Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(222 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)

natalien2's picture

This dish is delicious just made it for my family they loved it, so full of flavour and goodness.

curiouscas's picture

So easy to make and always goes down a storm, I usually serve it with cabbage fried with bacon. Yum.
At a friends the other day I went to make it but they bought back the wrong ingredients:
mixed bits of chicken, (wing tips drumsticks etc) sweet and sour sauce and carrots (I knew they wern't listening to me!)
I made it the same way, with s+s sauce instead of honey (used more) a few mustard seeds fried with the onion and carrots instead of parsnips.
It was seriously tasty. Nice to know that you can seriously muck about with this recipe and it still taste amazing.

hugieboogie1's picture

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djm6066's picture

Really loved this dish..........even though it had parsnips in it (added them for my hubby). Think that I will use chicken breasts next time, and will add the parsnips a little later on.

jorazz1's picture

Left this simmering for about 30 mins and the stock had almost completely disappeared so had to add the same again, so the chicken was slightly dry. Also did half carrots and half parsnip. Very nice tasting

verityw's picture

I found the outcome of this recipe really medicore to be honest - the sauce was thin and the flavour just average. On the second night I tried to boost it with leeks, mushrooms and more mustard, but nothing could save it from mediocracy. I wont be making it again.

sgrech's picture

Very tasty, will make again.

monkeynun's picture

I made a couple of tweaks: used a whole jointed chicken, and carrots instead of parsnips, plus I prob went for a touch less honey and mustard than instructed. It was a huge success with the whole family - really easy to make and quite unusual despite storecupboard ingredients. I will make this again, possibly with slightly less honey and a bit more thyme. YUM.

heleniarowe's picture

I also used chicken breast and carrots - cooked in casserole dish for ages and was delicious! Served with roasted parsnips - has added to my list of regularly made low fat dishes!

home2corby's picture

Excellent recipe, so easy & all in one pot which I love. First time I cooked this my husband went on about it for days. Give it a try and don't be afraid to tweak it to suit your tastes.
I've used a mix of carrots and parsnips before also not used any honey. It is a sweetdish which isn't to everyones liking.

curiouscas's picture

fantastic and easy to cook. I usually serve it with cabbage fried with onions and bacon. I get requests to cook this all the time and it never fails to please. Have also used some sweet and sour sauce with mustard seeds when I didn't have all the ingredients once and served it with extra carrots it was divine.

zhagan's picture

a nice simple mid week dinner

elibet's picture

Just made this from the one pot cookbook - it was a huge hit with the family - Since I haven't got a sweet tooth I thought it was a little too sweet but the others disagree. The parsnips were surprisingly yummy and my 8 yr old who normally detests them, wolfed them down

05jennyy's picture

I swapped the parsnips for carrots, and served it with mashed potato. It was my night for cooking (we try and give mum a few days off) and the family absolutely loved it :)

mcskiver's picture

Simple to make, and good flavours. Would work well with mustard mash...

paulagroves's picture

Parsnips, were just a mushy mess!! Loved the tenderness of the chicken, but everything tasted so sweet even with adjustments as suggested by others - will probably try again & swap parsnips for another veg

dolliepie's picture

I made this without the parsnips and served with roast vegetables.

jaime_mortimer's picture

Delicious! Made this for my husband and the in-laws and it was amazing! I served this with Purple Brocoli and brown rice. The parsnips were perfect and the sweetness was fine! Honey and mustard chicken is supposed to be sweet. will definitely make this again. I added 4 cloves of garlic with the onion and added some cornflour at the end to thicken the sauce a bit. Will definitely make this again.

kennedyd1's picture

Mmmmm......lovely! Very easy to make!

remehardiman1's picture

Delicious! Worked really well and was a well balanced and filling dish.


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