One Pan Honey Mustard Chicken and Potatoes
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This honey mustard chicken and potatoes is a delicious and easy one-pan dinner. It's mini potatoes, broccoli, and chicken thighs drizzled in honey mustard sauce and baked until crispy. It's a healthy and flavorful meal, and it'll be on your table in an hour!
If you love the sweet and tangy taste of honey mustard, put these honey mustard pork chops on your menu this week!
This baked honey mustard chicken and potatoes is on high rotation in our kitchen because it's quick and healthy, and it's all made in one pan! Most of the cooking time is hands off so you can check off other things on your to-do list while it does its thing in the oven. Feel free to swap the veggies for other ones you might have on hand, and serve it with some bread to soak up the irresistible sauce!
Ingredient notes
This honey mustard chicken and potatoes recipe comes together with just chicken, vegetables, and a few simple pantry ingredients.
- Bone-in chicken thighs: we use bone-in chicken thighs with the skin on but you can also use chicken breasts if you prefer.
- Mini potatoes: mini potatoes are flavorful, cook quickly, and are easy to work with. Other types of potatoes like fingerling potatoes or regular diced potatoes also work.
- Broccoli: we love the flavor and texture of roasted broccoli but feel free to swap it for another vegetable like green beans, carrots, or asparagus.
- Dijon mustard + whole grain mustard: using both types of mustard gives the sauce a punch of flavor and a slightly grainy texture.
Other ingredients you will need are sea salt, black pepper, garlic powder, honey, apple cider vinegar, soy sauce, and fresh garlic cloves.
You'll notice there's no need for olive oil in this recipe because the juices from the chicken keep everything moist!
How to make honey mustard chicken and potatoes
This honey mustard chicken recipe with potatoes comes together in a couple of easy steps. Since it's a one-pan meal, clean-up is a breeze!
- While your oven preheats, season the chicken thighs and whisk together the honey mustard sauce ingredients in a small bowl.
- Put the potatoes in a casserole dish, drizzle the sauce overtop, then layer the chicken thighs on top. Pop this in the oven for 30 minutes, and go do your thing!
- Remove it from the oven, tuck the broccoli underneath the chicken, and bake everything for another 15 minutes.
- Serve the chicken, broccoli, and potatoes with the remaining sauce drizzled overtop. Yum!
What to serve with honey mustard chicken and potatoes
This easy one-pan dinner is a complete meal, but we love serving it with a big salad like our kale salad or simple spring mix salad. For good measure, we also serve it with some crusty bread to soak up the delicious sauce.
Recipe FAQs
What are the best mini potatoes to use?
We love the mini potatoes by the Little Potato Company which are widely available at most grocery stores. They taste great, and they cook quickly, too.
How long do leftovers keep?
Store any leftover honey mustard chicken and potatoes in an airtight container in your refrigerator for up to 3 days.
How do I know when my chicken is cooked through?
The best way to know is to use a meat thermometer. According to the FDA, chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. If you're using chicken breasts in this recipe, they will require a bit more cooking time so be sure to adjust accordingly.
Can I add fresh herbs to this dish?
Of course! We're always in favor of adding herbs. A few sprigs of fresh thyme or rosemary complement the flavors nicely.
Honey Mustard Chicken and Potatoes Recipe
Ingredients
- 8 bone-in chicken thighs
- Ā½ teaspoon EACH: salt, pepper, and garlic powder
- 1 lb mini potatoes (chopped)
- 1 head broccoli (chopped into florets)
Honey Mustard Sauce
- Ā½ 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, Ā½ teaspoon EACH: salt, pepper, and garlic powder
- In a small bowl, mix the honey mustard sauce ingredients.Ā½ 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 9Ć11-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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dinner ideas!
I made this tonight, it was good but I’m not sure if I did it correctly. The blog mentions searing in a pan then adding the potatoes whereas the recipe just says to put the potatoes in a 9×11 pan and place chicken on top. Unfortunately I read the blog only after I made the re c ioe. Could you pls confirm if the chicken should be seared before placing in the oven?
Hi Sun. You caught us in the midst of updating the post. I’m sorry for the confusion. The chicken does not need to be seared – simply season it and add it to the baking dish.
What was the original sauce recipe? 1/4 ea. Water, honey, Dijon mustard and 1 TB of grainy? I liked the original
You can see a snapshot of the recipe here. We’ve updated it as retested the recipe and found that this worked better.
Hi there doesnāt seem to be very much sauce with it
Easy and delicious! Ā We love every ingredient in this recipe and itās fancy enough for guests. The mustards and honey never failš
I had a hard time fitting everything into one pan to I used a sheetpan that preheated in the oven while the chicken cooked
Have you made this in an instant pot or air fryer? I would like to try it but not sure what to adjust the time to. Any ideas?
No I’m sorry but we haven’t tried that yet.
I would definitely make this again! However, I found this recipe through a blog post of heart-burn friendly meals and the grease from the chicken made it risky. I’d do it again with at least skinless chicken (though my husband and daughter didlove the skin!). I didn’t have red potatoes so I used sweet and it was delicious. I also added in some thick chopped carrots. The broccoli came out a little under done for my liking. But I’d even do this recipe again just with the veggies!
Hi, I am excited to try this but my husband doesn’t care for chicken thighs. Any ideas on how I would adjust the cooking time if I use chicken breast instead? Thanks!
Chicken breasts take a lot less time to cook so I would only add them during the last 20 minutes of cooking. š
You should update the ingredients list to specify Bone-In chicken thighs.
You’re right! And I just did. š
When it goes in the oven. Covered or Uncovered?
It’s uncovered. š
Haven’t tried yet but looks great. The only thing I don’t see in the recipe is the amyof honey for the sauce.
I’ve listed it in the sauce ingredients. There is 1/4 cup of each dijon mustard and honey. I hope you love this recipe as much as we do!
We’ve made this recipe a number of times and everyone loves it. Even my picky kids!
So happy to hear it’s kid-approved!!
Can I use boneless skinless thighs?
Absolutely you can! I would cook the potatoes for about 20 mins first before you add the chicken though as boneless take much less time to cook. š
Will this freeze to eat later
I haven’t tried it, but as long as you cook it first, it should freeze pretty well. Make sure you don’t freeze it before you cook it as uncooked potatoes don’t freeze well. š
This looks wonderful and say, but what would you consider a grainy mustard? I’m assuming that’s not FRENCh’s?
Thank you, Gigi!
You’re right, don’t use French’s in this recipe. Grainy mustard usually comes in glass jars and you can see the whole mustard seeds in it. If you don’t have any, just use extra Dijon.
Here’s a link to the one I use:
https://us.maille.com/products/old-style
This recipe is way too easy! I love it!
Yes! Don’t you just love easy recipes?