One-Pot Honey Mustard Chicken

One-Pot Honey Mustard Chicken

I’m all about convenience and making life easier in the kitchen.  Hence why I LOVE one-pot meals .  They are a time-saving, brilliant way of cooking good, nutritious, wholesome food.

In fact, the best thing about one-pot cooking is the lack of washing up 😂

Pepper Pointers

• I cooked this in my oven but it would work equally as well in the slow cooker.
• If you are vegetarian – substitute the chicken a mix of tofu and lots of fresh vegetables.
• I used 2 tablespoons of honey – if you like your honey mustard a little sweeter add some extra honey

One-Pot Honey Mustard Chicken

2 tbsp rapeseed oil

2 medium onions, finely diced

400g potatoes, cut into thin wedges 

1 tbsp olive oil

400g chicken breasts, cut into strips 

A small bunch of fresh rosemary

Honey Mustard Sauce

2 tbsp Dijon mustard 

3 tbsp grainy mustard

Juice of a lemon 

1 tbsp olive oil

2 tbsp honey

2 cloves garlic, crushed

Sea salt & freshly ground black pepper

Method

Preheat your oven to 200C/180C Fan/Gas 6.

In an oven-safe pot, heat the rapeseed oil.  Add the onions.  Cook until softened and starting to brown (approximately 10 min).

Remove from the heat and arrange the potato wedges on top of the onion in an even layer.  Drizzle with olive oil and sprinkle with salt & pepper. Put on the lid and bake in the oven for 20 minutes, until softened.

Meanwhile, mix all the sauce ingredients together in a bowl. 

Take the pot out of the oven and add your raw chicken on top of the potatoes in an even layer. Pour the honey mustard sauce on top. Add a few sprigs of rosemary on top of the chicken, cover again and pop back in the oven for 20 minutes.

Hope you enjoy this one-pot honey, mustard chicken.

Martina Perry

Co-Founder, Pepper Hustle

P.S. We’d love your feedback so be sure to let us know if you try this dish.  And feel free to share this recipe.