Honey Mustard Chicken & Potatoes (ONE PAN) Recipe
This Honey Mustard Chicken & Potatoes recipe features juicy chicken thighs cooked in a flavorful honey mustard sauce alongside tender baby red potatoes, all made in one pan for an easy and delicious meal. Optional green beans and rosemary add freshness and aroma, making this dish a perfect hearty dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 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
Honey Mustard Sauce
- 1/4 cup honey
- 3 tablespoons wholegrain mustard
- 2 tablespoons dijon mustard
- 2 tablespoons water
Vegetables
- 1 pound baby red potatoes (quartered)
- 8 ounces green beans (halved, optional)
- 1–2 rosemary sprigs (optional)
Instructions
- Season the Chicken: Preheat your oven to 400°F (200°C). Generously season the chicken thighs on both sides with salt, pepper, and garlic powder, ensuring even coverage for great flavor.
- Sear the Chicken: Heat the olive oil in a large, oven-proof non-stick pan or well-seasoned cast iron skillet over medium-high heat. Add the chicken thighs and sear them for 3 minutes on each side until the skin turns golden and crispy. Keep about 2 tablespoons of the chicken juices in the pan and drain any excess fat for richer flavor in the sauce.
- Create the Sauce: In the same pan, add minced garlic around the chicken and fry for 1 minute until it becomes fragrant. Then pour in the honey, wholegrain mustard, dijon mustard, and water. Stir well to combine all ingredients, coating the chicken evenly with the honey mustard sauce.
- Add Potatoes and Simmer: Toss in the quartered baby red potatoes, mixing them gently through the sauce to ensure they’re well-coated. Season additional salt and pepper to taste. Let the sauce simmer for about 2 minutes on the stovetop to meld the flavors.
- Bake to Finish: Place the pan in the preheated oven and bake for 40-45 minutes, or until the chicken is thoroughly cooked with no pink in the center and the potatoes are tender when pierced with a fork.
- Optional Green Beans Addition: After 30 minutes of baking, optionally remove the pan from the oven and add halved green beans, mixing them gently through the sauce. Return the pan to the oven and bake for an additional 15 minutes to cook the green beans until tender and the chicken is fully cooked.
Notes
- Use an oven-proof skillet such as cast iron or a non-stick pan that can tolerate oven temperatures for seamless stovetop to oven cooking.
- Adjust seasoning after adding the potatoes to ensure optimal flavor balance.
- Adding green beans is optional but adds a fresh vegetable element and color contrast.
- Ensure chicken thighs reach an internal temperature of 165°F (74°C) for food safety.
- Bone-in thighs provide juicier meat; skin-on adds crisp texture, but both can be adjusted to preference.
Keywords: Honey mustard chicken, one pan chicken recipe, chicken and potatoes, easy chicken dinner, honey mustard sauce
