One Pan Honey Mustard Chicken Dinner is an easy and healthy one pot meal that is perfect for busy people who need dinner on the table quick! This recipe uses a cast iron skillet to sear boneless chicken thighs and potatoes, covers everything with a delicious honey mustard sauce and then bake in the oven for an easy dish.
This one pan honey mustard chicken dinner is the perfect solution to that problem because with less than an hour you can be in and out of the kitchen with an easy and healthy chicken dinner recipe that your family will love.
The whole entire dish is packed with healthy protein from the chicken, uses a gluten-free carb source from potatoes, and has nutrients from the veggies, which is green beans in this case but you could also use brussels sprouts or something else!
One pot meals are perfect for weeknights
I personally live for the days that all I need to do is throw everything together in one skillet and know that an ideal recipe is going to turn out.
During the week, I don’t want to be spending hours in my kitchen at dinner time after I’ve already spent a large majority of my day testing and trying new recipes.
This one pan honey mustard chicken dinner is not only a crowd pleaser (we’ve made it three times already this month), but its packed with good for you ingredients made from real food. It’s simple, but has complex flavors that will make everyone think you spent all day in the kitchen.
Ingredients in one pan honey mustard chicken dinner?
There are three simple parts, plus a delicious sauce, that make up this delicious healthy honey mustard chicken dish. You have the chicken thighs for protein, the baby red potatoes for carbs, and green beans for vegetables.
- Chicken Thighs – I used boneless chicken thighs because they were what’s available at my grocery store at the time I wanted to make this. You can easily swap for bone-in chicken thighs or chicken breasts, you may just need to adjust the timing on the chicken. I use this meat thermometer for all of my meat measurements and it has saved me so much time and angst! The best!
- Red baby potatoes – grab a little netted bag from your grocery store and chop these little guys up pretty small. They will cook easier in smaller pieces. You can also use regular size red potatoes and chop them up.
- Green Beans – self explanatory, but you can also swap the beans for another vegetable like brussels sprouts, asparagus, or even carrots.
- The homemade honey mustard sauce: a delicious combo of honey, dijon mustard, soy sauce, olive oil, and garlic. You really can’t go wrong with these flavors.
How do you make one pan honey mustard chicken dinner?
Well, it only uses one pan so it must be easy right? It is!
All you need to do is prepare your chicken by patting it dry and then seasoning with simple ingredients like salt, pepper, and garlic powder. Place that chicken into a hot skillet with olive oil and let sear on each side for three minutes. The outside should start to get nice and brown.
Take the chicken out and place them to the side for now. You’ll want to throw your potatoes onto the skillet next without cleaning the skillet, in order to start the cooking process. Let them cook for about 8-10 minutes or until they start to brown on each side.
Make the sauce while you’re waiting for the chicken to cook by whisking all of the ingredients together in one bowl. You’ll then add the chicken, potatoes, and green beans to this bowl, tossing to coat completely.
Pour everything back into the skillet and bake in the oven for 25-30 minutes or until veggies are roasted and a meat thermometer reads 160F for inside of the chicken.
If you liked this recipe, you’ll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 4 (6oz) chicken thighs (I used skinless, boneless)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 lb baby red potatoes, washed and cut into 1/2 inch size pieces
- 2 tbsp minced garlic
- 1/2 cup dijon mustard
- 1/2 cup honey
- 1/4 cup soy sauce (tamari if GF)
- 1/4 cup olive oil
- 8 oz green beans, washed and trimmed
- Preheat oven to 400F.
- Pat chicken dry and season with salt, pepper, and garlic powder.
- Add 1 tbsp olive oil to a cast iron skillet and once hot, sear chicken thighs over high heat for 3 minutes on each side.
- Remove chicken from skillet and add in diced potatoes to empty skillet (with chicken drippings).
- Allow potatoes to cook for 8-10 minutes or until browning on each side, stirring occasionally.
- While potatoes are cooking, whisk together garlic, mustard, honey, soy sauce, and olive oil in a large bowl. Split sauce in half, saving second half in a bowl for after cooking.
- Once potatoes are cooked, add chicken, potatoes, and green beans to the bowl with the sauce, tossing to coat evenly.
- Once coated, place everything back in skillet, pour all sauce into skillet, fitting everything in nicely.
- Bake in oven for 25-30 minutes or internal temperature of chicken reaches 160F.
- Pour rest of sauce over top.
- Serve warm and enjoy!
* My cast iron skillet was 10.25 inches but anything larger will also work.
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