Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(339 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


  • 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…

  • 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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11th Jun, 2020
Excellent! Added carrots and new pots.
Luscious locky
18th May, 2020
Just made this and used the helpful tip and cooked for 90 minutes. Chicken was so soft and tender and my husband and I loved it Thanks
Natalie Guest's picture
Natalie Guest
14th May, 2020
This was a triumph in our house, clean plates all round. I let it simmer gently for 90 mins with the lid on, and the sauce thickened nicely and the chicken fell apart. If I hadn't been able to wait 90 mins I would've just taken the lid off towards the end of cooking it to thicken the sauce, or even added a bit of cornflour maybe. I use carrots instead of parsnips in the dish and I served it with crispy, homemade roast potatoes and oven roasted parsnips. We had the leftovers the next day, heated with 300ml of veg stock in a covered saucepan, added some frozen peas and sweetcorn and served over rice. Delish! I'll make a few tweaks if I make it again. I'll put the carrots in later and use less honey and more mustard but that's to suit our personal taste, the recipe is just fine as it is.
Sable Rain's picture
Sable Rain
22nd May, 2019
This recipe is delicious! I have made it many times, and I like to cut the parsnips into discs, add new potatoes (cut in half if they are large), increase the mustard and honey to 3 Tbsp each, and remove the meat from the bones before serving.
16th May, 2019
This is such a delicious meal! I accidentally bought the wrong mustard so did not include, but even without the mustard it tastes great. When cooking the first time I left it too long and all the sauce evaporated but I still thoroughly enjoyed this meal. 100% recommend.
9th Mar, 2019
I made this recently and really enjoyed it! its nice but doesnt keep well overnight in the fridge! best eaten straight away!
27th Feb, 2019
I added creme fraiche as someone suggested and it was superb. Made more than we needed and had the next day with salad - even better after a few hours in the fridge. Definitely one of our regular recipes from now on. I might experiment with less honey.
vintagemunchkin's picture
16th Dec, 2018
Couldn’t get any parsnips so used carrots and I halved quantities using chicken breast instead of thighs. Made for carnivore husband who enjoyed two large helpings!
29th Oct, 2018
Love this. My only tweaks are I add the parsnips in halfway through the simmering time (too soft otherwise), and diced bacon is a great addition. I cook the bacon before I add the onion.
Taycoombesxo's picture
15th Oct, 2018
Loved this recipe! So easy and tasted so good. However, I used more water to ensure I had some sauce to drizzle over my vegetables and mash.


8th Dec, 2018
I really enjoyed this but have some leftovers which I've cooled and now frozen. How long should I a) defrost in fridge for and b) reheat on hob for? Thank you in advance
goodfoodteam's picture
10th Dec, 2018
Thanks for your question. We'd suggest defrosting in the fridge overnight and reheating on the hob until bubbling and piping hot throughout.
16th Jul, 2017
Can you prepare this the night before?
goodfoodteam's picture
17th Jul, 2017
Thanks for your question. Yes, no problem to prepare it the night before, store in the fridge and then reheat the next day on the hob.
4th Oct, 2016
Has anyone tried adding creme fraiche for creaminess?
9th Jan, 2015
can you do this in the slow cooker?
goodfoodteam's picture
16th Jan, 2015
Hi bextatommo thanks for your question. We haven't tested this recipe in our kitchen using a slow cooker so cannot guarantee perfect results, but there's no reason why it shouldn't work.  At a guess we would suggest cooking it in the slow cooker from step 2. Cook on low for 5-8 hrs adding the parsnips for the final 2 hrs. 
15th Oct, 2013
Like a couple of others here I found the sauce to be very watery at the end of 90mins cooking. I took out the chicken and parsnips, kept them warm, and added some cornflour in a paste to the sauce. Thickened up easily. Put the chicken etc back in. Lovely but a tiny bit sweet. Maybe needs some rice.
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