One Pot Honey Mustard Chicken
One Pot Honey Mustard Chicken recipe. A really easy, one pot dinner dish with moist chicken in a honey and mustard sauce with roasted potatoes and leeks.
The Recipe
This dish was made in the Ninja Foodi 9 in 1, but it can also be cooked on the hob and then in the oven just as easily. Begin by frying leeks for a few minutes until beginning to caramelise, then add the chicken breasts just to brown and seal. Add in the remaining ingredients and roast for around 20 minutes until the chicken is cooked through, potatoes are soft and a delicious honey and mustard sauce has been formed. The potatoes should be brown and roasted on top and full of flavour from cooking in the sauce. This one pot dish means less washing up and a dinner that is impressive but on the table within thirty minutes.
Tips
- If you do not have a Ninja, then simply cook the leeks and chicken in a deep ovenproof pan over the hob and transfer to an oven at 190C for 20-25 minutes.
- Add sweetcorn or diced carrots for extra vegetables.
- Serve with crusty bread to mop up all of the honey and mustard sauce.
- Add all ingredients to the slow cooker and cook on low for 6 hours.
- Use Creme Fraiche instead of double cream for a lighter sauce.
- The potatoes are important to thicken the sauce. If you leave them out, thicken the sauce with cornflour or sieve at the end and simmer in a pan with the double cream.
Recipes to Try after this One Pot Honey and Mustard Chicken
- Nduja Chicken Parmo
- Tandoori Garlic Chilli Chicken Curry
- Slow Cooker Honey and Mustard Ham
- Honey & Mustard Chicken, Potato Dauphinois, Roasted Vegetables
- Honey Chilli Chicken
- Haddock Rarebit, Mustard Leeks, Olive Oil Mash
- Creamy Spinach Baked Eggs, Mustard Gruyere Toast
One Pot Honey Mustard Chicken
Ingredients
- 2 Chicken Breasts
- 3 Leeks Thickly Sliced
- 2 Garlic Cloves Crushed
- 300 ml Chicken Stock
- 200 ml Milk
- 1 bunch Fresh Thyme
- 2 Potatoes Cut into large chunks
- 1 tbsp Wholegrain mustard
- 1 tbsp Dijon mustard
- 2 tbsp Honey
- 50 ml Double cream
- Salt, Pepper and Olive oil
Instructions
- Add a tbsp of olive oil to the base of the Ninja on the sear setting, or an ovenproof deep frying pan, and fry the leeks for a few minutes until beginning to brown and caramelise. Add the garlic cloves and fry for 30 seconds more.
- Add the chicken breasts and brown on both sides for a minute or so.
- Add the potatoes, stock, milk, mustard, honey and thyme and stir to combine. Season with salt and pepper.
- Change the Ninja to roast (or place the pan in the oven at 190C ) and roast for 25-30 minutes until the chicken is cooked through and potatoes are soft and golden on top. Check after 15 minutes and add more stock or milk if it is looking too dry.
- Finally, stir through the double cream and check the seasoning. Serve immediately with crusty bread.
