Lately, I have become bored with my dinner options for the family. Do you find yourself in a dinner rut at times too? Sometimes for me, eating the same dinner selections over and over again has my taste buds lusting for something new to tantalize them. So, when that happens, I usually begin to search my favorite Pinterest boards to find something new to cook for the family.
Luckily to my surprise, I came across this yummy Honey Mustard Chicken and Potato recipe. If you follow me on Instagram @chichomelife, I shared the cooking process in my story and many of you that follow asked for the recipe!! So today I am excited to share this delicious meal with you all.
This recipe is action packed with flavor!! From the honey, garlic, and Dijon mustard to the addition of green crispy veggies!! Not to mention the taste of the savory meat and potatoes which I LOVE!! If you are looking for a new dinner recipe to add to your rotation, then let me show you how to create this scrumptious meal.
1. Let’s Get Our Ingredients Together
To make the cooking process of this recipe smooth I recommend to prep and pre-measure your ingredients before you start cooking. This was a total lifesaver and made my clean up process fast and easy!! I chopped and seasoned my potatoes, seasoned my snap peas, and I placed each flavoring ingredients in my small white ramekins I found on Amazon. They are so useful when I need to prep my ingredients before cooking.
2. Season Your Meat
Be generous with seasoning your chicken. This is important so that you have flavor in every bite. I decided to a rub a little bit of olive oil to the chicken using my spatula and cooking tongs. I don’t like to get my hands too messy while prepping my food. After lathering my chicken thighs, I heavily seasoned them on both sides with salt, pepper and garlic powder. Don’t be afraid of this step, be generous.
3. Time To Brown The Chicken
Now that you have your chicken seasoned it’s time to brown it. Make sure you add the chicken to a large skillet. I used my All-Clad 4QT saute pan. It’s perfect for browning meats, veggies and much more. Be sure to add a least a tablespoon of olive oil, heat and then pan sear each side for 3 minutes until the skin is golden and crisp. Lastly, you will want to drain some of the liquid until you have at least 2 tablespoons left.
4. Add Garlic
Time to toss in the garlic and let it cook for 1 minute until you smell it. I try to toss the garlic in between the meat so that it has a chance to cooks on the skillet surface. Infusing the garlic with the broth from the chicken is nice.
5. Add the Dijon & Whole Grain Mustard
Let’s add both mustards by mixing them in between the meat using a wooden spoon. Please make sure you don’t skip out on the whole grain mustard for you will miss out on a wonderful sensory experience with this dish. During this step, I decided to let the chicken simmer in the sauce for about 15 minutes covered on low heat to ensure the chicken cook through a bit more. The reason why was due to the thickness of the chicken thighs. So keep that in mind.
6. Toss In The Potatoes
It’s time to toss in your pre-seasoned potatoes and smother them into the sauce that simmering with the chicken. Boy, the flavor that you will create will be AMAZING!! During this step, I turned the heat down to a setting low and let all of the ingredients cook for another 10 minutes before you move onto the next step.
7. Add Some Fragrant Rosemary
Now, that you have your ingredients cooked its time to transfer your creation to the oven. If your pan is not oven safe, then do as I did. I decided to finish this recipe inside my 3Qt Corningware baking dish, just for presentation purposes. Let’s not forget to add 2-3 spring of rosemary. I would recommend covering your dish with some aluminum foil before baking in an oven that has been pre-heated to 400 degrees. Once in the oven, you will want to cook this for 30-40 minutes or until your potatoes or fork tender.
8. Vegetable Time
After 30 minutes it will be time to add your green beans. I have tried it with the beans, but I have 2 guys in my family that just detest green beans. So, I decided to opt for snap peas. They are sweet and have a yummy crisp to them, and my guys loved it!! Now once you have decided on the veggies, you will want to add them and cook for an additional 15 minutes.
Bon appetite!! It is time to dine with your family and feast on this yummy Honey Mustard Chicken and Potatoes. Bite by bite your family will be asking for more. Side note: The recipe card I will be sharing has the recipe doubled, so if your family does not need as much then just cut the recipe in half.
I hope that you enjoy this recipe and give it a try with your family soon. If you are looking for more new recipes, stay tuned!! Next up will be Shrimp Mac and Cheese!! Until then, thank you for visiting and happy cooking!!
Ingredients
- 4-8 chicken thighs, bone in (with or without skin)
- Salt, garlic powder, and pepper, to season
- 2 tablespoon minced garlic
- 1/2 cup of honey
- 6 Tablespoons of wholegrain mustard
- 4 Tablespoons of honey Dijon mustard
- 4 Tablespoons of water
- 1-1/2 pound of baby red potatoes, quartered
- 8 ounce of green beans, snap peas or asparagus
- 2-3 springs of rosemary (optional)
Instructions
- Preheat the over to 400 degrees. Generously season the chicken thighs with salt, pepper, and garlic powder.
- Heat olive oil in a large pan over medium-high heat. Sear chicken thighs for 3 minutes each side, til then skin becomes golden brown and crispy.
- Drain chicken juice only leaving at least 2 tablespoon left for flavoring.
- Add the garlic in the same pan around the chicken and cook for 1 minute until you smell the fragrance from the garlic.
- Add the honey, both mustards to simmer for 2 minutes.
- Add in your potatoes and mix into the sauce (I recommend to cover and simmer for 15 minutes just incase your chicken thighs are thick.
- Now you can transfer you mixture into the pre-heated oven, add the rosemary and baked cover for 30-40 minutes or until your potatoes or fork tender.
- Remove from the oven and add your vegetable choice and cook for an additional 15 minutes.