Dump-and-Bake Honey Mustard Chicken
Some nights call for a dinner that practically cooks itself. This Dump-and-Bake Honey Mustard Chicken is one of those recipes you’ll come back to again and again. Everything goes straight into the baking dish, the sauce forms while it cooks, and you end up with tender chicken, flavorful potatoes, and a simple veggie all in one pan.
The honey mustard marinade brings the perfect balance of sweet, tangy, and savory. As it bakes, the chicken juices mix with the sauce to create a rich flavor that coats everything in the dish. A few pats of butter melt over the top for extra richness, and if you want a thicker sauce at the end, a quick cornstarch whisk does the trick.
It’s simple, comforting, and perfect for busy weeknights.
Ingredients Needed
For the Bake
- Chicken thighs or chicken breasts
- Potatoes or sweet potatoes, quartered
- Green vegetable of choice (such as peas)
- Butter slices
For the Honey Mustard Marinade
- Olive oil
- Lemon juice
- Dijon mustard
- Honey
- CTH seasoning
- Onion powder
- Rosemary
- Garlic powder
Optional for Thickening
- Cornstarch
How to Make Dump-and-Bake Honey Mustard Chicken
1
Preheat the Oven
Preheat your oven to 375°F.
2
Make the Marinade
In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, CTH seasoning, onion powder, rosemary, and garlic powder until well combined.
3
Assemble the Dish
Add the chicken, quartered potatoes or sweet potatoes, and your green vegetable to a baking dish. Pour the honey mustard marinade over everything and toss gently to coat.
Place slices of butter over the top.
4
Bake
Cover the dish and bake for 30 minutes.
Remove the cover and continue baking for 20 minutes, allowing the chicken and vegetables to brown slightly.
Tips for the Best Results
- Chicken thighs stay extra juicy, but chicken breasts work well too.
- Cut potatoes into even pieces so they cook at the same rate.
- Add delicate veggies like peas toward the end if you prefer them brighter and firmer.
- Serve with crusty bread to soak up the honey mustard sauce.
Dump and Bake 5-Ingredient Honey Mustard Chicken
Ingredients
For the Bake
- Chicken thighs or chicken breasts
- Potatoes or sweet potatoes quartered
- Green vegetable of choice peas work well
- Butter slices
Honey Mustard Marinade
- ½ cup olive oil
- Juice of 1 lemon
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon Creole Trinity and Herb Seasoning
- 1 tablespoon onion powder
- 1 tablespoon rosemary
- 1 tablespoon garlic powder
For Thickening (Optional)
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 375°F.
- In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, CTH seasoning, onion powder, rosemary, and garlic powder.
- Add the chicken, quartered potatoes or sweet potatoes, and your green vegetable to a baking dish. Pour the marinade over everything.
- Place 6 slices of butter over the top.
- Bake covered for 30 minutes.
- Bake uncovered for another 20 minutes until the chicken is cooked through and the potatoes are tender.
- Remove the cooking juices from the dish and whisk in 1 tablespoon cornstarch until the sauce thickens. Pour back over the chicken before serving.
