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Grainy Mustard Chicken Thighs

Serves 4, with leftovers

Honey mustard sauce accents chicken, potatoes and green beans in this easy-to-make, budget-friendly dish.


  • 1 1/2 pounds small potatoes, quartered
  • Salt and pepper
  • 1/2 pound fresh green beans, cut into thirds on an angle
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 8 boneless, skinless chicken thighs
  • 6 tablespoons butter
  • 4 tablespoons flour
  • 2 – 2 1/2 cups chicken stock
  • 2 tablespoons honey
  • 1 bunch parsley, chopped
  • 4 rounded tablespoons grainy mustard


  1. Place the potatoes in a pot, cover with water, bring to a boil and season with salt. Cook until almost tender; add the green beans and cook for 3 minutes more. Drain, return everything to the hot pot and cover.
  2. Meanwhile, heat the EVOO in a large sauté pan over medium-high heat. Season the chicken on both sides with the salt and pepper and cook for 10-12 minutes, turning once. Remove to a plate.
  3. Add the butter to the pan; melt and brown the butter until golden and nutty in aroma. Whisk in the flour, cook for 1 minute, then add the stock and thicken to coat a spoon. Add the honey, parsley and mustard. Add the cooked chicken and turn to coat; simmer a minute or two to heat through and transfer to a serving platter. Add the potatoes and beans to the pan and turn them in the remaining sauce. Plate alongside the chicken on the serving platter.