Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(223 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal326
  • fat10g
  • saturates2g
  • carbs23g
  • sugars15g
  • fibre6g
  • protein39g
  • salt0.82g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 bone-in chicken thigh, skin removed
  • 2 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g parsnip, cut into sticks



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 300ml vegetable stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • flat-leaf parsley, to serve (optional)


  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.

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Comments, questions and tips

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Comments (239)

pikolet's picture

Yummy! I used Maille Dijon mustard with honey - three tablespoons- and it gave the dish just the right flavour! Also I didn't add the parsnips from the beginning but I let the chicken and onions bubble away with the sauce for half an hour and then added the parsnips along with two carrots for another half hour. Then I took out the vegetables and let the sauce boil down a bit so it was not too runny. Perfect!!!

Catmac88's picture

Has anybody tried this in the slow cooker? If so, what adjustments, if any, did you make?

jessicarichardson's picture

Having read some of the other comments I made a few tweaks and we enjoyed the results.
I was cooking for two so I halved the quantities of chicken and veg. I used two chicken quarters cut into a thigh and a drumstick. I used 1tblsp honey, half carrots, half parsnips, and once it was all in the casserole dish, I put it in the oven with the lid on for an hour or so. After this, I found the same issue that others said about the sauce not being thick, so I mixed a tsp of cornflour with cold water, added it to the casserole, and heated it all for a few minutes on the hob. This worked a treat, making a nice sauce. We ate it with mash potato. It was very filling, but a lovely winters dish. I think it would work well with rice too, and next time I might add peas towards the end of cooking to add a bit more colour.

There we as plenty of sauce and a few bits of veg leftover, so we had this as soup the next day. I added a bit of veg stock, heated it all up, then blitz it with a stick blender. Very tasty.

RuthBaker's picture

The only negative of this dish is its lack of colour, all looks a bit beige, but tastes delicious!
Next time I'd add some carrots and serve with peas.

suzieb888's picture

Really like this recipie but we found a bit too much stock so we ended up halving to 150ml also added a tbsp of Dijon mustard and an extra tbsp of honey. We just throw everything into an oven proof dish, add some potato wedges and serve with rice.

Leopoldoni's picture

So simple to make, and so delicious! I used half carrots and half parsnips, and chucked in some haricot beans before putting the whole lot in the oven for the last twenty minutes to brown it all up a bit more.

ahrb's picture

This was delicious, we cooked it before going out in the evening and popped it in a cool oven for when we returned, just got better with time.

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

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

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

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

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

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

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.


Questions (3)

goldsim's picture

Has anyone tried adding creme fraiche for creaminess?

bextatommo's picture

can you do this in the slow cooker?

goodfoodteam's picture

Hi bextatommo thanks for your question. We haven't tested this recipe in our kitchen using a slow cooker so cannot guarantee perfect results, but there's no reason why it shouldn't work.  At a guess we would suggest cooking it in the slow cooker from step 2. Cook on low for 5-8 hrs adding the parsnips for the final 2 hrs. 

Tips (1)

ju_bel's picture

Like a couple of others here I found the sauce to be very watery at the end of 90mins cooking. I took out the chicken and parsnips, kept them warm, and added some cornflour in a paste to the sauce. Thickened up easily. Put the chicken etc back in. Lovely but a tiny bit sweet. Maybe needs some rice.