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.

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!

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4.79 stars (33 ratings)

Honey Mustard Chicken and Potatoes Recipe

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

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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.

4 servings

Ingredients

• ▢ 8 bone-in chicken thighs
• ▢ ½ teaspoon EACH: salt, pepper, and garlic powder
• ▢ 1 lb mini potatoes (chopped)
• ▢ 1 head broccoli (chopped into florets)

Honey Mustard Sauce

• ▢ ½ cup honey
• ▢ 3 tablespoons EACH: dijon mustard whole grain mustard
• ▢ 1 tablespoon EACH: apple cider vinegar, water, and soy sauce
• ▢ 2 cloves garlic (finely minced)

Instructions 

• Preheat your oven to 425 degrees Fahrenheit. Season the chicken with salt, pepper, and garlic powder.
  8 bone-in chicken thighs, ½ teaspoon EACH: salt, pepper, and garlic powder
• In a small bowl, mix the honey mustard sauce ingredients.
  ½ cup honey, 3 tablespoons EACH: dijon mustard whole grain mustard, 1 tablespoon EACH: apple cider vinegar, water, and soy sauce, 2 cloves garlic
• Put the potatoes into a 9×11-inch baking dish and pour the honey mustard sauce over the top. Mix them around and then put the chicken, skin side facing up, on top of the potatoes and then bake the chicken for 30 minutes.
  1 lb mini potatoes
• Remove the chicken from the oven and add the broccoli to the baking dish. Return it to the oven and continue to bake until everything is fully cooked and the chicken is golden and crispy, about 15 minutes more.
  1 head broccoli
• Plate the chicken and potatoes and then spoon the honey mustard sauce over the top.

Nutrition

Serving: 2 chicken thighs with ¼ of the veggies and sauce, Calories: 533kcal (27%), Carbohydrates: 63g (21%), Protein: 49g (98%), Fat: 11g (17%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 194mg (65%), Sodium: 824mg (36%), Potassium: 1995mg (57%), Fiber: 8g (33%), Sugar: 23g (26%), Vitamin A: 1027IU (21%), Vitamin C: 155mg (188%), Calcium: 128mg (13%), Iron: 5mg (28%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.