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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You too! Starting the potatoes now!
Looking forward to hearing what you think!! 🙂
It was very, very good. Next time, though, I will turn the chicken thighs in the sauce before I put the potatoes in and start baking. Really smoosh them around a little. My husband and son loved it – they snarfled every last bit up!
Hurrah! I am so glad you and your family enjoyed it!! Thanks for coming back to share your feedback!! N x
I cooked this for lunch 2 days ago and just like you said, I licked the sauce from my plate! It’s a wonderful one dish meal that is so easy to put together. I didn’t have potato that day, so I used sweet potato instead. The sweet flavor goes really great with the sauce. I didn’t have cream or milk, so I just skipped them (totally forgot the Greek yogurt in my fridge). Somehow, the sauce didn’t come out as thick as the one on your picture. Maybe because I added some spinach in the end. Btw, the spinach turned out wonderful with the whole dish. Thanks for this great recipe, will definitely cook this again 🙂
Hi Maggie!! OOHH, so glad you enjoyed it!!! I think the spinach probably did affect the sauce thickness when it dropped water. But I’m so glad you enjoyed the flavour!! And glad to know it’s yum even without milk or cream 🙂 Thanks for coming back to share your feedback!! N x
Hi – I am going to make this dish tonight, and I am confused about the bacon. You fry up half the diced bacon, set it aside forever, and then sprinkle the remaining uncooked diced bacon over the chicken before you bake? You don’t do anything with the first batch of bacon that is fried up? Just double checking. Thanks!!
Hi Megan! Oops, sorry about that! It gets added into the sauce 🙂 I’ve updated the recipe! Thanks for pointing that out for me! N x
Thanks so much! I kept reading it over and over trying to figure out where to put the first batch of bacon! (Not that I couldn’t have figured some other good use for bacon!) I will be starting cooking this recipe in an hour or so. Your one pan chicken recipes are so marvelous, and my husband and son have become big fans!!
Thanks so much Megan! I am thrilled that my recipes are making it to your family dinners. Really honoured – that’s why I love what I do so much!!! <3 Have a wonderful weekend!
Beautiful dish! I am afraid there might be sauce hoarders at our house, I better double up on the recipe.
You know, I often make 50% more sauce whenever I make recipes…..even with stir fries. Terrible!! But I love it! 🙂
made this the other day and the family loved it
there was nothing left LOL
YAY! So glad your family love it! 🙂 Thank you so much for coming back to share your thoughts!! Hope everyone licked their plates clean 😉
confession… I might make these and hoard the sauce. Um, wow!
I actually giggled out loud!! I really want to bottle it. Wanna go into business? 😉
This looks absolutely delicious! I will be making this in the next week for sure!
Oooh, I hope you do! It really is scrumptious. The sauce…the potatoes…the bacon…the chicken…I don’t know what I love the most about this!!! 🙂
Oh my gawwsh … just had dinner. In fact, a one pan chicken dish with potatoes … so WHY am I still hungry while reading this. Because it’s so darn good, that’s why! Sounds like a little taste of heaven with that gorgeous sauce!
Ha!! That’s how I feel when I read YOUR blog! 🙂
Nagi, you have outdone yourself! This looks seriously magical!
Thanks Jessica! You are far too kind 🙂
What a terrific dish! Love that sauce. This is real comfort food — perfect for chilly weather. Thanks!
Thanks John!! Well, it’s winter here in Sydney so it is DEFINITELY perfect for this weather! 😉
This chicken looks seriously amazing. All that sauce and goodness in that pan is asking to be mopped up with some bread. I’m starving.
Thanks Kathy! I’m starving too….just woke up, I really feel like a BIG breakfast!! Muesli is so boring. 🙁
I love the honey and mustard combo, it’s one of my favorite for both fish and chicken. I know I will love this recipe, my mouth is watering just looking at your pictures. And with bacon and potatoes, it’s a winner! 🙂 Pinned!
Thanks so much Neli!! Oooh yes, I love it with fish too! How do you do yours? Popping over to have a look!
I haven’t posted the honey mustard version yet but I have one for maple mustard glazed salmon and it’s pretty much the same. 🙂
Yumm! I can not wait to try this – this sauce looks pot-licking good. I like how there are potatoes in it too – tastes so good in meat dishes. Will let you know how it goes once I make it – the recipe looks great!
Thanks so much Sarah! Hope you do try it!! 🙂
Oh Nagi! I will never read your blog when hungry…it is a torture seeing all this delicious pictures and not being able to reach…this chicken just sound and look awesome! I love one pot dish!
Have a great week 🙂
Ha! That’s how I feel whenever I go to YOUR blog! (Plus your blog just makes me happy with it’s cheerfulness and bright “colours”!)
This might just be the be the best chicken recipe ever. I LOVE honey mustard and the creamy sauce is so delicious!!
Thanks Kristen! Honey mustard is a pretty classic flavour combo 🙂
I think I could sit with a loaf of good french bread and just eat that with the sauce! YUM. 🙂
Oooh yes! I should have posted this as a dipping sauce instead of an entire meal! 🙂
Nagi, this recipe looks amazing! I don’t eat chicken thighs but can you substitute for breast? x
Hi there!! It won’t quite be the same because chicken thigh has a higher fat content but you can most certainly use breast for this! I would pop the chicken in around 10 minutes into the baking time otherwise there is a risk of overcooking (but still sear it in the pan first). It will still be lovely!! 🙂
Thank you so much! Will let you know how it comes out! I’ve just found your blog & I love it!!
This chicken dish is so beautiful, Nagi! I would drink up that glorious sauce too so it’s not shameful at all 🙂 Another amazing one pot meal! Love it!
THANK YOU Kelly, for making me feel less like a classless pig!! 🙂
I love your one pot meals Nagi – they’re always so full of flavor! And you’re totally right, quick enough for a weeknight meal, but doubles as a dish dressed to impress guests! Oh and that honey mustard sauce – divine!
Thanks so much Kathleen! It’s comes out of necessity – I don’t own a dishwasher!!
Nothing shameful about licking the plate – Nagi – especially when the sauce is obviously this good – I could almost taste as I read the recipe:-)
I always feel better when you validate the classless things I do in the kitchen Rachel!! 🙂