Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Wendy_Samuels's picture
26th Jan, 2014
Oh my goodness! Can't wait to try this =}
22nd Jan, 2014
Really enjoyed this. Can be sweet though, however I really liked it.
15th Jan, 2014
It does actually say "per serving".
14th Jan, 2014
Easy and tasty way to do chicken thighs. Used carrots instead of parsnips and finished off a red pepper. The result was lovely.
9th Jan, 2014
Could someone tell me if the calories are per portion or for the whole dish?
9th Jan, 2014
Could someone tell me whether the calories are per portion or for the whole dish?
3rd Dec, 2013
I came to make this dish this evening only to discover I'd defrosted sausages instead of chicken (don't ask!!)! But I went ahead with the recipe anyway! I know it will have upped the calorie count but it was lovely!! I also halved the amount of honey but still found it fairly sweet. I added carrots as well as the parsnips (guilty conscience trying to make up for the sausage-chicken swap!) And served with red cabbage. Lovely, warming winter meal, I'll definitely be doing this one again...who knows what meat I'll try next!
22nd Sep, 2013
I really liked this dish. I used only one tablespoon of honey, but next time I may omit it altogether as I think the parsnips sweeten the dish sufficiently already. It still needed a bit of acidity against the sweetness of the honey, but this may depend on the kind of mustard you use. To solve this I added a splash of white wine towards the end, which really brought the dish together.
18th Sep, 2013
Cant believe how yummy this was, used carrots instead of parsnips. Personally I never found it too sweet and will be making this again.
10th May, 2013
One of my favourite meals I have cooked so far!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.