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You are here: Home / Dinner / Honey Mustard Chicken & Potatoes (One Pan)

By Karina 131 Comments Filed Under: Chicken

Honey Mustard Chicken & Potatoes (One Pan)

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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 Chicken & Potatoes | http://cafedelites.com

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.

Honey Mustard Chicken & Potatoes | http://cafedelites.com

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!

Honey Mustard Chicken & Potatoes | http://cafedelites.com

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)

Honey Mustard Chicken & Potatoes is all made in one pan! Juicy, succulent chicken pieces are cooked in the best honey mustard sauce, surrounded by green beans and potatoes for a complete meal!
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Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
Serves: 4 people

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.

Nutrition

Calories: 530kcal | Carbohydrates: 42g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 250mg | Potassium: 495mg | Fiber: 4g | Sugar: 18g | Vitamin A: 505IU | Vitamin C: 17.8mg | Calcium: 62mg | Iron: 2.9mg

Honey Mustard Chicken & Potatoes is all made in one pan! Juicy, succulent chicken pieces are cooked in the best honey mustard sauce, surrounded by green beans and potatoes for a complete meal! | https://cafedelites.com
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Reader Interactions

Comments

  1. JillB says

    August 25, 2022 at 11:49 pm

    5 stars
    This recipe is so good! The sauce is to die for and I will double it next time because it is that yummy!

    Reply
  2. Alavi Anan Meem says

    August 21, 2020 at 2:06 am

    The addition of the mustard seeds made all the difference!

    Reply
  3. bebe says

    August 14, 2020 at 5:15 am

    5 stars
    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!

    Reply
  4. Abi says

    June 02, 2020 at 3:05 pm

    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

    Reply
  5. Devin Farmer says

    April 24, 2020 at 10:23 pm

    5 stars
    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.

    Reply
  6. Steve M says

    April 23, 2020 at 8:29 am

    5 stars
    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!!!

    Reply
    • Jennifer Ramirez says

      September 23, 2020 at 11:11 am

      Great recipe!! And I thought mom’s was the best!

      Reply
  7. Stacey Hollis says

    March 05, 2020 at 9:42 am

    5 stars
    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

    Reply
  8. Lindsey F says

    January 14, 2020 at 2:03 pm

    5 stars
    I’ve made this recipe at least a half a dozen times. It’s so delicious every time! Thanks for the great recipe!

    Reply
  9. Dave Schwartz says

    December 17, 2019 at 11:20 am

    5 stars
    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!

    Reply
  10. Jennifer says

    November 30, 2019 at 9:31 am

    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

    Reply
  11. DJ says

    November 01, 2019 at 10:19 pm

    5 stars
    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!

    Reply
  12. B says

    May 31, 2019 at 5:34 am

    5 stars
    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!

    Reply
  13. Bets says

    May 13, 2019 at 6:41 pm

    5 stars
    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 ?

    Reply
  14. Nele says

    April 10, 2019 at 6:13 pm

    5 stars
    Thanks for sharing this recipe! We all loved it! 🙂

    Reply
  15. Bec says

    March 07, 2019 at 7:30 pm

    5 stars
    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!!

    Reply
  16. Christina says

    February 25, 2019 at 7:17 am

    5 stars
    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?

    Reply
  17. K says

    February 21, 2019 at 2:14 pm

    5 stars
    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!

    Reply
  18. Audrey H says

    February 20, 2019 at 12:09 pm

    5 stars
    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!

    Reply
  19. Whitney says

    February 11, 2019 at 1:35 pm

    5 stars
    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.

    Reply
  20. Trista says

    February 05, 2019 at 12:30 pm

    5 stars
    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.

    Reply
  21. Nyx says

    January 17, 2019 at 12:12 am

    5 stars
    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. 🙂

    Reply
  22. Luana Boulanger says

    January 11, 2019 at 8:05 am

    I guess I am the only person who doesn’t know when to add the rosemary!

    Reply
    • Whitney says

      February 11, 2019 at 1:44 pm

      I added it with the mustard 🙂

      Reply
  23. Monique says

    January 08, 2019 at 2:50 am

    Can I use chicken legs to make this recipe?

    Reply
    • Karina says

      January 08, 2019 at 9:37 pm

      Hi Monique,

      Yes of course!

      Reply
  24. Monique says

    January 07, 2019 at 10:51 am

    5 stars
    Can I use chicken legs instead of chicken thighs?

    Reply
    • Karina says

      January 08, 2019 at 11:08 pm

      Absolutely! They may need extra cooking time (about 15-20 minutes more).

      Reply
  25. rennie says

    January 05, 2019 at 9:44 am

    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!

    Reply
  26. Jessica says

    December 31, 2018 at 9:48 am

    5 stars
    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

    Reply
  27. Brandi says

    December 29, 2018 at 12:06 pm

    5 stars
    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.

    Reply
  28. Amanda Zamara says

    December 20, 2018 at 3:07 pm

    5 stars
    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!

    Reply
    • Karina says

      December 20, 2018 at 6:36 pm

      That’s so wonderful Amanda! I’m so happy to hear that. Thank you for sharing!

      Reply
  29. Graeme says

    December 16, 2018 at 5:24 am

    5 stars
    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

    Reply
    • Karina says

      December 19, 2018 at 11:12 am

      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!

      Reply
  30. Isabel says

    December 14, 2018 at 3:43 am

    Can I use ground instead of wholegrain mustard?

    Reply
    • Karina says

      December 14, 2018 at 7:32 pm

      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

      Reply
  31. Stefanie says

    December 08, 2018 at 2:27 pm

    Very delicious.. 5 stars from both my husband and I!

    Reply
  32. Lindsey F. says

    December 08, 2018 at 11:53 am

    5 stars
    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.

    Reply
    • Karina says

      December 14, 2018 at 6:22 pm

      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

      Reply
  33. Omi says

    December 04, 2018 at 8:46 am

    5 stars
    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 ?

    Reply
  34. Shanique says

    November 09, 2018 at 12:51 pm

    5 stars
    I just made this tonight. I love that it wasn’t too sweet.

    Thank you for the recipe.

    Reply
  35. Courtney says

    November 08, 2018 at 11:30 am

    5 stars
    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!!

    Reply
    • Karina says

      November 08, 2018 at 4:22 pm

      That is a great idea! Thank you for sharing! XO

      Reply
  36. Kristin says

    November 02, 2018 at 1:05 pm

    5 stars
    This was SO good!!! Next time I’m going to double the sauce.

    Reply
    • Shanique Campbell says

      November 09, 2018 at 12:49 pm

      5 stars
      I agree! Good idea

      Reply
  37. Berlinda says

    October 30, 2018 at 3:45 am

    5 stars
    Can I use chicken breast instead of thighs?

    Reply
    • Karina says

      November 01, 2018 at 11:06 pm

      Yes, of course!

      Reply
  38. Lauren says

    October 23, 2018 at 2:35 am

    If I use boneless thighs, how long would I cook it for do you think?

    Reply
    • Karina says

      October 28, 2018 at 11:32 pm

      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

      Reply
  39. Angela P says

    October 07, 2018 at 3:02 am

    5 stars
    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!

    Reply
  40. Bridgett says

    October 04, 2018 at 8:18 am

    Do you boil the red potatoes first?

    Reply
    • Karina says

      October 08, 2018 at 8:33 am

      No, they will bake in the oven. If you would like a quicker and softer potato that is a great idea though! Enjoy! XO

      Reply
  41. Kim says

    September 27, 2018 at 11:07 am

    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

    Reply
  42. Christi says

    September 27, 2018 at 8:58 am

    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.

    Reply
    • Karina says

      September 27, 2018 at 6:47 pm

      AW! Thank you so much! I really appreciate it! That is so sweet of you to say! Thank you for following along with me!

      Reply
  43. Kerry Jackson says

    September 27, 2018 at 4:45 am

    Hi could I brown the chicken and do the mixture in the morning then put into oven at night? Has anyone tried doing this?

    Reply
  44. Manjela says

    September 01, 2018 at 10:00 pm

    5 stars
    This was very yummy. I converted in into a sheet pan dinner. Super easy! Naturally gluten-free is always a plus!

    Reply
  45. Danni says

    August 26, 2018 at 12:17 pm

    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.

    Reply
  46. regine r says

    August 20, 2018 at 2:22 pm

    5 stars
    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!!

    Reply
  47. Brooke says

    August 08, 2018 at 8:47 am

    What kind of pans do you use?

    Reply
    • Karina says

      August 09, 2018 at 9:11 pm

      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.

      Reply
  48. Richard Sands says

    July 18, 2018 at 12:01 am

    Please advise if this recipe can be used in a slow cooker
    Thanks
    Richard

    Reply
    • Karina says

      July 19, 2018 at 3:23 pm

      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!!

      Reply
  49. Ron Day says

    June 14, 2018 at 6:05 am

    Glad it’s so good but can’t get the recipe? Even subscribed?

    Reply
    • Karina says

      June 14, 2018 at 7:52 am

      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

      Reply
  50. Tracy says

    June 12, 2018 at 11:34 am

    5 stars
    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!!!

    Reply
    • Karina says

      June 12, 2018 at 4:20 pm

      That sounds delicious! I am so glad that it worked out! Thanks so much for sharing and following along with me! XO

      Reply
  51. Renee says

    May 26, 2018 at 4:17 pm

    5 stars
    So glad I tried this, my favourite chicken drumstick recipe so far. Delicious!!

    Reply
  52. Sherrie Boudinot says

    April 18, 2018 at 1:02 am

    Can someone tell me if I should cover when putting in the oven?? Thanks~

    Reply
  53. Nancy says

    February 26, 2018 at 2:57 am

    5 stars
    Made this last week and turn out great. So delicious

    Reply
    • Karina says

      February 26, 2018 at 3:48 am

      That is great to hear! Thanks so much for sharing!

      Reply
  54. Kelso says

    February 25, 2018 at 6:10 am

    5 stars
    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!

    Reply
    • Karina says

      February 25, 2018 at 9:24 am

      That is awesome! That sounds so good right now! Thanks so much for sharing!

      Reply
  55. Jennifer says

    February 24, 2018 at 9:13 am

    5 stars
    We loved this. I used carrots and parsnips since I didn’t have beans – so, so good!

    Reply
    • Karina says

      February 25, 2018 at 4:50 am

      That is great to hear! I am so glad that you made it your own! Thanks so much for sharing!

      Reply
  56. Jeanne says

    February 20, 2018 at 8:03 pm

    5 stars
    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!

    Reply
  57. SharonB says

    February 15, 2018 at 1:48 pm

    5 stars
    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) ?

    Reply
    • Karina says

      February 18, 2018 at 9:38 am

      That is awesome to hear! I am so glad that you made this and everyone loved it! Thanks so much for sharing!

      Reply
  58. chantelle anderson says

    February 07, 2018 at 12:23 am

    5 stars
    i made this it was delicious but i wasnt sire what to have with it at the side. what did everyone else do?

    Reply
  59. Erin says

    January 29, 2018 at 10:03 am

    5 stars
    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!

    Reply
  60. Tiffany says

    January 20, 2018 at 1:03 pm

    5 stars
    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.

    Reply
  61. Lara says

    January 09, 2018 at 9:36 am

    5 stars
    This is definitely a frequent dinner in our house!

    Reply
  62. Bianca says

    December 28, 2017 at 10:40 am

    5 stars
    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?

    Reply
  63. Carly says

    December 10, 2017 at 10:53 am

    5 stars
    Make this once a month, highly recommend!

    Reply
  64. Lori says

    December 09, 2017 at 8:41 am

    Hi,

    Looks amazing! Can I used boneless thighs instead?

    Thanks,
    Lori

    Reply
  65. Bev says

    November 19, 2017 at 9:14 am

    5 stars
    I love this recipe. Definitely will keep making this meal on a regular basis and it’s very easy! Thank you!

    Reply
    • Karina says

      November 19, 2017 at 11:30 am

      That’s wonderful Bev! I’m so glad you liked it. Thank you so much for your feedback. Have a great weekend! 🙂

      Reply
  66. Maria says

    November 09, 2017 at 10:41 am

    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!

    Reply
    • Karina says

      November 17, 2017 at 8:10 pm

      I’m so happy to hear that Maria! Thank you for sharing!

      Reply
  67. Holly says

    October 30, 2017 at 1:11 pm

    5 stars
    Absolutely delish!

    Reply
    • Karina says

      November 17, 2017 at 8:54 pm

      I’m so happy to hear that Holly!

      Reply
  68. Destanj says

    October 18, 2017 at 12:18 pm

    5 stars
    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!

    Reply
    • Karina says

      October 25, 2017 at 9:18 pm

      You’re welcome Destanj!

      Reply
  69. Angie says

    October 13, 2017 at 12:42 am

    5 stars
    Made this last night, BIG HIT! The girls loved it and are excited about having it for leftovers. Thank you for sharing the recipe.

    Reply
    • Karina says

      October 25, 2017 at 9:29 pm

      Aw you’re welcome Angie!

      Reply
  70. Angel says

    September 19, 2017 at 5:23 am

    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!

    Reply
  71. Angel says

    September 19, 2017 at 5:21 am

    5 stars
    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…

    Reply
  72. Jessica says

    September 05, 2017 at 9:05 am

    5 stars
    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!

    Reply
  73. Jeb Bush says

    August 30, 2017 at 8:13 am

    5 stars
    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.

    Reply
    • Karina says

      August 30, 2017 at 8:54 am

      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.

      Reply
      • Victoria says

        January 22, 2019 at 4:26 am

        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.

        Reply
      • Kim says

        April 15, 2020 at 11:56 am

        5 stars
        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

        Reply
    • Diane says

      October 20, 2020 at 8:02 am

      5 stars
      How rude! “Congratulations, you’ve found a new, not particularly original, way to say ‘shut up and cook,'”

      Reply
  74. Allison says

    August 04, 2017 at 9:40 am

    5 stars
    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

    Reply
  75. Aeslin says

    July 18, 2017 at 11:54 am

    5 stars
    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!

    Reply
  76. Christine says

    July 11, 2017 at 9:29 am

    5 stars
    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!

    Reply
  77. Cathy says

    July 10, 2017 at 9:26 am

    5 stars
    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!!!

    Reply
  78. Danna says

    July 05, 2017 at 10:27 am

    5 stars
    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”.

    Reply
  79. Kaleena says

    June 27, 2017 at 11:00 am

    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

    Reply
  80. Lisa says

    June 07, 2017 at 3:29 am

    5 stars
    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.

    Reply
  81. Joy DeNicola says

    May 14, 2017 at 3:44 am

    5 stars
    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.

    Reply
  82. Michaela says

    April 27, 2017 at 5:45 am

    Made this for dinner tonight. Really tasty the whole family enjoyed it. Another winner thanks xxx

    Reply
  83. anadimae says

    April 16, 2017 at 9:19 am

    Thanks so much for the recipe. I have printed it to try sometime in the near future. Thanks~!!

    Reply
  84. Jasmine says

    April 12, 2017 at 9:53 pm

    Do the potatoes need to be cooked before putting them in the oven?

    Reply
  85. Tammy says

    April 08, 2017 at 1:05 am

    I am planning to make this tonight. It’s looks amazing! Has anyone figured up the amount of calories per serving for this dish?

    Reply
  86. Annette says

    April 07, 2017 at 9:24 am

    5 stars
    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!

    Reply
  87. Mike says

    April 06, 2017 at 12:44 pm

    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.

    Reply
  88. Traysha Conant says

    April 06, 2017 at 1:53 am

    Delicious, I switched the greenbeans with brussel sprouts.

    Reply
  89. Angel says

    March 27, 2017 at 8:45 am

    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!!

    Reply
  90. Rachel Lange says

    March 23, 2017 at 5:26 pm

    5 stars
    I made this yummy meal last night for my family. It was a so good, can’t wait to make it again! Thanks

    Reply
  91. Shelby says

    March 22, 2017 at 3:30 pm

    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.☺

    Reply
  92. Esther says

    March 22, 2017 at 3:12 pm

    5 stars
    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.

    Reply
  93. Esther says

    March 22, 2017 at 12:58 pm

    What do I do if I have the rosemary? Is it just a garnish at the end? Or when would I throw it in?

    Reply
  94. Stephanie says

    March 21, 2017 at 12:41 am

    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?

    Reply
  95. Susan ledbetter says

    March 02, 2017 at 1:24 pm

    5 stars
    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.

    Reply
  96. Persephone says

    February 02, 2017 at 8:20 am

    5 stars
    Yum! This was so tasty, I made it tonight. I also added Mushrooms as I had some in the house & it worked a treat!

    Reply
  97. Leigh says

    January 31, 2017 at 2:43 pm

    Husband made the honey garlic chicken…Oh my gosh great..Thank you

    Reply
  98. April says

    January 07, 2017 at 3:20 pm

    Made this tonight hubby and I enjoyed it a lot thanks for the recipe!

    Reply
  99. Ellen says

    December 13, 2016 at 3:36 pm

    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

    Reply
  100. Auntiepatch says

    December 07, 2016 at 3:30 pm

    5 stars
    I made this last night and it was delicious! My husband doesn’t like mustard and he gobbled it up! Thanks!

    Reply

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