Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(209 ratings)


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Cooking time

Prep: 5 mins Cook: 40 mins

Skill level



Serves 4

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

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  • 1 tbsp olive oil
  • 8 bone-in chicken thighs, skin removed
  • 2 onions, finely chopped
  • 350g parsnips, cut into sticks
  • 300ml vegetable stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • few thyme sprigs
  • flat-leaf parsley, to serve (optional)

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  1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
  2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

Recipe from Good Food magazine, March 2009

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pud24's picture

can anyone tell me if this works with chicken legs? and if so, is there anything I need to do differently?

lizleicester's picture

I'm sure this will work just as well with chicken legs. I've used chicken wings so they need slightly less cooking at the beginning but the parsnips need the full time when they've all been mixed together.

Harrysbakingmummy's picture

This dish is sooooo tasty. I don't think it looks particilularly appetising but it makes up for that in taste. And it is sooooo simple. I used half the quantities and myself and my 3 year old both loved it. Served with veg and mustard mash. Yum!

Bigspottedcat's picture
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Loved it.

Halved the honey as suggested and glad I did.

Amber56's picture

Made this today. Added extra stock , as to get other half to eat I blended sauce/gravy(could be a useful tip if you have kids) I would agree with reducing the amount of honey in previous comments. Will be adding this to my favourites

clairesut57's picture

Lovely dish. Halved the quantities to serve 2 and cooked for just over an hr. Add the parsnips with 30mins to go and they were just right. Will make again.

floozeygirl's picture
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Love this recipe!

katmam's picture

A great recipe that you can easily add to; I put in some baby new potatoes to make it even more of a one pot. Skinned and boneless thighs make it less fiddly to eat. I did let this simmer away for 90 mins and the chicken was very tender. I will probably try this in the slow cooker too.

RachMck14's picture
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I make this in bulk to freeze portions for the month. I reduce the parsnips and add carrots, sweet potatoe and green beans so its a meal in one and can be popped straight into the microwave for 4 mins after my gym classes. My husband really likes it too. Thanks for recipe.

Natalie_whisey's picture
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Lovely easy to make dish which is packed with favour. Along with others I did add garlic and I also served mine with sweet potato mash

Lennybell's picture
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Really enjoyed this, honey and parsnips are always a good combination but really enjoyed the addition of the mustard too.

Geraldine3000's picture

Absolutely delicious!!! We added a little garlic too. Would recommend boneless thighs as much easier to eat. Highly recommend and simple to make too.

scaaty's picture
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Wonderful, even my daughter who hates mustard loved this! So easy and tastes fantastic - I also left the parsnips quite chunky and they were perfect after 30 minutes. Will definitely be making this again and again.

clomotion's picture
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Love this recipe. I adapted it also by adding butternut squash, mushrooms and celery. I also used chicken breast instead. It turned out amazing, definitely cooking again.

Nicola J's picture

This is lovely. I adapted it my own way and it came out fantastic! Everyone loved it!

I added a finely chopped clove of garlic and a few finely chopped sticks of celery in with the onions. I halved the parsnip amount and replaced with carrot. I only did 250ml of stock and added 50ml white wine.

Simmered for half an hour with the lid on, half an hour without, then half an hour in the oven to finish off/roast the parsnips and chicken at the top. It looked and tasted beautiful. A bit of cornflour added as it simmered on the hob for five mins at the end thickened up the sauce - whilst I served up the crunchy green beans/potatoes we had with it. Cut up a french stick too (great for dunking in the juices!) Definitely doing this again!

tracy826's picture

This is a great dish very tasty. I cooked for about 60 min and added carrots and 2tbs of mustard as eveyone seemed to say it was to sweet but this was great. Quick and easy

katelittle's picture

I've made this a few times and it's consistently good. I cook it for the full 90 mins, uncovered for at least half of that to thicken the sauce, then add cream right at the end. Less healthy but much more comforting!

sophiechicken's picture

love the taste of this recipe. having a couple of problems with it though. if i cook it for 30 mins the sauce doesn't thicken enough and last night i made it and cooked for an hour. it tasted very good and the sauce was nice and thick but the parsnips were mushy. ah well, trial and error it is. i add garlic for a bit more depth. served with corn on the cob.

Sarja83's picture

Lovely recipe... very light, added carrots to bulk it out. Sauce a bit watery but easily fixed

rosievimes's picture

Really lovely recipe, very low maintenance, and perfect for a cold winter day. Used chicken breast instead of thighs and it worked just as well. Served with some chantenay carrots. Delish!