This Baked Honey Mustard Chicken is one of those dishes that’s easy enough for midweek but sophisticated enough for company. A recipe for baked chicken with potatoes that comes together in one pot and only takes 15 minutes of active effort. The sauce is amazing. It really is.
I love baked chicken recipes with sauce, like this recipe and my favorite Italian baked chicken and potatoes with Italian pasta sauce. A friendly kitchen that is easy to prepare!
Honey Mustard Chicken
Talk about a fully loaded one pot meal! There’s some serious flavor going on here. A honey mustard sauce is great on its own. But then you add the juices from the chicken which mixes in as it cooks and it kicks it up a notch. THEN there’s also bacon mixed in, which incorporates its magical flavors into the sauce as the chicken bakes until browned to perfection.
And add golden roast potatoes… and then you have a truly amazing one pot meal!!
Honey and mustard sauce for baked chicken
The hero of this recipe is the sauce, made with just a few ingredients that transforms completely when cooked:
The key ingredient in this sauce is – shock horror – mustard. It’s the flavor as well as the thickener. I add honey to balance out the flavor because otherwise it’s quite tart.
I use white wine for the sauce, but you can substitute chicken broth. I’ve added instructions in the notes for how to do this. I recommend adding a splash of vinegar + sugar to make it more like the flavor of wine.
Honestly check out this sauce!! It’s thick and luscious and there’s a LOT of it!!
There is a key difference in how I prepare this chicken compared to other baked chicken dishes I prepare. The trick is to cook the chicken until nicely browned at the same time as the potatoes. If you over-sear the chicken in the pan before cooking it, the chicken skin will brown faster than the potatoes. So for this dish, the skin of the chicken is only lightly browned over low heat, allowing the fat to “melt” (render) which is discarded before cooking the chicken with the sauce.
People often say a sauce is SO GOOD you want to lick the plate. Well, I’ll tell you a secret… I licked the plate. Are you horrified? Or have you gotten used to how cheeky I can be? 😉
PS I made this Honey Mustard Chicken with other squeezed veggies too! Like carrots and rutabagas. Anything that will roast while cooking is fine. I don’t recommend watery vegetables as they could ruin the sauce!!
More Honey Mustard Sauce Recipes
Honey Mustard Baked Chicken with Potatoes and Bacon
Preperation: ten minutes
To cook: 1 time
Total: 1 time ten minutes
Tap or hover to scale
This is one of those dishes that’s easy enough for midweek but fancy enough for a dinner party. The flavor of the sauce is amazing. There is chicken jus mixed in as well as bacon. A fully loaded one-pot meal!
Preheat the oven to 190C/375F.
Sprinkle the chicken with salt and pepper.
Heat a large skillet/frying pan over medium-high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel-lined plate.
Lower the heat to medium. Add the chicken to the skillet, skin side down. Cook for 3 minutes or until very lightly browned and the chicken fat has “melted” in the pan. Flip the chicken and cook for 2 minutes, then remove the chicken to a plate.
Pour 1 tablespoon of fat into the pan over the potatoes, then pour in and discard the rest. Put the pan back on the stove.
Add the garlic and onion and cook until the onion is lightly browned and translucent – about 2 minutes.
Add the wine to the pan and scrape up any brown bits from the bottom of the pan to mix them into the sauce. Bring to a boil and cook for about 2 minutes or until you can no longer smell the alcohol fumes.
Add remaining mustard sauce ingredients and cooked bacon and stir to combine. Then return the chicken and potatoes to the pan, sprinkle with the remaining bacon.
Bake for 40 to 50 minutes (uncovered) or until chicken and potatoes are golden brown.
Let stand 5 minutes before serving, garnish with fresh thyme leaves and/or parsley, if desired.
2. You can replace the wine with low-salt chicken broth + 1 tbsp vinegar + 1 tsp sugar.
The alcohol in the wine is cooked, so this dish is suitable for children. 🙂
3. The amount of water required may vary depending on the size of the pan you are using and how clogged it is. If your sauce has thickened too much, just add a little water to thin it to the right consistency. If your sauce is too runny for your liking, simply remove the chicken and potatoes and return to the oven. Excess liquid will evaporate very quickly and the sauce will thicken.
4. You may find that the sauce is somewhat “separate” when you take it out of the oven. When you serve it, just stir the sauce with a spoon and it will come together in a snap.
5. Nutrition per serving. This does not account for melted and discarded fat. 120 calories are attributable to bacon, so if you want to reduce the calories, you can either omit the bacon or use lean turkey bacon.
Portion: 425gcalories: 665callus (33%)Carbohydrates: 24.9g (8%)Protein: 70.2g (140%)Fat: 27.7g (43%)Saturated fat: 4.6g (29%)Cholesterol: 179mg (60%)Sodium: 373mg (16%)Potassium: 944mg (27%)Fiber: 3.1g (13%)Sugar: 9.1g (ten%)Vitamin A: 150UI (3%)Vitamin C: 26.4mg (32%)Calcium: 70mg (7%)The iron: 3.6mg (20%)
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