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 (239)

joejoynatnic's picture

Absolutely loved this recipe, cooked it for the full 90 minutes and that was great for the chicken thighs although the parsnips did turn to mush but the mush tasted great, but next time I might add them halfway through. Yummy!

madisonsmummy's picture

For those that used breasts, how many did you use?

clootiedumplin's picture

halved the recipe as there is just me and hubby! Used skinless boneless thighs instead of boned, 1 and 1/2 tbs honey, cut parsnip
sticks bit thicker (having read previous comments about them being
soggy) end result ...perfect! Made the butternut & sweet potato mash to go with it......Delicious, easy cook, midweek dinner.

tincrystal's picture

Easy to throw together and very tasty. The leftover chicken worked really well in a rocket salad the next day too.

nicolaneesom's picture

I do this with chicken pieces and mushrooms instead of parsnips, it's gorgeous!

babsfazekas's picture

This is really delicious, satisfying and easy to throw together. The best part is that you can just walk away from it for an hour, a real low-maintenance meal. I put the parsnips in for the last 30 mins and served it with roast potatoes and greens. The only thing I'll change next time is the amount of stock used as even after an hour of simmering it was a bit too runny - a bit of a shame as all the good stuff in the sauce (mustard, honey, onions) gets left behind.

lizziej77's picture

Delicious; served with mash and broccoli yum. Baked in the oven instead of the hob and it worked a treat. Took the lid off half way through cooking time (40mins) to crisp up a little. Will definitely be having again.

lizziej77's picture

Delicious; served with mash and broccoli yum. Baked in the oven instead of the hob and it worked a treat. Took the lid off half way through cooking time (40mins) to crisp up a little. Will definitely be having again.

csmit136's picture

Made exactly as the recipe and really enjoyed. Also, very easy to prepare.

ritamaydee's picture

This is a great back up when you're in the supermarket and not sure what to buy for tea as it's so easy to remember the ingredients required and is a very satisfying, comforting meal, if you like the ingredients! Tip: add the parsnips 10 minutes before the end as they can become too soft.

nr2711's picture

I made this for lunch today and it was very tasty and filling. I used chicken breasts and served with a sweet potato and cinnamon mash. I will definatley be making it ago,although i'd used less stock next time, maybe 250 ml. Really easy to cook :)

vwebster's picture

I really enjoyed this recipe! I didnt find it too sweet and the mustard, honey and stock make a really delicious sauce (I used chicken stock). To add a bit of extra flavour I kept the skin on the chicken and removed prior to serving. YUM!

smtrumpet56's picture

Made this receipe tonight and left it to simmer for 90 mins as suggested. Did not use as much honey as I felt it would be too sweet and also cut the parsnips into chunks and they still came out over cooked. However it was a really tasty dinner and would definitely do again!

seraph79's picture

Super easy and all around excellent. We'll definitely be making this again!

juliepounder1's picture

Absolutely delicious - 6 year old fussy eater asked for more! Used chicken breasts cubed, worked very well. This will become a regular meal in our house!

spongemaker1's picture

I didn't like this - the ingredients appealed to me but the finished dish was too sweet.

kellydavison's picture

Delish!!! Added some peas and sweetcorn and served with wholgrain rice - a new favouraite!!

sadieloumc's picture

A nice dish - very easy. Maybe it's just me but it took longer than 5 mins for me to prepare it!

kkatem's picture

Really lovely recipe, I tried it with carrots and parsnips, though I must say the parsnips tasted much nicer! Such a simply tasty meal, will definetly cook again and again! Yum.


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