This dump and bake honey mustard chicken and potatoes is the kind of dinner that practically makes itself. Petite gold potatoes, sliced onion, and broccoli go straight into a baking dish, then chicken thighs get tossed in a tangy honey mustard sauce with lemon and thyme and laid right on top. Cover it, bake it, uncover it, and you have juicy honey mustard chicken and potatoes with golden, caramelized edges. This dump and bake honey mustard chicken is a true one-dish dinner with about 10 minutes of hands-on prep.
Why You’ll Love This Honey Mustard Chicken and Potatoes
- It is a true dump and bake dinner. Toss everything in one baking dish and let the oven do the work.
- The honey mustard sauce is so good. Dijon, honey, lemon, and thyme make a sweet and tangy sauce that soaks into the potatoes as everything bakes.
- The chicken stays juicy. Boneless skinless thighs bake up tender and golden without drying out.
- Dinner and sides in one dish. Potatoes, broccoli, and onion roast right under the chicken, so there is nothing else to make.
Ingredients Needed To Make Dump and Bake Honey Mustard Chicken
The Veggies
A 1.5 lb bag of petite gold potatoes, a sliced yellow onion, and a head of broccoli florets tossed with olive oil. Petite potatoes can go in whole, so there is no chopping.
The Honey Mustard Sauce
Olive oil, Dijon mustard, honey, and fresh lemon juice whisked together with dried thyme, onion powder, garlic powder, salt, pepper, and a pinch of red pepper flakes.
The Chicken
One pound of boneless skinless chicken thighs tossed in the honey mustard sauce until well coated.
Gluten-free and dairy-free: this recipe is naturally gluten-free and dairy-free. Just double check the label on your Dijon mustard.
Can I use chicken breasts instead of thighs?
Yes, but thighs are the best choice here. Chicken breasts can dry out in the time it takes the potatoes to get tender. If you use breasts, cut them in half lengthwise so they are thinner and check them early, pulling them out once they reach 165°F.
How to Make Dump and Bake Honey Mustard Chicken and Potatoes
Step 1: Preheat the Oven
Preheat the oven to 425 degrees.
Step 2: Prep the Veggies
Add the potatoes, onion, and broccoli to a 9×13 baking dish. Drizzle with 2 tablespoons of olive oil and toss to coat. Set aside.
Step 3: Make the Honey Mustard Chicken
In a large bowl, mix together the olive oil, Dijon mustard, honey, lemon juice, thyme, onion powder, garlic powder, salt, pepper, and red pepper flakes. Add the chicken thighs and toss until well coated.
Step 4: Bake
Lay the chicken thighs over the veggies in the baking dish and pour any remaining sauce over the top. Cover with foil and bake for 30 minutes. Remove the foil and keep baking for 15 to 20 minutes, until the potatoes are tender and the chicken is golden brown.
Step 5: Serve
Serve the chicken thighs over the potatoes and broccoli, then spoon some of the honey mustard juices from the dish over the top.
Variations
- Swap the veggies: green beans, Brussels sprouts, or carrots all roast well in place of broccoli.
- Use bone-in thighs: bone-in, skin-on thighs work too, they just may need an extra 10 to 15 minutes in the oven.
- Change the herbs: fresh rosemary or Italian seasoning are great in place of thyme.
- Use maple syrup: swap the honey for maple syrup for a maple Dijon version.
- Make it milder: leave out the red pepper flakes for a kid-friendly dinner.
- Add lemon slices: tuck a few lemon slices around the chicken before baking for extra brightness.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350 degrees until warmed through, or in the microwave. The chicken and potatoes also make an easy meal prep lunch.
What to Serve With Dump and Bake Honey Mustard Chicken
With the potatoes and broccoli built in, this is a complete meal on its own. A simple green salad or warm dinner rolls are all you need to round it out.
Love an easy hands-off dinner? Try this Sheet Pan Sesame Chicken, or if you love crispy potatoes, check out these Crispy Smashed Greek Potatoes.
What People Ask About Dump and Bake Honey Mustard Chicken
Do I need to cut the petite potatoes for dump and bake honey mustard chicken?
No, petite gold potatoes can go in whole. If some of yours are larger, cut them in half so everything cooks evenly.
Why cover the dish with foil?
Covering the dish steams the potatoes so they get tender while keeping the chicken juicy. Removing the foil for the last 15 to 20 minutes lets the chicken turn golden and the sauce thicken.
How do I know when the chicken is done?
The chicken is done when it reaches 165°F in the thickest part. The potatoes should also be fork-tender.
Dump and Bake Honey Mustard Chicken and Potatoes
Ingredients
Veggies
- 1.5 lb bag petite gold potatoes
- 1 yellow onion sliced
- 1 head broccoli florets
- 2 tablespoons olive oil
Chicken
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 lemon juiced
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 lb chicken thighs boneless, skinless
Instructions
- Preheat the oven to 425 degrees.
- Add the potatoes, onion, and broccoli florets to a 9×13-inch baking dish. Drizzle with 2 tablespoons of olive oil and toss. Set aside.
- In a large bowl, mix together the olive oil, Dijon mustard, honey, lemon juice, and seasonings. Add the chicken thighs and toss until well coated.
- Place the chicken thighs in the baking dish and pour any remaining sauce over the top. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for 15-20 minutes, or until the potatoes are tender and the chicken is golden brown.
- Serve the thighs over the potatoes and broccoli, then drizzle some of the juices from the dish over the top. Enjoy!
Notes
- Chicken thighs stay juicy through the longer bake time. If using chicken breasts, use thin-sliced cutlets and check them early.
- Potatoes: cut any larger potatoes in half so everything cooks evenly.
