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!
Honey Mustard Chicken & Potatoes (ONE PAN)
Ingredients
- 4-5 chicken thighs bone in, skin on or off
- ¼ teaspoon salt to season
- ¼ teaspoon pepper to season
- 1-½ tablespoons garlic powder
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ¼ 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
Richard says
The possibilities for personalising this simple and delicious recipe are endless. Really enjoy the marriage of honey and both mustards. I turned the sauce into a gravy, and the results are excellent.
Ella says
This was delicious! My family loved it. I personally didn’t have a large enough pan to fit the potatoes and chicken at the same time so I cooked the chicken on the stovetop and then transferred to a oven safe dish and added the potatoes, salt, and pepper in a separate dish as well. Then I cooked one big batch of sauce in the pan on the stovetop and poured over both. I continually stirred the potatoes as they cooked in the oven. It came out great! And the chicken was so caramelized. I’ll be making this again!
Vicki says
This was delicious. I seasoned my chicken with Mrs. Dash (due to low sodium diet). Because a few people found their potatoes didn’t cook through, I browned them in the drippings before adding the sauce ingredients which I doubled. then covered the casserole dish for the first 1/2 hour and then uncovered it. So good, thank you for sharing.
Soni says
Such an easy tasty recipe.I used mixed chicken pieces.will definitely make again.
JillB says
This recipe is so good! The sauce is to die for and I will double it next time because it is that yummy!
Candace says
I’ve been using this recipe for our family of 6 for over a year. It is a family favorite!! It’s so easy and delicious! We make all the time and never get bored of it.
Sarah says
I love this recipe and have been making it since 2017, with both boneless/skinless thighs and bone in/ skin on. I’ve learned some tricks: I mix a doubled amount of the honey Mustard sauce ingredients in a mason jar before pouring into the pan and it combines much better. For the potatoes I slice them smaller than quartered, I go about 1/8th (Think “small wedges”). I love serving this with fresh green beans but I don’t love them as a one pan meal so I usually do them on the side.
Highly recommended!
Diane says
Delicious! The sauce is SO good, and I’m not even a mustard lover. Be sure to cut up the potatoes into uniform pieces so they all get done at the same time. Thanks for the recipe – it will be going in the rotation!
Joanna barnes says
WOW!!!!! I made this for my family everything was amazing the potatoes were awesome chicken was amazing and that sauce !!!!! Hard to believe so little ingredients loved it thank you
Grandma Gail says
This is a winner! I doubled it and used a larger lasagna sized pan and saved some of the sauce to baste the chicken after 30 minutes. Make it with the skin on for the browning. You will need the double recipe because everyone will need seconds. The potatoes were perfectly cooked and absorbed that flavor- even my picky eaters raved about this.