This Honey Mustard Chicken and Potatoes recipe make crispy, juicy chicken thighs in a sweet but tangy sauce, baked with potatoes and broccoli for dinner in one pan. Minimal prep and clean-up makes this an easy weeknight dinner option!
Easy Honey Mustard Chicken Thighs
Looking for an easy weeknight dinner that you can make in just one pan? This honey mustard chicken and potatoes is it!
Chicken thighs are seared in a skillet, then baked alongside potatoes and broccoli and tossed with a sticky sweet but tangy honey mustard sauce. The ingredients list is simple but the flavor is anything but! And with chicken, potatoes, and broccoli all baked together, you can serve this up as a weeknight dinner without worrying about a bunch of sides.
Plus the best part? Everything is cooked and baked in the same pan, so dirty dishes are minimal!
What You’ll Need
This easy chicken dinner is made with just a handful of ingredients, including chicken thighs, honey, mustard, and a few seasonings. See the recipe box below for measurements.
- Chicken thighs – You’ll want bone-in, skin-on chicken thighs for this recipe.
- Olive oil – For searing the chicken.
- Seasonings – Salt, pepper, and oregano are used to season the chicken.
- Potatoes – I used Yukon potatoes.
- Honey – Adds the honey to the “honey mustard” and sweetens the dish, while adding a sticky texture to the sauce.
- Mustard – Both wholegrain mustard and Dijon mustard are used for a variety in flavor.
- Thyme sprigs
- Broccoli – Cut florets in half so they cook fully.
How to Make Honey Mustard Chicken and Potatoes
These honey mustard chicken thighs begin on the stovetop, to ensure the chicken has a crispy outside, and ends in the oven for an easy weeknight dinner.
- Season and sear the chicken. Dry the chicken thighs with a paper towel. Season with salt, pepper, and orgeno. Heat the oil in the skillet until hot, then sear the chicken thighs on both sides until golden and crispy. Set aside.
- Fry the potatoes. Season the potatoes with salt and pepper. Fry for 2 minutes in the chicken grease. Set aside.
- Make the honey mustard sauce. Fry the onion and garlic until fragrant. Add the honey, mustards, and thyme sprigs. Stir together.
- Bake. Return the chicken and potatoes to the skillet. Coat with the sauce. Transfer the oven-proof skillet to the middle of the oven. Bake for 20 to 25 minutes. Add the broccoli and bake for another 15 minutes.
Tips & Variations
Here are a few tips for making this honey mustard chicken bake, plus a few easy variations.
- How do I know when this is done? The exact bake time will depend on the size of your chicken thighs. To ensure the chicken is done, the internal temperature should be 165F. Additionally, the juice should run clear and not pink, and the potatoes should be tender.
- Choose ingredients similar in size. Try to use chicken thighs that are about the same size so that they finish cooking at the same time and cut your potatoes into equal-size cubes as well.
- Add more veggies. Not a fan of broccoli? Or just want to add more vegetables to your dinner? Add some bell peppers, carrots, or butternut squash to the dish.
- Can I use a different cut of chicken? Yes, chicken breast and drumsticks both work well in this honey mustard chicken recipe. Note that this will affect baking times, so always ensure that the chicken is fully cooked before pulling it out of the oven.
What to Serve with Honey Mustard Chicken Bake
One great thing about this recipe is that you essentially have a complete meal in one dish, with chicken, broccoli, and potatoes. There’s no need to make another side dish unless you really want to.
If you do want to serve this with some sides, a fresh side salad or caesar salad is a great place to start. Other options include garlic knots (or garlic bread), rice, quinoa, and pasta. Cauliflower rice would be a nice low-carb alternative as well.
How to Store & Reheat Leftovers
Honey mustard chicken thighs can be stored in the fridge for up to 3 days in an airtight container. Reheat in the microwave or in the oven at 275F.
You can also freeze these baked chicken thighs in a freezer-safe container for a month or so. Thaw overnight in the fridge, then reheat on a baking sheet at 275F. Note that freezing them will result in a less crispy skin when you reheat them.
More Easy Chicken Recipes:
- Classic Chicken Parmesan
- Pickle Chicken Thighs (Slow Cooker)
- Melt in Your Mouth Chicken
- Spicy Chicken Chipotle Pasta
- Chicken Marsala
Honey Mustard Chicken and Potatoes
- 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
- 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)
- Preheat the oven to 400 F | 200 C.
- Wash and pat dry chicken thighs. Season with salt, pepper and oregano.
- Heat a large oven-proof nonstick skillet with oil over medium-high heat. When the skillet is smoked hot, sear chicken thighs on both sides until golden and crispy. Remove chicken from the skillet and set aside. Leave the grease in the skillet.
- Season potatoes with salt and pepper then fry the potatoes in the skillet for 2 minutes in it. Remove and set aside with the chicken
- Fry onion and garlic until fragrant. Add honey, wholegrain mustard, Dijon mustard and thyme sprigs in the skillet. Stir all together.
- Add chicken and potatoes back in the skillet. Cover with sauce.
- Remove from the stove and place an oven-proof skillet in the middle of the oven. Bake for 20-25 minutes depending on the size of the chicken thighs.
- Add the broccoli around the chicken and bake for another 15 minutes. Chicken must be cooked through and the juice must be clear and not pink. The potatoes must be tender.