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Honey Mustard Chicken and Potato Bake
Honey Mustard Chicken and Potato Bake

Honey Mustard Chicken and Potato Bake

45 Review(s)
Cook Minutes 1 Hr
Prep : 15 minutes Cook: 40–45 minutes DIFF : Easy As
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We love when meals look super impressive but in reality are one of the easiest dishes to create. With just 5 ingredients and the oven doing the hard work this meal is great midweek or for those ‘bring a dish’ get togethers!

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What do I need ?
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5 Servings
Servings
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g skinless chicken thigh fillets
1 leek, washed and sliced
½ cup dry white wine
500 g jar HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce
400 g red potatoes, thinly sliced
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How do I make it ?
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Step 1
Preheat oven to 180°C (fan assisted). Cut chicken into 2–3 cm pieces. Heat a dash of olive oil in a frying pan. Add the chicken and stir-fry over high heat until the meat colours. Remove the chicken from the pan and set aside.
Step 2
Reduce the heat to medium. Add the sliced leek and stir-fry until it softens. Pour over the wine and cook until the wine is reduced by half. Return the chicken into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until the sauce is almost boiling. Transfer to a lasagne-style ovenproof dish (2L capacity).
Step 3
Overlap the potatoes on the honey mustard chicken. Brush the potatoes with a little extra olive oil. Bake for 40–45 minutes or until the potatoes are tender and chicken is cooked. Serve with your favourite green vegetables.
Kraft Kitchen Tips!
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This recipe gets the Healthy Pick for Main Meals.
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Potatoes need to be thinly sliced – a mandoline is a great kitchen gadget to use. If the potatoes are too thick, cooking time will need to be increased.
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Omit the wine if wished.
Switch It Up
  • Replace the potatoes with kumara slices or use a mix of both.
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