Get the Recipe: Honey Mustard Chicken
Chicken cooked in a creamy honey mustard sauce, with mini potatoes and bacon. A great one-pan chicken dinner!
Ingredients
- 1 Tablespoon extra virgin olive oil
- 4 bone-in/skin-on chicken breasts, *see Note 1 below
- Salt and freshly ground pepper
- 4 slices bacon, thinly sliced
- 15 mini potatoes, halved
- 2 Tablespoons flour
- 1 cup half and half cream, *see Note 2 below
- 1/3 cup honey mustard, *see Note 3 below
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves, 1/2 tsp dried thyme
- Pinch salt and freshly ground pepper
Instructions
- Preheat oven to 400F. (non-convection) 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
Note 1 - 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-minute covered/10-minute 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. Alternatively, you could cut into them to check. The juices should run clear and there should be no pink.
Note 2 - 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.
Note 3 - Half and half cream is the 10% b.f. cream. 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).
Be sure to read the notes above this recipe card for more tips on making this recipe!
Serving: 1serving, Calories: 713kcal, Carbohydrates: 13g, Protein: 53g, Fat: 25g, Saturated Fat: 9g, Cholesterol: 181mg, Sodium: 751mg, Potassium: 1005mg, Sugar: 4g, Vitamin A: 280IU, Vitamin C: 7.7mg, Calcium: 78mg, Iron: 1.2mg
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