Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(221 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)

emeleigh's picture

Lovely recipe, only put half the mustard in as not a fan and was still fantastic. Great taste, nice and sweet. Made it for the whole family and they all loved it.

laura9944's picture

I used chicken breasts aswell. I also added a few carrots for colour. When it was done I served up the veg and chicken and added a dollop of creme fraiche to the pan to make a creamy sauce.

hollydolly22's picture

Lovely! Nice on a warm day, goes down a treat with my boyfriend he loves it. Easy tea!

whtlh13's picture

My husband cooked this and served it with wild rice - its was delicious. Must do it again soon :-)

lucyrumens's picture

It was really nice and as many other people on the site commented it benefited from being left to bubble a bit longer, which in this house, where Bambino’s bedtime routine needs to be negotiated, is a good thing!

dawnbland2's picture

Made this with just 1 tablespoon of honey and didn´t have parsnips so put in carrots and mushrooms, was really tasty, OH gave it the thumbs up. will definitely make again.

etouzanne's picture

So easy to prepare and can just leave the casserole bubbling while doing somethings else. Also used chicken breasts (4) and it was really really good....definitely will make again

xx_icegems_xx's picture

I found this recipe a few months ago and it has become a firm family favorite!! It is a fantastic recipe and works well with my healthy Weight Watchers Plan!

The only thing I change is to add some carrot! As we love our veggies :-)

jettri's picture

Followed all the instructions, but found it thin, watery and the parsnips were still a bit hard. I didnt particularly like the flavour, which is weird as I love all the ingredients.

07977253060's picture

I did this, but used ideas from the chicken and mustard and creme fraiche recipe in this section.

I used cider and creme fraiche for the stock and I cooked other vegetables - potatoes; green beans & carrots. We really enjoyed this.

hjoyc84's picture

Absolutely delish! A great meal in Winter or summer! very tasty...kids loved it!! The Chicken thighs make it much more flavoursome than chicken breasts! x

Tansyt's picture

Very nice. I baked the chicken and parnsips in the oven rather than on the hob and then transferred them to a big pot with the sauce. I added the roast parnsips to the sauce just a few minutes before serving so they kept their shape and didn't go mushy.

de_qwien's picture

Lovely! topped it up with some lentils and added savoy cabbage in the last ten minutes to make it a one-pan-dish!

janehastings's picture

mmm delicious! i made it with chicken breasts and it was really tasty- if you're cooking it for a longer time than suggested, then it's probably best to add the parsnips a bit later on, otherwise they tend to go a bit mushy. but still scrumptious!

pinkgirllivi's picture

I cooked this last week and it was easy and absolutely gorgeous! Definitely cooking it again!

smokinaces's picture

gorgeous. loved by adults and kids, really lovely.

wcameron's picture

I made this in my slow cooker and it tasted fab. I made the parsnips a bit more chunky because of other comments and it worked well. The kids loved it too so as far as I'm concerned that makes it a big hit. Would make again :)

cin_vg's picture

Too sweet for me, maybe because of the honey I used (tasted very strong). I'll try again with clear honey and using a bit less than advised in the recipe. Chicken thighs (no skin, no bones) were really tender.

trishac's picture

I use chicken breasts halved longways and I add small bacon bits to the onions. It's scrumptious and guests always go off with the recipe.

carries's picture

Yum! Made this for myself and a friend. Used thighs and legs, carrots and parsnips, plus doubled the liquid. Served with kale and small baked spud. Will make again, maybe try filleted thighs or breasts, just carrots (Cos my hubby doesn't like parsnips).


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