This skillet meal is full of juicy chicken thighs, crispy roasted potatoes + a creamy, dreamy, date-sweetened, whole grain mustard sauce. It’s a MUST try!

I know that it’s a bold claim to make, but this Whole30 “Honey” Mustard Chicken Bake is the one of my fav Whole30 recipes ever…maybe of ALL meal time recipes. No contest. It is literal meal heaven.

Over the weekend, I asked some of my friends what types of recipes they were hoping to see more of in this space. Was it more sides or veggie dishes? Were they looking for more dairy-free of gluten-free options? Sweet or snacks? And I had a resounding request for more easy meals with sides included. People are struggling for ideas + to get an entire meal on the table. I get it. I’ve definitely been there.

But friend, rest easy. This one pan meal is going to knock your socks off. Plus, it’s made with less than 10 ingredients (excluding the salt + pepper) that you probably already have on hand. Oh, and did I mention that it’s grain-free, dairy-free, refined-sugar free and nut free? So that friend who’s allergic to milk or gluten? She can love + eat this meal too.

Ingredients in this Whole30 Honey Mustard Chicken

To start with, we’re using chicken thighs in this recipe for Whole30 “Honey” Mustard Chicken. To be honest, you could use pork chops or chicken breasts too, but I think chicken thighs are the white meat MVP. They hold up really well to being baked in the oven for 30-40 minutes without getting dry. A chicken breast (or finicky pork) will never do that.

We serve the thighs on top of some perfectly roasted potatoes that cook alongside the chicken. They really don’t need anything from you other than to be chopped and thrown into the pan. The oven does all of the heavy lifting!

The real magic in this dish, though, comes from the sauce. THIS SAUCE. Holy moly, I could eat it straight with a spoon (and might have while testing this recipe…). The inspiration for the sauce came from the much-loved classic, honey mustard. However, if you’re following a Whole30, honey is a no-no. And I wanted for anyone and everyone to be able to enjoy the glory that is this sauce. So, we’re sweetening it with dates instead, and they’re the perfect addition.

Combining coconut milk for creaminess, mustard for tang, and dates for sweetness does some sort of sauce voodoo. The potatoes roast in it + soak in all sorts of its mustardy juices too. It’s absolute perfection.

Putting this meal together

This dish really is ideal for an easy dinner. Are you in a time crunch during the week? You can chop the potatoes + prep the sauce in advance if you want. Then, come dinner, all you need to do is basically throw everything into the pan and wait.

If you really can’t be bothered with cooking a veggie on the side, throw some spinach into the mix too! It’ll wilt down in the sauce + bring some yummy pops of health. Or serve it with a side of my Best Salad Ever. This meal + that salad would be absolutely epic.

Do you meal prep? You’re doing to want to add this to the rotation. Because we used chicken thighs, they reheat beautifully without any hint of dryness. The potatoes crisp right back up in a skillet or warm up all yummy + saucy in the microwave. I like to throw mine into a reusable container with some steamed broccoli for easy lunches to take with me when I’m out during the week.

Guys, I need you to take my word for this until you try it. This meal rocks. It’s free from common allergens, is chock full of healthy fats, proteins + carbs, plus it’ll please even the pickiest of eater – I promise!

If you do decide to give this recipe a try, which you should, or if you have any feedback on recipes that you’d like to see here in the future, let me know in the comments below or tag me in your photos on Instagram! My heart for this space is to be somewhere that you find recipes that you actually want to cook + eat.

P.S. if you’re looking for some additional easy, one pan meals, here are my favs: Whole30 Beef + Broccoli, Whole30 Beef Stroganoff

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Whole30 “Honey” Mustard Chicken Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 4 people

Ingredients

2 pounds boneless, skinless chicken thighs
4 large white potatoes, chopped
1 large white onion, sliced
2 cloves garlic, diced
1 tbsp coconut or avocado oil
1 cup full fat, canned coconut milk
1 tbsp dijon mustard
1 tbsp wholegrain mustard
4 large medjool dates* (* can use 2 tbsp honey if not Whole30)
1 tsp salt
1 dash pepper

Instructions

Start by preheating the oven to 400f or 200c.
In a blender or a food processor, combine the coconut milk, dijon + wholegrain mustard, dates, salt + pepper. Blend until smooth.
In a heavy bottomed saucepan (I prefer a cast iron), add the oil. Season the chicken thighs with salt + pepper + sear in the pan for 4-5 minutes per side or until golden brown. (Don't worry, they won't be cooked through yet!).
Remove the chicken + set aside. Add the onion and garlic to the same pan. Sauté until tender – roughly 3-4 minutes.
Add the chopped potatoes + mustard sauce to the hot pan. Stir until everything is coated.
Nestle the chicken thighs back into the pan, tossing in the sauce at the bottom of the pan.
Place the entire saucepan into the oven for roughly 45 minutes to one hour, until your potatoes are crispy on the outside + tender on the inside.

Notes

** Feel free to use any oil to sear the chicken breasts. To keep this recipe Whole30, be sure to use either coconut oil, olive oil, ghee or avocado oil.

* Any dates will work to sweeten this sauce, however medjool dates are quite large. If using a smaller sized date, be sure to throw in a few extra! Or use honey if you aren’t Whole30!

* Depending on the size of our chicken thighs, the make take a bit more or a bit less in the oven – it might be wise to check on it after 30 if your things are small!