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 flavorful meal that’s on your table in an hour!
This baked honey mustard chicken and potatoes is a staple in my kitchen because it’s quick, comforting, and all made on one pan. Most of the cooking time is hands-off, which means I can move on to other things while dinner takes care of itself in the oven.
I love how flexible this recipe is, too. I’ll swap in whatever veggies I have on hand, and I always make sure to serve it with some bread for soaking up every bit of that 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!
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.
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
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Ingredients
- ▢ 8 bone-in chicken thighs
- ▢ ½ teaspoon EACH: salt, pepper, and garlic powder
- ▢ 1 lb mini potatoes (chopped)
- ▢ 1 head broccoli (chopped into florets)
Honey Mustard Sauce
- ▢ ½ 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, ½ teaspoon EACH: salt, pepper, and garlic powder
- In a small bowl, mix the honey mustard sauce ingredients. ½ 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 9×11-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 .
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More chicken and potatoes recipes
For more inspiration, check out all of my dinner ideas !
Chicken au Gratin Potatoes with a Lightened-Up Cream Sauce
Greek Lemon Chicken and Potatoes
Roasted Chicken Dinner with Brussels Sprouts and Sweet Potatoes
Apple Chicken Recipe with Bacon and Potatoes
Honey Mustard Chicken and Potatoes Recipe
Ingredients
- 8 bone-in chicken thighs
- ½ teaspoon EACH: salt, pepper, and garlic powder
- 1 lb mini potatoes , chopped
- 1 head broccoli , chopped into florets
Honey Mustard Sauce
- ½ 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, ½ teaspoon EACH: salt, pepper, and garlic powder
- In a small bowl, mix the honey mustard sauce ingredients. ½ 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 9x11-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.
https://www.theendlessmeal.com/one-pan-honey-mustard-chicken-and-potatoes/
