This zesty Honey Mustard Chicken is an easy 5-ingredient dinner, made with tender potatoes, sliced onion, and honey mustard sauce! A complete dinner cooked in just one-pan that is simple to make, but oh so satisfying.
Why You’ll Adore This Baked Honey Mustard Chicken with Potatoes!
What makes this one-pan wonder so good? There’s so much to love – here are just a few things:
- Super Flavorful: Succulent chicken, savory potatoes, and sweet, tangy honey mustard sauce creates a mouthwatering dinner you’ll love.
- So Easy: You don’t need any special kitchen skills to whip up this meal. It’s a straightforward, one-pan recipe that’s suitable for both beginners and experienced cooks.
- Balanced and Wholesome: Using natural ingredients like honey, mustard, and lean chicken breasts, this dish is both scrumptious and filling.
- Easy Cleanup: With everything baked together in a single pan, you need less time and effort for cleanup.
What You’ll Need
You only need a few ingredients for this easy chicken breast recipe! Check the recipe card at the bottom of the post for exact amounts.
- Chicken: Boneless, skinless chicken breasts, or chicken thighs.
- Salt and Pepper
- Potatoes: Baby Dutch yellow potatoes, or another small, tender variety.
- Olive Oil: Or avocado oil.
- Onion: A sweet yellow onion sliced into strips.
- Honey Mustard Dressing: I use this easy homemade honey mustard dressing, however store-bought will also work!
How to Make Honey Mustard Chicken with Potatoes
The process here is so easy, and using the microwave to par-cook the potatoes before you put the skillet in the oven is the ultimate quick-and-dirty shortcut. Here’s the basic method:
- Potatoes: Microwave potatoes in a bowl with 1/4 cup water on high for 5 minutes or until just barely fork tender. (They will cook more in the oven!)
- Combine: Drain any water from the potatoes, and then toss in the onions and some of the honey mustard to coat. Set aside.
- Sear: Add oil to hot skillet and sear the chicken for two minutes per side.
- Bake: Add the potato mixture to the chicken, cover the skillet and bake for 10 minutes. Then uncover and bake for another 10 to 12 minutes, until the chicken and potatoes are cooked through.
- Enjoy! When serving pour the extra sauce from the bottom of the pan over the chicken and potatoes. Yum!
Cook’s Tips
These simple, helpful hints will make the most of your one-skillet honey mustard chicken dinner. Read on, and happy cooking:
- Store-Bought Honey Mustard: If you use store-bought honey mustard dressing, look for one that you can see the mustard seeds in – it will have more flavor. And feel free to add a little fresh minced garlic and a little more honey to the sauce, for extra flavor!
- Onions: We left the onions on the larger side because we love a big bite of onion. We do not recommend dicing the onion, but you can make them into thinner slices if you don’t want them so chunky.
- Potatoes: Make sure and use a soft potato, meaning the smaller ones like Dutch yellow potatoes, baby fingerling potatoes or any small soft potato. Cut them in half, so they cook quickly with the chicken.
- Microwave: If you don’t want to microwave the potatoes, you could parboil them on the stovetop instead. Remember, they will cook more in the oven, so you only need to cook them until they are just starting to become fork tender.
- Don’t Overcook: To make sure your chicken is as juicy as it can be, cook your chicken just until the internal temperature reaches 165°F on an instant read thermometer.
Easy Side Dishes
This one-pan dish is ready to go, but if you want to serve another dish alongside it, go for something green!
- Green Beans: Since you’re already heating up the oven, consider throwing in a pan of roasted green beans.
- Cucumber Salad: This simple little cucumber salad is so flavorful and light, you’ll want to eat the whole thing in one sitting!
- Brussels Sprouts: These air fryer brussels sprouts have a mellow, garlicky taste and the best crisp-tender texture.
How to Store Honey Mustard Chicken with Potatoes
Store any leftover honey mustard chicken in an airtight container in the fridge for up to 4 days. Reheat on the stove, in the oven, or even in the microwave, but we love reheating it in the air fryer! It gets food warmed up quickly, and is not as drying as other methods.
Freezing Instructions
For long-term storage, freezing is a great option. Freeze the cooled chicken and potatoes in a freezer safe bag, or in an airtight container, for up to 3 months. Thaw overnight in the fridge before reheating.
More Easy Chicken Recipes
- Chicken Pot Pie Casserole
- Crockpot Chicken Chili
- Skillet Chicken and Gravy
- French Onion Chicken
- Cajun Chicken Pasta
- Crockpot Chicken Stew
- Ranch Ritz Cracker Chicken
Yield: 4
Honey Mustard Chicken
This zesty Honey Mustard Chicken is an easy 5-ingredient dinner, made with tender potatoes, sliced onion, and honey mustard sauce! So simple, and so satisfying.
Ingredients
- 1 lb boneless, skinless chicken breasts
- Salt and freshly cracked pepper, to taste
- 1 ½ pounds baby Dutch yellow potatoes, cut in half
- 1 tablespoon olive oil, or avocado oil
- 1 yellow onion, sliced
- ½ cup homemade honey mustard dressing, divided
Instructions
- Preheat oven to 350°F. Season chicken with salt and pepper, set aside.
- To soften the potatoes before cooking, place cut potatoes in a microwave safe bowl with about 1/4 cup of water. Microwave on high for 5 minutes or until just barely fork tender. (They will cook more in the oven!)
- Drain any water. Add the onions and 1/3 cup honey mustard dressing and toss to combine. Set aside.
- Heat the olive oil in a large oven safe skillet over medium-high heat. When the oil is hot, sear the chicken for 2 minutes on each side.
- Add the potatoes and onion mixture to the skillet. Coat the chicken breasts with the remaining honey mustard dressing.
- Cover the skillet with an oven safe lid, or foil, and place in the oven. Bake for 10 minutes.
- Remove the lid (or foil) and bake for an additional 10 to 12 minutes, until the chicken is cooked through and the potatoes are fork tender.
Notes
Storage: Store any leftover honey mustard chicken in an airtight container in the fridge for up to 4 days. Reheat on the stove, in the oven, or even in the microwave, but we love reheating it in the air fryer! It gets food warmed up quickly, and is not as drying as other methods.
Freezing: Freeze the cooled chicken and potatoes in a freezer safe bag, or in an airtight container, for up to 3 months. Thaw overnight in the fridge before reheating.
Store-Bought Honey Mustard: If you use store-bought honey mustard dressing, look for one that you can see the mustard seeds in – it will have more flavor. And feel free to add a little fresh minced garlic and a little more honey to the sauce, for extra flavor!
Onions: We left the onions on the larger side because we love a big bite of onion. We do not recommend dicing the onion, but you can make them into thinner slices if you don’t want them so chunky.
Potatoes: Make sure and use a soft potato, meaning the smaller ones like Dutch yellow potatoes, baby fingerling potatoes or any small soft potato. Cut them in half, so they cook quickly with the chicken.
Microwave: If you don’t want to microwave the potatoes, you could parboil them on the stovetop instead. Remember, they will cook more in the oven, so you only need to cook them until they are just starting to become fork tender.
Don’t Overcook: To make sure your chicken is as juicy as it can be, cook your chicken just until the internal temperature reaches 165°F on an instant read thermometer.
Nutrition
Serving: 1 serving, Calories: 364kcal, Carbohydrates: 45g, Protein: 28g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 299mg, Potassium: 1176mg, Fiber: 4g, Sugar: 9g, Vitamin A: 38IU, Vitamin C: 37mg, Calcium: 32mg, Iron: 2mg
