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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27th Apr, 2014
Really enjoyed this, honey and parsnips are always a good combination but really enjoyed the addition of the mustard too.
21st Apr, 2014
Absolutely delicious!!! We added a little garlic too. Would recommend boneless thighs as much easier to eat. Highly recommend and simple to make too.
17th Apr, 2014
Wonderful, even my daughter who hates mustard loved this! So easy and tastes fantastic - I also left the parsnips quite chunky and they were perfect after 30 minutes. Will definitely be making this again and again.
clomotion's picture
11th Apr, 2014
Love this recipe. I adapted it also by adding butternut squash, mushrooms and celery. I also used chicken breast instead. It turned out amazing, definitely cooking again.
Nicola J's picture
Nicola J
17th Mar, 2014
This is lovely. I adapted it my own way and it came out fantastic! Everyone loved it! I added a finely chopped clove of garlic and a few finely chopped sticks of celery in with the onions. I halved the parsnip amount and replaced with carrot. I only did 250ml of stock and added 50ml white wine. Simmered for half an hour with the lid on, half an hour without, then half an hour in the oven to finish off/roast the parsnips and chicken at the top. It looked and tasted beautiful. A bit of cornflour added as it simmered on the hob for five mins at the end thickened up the sauce - whilst I served up the crunchy green beans/potatoes we had with it. Cut up a french stick too (great for dunking in the juices!) Definitely doing this again!
williams.t26@sky.com's picture
9th Mar, 2014
This is a great dish very tasty. I cooked for about 60 min and added carrots and 2tbs of mustard as eveyone seemed to say it was to sweet but this was great. Quick and easy
8th Mar, 2014
I've made this a few times and it's consistently good. I cook it for the full 90 mins, uncovered for at least half of that to thicken the sauce, then add cream right at the end. Less healthy but much more comforting!
22nd Feb, 2014
love the taste of this recipe. having a couple of problems with it though. if i cook it for 30 mins the sauce doesn't thicken enough and last night i made it and cooked for an hour. it tasted very good and the sauce was nice and thick but the parsnips were mushy. ah well, trial and error it is. i add garlic for a bit more depth. served with corn on the cob.
12th Feb, 2014
Lovely recipe... very light, added carrots to bulk it out. Sauce a bit watery but easily fixed
RosieVimes's picture
6th Feb, 2014
Really lovely recipe, very low maintenance, and perfect for a cold winter day. Used chicken breast instead of thighs and it worked just as well. Served with some chantenay carrots. Delish!


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