Growing up, casseroles were always my mom’s go-to when feeding our family of five. She’d throw together whatever we had in the fridge with some cream soup and call it dinner. It wasn’t exactly gourmet, but it got the job done.
That’s why I was skeptical when my friend suggested making a honey mustard chicken casserole. It sounded fancy for a weeknight meal. But here’s the thing – it’s actually as simple as those thrown-together dishes from my childhood, just with a flavor combo that makes it feel like you really know what you’re doing in the kitchen.
Why You’ll Love This Honey Mustard Chicken Casserole
- One-pan meal – Everything cooks together in a single dish, which means less cleanup and more time to enjoy your evening.
- Balanced nutrition – With lean chicken, potatoes for energy, and kale for your greens, this casserole delivers a complete meal in every serving.
- Make-ahead friendly – You can prep all the ingredients earlier in the day and pop it in the oven when you’re ready, perfect for busy weeknights.
- Family-sized portions – This recipe makes enough to feed the whole family, and the honey mustard flavor is mild enough that kids will enjoy it too.
What Kind of Chicken Should I Use?
For this casserole, chicken thighs are definitely the way to go. While you could substitute chicken breasts, thighs are naturally more flavorful and stay juicier during the longer cooking time that casseroles require. The dark meat in thighs contains more fat, which helps keep the meat tender and prevents it from drying out. If you’re buying your chicken thighs, you can choose between bone-in or boneless – both work well, though boneless thighs are easier to eat and cook a bit faster. Just make sure to trim off any excess fat before cooking, but don’t remove all of it since that fat adds flavor to your casserole.
Options for Substitutions
This cozy casserole recipe is pretty adaptable – here are some easy swaps you can try:
- Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breast if you prefer. Just keep in mind that breast meat cooks faster and can dry out more easily, so check for doneness about 10 minutes earlier.
- Leek: No leeks? You can substitute with 1 medium onion or 2-3 shallots. Just slice them thinly like you would the leek.
- Baby potatoes: Any potato variety works here – regular white potatoes, red potatoes, or even sweet potatoes for a different twist. Just cut them into similar-sized pieces so they cook evenly.
- Honey Mustard Chicken Meal Base: If you can’t find this, make your own by mixing 3 tablespoons Dijon mustard, 2 tablespoons honey, 1 teaspoon dried herbs, and 1 teaspoon garlic powder.
- Kale: You can swap kale with spinach, Swiss chard, or even broccoli florets. If using spinach, add it in the last 5 minutes as it cooks much faster than kale.
- Chicken broth: Vegetable broth works fine too, or you can use water with a chicken bouillon cube dissolved in it.
Watch Out for These Mistakes While Cooking
The biggest challenge when making honey mustard chicken casserole is overcrowding the pan when browning the chicken, which prevents proper caramelization – work in batches if needed and give each piece enough space to develop a golden crust. Another common mistake is not cooking the leeks properly; they need to be thoroughly cleaned and sautéed until soft (about 5-7 minutes) before adding other ingredients, as raw or gritty leeks can ruin the dish’s texture. The timing of adding kale is crucial – if you add it too early, it will become mushy and bitter, so wait until the last 5 minutes of cooking to stir it in. For the best flavor development, make sure to scrape up all the browned bits from the bottom of the pan when adding the chicken broth, and don’t rush the final simmering process – giving the casserole at least 20-25 minutes to bubble away will ensure the potatoes are tender and the sauce has thickened properly.
What to Serve With Honey Mustard Chicken Casserole?
This cozy honey mustard chicken casserole is practically a meal on its own, but there are some simple sides that can make it even better! Since the casserole already has potatoes and veggies, I like to pair it with some crusty French bread to soak up all that tasty sauce. A simple green salad with lemon vinaigrette works great too – the bright, fresh flavors balance out the rich honey mustard sauce. If you want to add more veggies, try some roasted broccoli or green beans on the side, which go really well with the honey mustard flavors.
Storage Instructions
Keep Fresh: This cozy honey mustard chicken casserole will stay good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get better after a day or two as everything melds together! It’s perfect for making on Sunday and enjoying throughout the week.
Freeze: Want to save some for later? Let the casserole cool completely, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months in the freezer. Just remember that potatoes can get a bit softer after freezing, but they’ll still taste great!
Reheat: To warm up your casserole, pop it in the microwave for 2-3 minutes, stirring halfway through. For better results, heat it in the oven at 350°F (175°C) for about 20-25 minutes until it’s heated through. Add a splash of broth if it seems a bit dry.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 35-45 g
- Carbohydrates: 70-80 g
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 500g chicken thigh pieces, halved
- 1 cup celery, diced small
- 1 leek, thinly sliced
- 500g baby potatoes, cut into quarters
- 1 packet honey mustard chicken meal base
- 1 cup chicken broth
- 2 1/2 cups chopped kale
- Optional: bread and parmesan for serving
Step 1: Preheat the Oven and Prepare the Dish
Start by preheating your oven to 190°C (375°F).
Then, place a wide oven-safe dish over medium-high heat on the stovetop and add 1 tablespoon of extra virgin olive oil.
Step 2: Cook the Chicken
Once the oil is hot, add 500g of chicken thighs that have been cut into two pieces each.
Season the chicken with salt and pepper.
Cook for around 3-5 minutes on each side, or until the chicken pieces are slightly golden brown.
Step 3: Add Vegetables and Potatoes
To the same dish, add 1 cup of finely diced celery and 1 finely sliced leek.
Stir to nestle them around the chicken and allow them to sweat for 2 minutes.
Following this, add 500g of quartered baby potatoes and use tongs to nestle them in between the chicken pieces.
Step 4: Add Sauce and Chicken Stock
Pour in 1 pouch of KEEN’S Honey Mustard Chicken Meal Base and 1 cup of chicken stock into the dish.
Stir gently to ensure all the ingredients are well combined and coated with the sauce.
Step 5: Bake in the Oven
Cover the dish with a lid and bring it to a simmer on the stovetop.
Transfer the dish to your preheated oven and bake for 35 minutes.
After this time, remove the lid and continue cooking for an additional 15 minutes, or until the sauce has thickened and the edges are golden.
Step 6: Add Kale and Serve
Once the dish is cooked, carefully spread 2.5 cups of shredded kale over the top.
Gently mix it into the dish with the other ingredients so it wilts slightly from the heat.
Your flavorful, oven-baked chicken dish is ready to serve.
Enjoy!
