Looking for a comforting, hearty meal that’s both delicious and easy to prepare? This One-Pot Honey Mustard Chicken with Potatoes and Carrots is the perfect choice. It’s packed with juicy chicken thighs, tender baby potatoes, and sweet carrots, all simmered in a flavorful honey mustard sauce. Ideal for busy weeknights or a family dinner, this dish is sure to impress. Plus, it’s made in just one pot, which means fewer dishes to clean!
Ingredients:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Vegetables:
- 500g (1 lb) baby potatoes, halved
- 3 large carrots, peeled and cut into chunks
- 1 small onion, chopped
- 3 garlic cloves, minced
For the Honey Mustard Sauce:
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- ¼ cup honey
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
For Garnish:
- Fresh parsley, chopped
Preparation Time:
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Instructions:
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil in a large skillet or pot over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Sear for 4-5 minutes until golden brown, then flip and sear the other side for another 3 minutes. Remove the chicken and set it aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
- Add the carrots and potatoes. Stir to combine, letting them absorb the flavors from the pot.
- Make the Sauce:
- In a bowl, whisk together Dijon mustard, whole-grain mustard, honey, chicken broth, thyme, and paprika. Pour the mixture over the vegetables in the pot.
- Stir to ensure the vegetables are evenly coated.
- Combine and Cook:
- Nestle the seared chicken thighs back into the pot, skin-side up, on top of the vegetables.
- Cover the pot with a lid and reduce the heat to medium-low. Let the dish simmer for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender.
- Finish and Serve:
- Remove the lid and let the dish cook for an additional 5 minutes to allow the sauce to thicken slightly.
- Garnish with freshly chopped parsley and serve hot.
Notes:
- For an extra layer of flavor, you can add a splash of white wine to the sauce before simmering.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it into the pot during the last 5 minutes of cooking.
- Pair this dish with a fresh green salad or warm crusty bread for a complete meal.
This One-Pot Honey Mustard Chicken with Potatoes and Carrots is a perfect combination of rich flavors and wholesome ingredients. The honey mustard sauce ties everything together beautifully, offering a touch of sweetness, tang, and warmth. With its quick prep time and minimal cleanup, this recipe is perfect for anyone looking to enjoy a restaurant-quality meal at home. Give it a try and watch it become a family favorite!