Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(251 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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15th Sep, 2011
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.
15th Sep, 2011
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!
12th Sep, 2011
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.
17th Aug, 2011
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.
12th Aug, 2011
a nice simple mid week dinner
3rd Aug, 2011
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
29th Jul, 2011
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 :)
27th Jun, 2011
Simple to make, and good flavours. Would work well with mustard mash...
25th Jun, 2011
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
20th Jun, 2011
I made this without the parsnips and served with roast vegetables.


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