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One Pan Honey Mustard Chicken and Potatoes

This One Pan Honey Mustard Chicken and Potatoes is an easy sheet pan dinner made with juicy marinated chicken, crispy roasted potatoes, and a sweet-tangy honey mustard glaze. Everything cooks together on one pan for a simple, flavorful meal that’s perfect for busy weeknights.
Prep Time15 minutes
Cook Time40 minutes
Marinating Time2 hours
Total Time2 hours 55 minutes
Course: Dinner, Main Course
Keyword: One Pan Honey Mustard Chicken and Potatoes
Servings: 4 people
Calories: 603kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1portion | Calories: 603kcal