If you are craving a comforting meal that hits all the right notes between sweet, tangy, and savory, you have to try this Honey Mustard Chicken and Potatoes Recipe. This dish brings together tender chicken thighs with crispy, golden potatoes, all enveloped in a luscious honey mustard sauce that feels like a warm hug on a plate. It’s the kind of recipe that’s simple to prepare yet impressively flavorful, making it perfect for both weeknight dinners and casual gatherings. Trust me, once you make this, it will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
This Honey Mustard Chicken and Potatoes Recipe relies on a handful of accessible ingredients, each chosen to build layers of taste, texture, and color. From the earthy potatoes to the fragrant herbs and sweet honey, every component works in harmony to create a balanced and satisfying meal.
- Chicken thighs (bone in, skin on): Offers juicy meat and crispy skin that serves as the star of the dish.
- Sea salt: Enhances all the flavors subtly but effectively.
- Ground black pepper: Adds a gentle kick and depth to the seasoning.
- Oregano: Brings an earthy aroma that complements the chicken perfectly.
- Extra virgin olive oil: Provides richness and helps achieve that beautiful sear.
- Yukon potatoes: Their creamy interior and crispy edges bring delightful texture contrast.
- Small onion: Adds sweetness and a touch of crunch when sautéed.
- Garlic (minced): Infuses warmth and depth of flavor.
- Honey: Sweetens and balances the tanginess of the mustard.
- Wholegrain mustard: Offers a mild spice with a pleasing texture from visible mustard seeds.
- Dijon mustard: Brings sharpness and creaminess to the sauce.
- Thyme sprigs: Introduce a fresh, herbal note that elevates the overall flavor profile.
- Broccoli florets: Add vibrant color and a healthy, crunchy side element baked right alongside the main.
How to Make Honey Mustard Chicken and Potatoes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures the oven is at the perfect temperature to finish cooking your chicken and potatoes, giving the dish a delightful crispy finish and tender inside.
Step 2: Season the Chicken
Wash and pat dry six chicken thighs. Then season them generously with sea salt, ground black pepper, and oregano. These simple seasonings set the flavor foundation and make the skin beautifully aromatic once cooked.
Step 3: Sear the Chicken
Heat a large oven-proof nonstick skillet with a tablespoon of extra virgin olive oil over medium-high heat. When the oil is shimmering and just starting to smoke, add the chicken thighs skin-side down. Sear them until the skin transforms into a golden, crispy masterpiece on both sides. Remove the chicken and set it aside while keeping the juices and rendered fat in the skillet for added flavor.
Step 4: Cook the Potatoes
Season one pound of diced Yukon potatoes with salt and pepper. Add them to the skillet and fry for about 2 minutes, allowing them to get a bit of color and soak up the savory chicken fat. Then remove the potatoes and set them aside with the chicken.
Step 5: Build the Sauce Base
In the same skillet, add a thinly sliced small onion and one tablespoon of minced garlic. Sauté until fragrant and translucent, which only takes a couple of minutes. Then add three tablespoons of honey, two tablespoons of wholegrain mustard, two tablespoons of Dijon mustard, and two sprigs of fresh thyme. Stir everything together to create a glossy, aromatic sauce that’s perfectly balanced between sweet and tangy.
Step 6: Combine and Coat
Return the chicken thighs and potatoes to the skillet, nestling them into the sauce so they’re well coated. This step ensures every bite is bursting with that irresistible honey mustard flavor.
Step 7: Bake to Perfection
Take the skillet off the stovetop and place it into the preheated oven. Bake uncovered for 20 to 25 minutes. The chicken will cook through, and the potatoes will soften beautifully while soaking up the flavorful sauce.
Step 8: Add Broccoli and Finish Baking
Finally, tuck one cup of halved broccoli florets around the chicken and potatoes in the skillet. Return the skillet to the oven and bake for an additional 15 minutes until the broccoli is tender, the chicken juices run clear, and the potatoes are perfectly soft but not mushy.
How to Serve Honey Mustard Chicken and Potatoes Recipe
Garnishes
To amplify the visual and flavor appeal, try sprinkling freshly chopped parsley or a few extra thyme leaves over the top before serving. A bright squeeze of lemon juice can also refresh the entire dish with a zesty pop that balances the sweetness of the honey mustard sauce beautifully.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with simple sides such as a crisp green salad or a steamed vegetable medley. A light quinoa or couscous with fresh herbs can also complement the richness of the honey mustard chicken and potatoes recipe without overshadowing it.
Creative Ways to Present
For a family-style dinner, consider serving the skillet straight from the oven at the table—there’s something warm and inviting about reaching for food right from a hot pan. Alternatively, plating the chicken and potatoes over a bed of creamy mashed cauliflower or roasted root vegetables can offer a lovely textural contrast while keeping the dish hearty and satisfying.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Honey Mustard Chicken and Potatoes Recipe, store them in an airtight container in the refrigerator for up to three days. The flavors meld even more deliciously like this, making for a perfect next-day meal.
Freezing
You can freeze the cooked chicken and potatoes, but keep in mind that the broccoli may become softer after freezing. Portion the chicken and potatoes into freezer-safe containers or bags and enjoy them within two months for the best taste and texture.
Reheating
To reheat, defrost frozen portions overnight in the refrigerator and warm gently in an oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. This method helps maintain the crispy skin and tender potatoes much better than a microwave.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more moisture and flavor, using chicken breasts will work fine—just be sure to adjust cooking time accordingly since breasts tend to cook faster and can dry out if overcooked.
Is it necessary to use both types of mustard?
Using both wholegrain and Dijon mustard adds complexity and texture to the sauce. However, if you only have one kind on hand, feel free to use that alone. The dish will still taste fantastic!
Can this recipe be made gluten-free?
Yes, this recipe is naturally gluten-free as long as your mustards do not contain any gluten additives. Always check the labels to be certain, especially if you are cooking for someone with celiac disease or gluten intolerance.
What can I substitute for broccoli?
You can swap the broccoli for other quick-roasting vegetables like green beans, asparagus, or even Brussels sprouts. Just add them during the last 15 minutes of baking to ensure they cook perfectly.
How do I know when the chicken is fully cooked?
The best way is to check that the juices run clear when you pierce the thickest part of the thigh. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption. The potatoes should also be tender when pierced with a fork.
Final Thoughts
Cooking this Honey Mustard Chicken and Potatoes Recipe is like inviting comfort and flavor to your dinner table with very little fuss. It’s an approachable dish that delivers incredible results, the kind you’ll want to make over and over again—whether for family, friends, or just a cozy night in. So go ahead, gather these simple ingredients, and treat yourself to a meal that feels like a warm hug both inside and out!
Print
Honey Mustard Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Honey Mustard Chicken and Potatoes recipe features juicy, crispy chicken thighs baked in a flavorful honey mustard sauce with tender Yukon potatoes and broccoli. The dish combines searing on the stovetop to lock in flavors, followed by oven baking to finish cooking the chicken and vegetables perfectly, yielding a comforting, easy-to-make dinner that serves six.
Ingredients
Chicken and Seasoning
- 6 chicken thighs (bone-in, skin-on, about 1.37 lb / 625 g)
- Sea salt, to season
- Ground black pepper, to season
- 1 teaspoon oregano
- 1 tablespoon extra virgin olive oil
Vegetables and Sauce
- 1 pound Yukon potatoes, diced (453 g)
- 1 small onion, thinly sliced
- 1 tablespoon garlic, minced
- 3 tablespoons honey
- 2 tablespoons wholegrain mustard
- 2 tablespoons Dijon mustard
- 2 thyme sprigs
- 1 cup broccoli florets, halved (3.20 oz / 91 g)
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
- Season chicken: Wash and pat dry the chicken thighs. Season both sides generously with sea salt, ground black pepper, and oregano.
- Sear chicken: Heat a large oven-proof nonstick skillet with olive oil over medium-high heat until shimmering and just about smoking. Add chicken thighs skin side down and sear on both sides until golden and crispy, about 3-4 minutes per side. Remove chicken from skillet and set aside, leaving the rendered fat in the pan.
- Prepare potatoes: Season the diced potatoes with salt and pepper. Add them to the same skillet and fry for about 2 minutes, stirring occasionally to coat them in the flavorful fat. Remove and set aside with the chicken.
- Sauté aromatics and make sauce: In the same skillet, add the sliced onion and minced garlic. Sauté over medium heat until fragrant and softened, about 2-3 minutes. Stir in honey, wholegrain mustard, Dijon mustard, and thyme sprigs to form the sauce. Mix everything together well.
- Combine ingredients: Return the seared chicken thighs and fried potatoes back into the skillet, nestling them into the mustard sauce to coat evenly.
- Bake chicken and potatoes: Transfer the skillet from the stove to the middle rack of the preheated oven. Bake uncovered for 20-25 minutes, allowing flavors to meld and chicken to cook through.
- Add broccoli and finish baking: Remove the skillet briefly from the oven, arrange broccoli florets around the chicken, then return to the oven. Bake for an additional 15 minutes until the chicken is fully cooked (juices run clear, no pink inside), broccoli is tender, and potatoes are fork-tender.
Notes
- For best results, use a heavy oven-proof skillet such as cast iron or a high-quality nonstick skillet.
- Bone-in, skin-on chicken thighs provide the best flavor and moisture retention.
- Adjust baking time based on chicken thigh size; larger pieces may require a few extra minutes.
- The sauce doubles as a glaze and cooking liquid, infusing the chicken and vegetables with honey mustard flavors.
- Optional: Garnish with fresh thyme leaves or parsley before serving for added freshness.
