Honey-Mustard Chicken and Potatoes

This Honey-Mustard Chicken and Potatoes makes for an easy and delicious one pan meal. Made with tender juicy chicken thighs, creamy potato medley and a tangy and sweet honey-mustard dressing. Make it on a hectic weeknight, as a holiday meal, or any occasion. Whether you’re making it for your family or entertainment everyone is sure to love it!

Honey-Mustard Chicken and Potatoes

I’m really excited to share with you guys this brand new recipe. It’s one I’ve been working on for a few weeks and it has been a hit so far in our home. This recipe is completely new and is the main reason why I’m so excited to share it with you guys. Most of the recipes shared on this blog are recipes I have been making for years. They’ve been made repeatedly for family and friends and are well liked.

When it’s a brand new recipe I get a little nervous because it hasn’t been made as much as the old ones. That’s not to say this recipe isn’t as delicious as any other recipe on the blog. As you guys make them at home and give me your feedback, you essentially will be testing it for me as well. It’s another way to connect with you guys and that makes me very happy.

Since developing this recipe a few weeks ago we’ve had it for dinner at home quite a few times. My husband seems to really like it and has actually asked me to make it more. Emma seems to be a good fan of it too but just the chicken. She’s still not coming around to liking potatoes. Overall dinner at home has been a success every time I have made this meal.

Ingredients needed to make Honey-Mustard Chicken and Potatoes:

• Chicken Thighs– I use Boneless and skinless. You can also use bone-in and skin-on thighs. You will have to add more cooking time. 
• Potato Medley– I like using a medley of baby potatoes that comes with a mix of red, purple and yellow baby potatoes. 
• For Dressing– Whole Grain Dijon Mustard, honey, lemons, fresh thyme, fresh rosemary, garlic, pink sea salt and black pepper. 
• Spices to season chicken– Pink sea salt and black pepper. 
• Olive Oil– For cooking. 

Equipment needed to make Honey-Mustard Chicken and Potatoes:

• 12 inch cast iron skillet– This is the only pan you will need to cook this whole recipe in. 
• Small mixing bowl– To combine the ingredients for the dressing. 
• Small whisk– To whisk together all the ingredients to make the dressing. 
• Tongs– For tossing and turning. 
• Turkey baster– I like to use a turkey baster to drizzle the dressing all over the chicken and potatoes before they go in the oven. You can use a spoon to do this too if you don’t have a turkey baster. 

How to make Honey-Mustard Chicken and Potatoes:

• Step 1– Preheat oven at 400 degrees F. Pat dry chicken thighs and sprinkle with salt and pepper to taste if desired. Set aside. 
• Step 2– Place a large cast iron skillet on stovetop and drizzle with olive oil. Heat up oil on medium-high heat. Place chicken thighs on heated skillet and brown for 3-4 minutes or until they start to get that slightly golden brown color. Use tongs to flip thighs over and brown that side for 3-4 minutes as well. At this point chicken doesn’t have to be completely cooked. Just enough to get the juices flowing. It will completely cook in the oven. You will probably have to cook the thighs in batches. Remove the first batch from the skillet and set aside. Repeat process with the next batch of thighs until they are all browned. 
• Step 3– While chicken tights brown, combine all of the ingredients for dressing in a small mixing bowl. Whisk until ingredients are well combined and smooth consistency is reached. 
• Step 4– Return all cooked chicken thighs to the skillet placing them next to each other leaving some room in between them. Quarter potatoes and add them to skillet around chicken thighs. Pour dressing over chicken and potatoes spreading evenly. Use a spoon or turkey baster to scoop some of the dressing from skillet and drizzle over chicken and potatoes until all are well coated.
• Step 5– Place in preheated oven and bake for 40-45 minutes until chicken is cooked through. 
• Step 6– Carefully remove from oven serve immediately while it’s still warm. Enjoy!

Tips and Substitutions:

1. Don’t skip searing the thighs first– Searing chicken thighs before slow cooking helps them release some juices which elevates flavor. 
2. Use a meat thermometer– To ensure chicken’s internal temperature is 165 degrees Fahrenheit once they are done cooking. Depending on the size of the thighs, cooking time may vary.
3. Substitute thighs for other chicken parts- Chicken thighs pack a lot of flavor and are great for this recipe. But if you prefer to use another chicken part or have other parts handy, you can use those too. Chicken breasts or drumsticks are great for this recipe too.
4. Switch up your potatoes- Use any potatoes that are starchy and waxy as these are the best for roasting. They get crispy and caramelized making them perfect for this dish. Gold Yukon potatoes, baby red potatoes or purple potatoes are all great to use in this dish.
5. Use a cast iron skillet that is at least 12 inches- This will give you enough space to roast both the chicken thighs and potatoes.
6. Brown chicken thighs in batches- this will give you more room to cook and flip the thighs. It will also give more space for the chicken to start to brown and release some juices.
7. Substitute for olive oil– Use any other cooking oil like avocado oil or refined coconut oil.

How to serve Honey-Mustard Chicken and Potatoes:

This honey-mustard chicken and potatoes makes for a satisfying and comforting meal. I always make sure to serve it with a green veggie on the side to make a well-rounded meal. Some great veggies to serve on the side of this dish are roasted asparagus, steamed green beans or broccoli, or a green salad. 

What to serve Honey-Mustard Chicken and Potatoes with:

• Honey-Ginger Roasted Carrots
• Garlic Butter Sautéed Mushrooms
• Air Fryer Brussels Sprouts

Honey-Mustard Chicken and Potatoes FAQ’s:

What kind of potatoes should I use?

For this Honey-Mustard Chicken and Potatoes you can use red baby potatoes. I highly recommend using a potato medley they sell at Trader Joe’s. Whole Foods may have it too! It consists of a medley of purple, red, and yellow baby potatoes. You get the nutrients from each of these potatoes and a variety of taste and textures. Gold Yukon potatoes, baby red potatoes and purple potatoes are all great to use in this dish.

Why put mustard on chicken when cooking?

Mustard is acidic and has a strong flavor. This tenderizes chicken while adding flavor at the same time. It also does this rather quickly which means you don’t have to necessarily marinade your chicken ahead.  

Is it safe to cook chicken and potatoes in the same pan?

Yes. It is perfectly safe to cook chicken and potatoes in the same pan. The chicken is slightly browned ahead of time in the skillet. Then both chicken and potatoes are evenly baked in the oven reaching a safe temperature. 

How Do You Know When The Chicken Is Done?

The best way to check that your chicken thighs are done is by using a food thermometer to check its internal temperature. Each chicken thigh should read an internal temperature of 160 degrees fahrenheit.

Meal prepping it:

This Honey-Mustard Chicken and Potatoes is perfect for meal prepping. You can make the dressing ahead and keep it in the fridge for up to 3-5 days. That makes this meal even easier to prep.

Even if you don’t meal prep it ahead of time it still makes for an easy and quick weeknight meal. It’s a one pan meal so all you do is brown the chicken, add the potatoes and dressing and throw it in the oven. It takes less than 10 minutes to prep and less than an hour to cook.

Storing and Reheating:

Place any leftover honey-mustard chicken and potatoes in an airtight container. Keep it refrigerated for up to 3-4 days. Reheat in the microwave or back in the oven.

Did you like this Honey-Mustard Chicken and Potatoes? You may also like these other chicken recipes:

• Balsamic Chicken and Herbed Roasted Potatoes
• Orange Rosemary Chicken
• Turmeric Chicken and Rice
• Gluten-Free Chicken Teriyaki
• Easy Chicken Fried Rice
• Instant Pot Cajun Chicken and Rice
• Cilantro Lime Chicken Fajitas 

4.8 from 5 votes

Print

Honey-Mustard Chicken and Potatoes

This Honey-Mustard Chicken and Potatoes makes for an easy and delicious one pan meal. Made with tender juicy chicken thighs, creamy potato medley and a tangy and sweet honey-mustard dressing. Make it on a hectic weeknight, as a holiday meal, or any occasion. Whether you’re making it for your family or entertainment everyone is sure to love it!

Course Main Course

Cuisine American

Keyword Honey-Mustard Chicken, Honey-Mustard Chicken and Potatoes

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 526 kcal

Author Angelica Arias

Ingredients

• 2 lbs boneless, skinless chicken thighs
• salt and pepper to taste
• 1 tbsp olive oil
• 1.5 lbs mini potato medley

For Dressing:

• 1/4 cup whole grain dijon mustard
• 1/3 cup honey
• 3-4 tbsp lemon juice (about juice from 2 lemons)
• 1 tbsp fresh thyme
• 1 tsp fresh rosemary
• 5 garlic cloves
• 1 tsp pink salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven at 400 degrees F. Pat dry chicken thighs and sprinkle with salt and pepper to taste if desired. Set aside.

2. Place a large cast iron skillet on stovetop and drizzle with olive oil. Heat up oil on medium-high heat. Place chicken thighs on heated skillet and brown for 3-4 minutes or until they start to get that slightly golden brown color. Use tongs to flip thighs over and brown that side for 3-4 minutes as well. At this point chicken doesn't have to be completely cooked. Just enough to get the juices flowing. It will completely cook in the oven. You will probably have to cook the thighs in batches. Remove the first batch from the skillet and set aside. Repeat process with the next batch of thighs until they are all browned.

3. While chicken tights brown, combine all of the ingredients for dressing in a small mixing bowl. Whisk until ingredients are well combined and smooth consistency is reached.

4. Return all cooked chicken thighs to the skillet placing them next to each other leaving some room in between them. Quarter potatoes and add them to skillet around chicken thighs. Pour dressing over chicken and potatoes spreading evenly. Use a spoon or turkey baster to scoop some of the dressing from skillet and drizzle over chicken and potatoes until all are well coated.

5. Place in preheated oven and bake for 40-45 minutes until chicken is cooked through. 

6. Carefully remove from oven serve immediately while it's still warm. Enjoy!

Recipe Notes

Tips and Substitutions:

1. Don’t skip searing the thighs first– Searing chicken thighs before slow cooking helps them release some juices which elevates flavor. 
2. Use a meat thermometer– To ensure chicken’s internal temperature is 165 degrees Fahrenheit once they are done cooking. Depending on the size of the thighs, cooking time may vary.
3. Substitute thighs for other chicken parts- Chicken thighs pack a lot of flavor and are great for this recipe. But if you prefer to use another chicken part or have other parts handy, you can use those too. Chicken breasts or drumsticks are great for this recipe too.
4. Switch up your potatoes- Use any potatoes that are starchy and waxy as these are the best for roasting. They get crispy and caramelized making them perfect for this dish. Gold Yukon potatoes, baby red potatoes or purple potatoes are all great to use in this dish.
5. Use a cast iron skillet that is at least 12 inches- This will give you enough space to roast both the chicken thighs and potatoes.
6. Brown chicken thighs in batches- this will give you more room to cook and flip the thighs. It will also give more space for the chicken to start to brown and release some juices.
7. Substitute for olive oil– Use any other cooking oil like avocado oil or refined coconut oil.

Nutrition Facts

Honey-Mustard Chicken and Potatoes

Amount per Serving

Calories

526

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

6

g

Cholesterol

 

215

mg

72

%

Sodium

 

987

mg

43

%

Potassium

 

1409

mg

40

%

Carbohydrates

 

54

g

18

%

Fiber

 

4

g

17

%

Sugar

 

26

g

29

%

Protein

 

48

g

96

%

Vitamin A

 

164

IU

3

%

Vitamin C

 

23

mg

28

%

Calcium

 

65

mg

7

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*This post and pictures has been updated as of 02/25/19