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
Chicken cooked in a creamy honey mustard sauce, with mini potatoes and bacon.
- 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
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.
I've detailed in the Cook's Notes in the original post, some options for starting with different types of chicken and the adjusted cooking times and also for different cream/milk you might want to use.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
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