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Honey Mustard Chicken and Potatoes is an easy one-pan meal with juicy chicken thighs baked in a sticky, sweet honey mustard sauce. It’s the perfect midweek dinner that’s big on flavor with minimal cleanup.
This dish was born from a honey mustard craving and a tray of chicken thighs, and it quickly became one of my favorite recipes. Sweet, savory, and effortlessly delicious, it’s everything a good honey mustard chicken recipe should be.
What Makes This Honey Mustard Chicken Work
The magic of this Honey Mustard Chicken is in the sauce; just the right balance of sweet honey, sharp mustard, garlic, and a touch of tang from vinegar. It coats the chicken and potatoes beautifully, caramelizinf in the oven for maximun flavor in every bite.
Using bone-in, skin-on chicken thighs keeps everything extra juicy, while the potatoes soak up all that rich, sticky goodness as they roast alongside. It’s a low-effort, high-reward kind of meal you’ll want to make on repeat.
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
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.
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.
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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.
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.
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!
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.
Such an easy tasty recipe.I used mixed chicken pieces.will definitely make again.
This recipe is so good! The sauce is to die for and I will double it next time because it is that yummy!
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.
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!
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!
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
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.