A delicious all in one pan meal, this Honey Mustard Chicken combines with mini potatoes and bacon in a creamy honey mustard sauce.
I am such a fan of chicken with mustard. The flavour combination just hits all the right notes for me. This Honey Mustard Chicken adds some slightly sweet notes to the mix by using honey mustard instead of a classic mustard. A little cream and some herbs combine with the mustard to make a sauce that will have you licking the spoon!
Added to the pan is some crisp bacon bits and some crispy mini potatoes. It takes just a few extra minutes to crisp them up on the stove-top, before bringing it all together with the chicken to finish cooking in the oven.
Make it a meal by adding some steamed green beans or broccoli on the side or go with a simple salad.
You'll love all the flavours and textures in this dish and you can start with any type of chicken. See the Cook's Notes below on how to adjust for different chicken pieces.
Cook's Notes for Honey Mustard Chicken with Potatoes and Bacon
You can use any kind of chicken here. The only thing that will change is the cooking time (both stove-top and in the oven). For boneless chicken (thighs or breasts), simply sear lightly on the stove-top, then transfer to the oven as written, but adjust the cooking time to probably around 10 minutes covered, 10 minutes uncovered. Bone-in thighs would be in the 15 minutes covered/10 minutes uncovered range. Bone-in legs with back would cook about the same time as the bone-in breasts. In all cases, an instant read thermometer is always recommended to check for doneness. Chicken should be 165F in the thickest part. Alternately, you could cut into them to check. The juices should run clear and there should be no pink.
As for the honey mustard, I'm using store-bought honey mustard. The various brands vary in their flavour and sweetness, so you should use one that you enjoy the taste of in other uses. I love the Maille™ Dijon Mustard with Honey.
I always have half and half cream on hand for my coffee, so I've used it here to add creaminess to the sauce. I add a bit of flour for thickening. If you wish to use heavy whipping cream, you could use less flour, maybe 1 Tbsp. Alternately, if you want to use milk, I would suggest whole milk and I would increase the flour added by a tablespoon or so. A low fat milk (2% or less) can be used, but the sauce will be thinner (still tasty, but thinner).
Top Tip! Take the time to crisp up the bacon and cook the potatoes until crisp and golden. A little arranging in the skillet so the cut side is down will help. This ensures you don't have limp bacon and soggy potatoes after the trip to the oven.
Recipe adapted from a Donna Hay recipe
Seasons and Suppers Recommends ...
Honey Mustard Chicken with Potatoes and Bacon
Ingredients
- 1 Tbsp extra virgin olive oil
- 4 bone-in/skin-on chicken breasts (*see notes)
- Salt and freshly ground pepper
- 4 slices bacon (thinly sliced)
- 15 mini potatoes (halved)
- 2 Tbsp flour (*see notes)
- 1 cup half and half cream (*see notes)
- 1/3 cup honey mustard (*see notes)
- 1 cup chicken broth
- 1 tsp fresh thyme leaves (1/2 tsp dried thyme)
- Pinch salt and freshly ground pepper
Instructions
- Preheat oven to 400F. and have ready a large shallow roasting pan (10x15-ish or big enough to hold all the chicken and potatoes.
- In a large skillet, heat the oil over medium high heat. Season the chicken with salt and pepper. Place chicken in the hot skillet, skin side down and cook about 4 minutes, or until the skin is golden. Flip chicken and cook the other side another 3 minutes or so. Remove the chicken your roasting pan.
- Add the bacon and potatoes to the same skillet. Cook, stirring regularly, over medium-high heat, until potatoes are golden and bacon is cooked, 5-7 minutes. If there is a lot of bacon fat in the pan, spoon off some, leaving a tablespoon or so in the pan. Sprinkle flour over-top and cook, stirring, for 30-45 seconds. Add the cream, honey mustard, chicken broth and thyme to the pan. Stir to combine. Season with a pinch of salt and freshly ground pepper and cook a minute further. Pour mixture over chicken in roasting pan.
- Cover roasting pan with aluminum foil and cook in preheated oven for 15 minutes. Remove foil and cook a further 15-20 minutes, or until chicken is cooked through - 165F in the thickest part.
- Serve garnished with additional thyme sprigs.
Notes
Nutrition
More Chicken with Mustard Recipes From the Archives
Sherrill says
This was absolutely delicious prepared exactly as indicated in your recipe. I will be making this often. Thank-you for so many wonderful recipes.
Jennifer says
So glad you enjoyed it, Sherrill! Thanks so much :)
Mimi says
Well you certainly can’t go wrong with chicken, potatoes, and bacon. Plus some creaminess! Perfect for fall and winter.
Jennifer says
I agree, Mimi :) Thanks!
Irene says
Had all ingredients on hand (used skinless & boneless breasts). Used enamelled cast iron casserole dish and added a few more mini potatoes. Before the meal was finished, we decided that this would become a regular! YUM!!! I’m not usually a gravy fan but a number of your receipes have delicious gravies.
Jennifer says
So glad to hear, Irene! I am always a gravy fan (as you can no doubt tell ), so I take my gravies seriously :) Thanks!
Kristine Simmons says
Soooo comforting! Wouldn't change a thing, this recipe is perfect as is. Chicken was tender and the potatoes almost melted in your mouth. I used my large Le Creuset braiser with lid, so it looked absolutely beautiful once it came out of the oven!
I have to say, every recipe I have tried from your website quickly becomes a new household favourite. I look forward to continuing my cooking journey with seasons & suppers! Five recipes in the past five days, every single one has been outstanding.
Thank you!
Jennifer says
Thanks so much, Kristine! So glad you enjoyed it :)
Cheryl says
Made this with boneless skinless chicken breasts, and they did not dry out af all. Had only Maille Creamy Dijonnaise so just added a dollop of honey to it. I liked that the sauce had a great taste but there wasn't a strong mustard flavour.
Jennifer says
So glad you enjoyed it Cheryl! One of my favourites :) Thanks.
Pat says
Another winner for the weekday night! Cooked as your recipie ...what was great was I had everything on hand in the fridge from the stock to the bacon...I used whipping cream 35%. I also used which I had bought few days before thighs with bone in and skin on. Came out perfect even had left over for two lunches the next day. Thank you for making me look good!
Next time I will try with the breast.
Jennifer says
So glad you enjoyed this Pat :) I just love the flavours together. Thanks!
Glenn says
Hi Jennifer. Just wondering if you pre-boil the potatoes before searing and baking them?
Jennifer says
Hi Glen and no, no need to pre-boil the potatoes. I sought out a bag of mini potatoes that were especially mini and mostly the same size. That way, they cook well and evenly.
Glenn says
Absolutely brilliant recipe Jennifer. I had to use thickened cream as it's hard to find half 'n half in Oz, and I omitted the flour as per your notes, but next time I'll probably add some flour as the sauce was still a bit runny. Magnificent taste though. Thanks very much!!
Jennifer says
So glad you enjoyed it Glenn! I've noted that the sauce might still need a little flour with heavy cream so updated my notes to reflect that. Thanks :)
Janis says
What is the weight for the number of potatoes you have in this recipe? Thank you.
Jennifer says
Hi Janis, I didn't weigh them. I just counted them :) You just want to use around that number of similar-sized quite small potatoes.
Karen (Back Road Journal) says
Mustard is my favorite condiment, I even use it on French fries so you know I'm really going to like your chicken dish.
Jennifer says
You will love this one then, Karen :) Thanks!
Dawn - Girl Heart Food says
Big fan of chicken and mustard too. I even enjoy leftover cold chicken or turkey dipped in Dijon. And you can't beat a one pan meal! Pinned! This looks absolutely delicious, Jennifer :)
Jennifer says
Thanks so much, Dawn :)
Milena says
Your honey mustard chicken looks way delicious and I love the bacon fat cooking the potatoes, so flavorful. Great dinner idea:)
Jennifer says
Thanks Milena and yes, bacon fat potatoes are always a good thing :)
Laura | Tutti Dolci says
You had me at honey mustard, this is the perfect dinner idea!
Jennifer says
Thanks Laura!
Chris Scheuer says
The title pulled me in before I ever saw the beautiful pictures. Everything I love; chicken, mustard, bacon! YUM! 5 stars!
Jennifer says
Thanks Chris and yes, it's always a delicious combination :)
Mary Ann | The Beach House Kitchen says
I'm a big fan of chicken and mustard dishes too Jennifer. And add some bacon and that totally seals the deal. Tom and I would both enjoy this delicious comfort food dish!
Jennifer says
Thanks Mary Ann :)
annie@ciaochowbambina says
Just saw this on Insta and had to run right over! Nothing better than a one pan meal, especially when it's this tasty! Pinned!
Jennifer says
Thanks Annie!
Cheyanne @ No Spoon Necessary says
I absolutely LOVE everything about this dish, Jennifer!!! I'm a huge fan of mustard with chicken, especially honey mustard, and I mean who doesn't adore bacon and potatoes?!?! This cozy dish is a must make for sure!!!! Cheers!
Jennifer says
Thanks Cheyanne and yes, honey mustard is such a great flavour, for sure!
Tricia | Saving Room for Dessert says
I love a one pan chicken dish and bet this is tasty! Skin-on, bone-in chicken breasts are great for roasting. So juicy and delicious. Pinned :)
Jennifer says
Thanks Tricia! I love dishes to use bone-in chicken breasts as they are so often on a good sale :)