Honey Mustard Skillet Chicken Thighs with Potatoes

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.

5 from 1 vote

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

Cook Time45

Resting Time5

Total Time1 5

Servings:

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. Keep an oven mitt on hand because the skillet handle stays hot.

Video

Notes

Dry the skin before searing and let it release naturally from the skillet.
Cut potatoes evenly so they become tender alongside the chicken.
Check both chicken temperature and potato tenderness before serving.

Estimated nutrition. Per one-sixth of the chicken, potatoes and sauce. Bones are excluded using 85% edible meat-and-skin yield. Uses broth rather than water and Grey Poupon Dijon and yellow mustard references; optional butter and unmeasured seasonings are excluded. Sodium excludes added salt.

Nutrition