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!
Ah, Honey Mustard Chicken & Potatoes (One Pan). Honey mustard makes this 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.
I was staring down this chicken, when thoughts of honey and mustard smothered chicken invaded those thought processes. But, what would happen if I add the potatoes that are also staring me down? Something amazing.
If there’s a recipe I recommend you try, its this one. Especially if you love this Honey Mustard Chicken Salad; or this Creamy Honey Mustard Chicken With Crispy Bacon.
Why do I say something incredible happens? It’s the sauce. The sauce may taste strong before it goes into the oven, and this 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 a salty/sweet sauce with a hint of garlic and an unmistakable mustard tang.
If you’re NOT a fan of honey mustard, this one is for you.
That’s the stuff, right there 👇
Add in green beans to complete the meal, or any other green vegetables you prefer.
For another delicious flavour combination, try this Lemon Herb Mediterranean Chicken And Potatoes.
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- 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 | 500g baby red potatoes , quartered
- 8 ounces | 250 grams green beans , halved (OPTIONAL)
- 1-2 sprigs rosemary (OPTIONAL)
- Preheat oven to 200°C | 400°F. 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.
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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!