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Honey Mustard Chicken and Potatoes is an easy one-pan meal with juicy chicken thighs baked in a sticky, sweet honey mustard sauce. It’s the perfect midweek dinner that’s big on flavor with minimal cleanup.
This dish was born from a honey mustard craving and a tray of chicken thighs, and it quickly became one of my favorite recipes. Sweet, savory, and effortlessly delicious, it’s everything a good honey mustard chicken recipe should be.
What Makes This Honey Mustard Chicken Work
The magic of this Honey Mustard Chicken is in the sauce; just the right balance of sweet honey, sharp mustard, garlic, and a touch of tang from vinegar. It coats the chicken and potatoes beautifully, caramelizinf in the oven for maximun flavor in every bite.
Using bone-in, skin-on chicken thighs keeps everything extra juicy, while the potatoes soak up all that rich, sticky goodness as they roast alongside. It’s a low-effort, high-reward kind of meal you’ll want to make on repeat.
What Goes Into This Honey Mustard Chicken
You don’t need a long list of fancy ingredients to make this Honey Mustard Chicken shine. Just a handful of pantry staples, a few fresh additions, and one pan to bring it all together.
- Chicken Thighs: Bone-in, skin-on thighs stay juicy in the oven and develop a rich, golden crust as they roast.
- Honey: Adds natural sweetness and helps the sauce caramelize into a sticky, glossy coating.
- Wholegrain and Dijon Mustard: The combo delivers a perfect balance of texture, sharpness, and tang.
- Baby Red Potatoes: Roasted right in the pan, these soak up all the sauce and turn irresistibly tender and flavourful.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Honey Mustard Chicken
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season both sides generously with salt, pepper, and garlic powder.
- Sear the Chicken: Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden and crispy.
- Reserve Juices: Pour off any excess fat, leaving about 2 tablespoons of pan juices for flavor. Keep the chicken in the pan as you prepare the sauce.
- Make the Sauce: Add minced garlic to the pan and cook for 1 minute until fragrant. Stir in the honey, wholegrain mustard, Dijon mustard, and water.
- Add Potatoes: Toss in the quartered baby potatoes and coat them well in the sauce. Season with extra salt and pepper if needed.
- Simmer Briefly: Let the sauce simmer around the chicken and potatoes for 2 minutes to thicken. This helps everything absorb more flavor..
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 40–45 minutes, or until the chicken is cooked through and the potatoes are tender
- Optional Add-In: If using green beans, stir them into the pan after 30 minutes of baking. Return the skillet to the oven for the final 15 minutes.
For a hearty and satisfying meal, pair your Honey Mustard Chicken with a side of Honey Dijon Apple Bacon Cranberry Salad or a Corn On The Cob With Garlic Butter Salad. Both bring a bright, fresh contrast to the sweet and sticky glaza. If you’re feeling extra indulgent, a serving of Cream of Asparagus Soup never hurts.
Recipe FAQ’s
Yes! boneless thighs work well too, though they’ll cook a bit faster. Just reduce the baking time about 10 minutes to avoid overcooking.
Carrots, Brussels sprouts, or even cauliflower roast beatifully in the honey mustard sauce. Just be sure to cut them into small, even pieces for even cooking.
If you don’t have wholegrain mustard, you can double the Dijon or use spicy brown mustard instead. The texture will be smoother but still flavorful.
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Honey Mustard Chicken & Potatoes (ONE PAN)
Ingredients
- 4-5 chicken thighs bone in, skin on or off
- 1/4 teaspoon salt to season
- 1/4 teaspoon 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 dijon mustard
- 2 tablespoons water
- 1 pound baby red potatoes quartered
- 8 ounces green beans halved – optional
- 1-2 rosemary sprigs – 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does anyone know why my sauce always dried up and burns? I follow the recipe exactly. I even doubled it this time and added some extra water. The flavor is still good but there’s never any sauce left one is done in the oven.
Hi Kristen! Have you tried checking the temperature of the oven? However, if you feel that your sauce is drying up you can add a bit of chicken broth or chicken stock cube melted in water and try to add it slowly.
My husband and I love this recipe. I’d love you advice on how to alter it for boneless chicken breasts. I’ve only used bone in chicken thighs with skin. I’d like to use chicken breasts instead for dinner party of 8 adults. Can they be boneless and skinless? How long would you cook them? How do I keep them from drying out when cooked. Also, can I make the skillet part ahead of time and then bake them an hour later, perhaps in a casserole or 9×13 pan?
This is a gorgeous recipe Karina! My husband loved it! He even called from work to thank me for the lunch leftovers the next day! LOL (which he never does) I decided to pair these thighs with your crispy garlic butter Parmesan smashed potatoes and my own maple butter carrots. I understand the lure of a one pan dinner but I like different parts of the meal to taste either savory or sweet. It is important (as another reviewer mentioned previously thank you) to turn the chicken thighs as they bake or they will burn due to the honey in the sauce and I followed the other reviewer who took her thighs out of the fry pan after searing the make the sauce, that worked well. I also substituted Keen’s hot mustard for the Dijon – nice kick. Your potatoes were also lovely – so crispy and tasty. Next time I’ll try the bacon cheese recipe you have. Thank you for all you do, I love your site and I’ve shared it with my family too!
So easy and yummy! I had drumsticks so thats what I used. Perfect!
Thank you!! We love this recipe. Easy for me and my husband just said it’s one of his fave things I make… that’s a winner ! Love it thanks again. I usually have to watch and add water when I add honey / mustard (to prevent burning) bc I am too slow chopping veg (forgot to prep lol) or have heat too high and it always turns out great. I otherwise follow to a T!
this is a 10/10 hands down! i’m on a weight gain journey and this meal is so perfect. packed with calories & flavorful. I seasoned the chicken my own way (a few extra herbs) and added sweet potatoes. definitely adding to my receipe book