Seared bone-in chicken thighs are baked until crispy alongside Yukon Gold potatoes and broccoli florets before being covered in a tangy honey mustard sauce.

This Honey Mustard Chicken and Potatoes recipe is a super flavorful one-pan meal that comes together so quickly.

It’s one that I turn to on super hectic days when I’m carving a comforting, homemade meal without the fuss of standing over the stovetop for too long.

Chicken and potatoes are a classic pairing, as is honey and mustard. Combined, this dish is a family crowd-pleaser and only requires a few staple kitchen and pantry ingredients.

Not only is it simple, but it’s healthy too. Loaded with protein, veggies, and fiber, it’s a meal that I feel good about feeding to my husband and now one-year-old daughter.

I hope you and your family love this a yummy one-pan recipe. Enjoy!

Key Ingredients for Honey Mustard Chicken and Potatoes

This workhorse weeknight meal only requires one skillet (here’s my favorite one) and a handful of kitchen and pantry ingredients.

• Bone-In Chicken Thighs: They’re super juicy, forgiving to cook, and the crispy skin is just unbeatable!

• Spices: You’ll need garlic powder, smoked paprika, and onion powder.
• Baby Yukon Gold Potatoes: These soak up all the flavors of the other ingredients and their soft skin crisps up beautifully in a hot skillet.
• Broccoli: You could easily substitute cauliflower or another vegetable such as Brussels sprouts or carrots if you prefer.
• Honey: Cuts through the sharpness of mustard.

• Mustard: Smooth Dijon mustard is a great binder for just about any sauce, while whole grain mustard gives it a bit of a zing.
• Vinegar: Apple cider vinegar brings the flavors of the sauce together.
• Garlic: I like to use a microplane for this task so the garlic is super even throughout the sauce.
• Garnishes: Some fresh thyme leaves, chopped parsley, and lemon wedges are my garnishes of choice here.

How to Make Honey Mustard Chicken and Potatoes

Preheat the oven to 425°F.

Step 1: PREP AND SEAR THE CHICKEN

Pat the chicken dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, smoked paprika, and onion powder.

Heat a 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil and heat until shimmering.

Place the chicken skin-side down and cook undisturbed for 7 to 8 minutes, until the skin is deeply golden and crisp. Flip and cook for 2 minutes more. Transfer to a plate.

STEP 2: CRISP THE POTATOES AND BROCCOLI

Arrange the potatoes cut-side down in the rendered chicken fat. Drizzle with 1 tbsp avocado oil and season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.

Cook undisturbed for 4 to 5 minutes, until the cut sides are golden.

Scatter the broccoli around the potatoes. Drizzle with the remaining 1 tablespoon avocado oil and season with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.

Toss to coat in the oil and pan drippings, then nestle the chicken back into the skillet, skin-side up.

STEP 3: ROAST THE CHICKEN, POTATOES, AND VEGGIES

Transfer the skillet to the oven and roast for 18 to 20 minutes, or until the chicken reaches 175°F to 185°F, the potatoes are fork-tender, and the broccoli is lightly caramelized.

STEP 4: MAKE THE MUSTARD SAUCE AND SLATHER IT ON

Meanwhile, whisk together the honey, Dijon mustard, olive oil, whole grain mustard, apple cider vinegar, garlic, kosher salt, and black pepper until smooth.

Brush half of the honey mustard sauce over the hot chicken.

Drizzle the remaining sauce over the potatoes and broccoli, or serve alongside for dipping.

Garnish with fresh thyme, parsley, and lemon wedges, if desired. Serve and enjoy!

More Chicken and Potato Recipes:

• One Dish Roasted Lemon Chicken and Potatoes
• Chicken Power Bowl with Lemon Tahini Sauce
• Slow Cooker Hot Honey Chicken Bowls
• Sheet Pan Balsamic Chicken and Root Vegetables