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Honey Mustard Chicken and Potatoes is all made in one pan! Succulent chicken thighs oven baked in a sticky, sweet honey mustard sauce makes for an easy midweek dinner.
The sweet and savoury flavour combination of honey mustard chicken makes this one of my favourite recipes to date! This recipe was born from a craving for honey mustard and a spare tray of chicken thighs. After throwing some things together and continuing to add ingredients – voila! The perfect honey mustard chicken recipe was born.
HONEY MUSTARD CHICKEN MARINADE
While I’ve made great chicken dishes in the past, like our Crispy Lemon Chicken and our Creamy Dijon Chicken, this recipe seems to rise above the rest for one specific reason – the sauce!
After lathering the chicken in the marinade and popping it in the oven, that’s when the magic happens. The chicken will then begin to release its natural juices which will bind with the sauce.
This will leave you with a delightful savoury-sweet flavour and a pleasant kick from the mustard. If you’re a fan of our Honey Mustard Salmon or our Baked Chicken Breasts in Honey Mustard Sauce, you’ll love this dish!
INGREDIENTS
Like I said before, this recipe was born from an unused tray of chicken thighs and a hankering for honey mustard. Within minutes, I had this masterpiece! What made this recipe possible was the fact that the ingredients needed are usually things you’ll already have stowed away in your fridge and pantry.
- Chicken thighs – bone-in with skin on or off. I personally prefer skin on for a crispier texture.
- Honey – your favourite honey or whatever you have in the cupboard
- Wholegrain mustard
- Dijon mustard
- Garlic – minced
- Baby red potatoes – quartered
- Garlic powder – for seasoning the chicken
- Salt and pepper – to taste
HOW TO MAKE HONEY MUSTARD CHICKEN
If in the past, you’ve opted for pre-made honey mustard marinade, I’m about to convert you! This recipe is as easy as it is delicious. One of my favourite things about this dish is the complete lack of dishes to clean, because I only use one pan.
All of our garlic, liquids, vegetables and meats all cook together which is what gives the sauce so much of its flavour. First thing’s first – season your chicken.
Once you’ve seasoned your chicken, sear it in a hot pan for a few minutes on each side. This is what I believe is the secret to perfect chicken: searing the skin until it’s brown and crispy.
Then we throw our garlic into the pan with the chicken, allowing it to cook in the remaining chicken juice before throwing in the rest of our ingredients.
Then we transfer our pan to the oven to finish cooking until our chicken is no longer pink the centre.
Yep, that easy! That’s why this recipe is perfect for home cooks of all skills levels. Before you know it, you’ll have a tangy, salty-sweet dish to add to your weekly dinner rotation.
WHAT TO SERVE WITH HONEY MUSTARD CHICKEN
The great thing about this particular dish is that it already comes with potatoes. Our honey mustard chicken and potatoes are all cooked together in one pan, allowing the potatoes to soak up all of the flavour from the sauce. That’s liquid gold, right there.
I do like to add a little greenery to my plate so I normally pair the chicken and potatoes with Buttery Sautéed Green Beans, Grilled Asparagus or a crispy green salad like our Balsamic Avocado Chickpea and Feta Salad.
Love Honey Mustard? Try these recipes!
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!
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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