This One Pan Honey Mustard Chicken and Potatoes is everything I want in an easy dinner, and I have a feeling it’s going to be a new favorite. Everyone who tried it absolutely loved it, including me! The chicken turns out juicy and tender, the potatoes roast up golden and crisp, and everything gets coated in a sweet and tangy honey mustard glaze that makes the whole kitchen smell amazing. Love this recipe? Try my original Honey Mustard Chicken with Green Beans, too!
Ingredients & Substitutions
- Honey Mustard Marinade & Glaze: A mix of Dijon mustard, honey, olive oil, garlic, lemon juice, and simple seasonings. This is what gives the chicken its sweet and tangy flavor. You can swap Dijon with whole grain mustard or add a little extra honey if you like it sweeter.
- Chicken: Boneless, skinless chicken breasts work best here. Try to choose similar-sized pieces or pound them to an even thickness so they cook evenly. Chicken thighs can also be used, if preferred.
- Potatoes: Baby potatoes roast up crispy and golden, but Yukon gold or red potatoes also work well when cut into small, even pieces.
- Oil & Seasoning: Olive oil, salt, and pepper help both the chicken and potatoes cook evenly and develop flavor. Avocado oil can be used instead of olive oil if needed.
Tips for Success
- Pound the chicken evenly. This helps it cook at the same rate, so you don’t end up with dry edges and undercooked centers.
- Don’t skip the marinade time. Even a couple of hours makes a big difference in flavor, but overnight gives the best results.
- Reserve the glaze early. Make sure you set aside the clean portion before the chicken goes into the marinade, so it stays safe and ready for finishing.
- Cut potatoes evenly. Similar-sized pieces help everything roast at the same speed and get that golden, caramelized finish.
- Don’t overcrowd the pan. Spread everything out so the chicken and potatoes can roast instead of steam.
- Use a thermometer for the chicken. Pull it at 165°F for the juiciest results every time.
- Broil at the end (optional). Just 1 to 2 minutes adds extra color and caramelization, but watch closely so it doesn’t burn.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Chicken thighs work great and will be even juicier. Just note they may need a slightly longer cook time than breasts.
Do I have to marinate the chicken?
For the best flavor, yes. Even 2 hours makes a difference, but overnight will give the strongest honey mustard flavor.
Why do I need to reserve part of the marinade?
The reserved portion is your clean glaze for finishing the chicken after baking. It adds extra flavor without coming into contact with raw chicken.
Can I skip pounding the chicken?
You can, but pounding helps the chicken cook evenly and prevents dry edges or undercooked centers.
How do I know when the chicken is done?
The chicken is done when it reaches 165°F internally, and the juices run clear. A meat thermometer is the most reliable way to check.
Can I make honey mustard chicken and potatoes ahead of time?
You can marinate the chicken up to 24 hours in advance and prep the potatoes ahead of time, but bake everything right before serving for the best texture.
How to Store and Reheat One Pan Honey Mustard Chicken and Potatoes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken and potatoes together so the flavors stay balanced.
To reheat, warm in the oven at 350°F until heated through, about 10 to 15 minutes. You can also use an air fryer to help bring back some crispiness in the potatoes. The microwave works for a quick option, but the potatoes will be softer.
One Pan Honey Mustard Chicken and Potatoes
Ingredients
Honey Mustard Marinade & Glaze
- ¼ cup coarse-ground Dijon mustard
- ½ medium shallot, finely diced
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Chicken
- 2 pounds boneless skinless chicken breasts, (4 to 5 breasts), pounded to an even thickness
Potatoes
- 1 ½ pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
Make the Marinade
- In a medium bowl, whisk together the Dijon mustard, shallot, honey, olive oil, garlic, lemon juice, salt, and pepper until combined.
- Reserve ⅓ cup of the mixture for glazing later.
Marinate the Chicken
- Place the chicken breasts in a large zip-top bag or bowl. Pour the remaining marinade over the chicken and turn to coat.
- Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Assemble and Bake
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, salt, and pepper. Spread them in a single layer on the prepared sheet pan.
- Remove the chicken from the marinade and discard the used marinade. Nestle the chicken breasts among the potatoes.
- Bake for 25 minutes.
- Remove the pan from the oven. Brush the chicken generously with the reserved honey mustard glaze and gently stir the potatoes.
- Return the pan to the oven and bake for 10 to 15 minutes more, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and lightly caramelized.
- For extra color, broil for 1 to 2 minutes at the end of cooking, watching closely.
- Let rest for 5 minutes before serving. Spoon any remaining glaze over the chicken and potatoes, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
