Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(230 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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7th Jun, 2012
Cooked this and everyone loved it. Not a great fan of parsnips but they ended up like a sweet compot with the onions instead of a sauce. Would definitely cook again.
19th May, 2012
Loved this! Was so easy and very tasty!
18th May, 2012
Really lovely dish and makes a change not to roast parsnips and use them for something else. Husband was late in from work so in the end I did cook it for 90mins (see tip on recipe) and it really was tender chicken. Great to leave it to simmer and give it the odd stir. Served it with roast potatoes, lovely meal.
14th May, 2012
Had this instead of a traditional sunday roast and thought it was delicious! I served it with mashed sweet potato and carrot. I will certainly be making it again.
Rowena Wilkes's picture
Rowena Wilkes
7th May, 2012
Made this for dinner tonight. It was very tasty! I added celery in with the onions and used carrots instead of parsnips as that was all I had and the family arent keen on parsnips . Only issue I had was that I added more stock than the recipe stated due to extra veg and I was worried that the chicken would go dry. Dont think I should have added more bacause there was a lot left and it didnt really thicken so had to use a slatted spoon to get out the good stuff!. Will deffo make again and follow the recipe more strictly. The children enjoyed it, even my very fussy 2 year-old.
2nd May, 2012
This is a very nice and easy meal. Personally, I would use diced chicken breasts as these are less messy and easier to eat. Also, I did add some chicken bisto granules to thicken the sauce.
7th Apr, 2012
sorry forgot to rate this recipe!
1st Apr, 2012
The whole family love this dish, though I would recommend transferring the casserole dish to the oven to avoid it going dry.
21st Mar, 2012
Yummy and very easy!
17th Mar, 2012
super yummy! but needs potatoes or something


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