One Pan Honey Dijon Chicken and Potatoes
Tender chicken breast marinated in a honey Dijon mustard sauce, baked over seasoned potatoes and onions for an easy one pan dinner that feeds a family.
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Cost: $15
Servings: 6
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.
Nutrition
Calories: 420kcal