Honey Mustard Chicken and Potatoes
Honey Mustard Chicken and Potatoes makes up in taste for the lack of curb appeal.
I’ll admit this one doesn’t look like much to write home about, but we alllllll need easy weeknight dinner recipes that taste delicious, right?!
A one pan meal with 5 ingredients and little clean-up that my whole family raved about, seriously can be a busy mom’s best friend.
Any favorite seasoning blend that you have can be used, but this Blackstone Honey Jalapeno Seasoning was incredible.
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How to make Blackstone Honey Mustard Chicken and Potatoes
First cut 1 1/2 pounds of redskin or gold potatoes into bite size pieces.
And place them on a lined baking sheet.
Drizzle them with olive oil and season with kosher salt, pepper, and your favorite seasoning blend.
And pop these into a 375-degree oven for 15 minutes.
Potatoes have a longer cooking time compared to the chicken so this will ensure everything is perfectly cooked.
Then carefully scoot the taters to the edge of the baking sheet to make room for the chicken.
Place 4 to 6 boneless, skinless chicken thighs (or thinner cut chicken breasts) in the center of the sheet pan.
And season them with kosher salt, pepper, and more of your favorite seasoning blend.
Spoon some honey mustard over each piece of chicken.
Finally sprinkle seasoned panko breadcrumbs over each for that little pop of crunch.
And back into the 350-degree oven for another 30 minutes.
Honey Mustard Chicken and Potatoes is a definite do-again dinner!
We didn’t feel like it needed any extra honey mustard for dipping, but you certainly could do that.
The pan juices from the chicken were extra yummy spooned over top though!
If you like Honey Mustard Chicken and Potatoes, you might also like these dinner recipes…
Asian Zing Salmon and Potatoes
One Pan Hoisin Chicken and Veggies
Steak Potatoes and Goat Cheese
Honey Sriracha Chicken Bites
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Honey Mustard Chicken and Potatoes
Honey Mustard Chicken and Potatoes is a complete one pan meal with crispy baked chicken and seasoned potatoes for a fantastic weeknight dinner!
Ingredients
- 1 1/2 pounds redskin or gold potatoes cut into bite size pieces, skin on
- olive oil, kosher salt, pepper, seasoning blend of choice (I used Blackstone Honey Jalapeno seasoning, but a garlic-herb or all-purpose seasoning is great also)
- 4 to 6 boneless, skinless chicken thighs (or thinner cut breasts)
- 1/3 cup honey mustard
- 1/4 cup seasoned panko breadcrumbs
Instructions
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Put the potatoes on a lined baking sheet. Drizzle olive oil over top and season with kosher salt, pepper, and seasoning blend of choice. Toss until combined and bake in a 375-degree oven for 15 minutes.
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Remove baking sheet and carefully scoot potatoes to the edges to make room for the chicken. Place chicken on baking sheet.
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Season chicken with kosher salt, pepper, seasoning blend, and spoon the honey mustard over top of each chicken thigh (or breast). Spread evenly and sprinkle panko breadcrumbs over the chicken.
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Place back into the 375-degree oven for 25 to 30 minutes.
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