This post may contain affiliate links. Please read our disclosure policy.
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!
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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.
I just finished making this dish for the second time and it hit me that it would be very selfish of me not to comment on how amazing this recipe is. I’m from Nigeria and we are big on really tasty food. This was a hit!!!
I pretty much use your website to plan my grocery shopping and dinner.
Thank you sooo much
The addition of the mustard seeds made all the difference!
I did as others did and removed chicken to a plate while making sauce and doubled sauce.
Once everything was done, I kept potatoes and green beans warm and broiled the chicken about 4 minutes to crisp up the skin.
This chicken ends up divine!
This recipe is so good, I used my regular spice mix to season the chicken instead of just salt and pepper and it was that much more amazing and the sauce is great. My only thing is that the potatoes didn’t cook through y’all the way by the time the chicken was done which was a little annoying if anyone has any suggestions I’d be grateful for them so I can improve on this
When potatoes don’t cook, it’s usually because you skipped the salt. High heat and salt help the starches in potatoes to cook.
Cut potatoes very small or pre boil for a few mins but still firm.
I cut my potatoes into smaller pieces and left the chicken right on top of them. This way the potatoes cooked through and the chicken skin got nice and crispy.
I have saved this recipe and used this recipe for years now (since 2017). It is my wife’s favorite recipe that I make. I don’t have to alter a thing on this recipe. It is absolutely amazing. Cast iron is the best way to make it. When I add the potatoes, I like to take the chicken out the pan (no more than 30 seconds) just so I can more thoroughly mix the potatoes in the sauce and put the chicken thighs right on top of the potatoes then put it in the oven. After first 15 minutes (of 45 minutes) I do another mixing of potatoes in sauce (preventing burning of sauce) and putting the chickens further down into the potatoes so they touch the skillet. Then after another 15 minutes I lay a layer of asparagus (rubbed with oil and garlic) on top for the last 15 minutes of the 45 minute total oven cook time. Favorite meal to cook and will impress anyone you cook it for.
This is an excellent, easy recipe. It delivers a wonderful flavor. My only modification is to remove the chicken from the pan after searing (I sear for 4 minutes instead of 3 per side). I add the garlic, then the mustards and honey to the pan to “partially deglaze” the pot. Then, I add the potatoes for a minute and then the chicken. Adds a few steps, but I think it brings a more savory chicken flavor to the sauce. It’s a regular option for us. Great recipe!!!
Great recipe!! And I thought mom’s was the best!
I was about to give up on recipes on here but this one is AMAZING. Directions were perfect and easy. Turned out delicious. Will defiantly be making again soon!!! Thank you
I’ve made this recipe at least a half a dozen times. It’s so delicious every time! Thanks for the great recipe!
I found this recipe back in January 2019 (it’s now December 2019) and I just made it. OMG, this is stupendous!!! I used double the amount of garlic (mostly because I minced too much and second because I love garlic!). I poured the mustard mixture around and on top of the chicken so the oven browned the skin a lot more than it shows in your picture and it was so beautifully crisp!!
This recipe is a keeper. I sent a picture to my brother and sister-in-law and they both want the recipe now!
I was hoping this would be great to take the place of Ina Garten’s mustard chicken with Creme Freche. I hoped this would be a lighter lower fat version. It was amazing and I will be making it again. Thanks so much