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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.
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 made this for family visiting from out of town. It was delicious! My only recommendation is too precook the green beans prior to adding to the roasting pan. I found that 15 minutes in the oven was not long enough for the beans to become tender enough. They were a bit too hard.
I am making this again today and will cook the fresh green beans until tender and then add them to the roasted chicken and potatoes 10 minutes before serving.
Made this for dinner tonight. Really tasty the whole family enjoyed it. Another winner thanks xxx
Thanks so much for the recipe. I have printed it to try sometime in the near future. Thanks~!!
Do the potatoes need to be cooked before putting them in the oven?
I am planning to make this tonight. It’s looks amazing! Has anyone figured up the amount of calories per serving for this dish?
I made this tonight and it was DELICIOUS! I used a large cast iron pan that is intended also for oven temperatures. If you don’t have an oven safe pan, you could transfer it to an oven safe dish. I doubled the recipe because I knew it’d be yummy so we have SOME leftovers! I think canned green beans would get mushy because they’re already blanched and so the oven heat would over cook them. Will definitely make this again!
For those asking about what kind of pan to use, I used a cast iron skillet because it can go from stovetop to oven without an issue. I believe some sturdier stainless steel pans can, as well. As far as teflon and others, you’ll have to do some research for yourself. A heavier pan also has the benefit of retaining the heat from the stovetop which will add a crust to the chicken and potatoes on the outside as it cooks in the oven.
Rosemary can be added before transferring to the oven to add some flavor and removed before serving.
Delicious, I switched the greenbeans with brussel sprouts.
What pan do I use that can be cooked at 400 degrees? I don’t think my non stick Teflon pans can go in the oven that hot. Im scared to try it. I’ve gone to the store looking for one but it doesn’t tell me how hot it can be 🙁 also can I use canned green beans in this dish? I have a big can already I wanted to get rid of. Any help is appreciated! This looks delicious and I really want to make it!!
I made this yummy meal last night for my family. It was a so good, can’t wait to make it again! Thanks