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A plate with honey mustard chicken thighs, golden roasted potatoes, and white rice garnished with herbs. A signed chef’s knife rests beside the plate on a wooden board, with a fork and knife nearby.
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Honey Mustard Skillet Chicken Thighs with Potatoes

Crispy bone-in chicken thighs and tender baby potatoes are roasted in a sweet, tangy, and savory honey mustard garlic sauce.
Prep Time15 minutes
Cook Time35 minutes
Rest Time5 minutes
Total Time55 minutes
Servings: 6

Ingredients

  • 6 bone-in skin-on chicken thighs, about 3 pounds
  • 1 1/2 pounds baby potatoes halved
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon smoked paprika
  • 3 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • 1/4 cup chicken broth or water
  • 1 tablespoon butter optional
  • Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels, then season both sides with salt, black pepper, and smoked paprika.
  • Whisk together the Dijon mustard, yellow mustard, honey, minced garlic, and chicken broth in a small bowl until smooth. Set the sauce aside.
  • Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down and cook for 5–7 minutes, or until the skin is deeply golden and releases easily from the skillet.
  • Flip the chicken thighs and cook for another 1–2 minutes. Transfer them to a plate, leaving the rendered fat and browned bits in the skillet.
  • Add the halved potatoes to the skillet and cook for 4–5 minutes, turning occasionally, until lightly browned. Place as many potatoes cut-side down as possible for better color.
  • Pour the honey mustard sauce over the potatoes and stir to coat. Nestle the chicken thighs back into the skillet with the skin facing upward.
  • Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of at least 165°F and the potatoes are fork-tender.
  • Remove the skillet from the oven. Stir in the butter, if using, and let the chicken rest for 5 minutes. Garnish with chopped parsley and serve with the potatoes and honey mustard pan sauce.

Notes

  • Pat the chicken skin dry and leave it undisturbed while browning to help it become crisp and golden.
  • Keep the chicken skin above the sauce while roasting so it does not become soggy.
  • If the potatoes are not tender when the chicken is done, remove the chicken to a plate and return the potatoes to the oven for another 5–10 minutes.

Nutrition

Calories: 455kcal | Carbohydrates: 30g | Protein: 38g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 290mg | Potassium: 1097mg | Fiber: 3g | Sugar: 10g | Vitamin A: 244IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg