Baked Honey Dijon Chicken and Potatoes

This is one of those easy weeknight dinners that will leave you wanting to lick the plate clean! I’m all about honey Dijon anything, and you can’t go wrong with a complete dinner made in one pan, and coated in that glorious sauce.

For more delicious Dijon recipes, try our Honey Dijon Garlic Roasted Pork Tenderloin.

Why Our Recipe

• Chicken and potatoes come together to make a hearty, filling meal in one pan.
• Whole grain mustard, butter, and honey make for the most delicious sauce.
• Easy to put together. Use either a 9×13 pan or a sheet pan.

We took our deliciously addictive Honey Roasted Smashed Potatoes and turned it into a complete meal. The sauce is absolutely killer! We use whole grain Dijon mustard for texture and for taste—it really makes this dish special.

Ingredient Notes

• Chicken Breasts: You want evenly sized chicken breasts for even cooking. Try to buy chicken that hasn’t been injected with saline for best results.
• Potatoes: Red hold their shape well, but you can also use Yukon gold, yellow, or baby potatoes. Preferably just a potato with a thin skin that you don’t have to peel.
• Whole Grain Dijon Mustard: You can use regular Dijon, but the whole grain gives you those beautiful little mustard seeds.
• Salted Butter: If you only have unsalted, just add an extra pinch of salt. Make sure the butter is melted.
• Honey: Use whatever flavor of honey you prefer. You could also use maple syrup.

Saline-Injected vs. Natural Chicken:

When buying chicken, you might notice some packages labeled as “saline-injected” or “enhanced.” These are chicken breasts that have been injected with a saltwater solution to preserve them and make them look nice in the display case. While this can help keep the chicken moist, it can also affect how your vegetables cook.

Saline-injected chicken tends to release more liquid during roasting, which can lead to soggy vegetables, as the extra moisture prevents them from crisping up. If you’re using saline-injected chicken, consider roasting the veggies on a separate pan to keep them nice and crispy.

Natural, un-enhanced chicken doesn’t release as much liquid, allowing your potatoes and broccoli to roast perfectly alongside the chicken. For the best results, check the label and aim for natural chicken if you want the crispiest veggies. Plus, you won’t be paying that extra money per pound for water weight!

Vegetable Options

Potatoes: This recipe calls for red baby potatoes for their size and creamy texture. You can also swap for Yukon gold potatoes, which have a similar, waxy texture. If you prefer russet or sweet potatoes, you can use those instead, although the texture and consistency differs due to the high starch content, which makes them more fluffy and crumbly rather than creamy/waxy.

Other Veggies: Want more veggies? Carrots and Brussels sprouts are both great options that have a similar density and cooking time. While you’re at it, you can also throw in a chopped onion (yellow or white), or even some yams!

Sheet Pan or 9×13

The recipe as written calls for a 9×13 pan, but you can also use a sheet pan to make this dinner. What’s the difference? Using a 9×13 pan will hold in more steam and juices, resulting in a saucier bake that keeps the chicken and potatoes extra moist. This is great if you want to spoon some of the pan juices over this dish when serving for added flavor.

A sheet pan allows more liquid to evaporate, creating a slightly crispier texture on the chicken and potatoes. The potatoes will have lightly caramelized edges. Feel free to use whichever one works for you.