Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(252 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 thighs, skin removed
  • 2 onions, 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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4th Jan, 2012
Delish!!! Added some peas and sweetcorn and served with wholgrain rice - a new favouraite!!
19th Dec, 2011
A nice dish - very easy. Maybe it's just me but it took longer than 5 mins for me to prepare it!
1st Dec, 2011
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.
21st Nov, 2011
This dish is delicious just made it for my family they loved it, so full of flavour and goodness.
15th Nov, 2011
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.
10th Nov, 2011
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5th Nov, 2011
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.
31st Oct, 2011
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
4th Oct, 2011
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.
1st Oct, 2011
Very tasty, will make again.


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