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.
Emily says
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?
Bonny says
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!
Kristine Wade says
So easy and yummy! I had drumsticks so thats what I used. Perfect!
Rachael says
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!
Ella says
This was delicious! My family loved it. I personally didn’t have a large enough pan to fit the potatoes and chicken at the same time so I cooked the chicken on the stovetop and then transferred to a oven safe dish and added the potatoes, salt, and pepper in a separate dish as well. Then I cooked one big batch of sauce in the pan on the stovetop and poured over both. I continually stirred the potatoes as they cooked in the oven. It came out great! And the chicken was so caramelized. I’ll be making this again!
Vicki says
This was delicious. I seasoned my chicken with Mrs. Dash (due to low sodium diet). Because a few people found their potatoes didn’t cook through, I browned them in the drippings before adding the sauce ingredients which I doubled. then covered the casserole dish for the first 1/2 hour and then uncovered it. So good, thank you for sharing.
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!
Candace says
I’ve been using this recipe for our family of 6 for over a year. It is a family favorite!! It’s so easy and delicious! We make all the time and never get bored of it.
Sarah says
I love this recipe and have been making it since 2017, with both boneless/skinless thighs and bone in/ skin on. I’ve learned some tricks: I mix a doubled amount of the honey Mustard sauce ingredients in a mason jar before pouring into the pan and it combines much better. For the potatoes I slice them smaller than quartered, I go about 1/8th (Think “small wedges”). I love serving this with fresh green beans but I don’t love them as a one pan meal so I usually do them on the side.
Highly recommended!
Diane says
Delicious! The sauce is SO good, and I’m not even a mustard lover. Be sure to cut up the potatoes into uniform pieces so they all get done at the same time. Thanks for the recipe – it will be going in the rotation!