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, 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
Can you use boneless chicken breasts? That’s all I have;)
Hi Heidi! To use breast, pop them in for the last 20 minutes of cooking 🙂 So brown them first but don’t put them in the oven until the last 20 minutes. N x
This is for dinner tonight. I came across your website last week when I was looking for pumkin risotto, and haven’t changed page since. The boys are loving all the tasty recipes, and my husband is very happy. I made the chow mein noodles, and I have a jar of Charlie in the fridge. Thank you so much
What a compliment! I’m so pleased to hear you are enjoying my recipes Allison!
Good morning. It was delicious as suspected. I made it with mush potatoes because that’s what the boys like. With that sauce over it. Mmm! ! The little one who is 9 commented on the sauce saying, ‘ mummy, what’s this liquid here, it’s so nice,” they can be quite fussy sometimes. I made 12 pieces and have 2 left for my lunch.
Bye for now from Malta.
Awesome! I’m so pleased to hear that you enjoyed this Allison, thanks for letting me know! N x
A winner! My family loved this dish! I used skinless boneless thighs because they were on hand. Baked a bit less, wonderful! Thank you for the recipe!
Fantastic to hear Renee! Thanks so much for letting me know! N x
My son really liked this for his dinner tonight. The only change I made was to use almond milk instead of cow’s milk as he doesn’t eat lactose. This will be a repeat at our house, I think. Thanks for a great recipe!
Thank you Vivian! I’m so glad you enjoyed it! N x
Do you put it in the oven covered or uncovered?? Thanks for this recipe!
Good question Lynn! It’s uncovered – I added a point to specify this in the recipe 🙂
Nagi,
This was delicious! The chicken came out sooo tender and juicy. But the potatoes/chicken didn’t brown (after 1 hr) and there was a layer of oil (even after putting just the sauce back in the oven for a bit after). Any ideas on why I had so much oil left in the end? (I did the light browning and discarded the oil as you instructed.)
Hi Lynn! I’m so glad you enjoyed this! 🙂 Sounds like you had extra fatty chicken?? Basically the light browning over medium heat melts the chicken fat, so you can leave it on for longer if you want to extra more fat. 🙂
This looks amazing. I’m ho
I’m hosting a dinner party and one guest can’t eat gluten. This popped up in a gluten free search so I’m just checking that it would be? Thanks!
Hi Heather! Just check the mustard ingredients 🙂 You can get gluten free mustard if necessary!
Made this tonight for supper – it was the best thing I’ve made in a while! It even looked beautiful in my old iron skillet. Thanks so much for the wonderful recipe, I’ve signed up for your cookbooks.
I’m so glad you enjoyed this Carol!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
Greeting from Charlotte, NC! This looks absolutely scrumptious – can’t wait to make it this weekend!! Quick question – what type of potatoes do you like for this recipe?
Hi Cynthia! Greetings all the way from SYDNEY!! Yukon golds are fab for this, otherwise any other regular potato for baking. No fancy potatoes required here! Or even baby potatoes works fab 🙂
Hello from the UK.
Found your site a few days ago. Its fantastic, and very Inspirational.
Can you tell me the dimensions of the blue pot you use for this dish.
It looks like a shallow casserole dish ?
Just want to get the sauce level and chicken and pots right.
Are you only cooking 5 chicken thighs, i each! or am i just greedy ?
Would this freeze ok if the potatoes were removed ?
Thankyou
Hi Stephen! I’m so glad you are enjoying my site 🙂 The pot is 30cm wide, it is a Chasseur Saute pan http://www.chasseur.com.au/prodView.asp?idproduct=649
Yes only 5 thighs! They are rather large though!!! And yes it will freeze fine, I froze leftovers. You will need to stir the sauce well to get it smooth again. I just reheated it in the microwave, but popping it under the grill to make the chicken skin crispy again would be better. 🙂
Hello!
I found this recipe off of Pinterest and it was a hit! What I loved the combination of flavours all in one pot! I have some variations on dijon mustard marinades so I suspected I would love it and I did. Shared your page on my Facebook feed.
I’m so glad you loved it! Thank you!! 🙂 And thank you for sharing!!
I just thought I’d let you know, I’ve cooked this a couple of times but tonight, I switched out chicken with pork chops, and then cooked it in the over on a little lower temperature and a little longer (it’s the weekend, I have time and I wanted to be sure the pork chops were tender) and it was just as yummy!
Thanks again from Canada!
Oooh, fantastic! I love hearing that!! And I think you may well have inspired ME to try this with pork chops!! What cut of pork did you use? Ordinary chops?
Sorry I didn’t get back to you sooner. I used a boneless rib chop, nothing special, just one that was on sale the grocery store. While I think overall I prefer the chicken, I always like to have a nice option for pork chops and it was quite tasty.
I’ve had this bookmarked for so long and finally got around to making it tonight. We put in potato, parsnip and kumara as the veg and it was delicious!! Also added a tiny bit of ground chilli when adding the sauce ingredients. I can’t wait to make this again – so easy once it’s popped in the oven and the boyfriend even licked his plate! The most tasty dish I’ve made in so long 🙂
I’m SO SO glad Heather!! Plate licking is a VERY big compliment! 🙂
Hi Nagi,
Gorgeous recipe, I’m going to do it with pork chops. Honey Mustard with pork is a winner as well.
I note in the recipe you state to separate the bacon, and the recipes refers to the first half of bacon not the second. I’m sure the bacon is separated so you cook it in two batches, that’s what I am going to do anyway…you might want to amend for clarity.
Cheers
A
Actually I’ve read the recipe 10 times now because I thought it had to be my reading and yep there it is at the end….stir through the cooked bacon, then sprinkle over the remaining bacon! You can ignore my first comment. Sorry!
So, are you sprinkling uncooked bacon on top, or cooked?
Hello Andrea! 🙂 The uncooked bacon gets sprinkled on top. The reason I use uncooked bacon on top is because otherwise it gets pretty brown (burnt!) 🙂
No worries Ange! I love the idea of making this with pork chops, I was just lamenting the other day that I don’t have enough good pork chop recipes. I just made cuban pork chops to try to get a bit more creative which were YUM! But I would love pork chops more made in THIS! 🙂
Can you substitute Boneless Thighs instead of Bone-In?
Hi Kate! You sure can, but I suggest you pop the chicken thighs in after putting the potato in so they don’t overcook. 🙂 After searing the thighs, they will take 30 minutes max (for large ones), usually closer to 20 – 25 minutes.
Hi Nagi.
Just found your website (I know what took me so long right?) Could you answer a couple of
questions please? 1. Have you ever used a combo of thighs and breast for this recipe? 2. Do you add the milk to the sauce right before serving?
Thank you,
Megan
Hi Megan! So happy you found my site! 🙂 I add the milk in Step 8 along with the remaining Mustard sauce ingredients. I’ve never used a combo of thighs and breast but as long as they are around the same size, it will work fine because they will cook in around the same time. Hope you love it! N x
Made this a month or so ago. Husband and Mother in law loved it!!! Have to say that the potatoes were really great!
There’s something about honey mustard; you can’t go wrong
Hi Carol! So glad you liked it!! I know, honey + mustard is like…tomato + basil. Or honey + soy. Just can’t go WRONG!!! 🙂
Oh, how I wish I could make that dish! It certainly would not be fair to my partner, the vegetarian. Maybe when he’s out of town on a business trip! 😉
Ha!! That WOULD be cruel 🙂 Does he eat seafood? I’ve made this with salmon before (adjusting the cooking time for the salmon of course) and it was scrumptious!! 🙂 (Oh – and minus the bacon too…sad 😉 )! N x
Wow, just tried this on my parents, they loved it!! Thanks a lot here from Denmark. Looking foreward to try more recipies from you!
Hi Sara! I’m SO glad you and your parents enjoyed it!! (And wow, what a great daughter you are, making dinner for your parents!). Thank you so much for coming back to tell me you loved it!! N x
This is right up my street, Nagi. Easy, quick to prepare, one pot, tasty. Definitely ticking all the boxes. On my ‘to try’ list! Pinning now
Thanks so much Mel! This is one the kids will LOVE, promise! Nx