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Golden chicken, tender potatoes, and that glossy honey mustard sauce that somehow tastes fancy and comforting at the same time. This is the kind of dinner you throw together when you want something hearty but absolutely do not want a sink full of dishes afterwards.
Everything roasts together in one pan, soaking up that sweet savoury sauce while the oven does the heavy lifting. It is low effort, big flavour, and exactly why Honey Mustard Chicken deserves a permanent spot in your weekly rotation.
Table of Contents
- What Makes This Recipe So Good (And Worth Repeating)
- What Goes Into This Honey Mustard Chicken
- Optional Add Ins and Smart Swaps (Make It Yours)
- How To Make Honey Mustard Chicken
- Pro Tips From Someone Who’s Made This Too Many Times
- Recipe FAQ’s
- Watch Me Make This On Video!
- Honey Mustard Chicken & Potatoes (ONE PAN) Recipe
What Makes This Recipe So Good (And Worth Repeating)
- One pan, zero drama: Chicken and potatoes roast together, meaning less cleanup and more flavour as everything mingles in the same honey mustard sauce.
- That sauce hits every note: Sweet honey, sharp mustard, and savoury chicken juices balance each other so nothing tastes overpowering or flat.
- Perfectly cooked chicken every time: The sauce keeps the chicken juicy while the oven gives the potatoes crispy edges and a soft centre.
- Weeknight friendly but dinner guest approved: This honey mustard chicken recipe feels comforting enough for family dinners but polished enough to serve when company drops by.
What Goes Into This Honey Mustard Chicken
You don’t need a long list of fancy ingredients to make this Honey Mustard Chicken shine. Just a handful of pantry staples, a few fresh additions, and one pan to bring it all together.
- Chicken Thighs: Bone-in, skin-on thighs stay juicy in the oven and develop a rich, golden crust as they roast.
- Honey: Adds natural sweetness and helps the sauce caramelize into a sticky, glossy coating.
- Wholegrain and Dijon Mustard: The combo delivers a perfect balance of texture, sharpness, and tang.
- Baby Red Potatoes: Roasted right in the pan, these soak up all the sauce and turn irresistibly tender and flavourful.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
Optional Add Ins and Smart Swaps (Make It Yours)
Want to tweak things without breaking the recipe? These options slide right in without changing the soul of the dish.
- Sweet Potatoes: Swap half or all of the potatoes for sweet potatoes for a slightly sweeter, heartier finish.
- Wholegrain Mustard: Use in place of Dijon for a more rustic texture and extra mustard bite.
- Chicken Drumsticks: A great alternative to thighs, especially if feeding kids or a crowd who love finger food.
- Maple Syrup: Sub for honey if that is what you have on hand. It gives a deeper sweetness that still works beautifully.
How To Make Honey Mustard Chicken
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season both sides generously with salt, pepper, and garlic powder.
- Sear the Chicken: Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden and crispy.
- Reserve Juices: Pour off any excess fat, leaving about 2 tablespoons of pan juices for flavor. Keep the chicken in the pan as you prepare the sauce.
- Make the Sauce: Add minced garlic to the pan and cook for 1 minute until fragrant. Stir in the honey, wholegrain mustard, Dijon mustard, and water.
- Add Potatoes: Toss in the quartered baby potatoes and coat them well in the sauce. Season with extra salt and pepper if needed.
- Simmer Briefly: Let the sauce simmer around the chicken and potatoes for 2 minutes to thicken. This helps everything absorb more flavor..
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 40–45 minutes, or until the chicken is cooked through and the potatoes are tender
- Optional Add-In: If using green beans, stir them into the pan after 30 minutes of baking. Return the skillet to the oven for the final 15 minutes.
For a hearty and satisfying meal, pair your Honey Mustard Chicken with a side of Honey Dijon Apple Bacon Cranberry Salad or a Corn On The Cob With Garlic Butter Salad. Both bring a bright, fresh contrast to the sweet and sticky glaza. If you’re feeling extra indulgent, a serving of Cream of Asparagus Soup never hurts.
Pro Tips From Someone Who’s Made This Too Many Times
- Spread everything out: Crowding the pan will steam the potatoes instead of roasting them. Use a large tray or two smaller ones if needed.
- Flip the potatoes halfway: Not essential, but it helps them brown evenly and soak up more sauce.
- Use thighs for best results: Chicken breast works, but thighs stay juicier and forgive you if you leave them in the oven a few minutes too long.
- Finish with fresh herbs: A sprinkle of parsley or thyme right before serving lifts the whole dish and makes it feel extra intentional.
Recipe FAQ’s
Yes! boneless thighs work well too, though they’ll cook a bit faster. Just reduce the baking time about 10 minutes to avoid overcooking.
Carrots, Brussels sprouts, or even cauliflower roast beatifully in the honey mustard sauce. Just be sure to cut them into small, even pieces for even cooking.
If you don’t have wholegrain mustard, you can double the Dijon or use spicy brown mustard instead. The texture will be smoother but still flavorful.
Watch Me Make This On Video!
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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.
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