Go Back
–+ servings
overhead of one pan honey mustard chicken
Print

One Pan Honey Mustard Chicken Dinner

One Pan Honey Mustard Chicken Dinner is an easy and healthy one pot meal that is perfect for busy parents 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.
Course dinner, entree
Cuisine American
Keyword One Pan Honey Mustard Chicken, One Pan Honey Mustard Chicken Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 784kcal
Author Erin Antoniak

Ingredients

  • 4 6oz chicken thighs (I used skinless, boneless)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 lb baby red potatoes washed and cut into ½ inch size pieces
  • 2 tablespoon minced garlic
  • ½ cup dijon mustard
  • ½ cup honey
  • ¼ cup soy sauce tamari if GF
  • ¼ cup olive oil
  • 8 oz green beans washed and trimmed
  • Optional** for shiny glazing at end brush with a little honey + olive oil mixed together after all done cooking.

Instructions

  • Preheat oven to 400F.
  • Pat chicken dry and season with salt, pepper, and garlic powder. 
  • Add 1 tablespoon 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!

Notes

* My cast iron skillet was 10.25 inches but anything larger will also work.

Nutrition

Calories: 784kcal | Carbohydrates: 61g | Protein: 34g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1601mg | Potassium: 1106mg | Fiber: 5g | Sugar: 39g | Vitamin A: 555IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 4mg