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)

emsmith's picture

I didn't find the sweetness too overpowering. Just right, in fact. The one problem I had with this dish was that, by the end of the cooking time, the parsnips had almost disintegrated. I would perhaps add them a little later next time so they hold their shape better. Other than that it was delicious...and very popular with the kids (even the 18 month-old fuss-pot!

anyz_razak's picture

i would to know whether i can use english mustard instead of wholegrain mustard for this recipe? if i can, should i increase/reduce the amount...

gesiha's picture

Fantastic dish. I've made today for lunch and my family cleaned the plates.

pgrant52's picture

A store cupboard & family favourite - really tasty. Like a few of the other readers I use only 1 tbsp of honey - but I guess that's a taste thing.

meghan195's picture

Absolutely gorgeous!! I made it with chicken legs instead if thighs to reduce the fat content, and it was really tasty, but next time I will add he parsnips towards the end, as they did become slightly soggy.

charlottevw's picture

A stunner! If parsnips are hard to find also use baby carrots or sliced carrots which works very well with the flavours

hamishmum's picture

This was so easy & delicious. i'm not a huge parsnip fan but loved this. I did cook it for 90 mins so the meat was really tender & just fell off the bone. highly recommend this recipe

c_foulk's picture

I have made this twice and loved it. Absolutely delicious. I even tried it with sausages and it was lovely!

junesymes's picture

Made this now a few times and agree with the comments about it not mattering if other half late home. I'm not one for Chicken thighs but must admit they were really tasty. may use Olivia's idea and cook a whole chicken this way!

misra99's picture

I found this recipe very easy and it was simply delicious. The chicken was sweet and tender. My cooking doesn't always turn out edible but even my husband couldn't resist this one.

I added an extra tablespoon of honey and left it to gently simmer for about an hour and 15 minutes. Simple and delicious!

oliviafair's picture

This was so easy and delicious! I replaced the thighs with a whole chicken, and once all the ingredients had been added, cooked it in the oven at 160 for about an hour and a half, instead of the stove top. Wonderful sauce and tender meat.

schizopear's picture

this was very simple to make and my partner enjoyed it but i, like birgit, found the sauce to be far too sweet. although the long cooking time meant the meat was lovely and tender, the parsnips ended up far too soft - would cut them into much larger pieces if i made it again.

mhairi's picture

This was very easy to prepare and tasted as if you'd put loads of effort into it. My husband was very late home and the dish was still OK bubbling away as suggested. I also used Chicken Breasts instead of thighs.

jen160677's picture

I actually didn't have enough honey and so I added a teaspoon of light muscovado sugar - it did the job perfectly. We loved it!

zehmjh's picture

I did this for dinner lastnight and served it with roasted butternut squash and sweet potatoe mash, it was lovely and was a hit with my hubby, will def do again as it was so easy.

birgit's picture

Made this last night, exactly as directed. Meat was lovely and tender but I found the sauce far tto sweet. Next time I would reduce the honey by half.

icelesley's picture

Excellent dish. Doesn't spoil if you have it cooking and your other half rings to say they will be late home. Will definately try it again.

kfurber's picture

Did this for dinner last night. Used chicken breasts instead of thighs and it was delicious. Very easy and went done well with everyone. Also added carrots and a few chopped dried apricots. Definitely one to do again.


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