nancy says
Made this last week and turn out great. So delicious
Karina says
That is great to hear! Thanks so much for sharing!
Kelso says
Very tasty! I sauteed some shallot I had leftover before the garlic and it turned out great. I love your honey garlic chicken recipe too. Thanks for all your hard work!
Karina says
That is awesome! That sounds so good right now! Thanks so much for sharing!
Jennifer says
We loved this. I used carrots and parsnips since I didn’t have beans – so, so good!
Karina says
That is great to hear! I am so glad that you made it your own! Thanks so much for sharing!
Jeanne says
A+ to this amazing dish! My 18 year old daughter is still a picky eater and loved it. This is definitely going in to our meal rotation. Thanks for sharing!
SharonB says
Tried this for dinner tonight and it turned out amazing! Impressed my friends and family with mouthwatering pics too! Haha
I will definitely be making this again and again! The recipe was extremely easy to follow and even though I forgot to add fresh rosemary, it still tasted great! Definitely recommend this for any type of cook …skilled or non-skilled (like me) ?
Karina says
That is awesome to hear! I am so glad that you made this and everyone loved it! Thanks so much for sharing!
chantelle anderson says
i made this it was delicious but i wasnt sire what to have with it at the side. what did everyone else do?
Erin says
This has become a staple in our house! Everyone when i post pics asks if it was part of a meal service delivery and I’m like nope! I have started substituting mixed fingerling potatoes for the baby red potatoes as they are easier to find and honestly I like them better now. I also tend to use boneless skinless chicken thighs and it reduced the cooking time slightly which is great for rushed evenings as well. With this recipe people will think you are a professional chef! YUMMY INDEED!
Tiffany says
I LOVE THIS. I use chicken breast instead, but this recipe is one of my favorites. I have it like every 2 weeks. If it seems like my husband wont ask if we just ate this, I make it.
Lara says
This is definitely a frequent dinner in our house!
Bianca says
Hi I made your tomato, basil, chicken, and rice last night, and it was wonderful. I love how the skin turned out so crispy from putting it on broil, I was wondering if I could do the same thing with this or if putting it on broil would ruin it?
Carly says
Make this once a month, highly recommend!
Lori says
Hi,
Looks amazing! Can I used boneless thighs instead?
Thanks,
Lori
Bev says
I love this recipe. Definitely will keep making this meal on a regular basis and it’s very easy! Thank you!
Karina says
That’s wonderful Bev! I’m so glad you liked it. Thank you so much for your feedback. Have a great weekend! 🙂
Maria says
I just made this delicious! I ran out of sauce next time will add double. I was tired of the same chicken dish all the time. So good!
Karina says
I’m so happy to hear that Maria! Thank you for sharing!
Holly says
Absolutely delish!
Karina says
I’m so happy to hear that Holly!
Destanj says
Wonderful, I was pressed for time so I cooked it in my pressure cooker rather than the oven, the sauce is great and my kids ate double servings of the potatoes!
Thanks for a great recipe!
Karina says
You’re welcome Destanj!
Angie says
Made this last night, BIG HIT! The girls loved it and are excited about having it for leftovers. Thank you for sharing the recipe.
Karina says
Aw you’re welcome Angie!
Angel says
I just tried it tonight and wow, it was so yummy! I had to search for baby potatoes in the grocery and good too that the green beans were on promo. The sauce is divine. Speaking of which, what do you do with the leftover sauce? I do not want to throw it away…I used, by the way, the traditional French wholegrain mustard plus the smooth one. Yummy yummy!
Angel says
I just tried it tonight and wow, it was so yummy! I had to search for baby potatoes in the grocery and good too that the green beans were on promo. The sauce is divine. Speaking of which, what do you do with the leftover sauce? I do not want to throw it away…
Jessica says
Absolutely delicious! I added the sprig of rosemary before placing in oven. I used 2 chicken breasts and cut them into Four pieces. Had to add more water but the sauce was awesome! This is a keeper!
Jeb Bush says
It would be really nice if the recipe was just posted at the top. I don’t need to read your life story before making this dish. Thanks.
Karina says
Hi Jeb. It would be really nice if you weren’t a rude person.
First, this is a blog. Second, my recipes are free to you. Third, please feel free to find recipes elsewhere.
Victoria says
If he would have looked, there is a tab at the top of the page (under the dish name) that says skip to recipe and he wouldn’t have had to worry about reading everything or having to scroll to the recipe.
Kim says
Made this tonight for the first time, it was amazing, hubby loved it & had the left overs for brunch. We will be having it again & again. Thank you so much for sharing & I loved reading “ your life story” 😜 it all helps
Diane says
How rude! “Congratulations, you’ve found a new, not particularly original, way to say ‘shut up and cook,'”
Allison says
This was incredible. The sauce was so delicious! I made it in a cast iron skillet. I may have to double the sauce next time! Thank you for a wonderful recipe that is now in our rotation
Aeslin says
I am so glad I found this recipe. I finally found a good recipe for chicken thighs!! I was hesitant at first because I don’t like honey mustard…. but omg this was so delicious!!! This is definitely going to be on my list to make every week!
Christine says
I made this tonight (used chicken tenders) – absolutely delicious!! Thank you for such a great recipe; my husband has already requested this dish again, soon!
Cathy says
I made this for my family & they RAVED about it. I used French cut green beans (steamer bag) I cooked them before adding them in the last 15 mins. Very easy & delicious dish…THUMBS UP!!!
Danna says
Delicious! I didn’t have whole grain mustard on hand so used all Dijon. Just did chicken and potatoes and had roasted asparagus on the side. Husband deemed it a definite “keeper”.
Kaleena says
Do you need to use a lid? Im using a dutch oven since i dont have an oven safe pan or skillet at the moment
Lisa says
Yummy! At the end of the cooking the sauce was very runny so I put in some cornflour. My husband and kids loved it! Easy to do to.
Joy DeNicola says
I made this for family visiting from out of town. It was delicious! My only recommendation is too precook the green beans prior to adding to the roasting pan. I found that 15 minutes in the oven was not long enough for the beans to become tender enough. They were a bit too hard.
I am making this again today and will cook the fresh green beans until tender and then add them to the roasted chicken and potatoes 10 minutes before serving.
Michaela says
Made this for dinner tonight. Really tasty the whole family enjoyed it. Another winner thanks xxx
anadimae says
Thanks so much for the recipe. I have printed it to try sometime in the near future. Thanks~!!
Jasmine says
Do the potatoes need to be cooked before putting them in the oven?
Tammy says
I am planning to make this tonight. It’s looks amazing! Has anyone figured up the amount of calories per serving for this dish?
Annette says
I made this tonight and it was DELICIOUS! I used a large cast iron pan that is intended also for oven temperatures. If you don’t have an oven safe pan, you could transfer it to an oven safe dish. I doubled the recipe because I knew it’d be yummy so we have SOME leftovers! I think canned green beans would get mushy because they’re already blanched and so the oven heat would over cook them. Will definitely make this again!
Mike says
For those asking about what kind of pan to use, I used a cast iron skillet because it can go from stovetop to oven without an issue. I believe some sturdier stainless steel pans can, as well. As far as teflon and others, you’ll have to do some research for yourself. A heavier pan also has the benefit of retaining the heat from the stovetop which will add a crust to the chicken and potatoes on the outside as it cooks in the oven.
Rosemary can be added before transferring to the oven to add some flavor and removed before serving.
Traysha Conant says
Delicious, I switched the greenbeans with brussel sprouts.
Angel says
What pan do I use that can be cooked at 400 degrees? I don’t think my non stick Teflon pans can go in the oven that hot. Im scared to try it. I’ve gone to the store looking for one but it doesn’t tell me how hot it can be 🙁 also can I use canned green beans in this dish? I have a big can already I wanted to get rid of. Any help is appreciated! This looks delicious and I really want to make it!!
Rachel Lange says
I made this yummy meal last night for my family. It was a so good, can’t wait to make it again! Thanks
Shelby says
Do you cook tho you cook this on low? On the stove? Sorry may sound like a stupid question. I am new to cooking and this looks like a great recipe.☺
Esther says
Also this was so good, thank you! My husband could not stop saying “this is so good” lol! I’m not a huge honey mustard fan but you’re right, this is the one to try.
Esther says
What do I do if I have the rosemary? Is it just a garnish at the end? Or when would I throw it in?
Stephanie says
After you’ve mixed everything in the pan, do you actually put the frying pan in the oven or do you just transfer the food to a different oven safe pan and transfer contents back into the frying pan after the chicken is cooked through?
Susan ledbetter says
Made this used regular red potatoes quartered, chicken breasts, and regular mustard because I didn’t have grainy this is delicious! I cooked it 2 days ago and still dream about it. I would cut the cook time down for the chicken.
Persephone says
Yum! This was so tasty, I made it tonight. I also added Mushrooms as I had some in the house & it worked a treat!
Leigh says
Husband made the honey garlic chicken…Oh my gosh great..Thank you
April says
Made this tonight hubby and I enjoyed it a lot thanks for the recipe!
Ellen says
This was great and looked so good. I didn’t have whole grain mustard so used honey mustard along with the Dijon plus added the honey anyway. Didn’t have beans so cut squash in big pieces and added them to the potatoes. It was very tasty
Auntiepatch says
I made this last night and it was delicious! My husband doesn’t like mustard and he gobbled it up! Thanks!