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.
Dee says
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
Alavi Anan Meem says
The addition of the mustard seeds made all the difference!
bebe says
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!
Abi says
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
Devin Farmer says
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.
Steve M says
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!!!
Jennifer Ramirez says
Great recipe!! And I thought mom’s was the best!
Stacey Hollis says
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
Lindsey F says
I’ve made this recipe at least a half a dozen times. It’s so delicious every time! Thanks for the great recipe!
Dave Schwartz says
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!
Jennifer says
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