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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.
Very delicious.. 5 stars from both my husband and I!
Wow, this is delicious! I just want to say that I am an anti mustard person and have been my whole life but this recipe is really good! I couldn’t even taste the mustard. This is a keeper for sure and I’m making it for a friend and her family who just had a baby. I know they’ll love it too.
I am so happy that you like the recipe and it fits your taste and that is super nice of you to help welcome their new baby with a delicious meal! xo
I’ve made this recipe twice already, adding some ginger and onion (because we like it) and it has been my favourite way of cooking chicken in the oven and the quickest!! You could smell it miles away and everyone was eager to try it ?
I just made this tonight. I love that it wasn’t too sweet.
Thank you for the recipe.
This was so good I loved it!! I did crisp up my potatoes on a cookie sheet bc I like them crispy and then put them in the pan with everything else. Thanks for the awesome recipie!!
That is a great idea! Thank you for sharing! XO
This was SO good!!! Next time I’m going to double the sauce.
I agree! Good idea
Can I use chicken breast instead of thighs?
Yes, of course!
If I use boneless thighs, how long would I cook it for do you think?
I would only add another 10 minutes. I would check it though with a meat thermometer to make sure. Let me know how it turns out! XO
I made this the other night and it was sooooooo good. Whilst I was cooking it I had to taste it for erm research purposes and it tasted So good it made my mouth do that ooooooooooooooh shape and my cheekbones sucked in which is no easy feat. Love love love and so easy to make. Thank you!
Do you boil the red potatoes first?
No, they will bake in the oven. If you would like a quicker and softer potato that is a great idea though! Enjoy! XO