This baked Honey Mustard Chicken is one of those dishes that is easy enough for midweek but fancy enough for company. A baked chicken recipe with potatoes that all made in one pan and takes a mere 15 minutes of active effort. The sauce is incredible. It really is.
I love chicken recipes cooked in the oven with some sauce, like this recipe and my favourite Italian Baked Chicken and Potatoes that comes with an Italian pasta sauce. Cosy food that’s simple to prepare!
Honey Mustard Chicken
Talk about a fully loaded one pan meal! There is serious flavour going on here. A honey mustard sauce is awesome as it is. But then you add the juices from the chicken that mixes in while it bakes and it takes it up a notch. THEN it’s also got bacon mixed into it, working it’s magic flavours into the sauce while the chicken bakes to golden perfect.
And add golden brown roasted potatoes….and then you have one seriously incredible one-pan meal!!
Honey Mustard Sauce for baked chicken
The hero of this recipe is the sauce, made with just a few ingredients that totally transforms once baked:
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White wine – used to deglaze the pan, adds terrific extra depth of flavour to the sauce
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Mustard
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Honey
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Milk or cream
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Thyme, salt and pepper
The key ingredient in this sauce is – shock horror – mustard. It is the flavour as well as the thickener. I add honey to balance out the flavour because otherwise it is quite tart.
I use white wine for the sauce, but you can substitute with chicken broth. I’ve added directions in the notes for how to do this. I recommend adding a touch of vinegar + sugar so it more closely resembles the flavour of the wine.
Honestly, check out this sauce!! It’s thick and luscious and there’s PLENTY of it!!
There is one key difference in the way I make this chicken compared to other baked chicken dishes I make. The trick is for the chicken to bake to a beautiful golden brown in the same time the potatoes do. If you sear the chicken too much in the pan before baking it, then the chicken skin will brown faster than the potatoes. So for this dish, the chicken skin is only lightly browned on a low heat which allows the fat to “melt” (render out) which is discarded before baking the chicken with the sauce.
People often talk about how a sauce is SO GOOD that you want to lick the plate. Well, I’ll tell you a secret….I did lick the plate. Are you horrified? Or have you gotten used to how shameless I can be? 😉
– Nagi
PS I have made this Honey Mustard Chicken with other vegetables squeezed in too! Like carrots and swedes. Anything that will roast in the baking time is perfect. I don’t recommend watery vegetables though as they might ruin the sauce!!
More recipes made using Honey Mustard Sauce
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Honey Mustard Chicken – chicken cooked on the stove, simmered in a honey mustard sauce
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Honey Mustard Drumsticks – tossed in a simple honey mustard sauce and baked until sticky
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Honey Mustard Salad Dressing – fantastic used with leafy salads or more hearty salads like roasted potato salad
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Honey Mustard Baked Chicken with Potatoes & Bacon
Ingredients
Potatoes
- 2 lb / 1kg potatoes , peeled and cut into large chunks
- 1 tbsp olive oil
- Salt and pepper
Chicken
- 2 - 2 1/2 lb / 1 - 1.25 kg chicken thighs (5 pieces), skin on and bone in (Note 1)
- Salt and pepper
- 7 oz / 200g bacon , diced, separated
- 2 garlic cloves , minced
- 1/2 onion , finely diced (brown, white or yellow)
Mustard Sauce
- 3/4 cup white wine (Note 2)
- 1/3 cup dijon mustard
- 2 tbsp honey
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 tbsp milk or cream (I used milk. This is just for colour)
- 1/3 cup water (Note 3)
Garnish (optional)
- Fresh thyme leaves or finely chopped parsley
Instructions
Potatoes
- Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.
Chicken
- Preheat oven to 190C/375F.
- Sprinkle chicken with salt and pepper.
- Heat a large skillet / frypan over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate.
- Turn the stove down to medium. Add the chicken into the pan, skin side down. Cook for 3 minutes or until very lightly browned and chicken fat has "melted" into the pan. Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate.
- Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove.
- Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.
- Add wine into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Bring to simmer and cook for 2 minutes or so, or until you can no longer smell alcohol fumes.
- Add the remaining Mustard Sauce ingredients and cooked bacon and stir to combine. Then add the chicken and potatoes back into the pan, sprinkle over remaining bacon.
- Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown.
- Rest for 5 minutes before serving, garnished with fresh thyme leaves and/or parsley, if desired.
Recipe Notes:
Nutrition Information:
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Hi Nagi,
What type of potato would you suggest? Or is it just personal preference?
I love yellow baby potatoes! Will those work?
So tasty and delicious!! Really nice winter warmer thank you!!
Absolutely Divine! Just made this mustard honey potato chicken bake . I have made a few of your recipes now .Just wanted to let you know that you are just brilliant at your cooking craft . Yum! Thank you 😊 Love ! Love ! Love !
Another brilliant easy dish. So, so in love with your recipes. Hope all is going well with the cook book and looking forward to updates on the web site soon.
So tasty and delicious!!!!!
I used chicken thigh because that’s all
I had (thanks iso!)
The whole family enjoyed it
Yippee!! I am glad they enjoyed it Bec! I hope you’re out of iso soon!! N x
Forgot the stars.
I had potatoes to use up, chicken thigh fillets in the fridge and here I am. You are so right, I could drink the sauce, so unbelievably scrumptious. I cooked the fillets doubled over to keep them juicy. Thanks for another winner 😍
That’s great Simone! I’m so glad you enjoyed it!! N x
Unreal. Yet another winner from Nagi. I made this tonight with roasted brussels (I tossed them in some of that lovely bacon chicken fat!) and it was out of this world. Divine! This blog is absolutely my go to. Best recipe collection on the internet, bar none.
Woah, thanks so much Brenda!! N x
This is the tastiest dish I have ever tasted, next time I make it I will have to double it, everyone wanted seconds. Very easy to make as well. Thanks Ngai
10/10 recipe! Not sure why this has so few likes compared to others because bloody hell it was lovely. Perfect for a cold Melbourne night. We pared it with some green beans and it was a lovely meal. Thanks Nagi!
Stumbled upon at this recipe on PW and immediately knew it should be good and it was Amazing!! My bf said if he can drink the sauce, lol!
Thank you for that recipe, delish!! Definitely gonna cook it again.
Hi Nagi
This one was another winner winner dinner by you!!!
Massive hit with everyone at home including my toddler.
Thanks so much!
Melbounre Lockdown 2.0. What to cook with chicken and potatoes? Did a search on your website and came up with this recipe. Having all the ingredients made it for dinner last night-will definitely make it again! Will make double the sauce next time as I like lots! To boot found a recipe for granola that I made too!
Thank you for easing Lockdown blah food!!
Hi Nagi,
Love your recipes & they are a success everytime I cook one, everything is so easy and your site is my go-to for recipes now.
Just wondering if I could cook this recipe in the slow cooker??
Many thanks,
Claudia
Hi Claudia, this one isn’t suitable for the slow cooker sorry! N x
Yes I made this recipe over the week – end.
Nagi it was spectcular.
Have been following you for some time now, and just very recently joined.
I am an old timer of 82, and love to as I would say fool around in the kitchen.
I get a real kick out of Dozer.
Looking forward with great anticipation to do many more of your recipes.
You spell it out so well, super easy to follow and make.
Mini tks.
Ron
Vancouver, Canada
Hi Nagi, firstly I love your recipes and your writing style. I’m often laughing out loud at a comment from your mother.
I was planning to make this chicken mustard dish for a friend who just had a baby. Do you think it would be fine to cook then let cool completely for her to either reheat for 20mins or freeze?
Thanks
Hi Kirby, thanks so much!! And of course, what a nice gesture!
Made this one today & it was another success Nagi! My boys are loving these meals (other recipe I made was sausage one pot) & I cant wait to try more. My little one is highly intolerant to dairy, gluten & egg so I just subbed the normal milk for almond milk. So glad I’ve found your website 🙂
Wahoo, that’s great to hear Ashley!!
Very very yum 😀 will definitely be doing this one again …. love your recipes 🤩
Hi Nagi, I came across your site a few months back. What a delight, I have made many of your recipes and not only have I delighted my wife and friends but I have also derived a lot of enjoyment making the wonderful meals. Thank you so much for putting all this together for us.
Love Gerhard
You’re so welcome Gerhard! I’m so pleased you are enjoying them 🙂 N x
Hi! I just came across this after searching chicken and potatoes – what I have on hand already, and was wondering if I could use chicken wings/drums instead of chicken thighs?
What would you suggest?
Many thanks!
Yes that will be fine! Just cut the cook time down by about 10 minutes 🙂 N x