Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(238 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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24th Feb, 2013
Absolutely delicious
21st Feb, 2013
Rather enjoyed this! I made it with pork shoulder steaks as badly needed to use them up but otherwise followed the recipe. I found the sauce just right and the pork went really tender in about 50 minutes cooking time. I kept the parsnips quite chunky as I knew they would cook for a long time and they were fine texture-wise and lovely in flavour. I look forward to trying it with chicken as the recipe suggests!
6th Feb, 2013
Really tasty and super easy meal. I used chicken thighs and drumsticks, browned them with the onions and then cooked the whole thing in the oven. Added the parsnips after 1 hour and returned it to the oven for an extra 30 minutes. Super tender and takes all of 10 minutes to prepare.
5th Feb, 2013
Great dish . . . Loved it. Excellent as a winter warmer. Added some sherry.
dysphoria's picture
14th Jan, 2013
Tasty, although probably used too much water, but this worked perfectly with jasmine rice :) Used a handful of parsley and a little sage, and chicken stock. Also used set honey instead of clear as I dont buy clear honey. Lovely. Going to have fun experimenting with it :).
12th Jan, 2013
Delicious! I have a sweet tooth, so this dish was perfect for me. Very easy to make. May be a little too sweet for some though.
9th Jan, 2013
Made this tonight - I wouldnt use Thighs again but it was lovely reduced the honey as recommended and used carrots instead of parsnips as I had None !!! Lovely in fact I have all the stock left and will be having it again tomorrow using chicken breasts !
choccylab's picture
4th Jan, 2013
Delicious recipe and so easy. I forgot to buy parsnips, so added baby new potatoes at the start of the 90 minutes cooking time. They were perfectly tender and the chicken was literally falling off the bone. I followed other people's advice and only used 1 tbsp of honey. Perfect!! Just rustled up some green veggies to go with it as I'd already taken care of the potatoes!!
25th Dec, 2012
This is one of my favourite recipes as it's so adaptable. I use almost any cut of chicken with it (thigh is my favourite). I usually just a bit less mustard and honey than suggested, and swap the onion for carrots.
19th Nov, 2012
Great recipe! This has become one of our family favourites. I added some garlic and mushrooms into the sauce, and it was super tasty.


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