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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.
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.
What you will need to make this Honey-Mustard Chicken and Potatoes:
Ingredients:
- Boneless Chicken Tights
- Potato Medley
- Whole Grain Dijon Mustard
- Raw Honey
- Lemons
- Fresh Thyme
- Fresh Rosemary
- Garlic
- Pink Salt and Black Pepper
- Extra Virgin Olive Oil
Equipment:
- 12 or 15 inch Cast Iron Skillet
- Small Mixing Bowl
- Whisk
- Tongs
- Turkey Baster
How to make Honey-Mustard Chicken and Potatoes:
- Preheat oven at 400 degrees F. Dab chicken thighs dry and sprinkle with salt and pepper to taste if desired. Set aside.
- 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.
- 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.
- 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.
- Place in preheated oven and bake for 40-45 minutes until chicken is cooked through.
- Carefully remove from oven serve immediately while it’s still warm. Enjoy!
Tips and Substitutions:
- 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.
- 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.
- Use a cast iron skillet that is at least 12 or 15 inches- This will give you enough space to roast both the chicken thighs and potatoes.
- 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.
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.
Great sides for this Honey-Mustard Chicken and Potatoes:
- Roasted Asparagus
- Green Beans
- Green Salad
- Roasted or Grilled Veggies
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
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!
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
-
Preheat oven at 400 degrees F. Dab chicken thighs dry and sprinkle with salt and pepper to taste if desired. Set aside.
-
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.
-
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.
-
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.
-
Place in preheated oven and bake for 40-45 minutes until chicken is cooked through.
-
Carefully remove from oven serve immediately while it's still warm. Enjoy!
Recipe Notes
Tips and Substitutions:
- 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.
- 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.
- Use a cast iron skillet that is at least 12 or 15 inches- This will give you enough space to roast both the chicken thighs and potatoes.
- 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.
*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
Mmmmm – yep, wanna try this one too, Angie. My family would absolutely LOVE this. Pinning to my private board of recipes to try as soon as I have a chance! 🙂
It is pretty good Flossie. I would say to love this one right to the top of meals to try because it is really good!
Wow I’m so hungry now!! This looks absolutely fabulous! Definitely pinning this to save!!
Thank you Daisy! This is definitely a delicious meal!!
I like the 5 minutes of prep time. This looks like something we would really enjoy. Thanks for sharing.
So easy and quick to prep! Hope you get to try it!
OOOOh I really want to try this one!
You definitely should!
This sounds SO good! And major bonus points for the fact that it’s all cooked together and I’ll have less dishes to clean. Hahaha!
Thank you Jen! Yes the less dishes the better lol
This looks amazing and EASY! I need to make this tonight!
Thank you Alia! This is definitely a must try!
I love trying new recipes. I hear you about making the same recipes for years! Nice to go outside your regular routine and try new things. Sounds like a great recipe – thanks for sharing!
Thank you Marysa! Yes I want to start creating more new recipes for the blog. It’ll be a way for me to step out of my comfort zone.
Oh, this sounds very delicious. I do have one question, does the Dijon mustard leave the chicken with a funny smell or taste? I made some ham sliders one time that called for Dijon mustard and the smell from it was horrible. Maybe it was the brand I bought?
Thank you! I don’t find it that Dijon mustard gives it any type of smell. It actually all smells pretty good when it comes out of the oven. Could be the brand. I used Trader Joe’s wholegrain Dijon mustard and it’s pretty good.
You have inspired me to buy a cast iron pan so make another one of your delish recipes. This is on my meal plan for Monday. I can’t wait!
Cast iron skillets are the best! They’re pretty cheap too. Definitely a must have!
This looks so yummy! Love the honey mustard twist.
-Jennifer
maunelegacy.com
Thank you so much Jennifer!
I think this will be a big hit here at home! we love honey mustard anything!
We do too! I love honey mustard on chicken!
Ooh! That looks really delicious! I am always looking for creative ways to use simple ingredients!
Thank you! Simple ingredients usually make the tastiest meals.
Looks like something I could eat all day! Something that I have to try 🙂
I’ve made it almost every week since I started developing the recipe. My family loves it!
ok this looks and sounds so amazing! i can’t wit to try this!
It is very delicious!
These look so delicious! I’m in a cooking rut right now, and these potatoes are just the inspiration I needed. Can’t wait to try them…they are on the menu for later this week.
I’m so happy to hear that Ashley! Please let me know when you make it!
This looks awesome! I love anything honey mustard, and I’m sure my husband would enjoy this. Great family skillet recipe!
I love honey-mustard too especially on chicken! Hope you get to make this for your family!
This recipe is right up my alley! We are a chicken and potatoes kind of family and I love easy skillet meals like this . Thanks for sharing !
So glad to hear that Natalie! Hope you guys give this recipe a try!
This looks fantastic. I can’t wait to try. Pinned already and on the menu for this weekend! Thanks!
Thank you so much Kim! So glad to hear that!
I’d love to make this, however there’s no nutritional facts assigned to it. I’m on Mediterranean diet and need them