Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(236 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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13th Mar, 2012
tasty dish - i left out a little honey the second time though and felt it was nicer for it
7th Mar, 2012
Love this recipe and have made it several times, always using chicken breasts. Has always resulted in compliments and clean plates!
6th Mar, 2012
Doesn't keep well to the day after, or atleast that's how it seemed... Was ok! Might try again soon
6th Mar, 2012
Absolutely loved this recipe, cooked it for the full 90 minutes and that was great for the chicken thighs although the parsnips did turn to mush but the mush tasted great, but next time I might add them halfway through. Yummy!
4th Mar, 2012
For those that used breasts, how many did you use? x
24th Feb, 2012
22nd Feb, 2012
halved the recipe as there is just me and hubby! Used skinless boneless thighs instead of boned, 1 and 1/2 tbs honey, cut parsnip sticks bit thicker (having read previous comments about them being soggy) end result ...perfect! Made the butternut & sweet potato mash to go with it......Delicious, easy cook, midweek dinner.
20th Feb, 2012
Easy to throw together and very tasty. The leftover chicken worked really well in a rocket salad the next day too.
20th Feb, 2012
I do this with chicken pieces and mushrooms instead of parsnips, it's gorgeous!
20th Feb, 2012
This is really delicious, satisfying and easy to throw together. The best part is that you can just walk away from it for an hour, a real low-maintenance meal. I put the parsnips in for the last 30 mins and served it with roast potatoes and greens. The only thing I'll change next time is the amount of stock used as even after an hour of simmering it was a bit too runny - a bit of a shame as all the good stuff in the sauce (mustard, honey, onions) gets left behind.


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