One Pan Honey Mustard Chicken and Potatoes

One Pan Honey Mustard Chicken and Potatoes is the ultimate easy and delicious weeknight dinner. With about 10 minutes of prep, you can put the chicken into the oven and walk away while it cooks.

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I've made us Honey Mustard Chicken and Potatoes. In one pan. In 10 minutes. This is weeknight dinner time heaven.

See that sticky sauce on the chicken up there? That's pretty much all you need to know. Pictures do the best talking.

Here's how to make Honey Mustard Chicken and Potatoes

1.  Sear that chicken until the skin is crispy and brown. #LoveCrispySkin

2.  Add the four sauce ingredients (Five if you count water. We don't count water though, do we?) to the pan and whisk them together. So far so easy, right?

3. The potatoes go into the pan and the pan slides into the oven. All of that just took you 10 minutes. Now, go pour yourself a glass of wine and chillax.

4. After about a half hour (or two glasses of wine) put some broccoli in the pan. When that has cooked itself, dinner is ready.

There's been a trend going on around here lately, and this honey mustard chicken and potatoes recipe fits right into it. I'm talking about easy to make, back to school recipes.

As far as I can tell, this is happening for one of two reasons:

A) I'm a crazy person.

B) I'm a crazy person.

Those must be the only options. I have exactly zero school-aged kids and am feeling no panic to get ready for fall, yet here I am, sharing all sorts of transition season recipes with you. There were those Paleo Apple Cinamon Muffins (perfect for busy weekday mornings) a few days back. Before then we had quick and easy dinner recipes like Chipotle Mushroom Sloppy Joes and Mango Chutney Chicken.

Even our monthly roundup (contributed by the genius behind Sugar and Wine and these Rosemary Garlic Mozzarella Stuffed Soft Pretzels) focused on Healthy Fall Weeknight Dinners.

See what I mean? It's a trend around here!

Even though there's no back to school panic for me, simple recipes like this one have become my mainstay since my little girl was born last year. I used to cook some pretty fancy meals, but these one pot dinners have become my bread and butter. Here's to keeping it simple!

If there is one thing you need to know about this recipe, it's that it's all about the sauce. Did you see that honey mustard sauce pouring onto the chicken up there? I could seriously eat it by the spoonful. Not saying I did or anything. Err that might be a bit embarrassing.

But seriously guys, it's so good. I've used both Dijon and grainy mustard and that combo is killer. There's a little garlic in there too, cause there always should be.

When it cooks, it mixes with some of the chicken drippings which gives it tons of extra rich flavor. And the potatoes release a little starch into the sauce which thickens it up just right.

This is simple perfection. Enjoy, my friends!

One Pan Honey Mustard Chicken and Potatoes

Yield: 4 servings

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

One Pan Honey Mustard Chicken and Potatoes is the ultimate easy and delicious weeknight dinner. With about 10 minutes of prep, you can put the chicken into the oven and walk away while it cooks. It's a healthy dinner recipe that is naturally dairy-free + gluten-free + paleo.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.87 stars (30 ratings)

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Ingredients

• 1 teaspoon olive oil
• 8 bone-in chicken thighs
• ½ teaspoon sea salt
• 4 red potatoes, chopped
• 1 head broccoli, chopped into florets

Honey Mustard Sauce

• ¼ cup each: Dijon mustard and honey
• 2 tablespoons grainy mustard
• 1 large garlic clove, finely minced
• ¼ cup water

Instructions 

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet (see notes) over medium-high heat. Add the chicken, skin-side up. Season the skin with sea salt. Cook the chicken for 5 minutes then flip it over and continue to cook it until the skin is brown, about 5 more minutes. While the chicken is cooking, chop the potatoes
  1 teaspoon olive oil, 8 bone-in chicken thighs, ½ teaspoon sea salt
• Remove the pan from the heat and place the chicken into a bowl. Add all the sauce ingredients to the pan and whisk them together. Add the potatoes and stir so they are coated in the sauce. Nestle the chicken between the potatoes and pour any accumulated juices (from the bowl the chicken was in) back into the pan.
  ¼ cup each: Dijon mustard and honey, 2 tablespoons grainy mustard, 1 large garlic clove, ¼ cup water, 4 red potatoes
• Place the skillet in your oven and let it cook for 30 minutes. Carefully remove the pan from the oven (see notes) and add the broccoli. Put the skillet back into the oven and cook for another 15-20 minutes, or until the potatoes are soft.
  1 head broccoli

Notes

If you don't have an ovenproof skillet, brown the chicken in the pan you have then use a casserole dish (preferably) or a baking sheet for the oven.

When you pull the skillet out of the oven, drape a tea towel over the handle. It is very easy to forget and grab the handle and badly burn your hand. Trust me on this one.

Serving: 2 chicken thighs with ¼ of the veggies and sauce, Calories: 533kcal, Carbohydrates: 63g, Protein: 49g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 824mg, Potassium: 1995mg, Fiber: 8g, Sugar: 23g, Vitamin A: 1027IU, Vitamin C: 155mg, Calcium: 128mg, Iron: 5mg

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