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Honey Mustard Chicken Skillet with Potatoes

Close-up of crispy Honey Mustard Chicken Skillet with Potatoes coated in a rich sauce and garnished with parsley.
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Make this easy one-pan meal featuring chicken thighs and potatoes coated in a homemade sweet and tangy honey mustard sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs small yellow or red potatoes, quartered
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Sauce:
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 cup chicken broth

Instructions

  1. Season the chicken thighs generously with salt and pepper.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down (if using skin-on) or presentation-side down in the hot skillet. Sear for 4-5 minutes until browned. Flip the chicken.
  3. Add the quartered potatoes around the chicken in the skillet. Cook for another 5 minutes, stirring the potatoes occasionally.
  4. While the chicken and potatoes cook, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, and thyme in a small bowl.
  5. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
  6. Pour the prepared honey mustard sauce evenly over the chicken and potatoes.
  7. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 Celsius).
  8. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the potatoes are tender.
  9. Remove from the oven and let the dish rest for 5 minutes before serving directly from the skillet.

Notes

  • For crispier potatoes, you can briefly boil them for 5 minutes before adding them to the skillet.
  • If you prefer a thicker sauce, simmer the sauce mixture on the stovetop for 2 minutes before pouring it over the chicken.
  • You can substitute yellow mustard for Dijon, but the flavor will be milder.
  • Serve this dish with a side of steamed green beans or a simple green salad.

Nutrition

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