Some nights call for comfort food that doesn’t feel heavy — the kind of dinner that comes together in one pan, feeds everyone well, and still feels intentional. This one pan honey Dijon chicken and potatoes is exactly that. Tender chicken breast, roasted yellow potatoes, and a sweet-savory honey Dijon marinade that does all the heavy lifting, with minimal prep and even less cleanup.
It’s one of those dinners you’ll make once… and then keep in your regular rotation.
This recipe was built for busy weeknights when you want real food without juggling multiple pans. By lightly pounding the chicken breast first, you get faster cooking times and juicy results. The potatoes and onions roast underneath, soaking up all the flavor while the chicken finishes perfectly on top.
It’s simple, flexible, and incredibly family-friendly — and it scales easily whether you’re feeding a crowd or planning leftovers.
Here are a few other One Pan Recipe hits:
- One Pan Chicken, Rice and Green Beans (was one of my first recipes)
- One Pan Cast Iron Chicken Thighs with Green Beans and Peppers (If you ever feel chicken thighs are too fatty, you haven't tried cooking them in a cast iron. Comes out perfect!)
- 15 Minute Cast Iron Steak and Vegetable Stir Fry (So easy!)
- Creamy Sun Dried Tomato Chicken and Pasta (For those that love Sun Dried Tomatoes)
Jump to:
- Ingredients for One Pan Honey Dijon Chicken and Potatoes
- How to Make One Pan Honey Dijon Chicken and Potatoes
- Estimated Cost to Feed a Family of Five
- Substitutions for Honey Dijon Chicken and Potatoes
- Variations on One Pan Honey Dijon Chicken and Potatoes
- Equipment Needed for One Pan Chicken and Potatoes
- How to Store Honey Dijon Chicken and Potatoes
- Helpful Hint for One Pan Chicken and Potatoes
- FAQs About Honey Dijon Chicken and Potatoes
- One Pan/Pot Meals
- Side Dish Ideas
Ingredients for One Pan Honey Dijon Chicken and Potatoes
This honey Dijon mustard chicken marinade doubles as a sauce, so nothing goes to waste. The lemon juice keeps the chicken bright and tender, while honey balances the Dijon’s sharpness. Paprika adds warmth without heat, making this dish kid-friendly but still flavorful.
Yellow potatoes are ideal here because they soften beautifully while holding their shape, but other options work too (see variations below).
For the honey Dijon chicken:
- Chicken breast
- Olive oil
- Honey
- Dijon mustard
- Lemon juice
- Minced garlic
- Italian seasoning
- Paprika
- Salt
- Black pepper
For the Potatoes:
- Yellow potatoes
- Onion
- Olive oil
- Italian seasoning
- Salt
- Black pepper
- Chicken broth
See recipe card for quantities.
How to Make One Pan Honey Dijon Chicken and Potatoes
This method ensures the potatoes become soft and tender while the chicken stays juicy; no dry chicken, no undercooked potatoes.
- Step 1: Prepare the Chicken - Slice and lightly pound the chicken breast, then marinate.
- Step 2: Prepare the Potatoes and Onions- In a bowl, toss the diced yellow potatoes and sliced onions with olive oil, Italian seasoning, salt, and pepper. Spread the mixture evenly in a large oven-safe pan.
- Step 3: Assemble the One Pan Chicken and Potatoes- Remove the chicken from the marinade, allowing excess to drip off. Place the raw marinated chicken directly on top of the potatoes and onions in the pan. Add chicken broth.
- Step 4: Bake - Add chicken on top and bake covered, then uncover to finish.
Tip: Because chicken breast thickness varies, always rely on a meat thermometer rather than time alone.
Estimated Cost to Feed a Family of Five
- Chicken breast: ~$10
- Potatoes + onion: ~$4
- Marinade ingredients (portion cost): ~$3
Estimated total: $17–$20
Cost per serving (6 servings): ~$3–$3.50
Substitutions for Honey Dijon Chicken and Potatoes
If you need to adjust ingredients based on what you have, these substitutions work well without changing the overall flavor.
- Chicken thighs: Boneless or bone-in thighs can be used. Cooking time will vary, so always check internal temperature (165°F for boneless, 175°F+ for bone-in).
- Dijon mustard: Whole grain mustard works for added texture.
- Honey: Maple syrup can be used for a slightly deeper sweetness.
- Yellow potatoes: Yukon gold, red potatoes, or baby potatoes all work with minor timing adjustments.
Variations on One Pan Honey Dijon Chicken and Potatoes
This recipe is easy to adapt depending on how you want to cook it or what ingredients you prefer.
- Crockpot honey Dijon chicken and potatoes: Layer potatoes and onions on the bottom, add marinated chicken, and cook on LOW for 5–6 hours.
- Extra-crispy finish: Broil for 2–3 minutes at the end to caramelize the potatoes.
- Herb-forward version: Add fresh rosemary or thyme before baking.
Equipment Needed for One Pan Chicken and Potatoes
You don’t need much to make this recipe, which makes cleanup simple and stress-free.
- Large oven-safe pan or skillet
- Mixing bowls
- Meat thermometer
How to Store Honey Dijon Chicken and Potatoes
Leftovers store well and reheat easily, making this a great option for meal prep.
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently to avoid drying out the chicken.
Helpful Hint for One Pan Chicken and Potatoes
If your potatoes are larger, cut them smaller so they cook through in the same time it takes the chicken to finish.
FAQs About Honey Dijon Chicken and Potatoes
Yes, overnight marinating adds even more flavor.
Pounding ensures even thickness, faster cooking, and juicier chicken.
One Pan/Pot Meals
Looking for other recipes like this? Try these:
Side Dish Ideas
These are my favorite dishes to serve with this Chicken and Potato recipe:
One Pan Honey Dijon Chicken and Potatoes
Equipment
- Large oven safe skillet
- Mixing Bowls
- Meat thermometer
- Foil
- Knife and Cutting board
Ingredients
Honey Dijon Chicken
- 3 large boneless skinless chicken breasts sliced horizontally (to make 6 cutlets)
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Potatoes & Onions
- 2½ pounds yellow potatoes cut into large cubes
- 1 large yellow onion sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup chicken broth
Instructions
- Slice each chicken breast horizontally to create two thinner cutlets. Lightly pound to even thickness for quicker, more even cooking.
- In a glass dish, whisk together olive oil, Dijon mustard, honey, lemon juice, minced garlic, Italian seasoning, paprika, salt, and pepper.
- Add chicken to the marinade and coat well. Let sit for 15 minutes, or refrigerate up to overnight.
- Preheat oven to 400°F.
- In a bowl, toss potatoes and onions with olive oil, Italian seasoning, salt, and pepper.
- Spread the potato/onion mixture evenly in a large baking dish or oven-safe skillet. Place the raw marinated chicken on top with the marinade. Add in ¼-1/3 cup chicken broth.
- Cover tightly with foil and bake for 25 minutes, until potatoes begin to soften.
- Remove foil and continue baking for 15–20 minutes, until potatoes are fork-tender and chicken reaches 165°F internal temperature.
- Let rest for 5 minutes before slicing and serving.
Notes
- Slicing and pounding the chicken breast ensures even cooking and prevents dryness.
- Potato size affects cook time — cut smaller if your potatoes are large.
- Always rely on a meat thermometer for doneness, especially when using chicken breast.
- Chicken thighs can be substituted, but cooking time will vary
- Optional: If you ever want extra browning, you can sear the chicken first, but this recipe is designed to work perfectly without it.
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