Honey Mustard Chicken and Potato Bake with Broccolini and Peas

35-40 min
797 calories

This meal is a delicious and easy to make dinner that is perfect for busy weeknights. The chicken thighs and potatoes are baked in a creamy, honey mustard sauce that is sweet and tangy plus the bacon adds a salty smokiness to the dish. The broccolini and peas add a pop of colour and freshness to the dish. Best of all it's cooked in one dish, so that means less cleaning up!

Number of servings

Ingredients

3 Chicken Thighs (skin on)
150g Pack Middle Speck Bacon
400g Chat Potatoes
¹⁄₂ Cup Thickened Cream
¹⁄₄ Cup Dijon Honey Mustard
1 Teaspoon Thyme (Dried)
1 Bunch Broccolini
1 Cup Peas

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Frying Pan
Baking Dish

1 Prepare Ingredients

Preheat oven to 200C. Microwave the chat potatoes on high for 2 minutes, this reduces cooking time later. Allow to cool slightly before thinly slicing the potato into 1cm rounds. Small dice the middle speck bacon. Trim the broccolini.

Tip! No need to peel the potatoes unless you prefer to.

2 Brown the Chicken

Heat some olive oil in a large oven proof frying pan or casserole pot, over a high heat. Pat dry the chicken thighs and season with salt and pepper. Cook chicken for 4 minutes on each side until golden. Remove from the pan and keep warm.

Tip! If you don't have and ovenproof pan you can transfer to a baking dish before cooking it in the oven in step 4.

3 Cook Bacon and Potatoes

Add the diced bacon and potatoes to the frying pan and cook for 4 minutes or until golden.

Tip! If you do not have a microwave then cook the potatoes for longer in the pan, 6-8 minutes.

4 Add Honey Mustard Sauce

Add the thickened cream, Dijon honey mustard, thyme and 1/4 cup water to the frying pan and gently mix together to coat the potatoes and bacon. Add the chicken thighs back to the pan. Bring to a simmer and cover with a lid or some foil. Place in the oven for 10 minutes.

5 Add Veg

Remove from the oven and add broccolini and peas to the pan. If the sauce is looking too thick or dry add upto 1/4 cup of water to thin it out. Cook for another 10 minutes.

Tip! If the potatoes are still firm, cook for another 5-10 minutes.

6 You Plate It!

Remove from the oven and divide chicken, potatoes, broccolini and peas between serving dishes and spoon over the sauce. Enjoy!

Step-by-step instructions