Honey mustard chicken and potatoes is the kind of one-pan dinner that makes the whole house smell amazing. Juicy bone-in chicken thighs with crisp, golden skin are baked on a bed of tender baby potatoes and brushed with a sticky, sweet and tangy honey mustard glaze, then finished with fresh herbs. It takes about 55 minutes, mostly hands-off, and it all happens in one skillet.
The combination of honey, whole grain mustard and garlic is a classic for a reason. The honey caramelizes into a glossy glaze, the mustard adds a gentle tang and the pan juices soak into the potatoes so every bite tastes rich and savory. Below you will find the step-by-step recipe with photos, the best chicken to buy, tips for crispy skin and glaze that does not burn, common mistakes, variations, storage advice and answers to common questions.
Honey mustard chicken and potatoes: crispy, sticky and golden.
Why You’ll Love This Honey Mustard Chicken and Potatoes
- It is a complete dinner in one pan. Protein and potatoes cook together, and the pan juices flavor everything.
- The glaze is irresistible. Sweet honey, tangy mustard and garlic create a sticky coating that caramelizes in the oven.
- The skin is crisp. A hot sear and a high oven temperature give you crackly, golden skin.
- It is mostly hands-off. After 25 minutes of work, the oven does the rest.
- It uses simple ingredients. Chicken thighs, baby potatoes, honey, mustard, garlic and herbs.
- It feeds a family. Kids love the sweetness, and adults love the tang.
Choosing the Best Chicken
| Cut | Result | Bake time |
|---|---|---|
| Bone-in, skin-on thighs | Juicy, crisp skin, our top pick | 30 to 35 minutes |
| Drumsticks | Juicy, great for kids | 35 to 40 minutes |
| Boneless thighs | Tender, no skin | 20 to 25 minutes |
| Chicken breasts | Lean, can dry out | 20 minutes, watch closely |
Bone-in, skin-on thighs are the best choice for a few reasons. The bone helps the meat cook gently and stay juicy, the fat under the skin bastes the potatoes, and the skin crisps into a sticky, caramelized crust under the glaze. They are also affordable and very forgiving, which makes them ideal for weeknight cooking.
Everything you need for honey mustard chicken and potatoes.
Ingredients for Honey Mustard Chicken and Potatoes
For the chicken and potatoes
- 4 to 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
- 1½ lb (680 g) baby potatoes, halved (quartered if large)
- 2 tbsp olive oil, divided
- 1 tsp salt and ½ tsp black pepper
- Fresh thyme sprigs and chopped parsley, for serving
For the honey mustard sauce
- ¼ cup (85 g) honey
- 3 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- ½ tsp salt
Ingredient Notes
- Mustard: A mix of whole grain and Dijon gives you texture and a smooth tang. If you only have yellow mustard, use it, but the flavor will be milder.
- Honey: Real honey caramelizes beautifully. You can use maple syrup for a slightly different flavor.
- Potatoes: Baby Yukon Golds or baby red potatoes are ideal, because the skins are thin and the insides turn creamy. Cut them in half so they have a flat side to brown.
- Apple cider vinegar: A little acidity balances the sweetness of the honey.
- Thighs: Choose pieces of similar size so they finish baking at the same time.
Equipment You’ll Need
- A 12-inch oven-safe skillet, ideally cast iron, or a large rimmed baking sheet
- A mixing bowl and a whisk
- Tongs for turning the chicken
- A pastry brush for brushing on the glaze
- A meat thermometer
How to Make Honey Mustard Chicken and Potatoes
Step 1: Make the Honey Mustard Sauce
Whisk the honey, mustards, oil, garlic and vinegar until smooth.
Heat the oven to 425°F (220°C) and place a rack in the center. In a medium bowl, whisk together the honey, whole grain mustard, Dijon mustard, 3 tablespoons of olive oil, garlic, apple cider vinegar, paprika, thyme and ½ teaspoon of salt until smooth and glossy. Set aside about one quarter of the sauce in a small bowl for brushing on at the end.
Step 2: Coat the Chicken and Potatoes
Toss the chicken and potatoes in the sauce until everything is coated.
Pat the chicken thighs dry with paper towels and season them with 1 teaspoon of salt and the pepper. Put the chicken and potatoes in a large bowl, pour the remaining three quarters of the sauce over the top and toss until everything is coated. If you have time, let it sit for 15 to 30 minutes, or refrigerate for up to 8 hours for deeper flavor.
Step 3: Sear the Chicken
Sear the chicken skin-side down until golden and crisp.
Heat 1 tablespoon of olive oil in a 12-inch oven-safe skillet over medium-high heat. Place the chicken in the pan skin-side down, leaving a little space between the pieces, and sear for 5 to 6 minutes without moving it, until the skin is deeply golden. The sauce will bubble and thicken as it cooks, so lower the heat slightly if it starts to darken too fast. Turn the thighs over so they are skin-side up.
Step 4: Add the Potatoes and Bake
Nestle the potatoes around the chicken and bake until golden.
Scatter the potatoes around the chicken in a single layer, tucking in a few thyme sprigs and any sauce left in the bowl. Transfer the skillet to the oven and bake for 25 minutes. Stir the potatoes gently, then brush the reserved sauce over the chicken and bake for another 8 to 10 minutes, until the chicken reaches 175°F (80°C) in the thickest part and the potatoes are tender and golden.
Step 5: Rest and Serve
Remove the skillet from the oven (the handle will be very hot) and let the chicken rest for 5 minutes. Spoon some of the pan juices over the top, sprinkle with fresh parsley and serve right from the pan with a green vegetable or salad.
Serve with green beans or a fresh salad for a complete dinner.
Sticky, sweet and tangy glaze on juicy chicken and golden potatoes.
Tips for the Best Honey Mustard Chicken and Potatoes
- Pat the chicken dry. It is the single most important step for crisp skin.
- Reserve some sauce. Brushing on fresh glaze at the end gives you a sticky, glossy finish and prevents burning.
- Cut the potatoes evenly. Same-size pieces cook evenly and finish at the same time as the chicken.
- Do not crowd the pan. Leave a little room so that the heat can circulate and the potatoes can brown instead of steam.
- Use a thermometer. It takes the guesswork out and keeps the chicken juicy.
- Rest before serving. Five minutes lets the juices settle and the glaze thicken.
The Secret to a Glaze That Does Not Burn
Honey is mostly sugar, which means it caramelizes quickly and can go from golden to bitter in minutes. The trick is to mix the glaze with oil, mustard and vinegar, which slows the burning, and to brush most of it on in the last 10 minutes of baking, rather than at the start. If the top of the chicken seems to be darkening too fast, tent it loosely with foil or move the rack down one level. The result is a glaze that is sticky, glossy and deeply flavored, rather than dark and bitter.
How to Tell When It Is Done
- Temperature: Chicken thighs are safe at 165°F (74°C), but dark meat is more tender and juicy at 175 to 185°F (80 to 85°C), when the connective tissue has melted. Insert the thermometer into the thickest part, without touching the bone.
- Skin: It should be deep golden brown, crisp at the edges and shiny from the glaze.
- Juices: When you pierce the meat near the bone, the juices should run clear, not pink.
- Potatoes: A fork should slide in easily, and the cut sides should be golden and slightly crisp.
Troubleshooting
- The skin is not crisp: The chicken was probably wet, or the pan was crowded. Next time, pat it very dry, and finish the pan under the broiler for 2 minutes, watching it closely.
- The glaze is too dark: Lower the oven rack, reduce the temperature to 400°F (200°C) and brush the reserved glaze on later.
- The potatoes are still hard: Cut them smaller next time, or microwave them for 4 minutes before adding them to the pan.
- The pan sauce is too thin: Move the chicken to a plate and simmer the juices on the stove for 3 to 4 minutes until slightly thickened.
- It tastes too sweet: Add a squeeze of lemon or an extra teaspoon of mustard to the pan juices.
Is Honey Mustard Chicken and Potatoes Healthy?
It is a balanced, home-cooked dinner with plenty of protein and complex carbohydrates. A serving of chicken with potatoes has about 560 calories and 36 grams of protein, though the numbers vary with the size of the thighs and how much skin you eat. To lighten it, remove the skin before eating, use boneless thighs or breasts, cut the honey to 3 tablespoons and add extra vegetables such as broccoli or green beans to the pan.
Common Mistakes to Avoid
- Using wet chicken. Moisture on the skin makes it steam instead of crisp.
- Putting all the glaze on at the start. It will burn before the chicken is cooked.
- Cutting the potatoes too small. Small pieces can burn before the chicken is done. Halve baby potatoes and quarter any large ones.
- Overcrowding the pan. The potatoes will steam and turn pale.
- Skipping the sear. Searing gives the skin color and builds flavor in the pan.
- Overcooking the chicken. Check the temperature early, since ovens vary.
Variations and Ideas
- Add vegetables: Toss in carrots, red onion wedges, Brussels sprouts or broccoli during the last 20 minutes.
- Maple mustard: Replace the honey with maple syrup for a deeper, woodsy sweetness.
- Spicy honey mustard: Add ½ teaspoon of cayenne or a tablespoon of hot sauce to the glaze.
- Lemon herb: Add the zest and juice of 1 lemon and some fresh rosemary.
- Sweet potatoes: Swap half the potatoes for sweet potato cubes.
- Sheet pan version: Spread everything on a rimmed baking sheet and bake for 35 to 40 minutes.
- Air fryer: Cook thighs at 380°F (195°C) for 20 to 25 minutes, brushing with glaze at the end.
Easy Substitutions
| Ingredient | Substitute |
|---|---|
| Chicken thighs | Drumsticks, boneless thighs or bone-in breasts |
| Baby potatoes | Yukon Gold chunks, red potatoes or sweet potatoes |
| Whole grain mustard | Extra Dijon mustard |
| Honey | Maple syrup or agave |
| Apple cider vinegar | White wine vinegar or lemon juice |
| Fresh thyme | Dried thyme or rosemary |
What to Serve With Honey Mustard Chicken and Potatoes
This is a complete dinner, but a fresh green side balances the sweetness. A few ideas:
- Green beans or roasted broccoli: Simple and bright.
- A crisp green salad: Try it with a lemon vinaigrette.
- Rice: To soak up the pan juices, see our 6 easy rice recipes for dinner.
- Crusty bread: For mopping up the sticky glaze.
- More dinner ideas: Try our creamy garlic chicken, a garlic butter steak and potatoes skillet, the creamy Marry Me Chicken or these easy dinner ideas.
Make-Ahead, Storage and Reheating
Make ahead: Whisk the sauce and marinate the chicken and potatoes up to 8 hours in advance. This adds flavor and makes dinner even easier.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm the chicken and potatoes on a baking sheet in a 400°F (200°C) oven for 10 to 12 minutes, or in an air fryer for 5 to 8 minutes, so the skin crisps again.
Freezing: Freeze cooked chicken thighs for up to 2 months and thaw them in the fridge overnight. The potatoes lose their texture when frozen, so it is best to cook them fresh.
Cooking for a Crowd
To serve 8 people, double the recipe and use two skillets or a large rimmed baking sheet, so the chicken is in a single layer. Spread everything out so there is space between each piece. If you use a baking sheet, bake for 35 to 40 minutes, brush on the reserved sauce and bake for 8 to 10 minutes more. Serve it straight from the pan with a big green salad.
Why Honey and Mustard Work So Well Together
Honey and mustard are a classic pairing because they balance each other. Honey brings sweetness and helps the chicken skin caramelize, while mustard adds sharpness, depth and a little heat that keep the glaze from tasting too sugary. The vinegar lifts everything, and the garlic and thyme add savory notes. When the glaze roasts, the mustard seeds soften, the honey thickens and the sauce clings to the skin, so every bite of chicken comes with a bit of sticky sweetness and tang. The potatoes soak up the same flavors, which means nothing in the pan goes to waste.
Making It a Weeknight Plan
If your weeknights are busy, you can split the work. Make the sauce on Sunday and keep it in a jar in the fridge for up to 5 days. On the night, toss the chicken and potatoes in it, sear and bake. While the pan is in the oven, you have 35 minutes to prepare a side salad or steam green beans, help with homework or simply sit down for a bit. Leftovers also make a great lunch: shred the chicken and serve it over greens, or pile it into a sandwich with a little extra mustard.
Other Ways to Use the Honey Mustard Sauce
The sauce is so good that it is worth making a double batch. Keep the extra in a jar in the fridge for up to 5 days and use it as a glaze for salmon or pork chops, a dressing for a chicken salad, a dip for roasted vegetables or chicken tenders, a spread for sandwiches or a marinade for grilled chicken skewers. Thin it with a little lemon juice or water if you want to drizzle it, and add a pinch of cayenne for heat. Because the recipe uses ingredients you probably already have, it is an easy way to turn a plain protein into something special in minutes.
A Simple Timeline for the Evening
- 0 to 10 minutes: Heat the oven, whisk the sauce and cut the potatoes.
- 10 to 20 minutes: Coat the chicken and potatoes and sear the chicken.
- 20 to 55 minutes: Bake, brush with glaze and rest the chicken. Prepare a green side while you wait.
Planned this way, dinner comes together with very little stress and the kitchen stays tidy, since everything cooks in one pan. Set a timer for the glazing step, since it is the only part that needs attention.
If you are cooking for picky eaters, you can reduce the whole grain mustard and use more honey for a milder, sweeter glaze, or serve the sauce on the side for dipping. For adults who like more bite, add an extra tablespoon of Dijon and a pinch of black pepper to the reserved glaze. Whichever way you go, serve the dish straight from the pan so the glaze stays warm and glossy, and spoon the pan juices over the potatoes at the table.
Finally, remember that ovens and pans differ. A dark cast iron skillet browns faster than a light aluminum sheet pan, and an oven that runs hot may need the temperature lowered by 25 degrees. Treat the times in this recipe as a guide and trust the thermometer and your eyes: golden skin, bubbling glaze and potatoes that give easily to a fork are the signs that dinner is ready.
Frequently Asked Questions
What is the best chicken for honey mustard chicken and potatoes?
Bone-in, skin-on chicken thighs are the best choice. The bone and skin protect the meat from drying out, the fat bastes the potatoes as they cook and the skin turns crisp and sticky under the glaze. Drumsticks work too, and boneless thighs or breasts also work if you shorten the baking time.
How do I get crispy chicken skin?
Pat the chicken very dry, sear it skin-side down in a hot pan until deeply golden, and bake it uncovered at a high temperature with the skin facing up. Add most of the honey glaze near the end, since honey burns easily if it cooks for the whole time.
Why did my honey mustard glaze burn?
Honey is mostly sugar, so it caramelizes and then burns quickly. Reserve some of the sauce to brush on during the last 10 minutes, keep the oven at 425°F (220°C) or lower and lower the rack if the top is browning too fast.
Can I use boneless chicken thighs or chicken breasts?
Yes. Boneless thighs bake in about 20 to 25 minutes, and breasts in about 20 minutes, until they reach 165°F (74°C). Because they cook faster than the potatoes, give the potatoes a 10-minute head start in the oven.
How do I know the chicken is cooked?
Thighs are safe at 165°F (74°C) but are more tender at 175 to 185°F (80 to 85°C), when the connective tissue has softened. Check the thickest part without touching the bone. The juices should run clear.
Can I make honey mustard chicken and potatoes on a sheet pan?
Yes. Toss everything in the sauce, spread it on a large rimmed baking sheet in a single layer, skin-side up, and bake at 425°F (220°C) for 35 to 40 minutes. A skillet gives you more browning on the bottom, but a sheet pan means less washing up.
How do I store and reheat leftovers?
Store the chicken and potatoes in an airtight container in the fridge for up to 4 days. Reheat in a 400°F (200°C) oven or an air fryer for 8 to 10 minutes to bring back the crispy skin. The microwave works but softens the skin.
Final Thoughts
Honey mustard chicken and potatoes is an easy dinner that tastes like you put in much more effort. Crisp, sticky chicken skin, juicy meat, tender golden potatoes and a sweet, tangy pan sauce all come from a single skillet. It is a recipe that works for busy weeknights, family dinners and company, and it is easy to adapt with the vegetables and flavors you love. Make it tonight, and keep the sauce recipe handy for next time.
We’d Love to Hear From You!
Did you try this honey mustard chicken and potatoes? Tell us in the comments how it turned out and what you served it with. We read every comment, and your tips might help other readers. If you enjoyed this easy dinner recipe, save it on Pinterest for your next weeknight dinner.