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.
Nele says
April 10, 2019 atThanks for sharing this recipe! We all loved it! 🙂
Bec says
March 7, 2019 atThis 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!!
Whitney says
February 11, 2019 atI 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.
Trista says
February 5, 2019 atMade 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.
Nyx says
January 17, 2019 atI 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. 🙂
Luana Boulanger says
January 11, 2019 atI guess I am the only person who doesn’t know when to add the rosemary!
Whitney says
February 11, 2019 atI added it with the mustard 🙂
Monique says
January 8, 2019 atCan I use chicken legs to make this recipe?
Karina says
January 8, 2019 atHi Monique,
Yes of course!
Monique says
January 7, 2019 atCan I use chicken legs instead of chicken thighs?
Karina says
January 8, 2019 atAbsolutely! They may need extra cooking time (about 15-20 minutes more).
rennie says
January 5, 2019 atWow! 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!
Jessica says
December 31, 2018 atIm 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
Brandi says
December 29, 2018 atI 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.
Amanda Zamara says
December 20, 2018 atMade 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!
Karina says
December 20, 2018 atThat’s so wonderful Amanda! I’m so happy to hear that. Thank you for sharing!
Graeme says
December 16, 2018 atThanks 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
Karina says
December 19, 2018 atHi 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!
Isabel says
December 14, 2018 atCan I use ground instead of wholegrain mustard?
Karina says
December 14, 2018 atHello 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
Stefanie says
December 8, 2018 atVery delicious.. 5 stars from both my husband and I!
Lindsey F. says
December 8, 2018 atWow, 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.
Karina says
December 14, 2018 atI 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
Omi says
December 4, 2018 atI’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 💕
Shanique says
November 9, 2018 atI just made this tonight. I love that it wasn’t too sweet.
Thank you for the recipe.
Courtney says
November 8, 2018 atThis 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!!
Karina says
November 8, 2018 atThat is a great idea! Thank you for sharing! XO
Kristin says
November 2, 2018 atThis was SO good!!! Next time I’m going to double the sauce.
Shanique Campbell says
November 9, 2018 atI agree! Good idea
Berlinda says
October 30, 2018 atCan I use chicken breast instead of thighs?
Karina says
November 1, 2018 atYes, of course!
Lauren says
October 23, 2018 atIf I use boneless thighs, how long would I cook it for do you think?
Karina says
October 28, 2018 atI 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
Angela P says
October 7, 2018 atI 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!
Bridgett says
October 4, 2018 atDo you boil the red potatoes first?
Karina says
October 8, 2018 atNo, they will bake in the oven. If you would like a quicker and softer potato that is a great idea though! Enjoy! XO
Kim says
September 27, 2018 atHello. 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
Christi says
September 27, 2018 atI 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.
Karina says
September 27, 2018 atAW! Thank you so much! I really appreciate it! That is so sweet of you to say! Thank you for following along with me!
Kerry Jackson says
September 27, 2018 atHi could I brown the chicken and do the mixture in the morning then put into oven at night? Has anyone tried doing this?
Manjela says
September 1, 2018 atThis was very yummy. I converted in into a sheet pan dinner. Super easy! Naturally gluten-free is always a plus!
Danni says
August 26, 2018 atI 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.
regine r says
August 20, 2018 atthis 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!!
Brooke says
August 8, 2018 atWhat kind of pans do you use?
Karina says
August 9, 2018 atI do like STAUB pans since they can go on top of the stove as well as in the oven all at the same time.
Richard Sands says
July 18, 2018 atPlease advise if this recipe can be used in a slow cooker
Thanks
Richard
Karina says
July 19, 2018 atWith 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!!
Ron Day says
June 14, 2018 atGlad it’s so good but can’t get the recipe? Even subscribed?
Karina says
June 14, 2018 atHi! 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
Tracy says
June 12, 2018 atI 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!!!
Karina says
June 12, 2018 atThat sounds delicious! I am so glad that it worked out! Thanks so much for sharing and following along with me! XO
Renee says
May 26, 2018 atSo glad I tried this, my favourite chicken drumstick recipe so far. Delicious!!
Sherrie Boudinot says
April 18, 2018 atCan someone tell me if I should cover when putting in the oven?? Thanks~
Nancy says
February 26, 2018 atMade this last week and turn out great. So delicious
Karina says
February 26, 2018 atThat is great to hear! Thanks so much for sharing!
Kelso says
February 25, 2018 atVery 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!
Karina says
February 25, 2018 atThat is awesome! That sounds so good right now! Thanks so much for sharing!
Jennifer says
February 24, 2018 atWe loved this. I used carrots and parsnips since I didn’t have beans – so, so good!
Karina says
February 25, 2018 atThat is great to hear! I am so glad that you made it your own! Thanks so much for sharing!
Jeanne says
February 20, 2018 atA+ 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!
SharonB says
February 15, 2018 atTried 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) ?
Karina says
February 18, 2018 atThat is awesome to hear! I am so glad that you made this and everyone loved it! Thanks so much for sharing!
chantelle anderson says
February 7, 2018 ati made this it was delicious but i wasnt sire what to have with it at the side. what did everyone else do?
Erin says
January 29, 2018 atThis 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!
Tiffany says
January 20, 2018 atI 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.
Lara says
January 9, 2018 atThis is definitely a frequent dinner in our house!
Bianca says
December 28, 2017 atHi 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?
Carly says
December 10, 2017 atMake this once a month, highly recommend!
Lori says
December 9, 2017 atHi,
Looks amazing! Can I used boneless thighs instead?
Thanks,
Lori
Bev says
November 19, 2017 atI love this recipe. Definitely will keep making this meal on a regular basis and it’s very easy! Thank you!
Karina says
November 19, 2017 atThat’s wonderful Bev! I’m so glad you liked it. Thank you so much for your feedback. Have a great weekend! 🙂
Maria says
November 9, 2017 atI 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!
Karina says
November 17, 2017 atI’m so happy to hear that Maria! Thank you for sharing!
Holly says
October 30, 2017 atAbsolutely delish!
Karina says
November 17, 2017 atI’m so happy to hear that Holly!
Destanj says
October 18, 2017 atWonderful, 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!
Karina says
October 25, 2017 atYou’re welcome Destanj!
Angie says
October 13, 2017 atMade this last night, BIG HIT! The girls loved it and are excited about having it for leftovers. Thank you for sharing the recipe.
Karina says
October 25, 2017 atAw you’re welcome Angie!
Angel says
September 19, 2017 atI 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!
Angel says
September 19, 2017 atI 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…
Jessica says
September 5, 2017 atAbsolutely 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!
Jeb Bush says
August 30, 2017 atIt 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.
Karina says
August 30, 2017 atHi 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.
Victoria says
January 22, 2019 atIf 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.
Allison says
August 4, 2017 atThis 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
July 18, 2017 atI 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
July 11, 2017 atI 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
July 10, 2017 atI 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
July 5, 2017 atDelicious! 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
June 27, 2017 atDo 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
June 7, 2017 atYummy! 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
May 14, 2017 atI 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
April 27, 2017 atMade this for dinner tonight. Really tasty the whole family enjoyed it. Another winner thanks xxx
anadimae says
April 16, 2017 atThanks so much for the recipe. I have printed it to try sometime in the near future. Thanks~!!
Jasmine says
April 12, 2017 atDo the potatoes need to be cooked before putting them in the oven?
Tammy says
April 8, 2017 atI 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
April 7, 2017 atI 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
April 6, 2017 atFor 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
April 6, 2017 atDelicious, I switched the greenbeans with brussel sprouts.
Angel says
March 27, 2017 atWhat 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
March 23, 2017 atI made this yummy meal last night for my family. It was a so good, can’t wait to make it again! Thanks
Shelby says
March 22, 2017 atDo 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
March 22, 2017 atAlso 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
March 22, 2017 atWhat 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
March 21, 2017 atAfter 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
March 2, 2017 atMade 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
February 2, 2017 atYum! 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
January 31, 2017 atHusband made the honey garlic chicken…Oh my gosh great..Thank you
April says
January 7, 2017 atMade this tonight hubby and I enjoyed it a lot thanks for the recipe!
Ellen says
December 13, 2016 atThis 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
December 7, 2016 atI made this last night and it was delicious! My husband doesn’t like mustard and he gobbled it up! Thanks!