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One pan Whole30 chicken thighs in date mustard sauce that tastes JUST like the classic honey mustard flavor! Pan fried then roasted with veggies for a tender, juicy, and flavorful meal.

This is a sponsored post written by me on behalf of Natural Delights®. All opinions are 100% mine.
Whole30 chicken thighs with potatoes and carrots in a pan
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I’m a huge fan of one pot meals, especially with simple ingredients I already have on hand. The easy cleanup is always a welcome benefit, and I just love how flavorful the food gets when cooked together in a delicious sauce. 

This gluten free Whole30 chicken thighs recipe is no exception. You really don’t need a marinade to get the full flavor, because the dish gets infused with the sauce so well while it roasts! While both the meat and the vegetable get delicious, the date mustard sauce is the star of the dish that really brings everything together.

Whole30 Chicken Thighs Recipe in Date Mustard Sauce

To make this dish Whole30-compatible without added sugar, Medjool dates are used in place of honey and it’s such a great replacement! The sauce really does taste like the classic honey mustard flavor, which is so comforting and wonderful. Chicken thighs are pan fried then combined with vegetables and the date mustard sauce to roast in the oven until tender and juicy. The result is just a fantastic one pot meal that’s great for a weeknight meal or even a fancier get-together with friends and family.

tearing open a Medjool date

Ingredients in These One Pan Chicken Thighs

  • bone-in skin-on chicken thighs: You can definitely use other cuts of chicken like chicken breasts, but I just love how juicy and tender chicken thighs get. Plus, they are so hard to overcook!
  • ghee: You can use any of your favorite cooking oil. I personally prefer ghee because it has that amazing buttery flavor AND it can withstand high heat cooking. You can make it at home or purchase it pre-made. Avocado oil is also a great Whole30-friendly choice.
  • garlic
  • potatoes: Any type of potatoes will work. I used russet potatoes, but fingerling, red, or baby potatoes are all great options.
  • carrots
  • Natural Delights® Organic Pitted Medjool Dates: Truly my favorite brand of Medjool dates for the highest quality (all glyphosate free) and best flavor! They are perfect for using in recipes as a natural sweetener or even snacking on their own. Also, their commitment to sustainability is impressive with all their green packaging made from 100% post-consumer recycled materials. Their sustainability commitments can also be seen in all steps of their manufacturing process, and I’m always happy to support a brand like that.
  • dijon mustard
  • stone ground mustard
  • sea salt
  • ground black pepper
Spooning out a chicken thigh from a pan

How to Make Chicken Thighs in Date Mustard Sauce

  1. Preheat the oven to 400 degrees F.
  2. Add all ingredients for the date mustard in a blender and blend until smooth. Set aside.
  3. Sprinkle the chicken all over with salt and pepper. Heat ghee in a large oven-safe skillet over medium high heat. Pan fry the chicken 3 minutes per side. Remove from the pan and set aside, leaving the juices in the pan.
  4. Add minced garlic to the pan and stir for 1 minute until fragrant. Pour in the prepared date mustard sauce and stir scraping the bottom of the pan until it start bubbling,
  5. Add potatoes and carrots and stir to coat in the sauce.
  6. Remove from heat and add the chicken thighs back in skin side up, nestling them in the vegetables.
  7. Place in the oven and roast for 35-40 minutes until the thickest part of the chicken reaches 165 degrees F and the vegetables are tender.
  8. Garnish with chopped parsley, spoon the sauce over the chicken, and serve.
Pouring date mustard sauce over chicken thighs

Frequently Asked Questions

Can I use honey to make a regular honey mustard sauce?

If you are just looking to use a regular honey mustard sauce, just replace Medjool dates with 1/4 cup honey in the sauce.

Can I use other vegetables to roast?

Yes! Any starchy vegetables that can withstand long roasting will work like butternut squash, sweet potatoes, turnips, or radish. For more delicate vegetables like green beans or broccoli, you can add them in when there’s about 15 minutes of roasting time left so they don’t overcook and turn mushy.

How long will the leftovers keep?

Kept in an airtight container in the fridge, this one pan chicken should last 3-4 days.

Whole30 chicken thighs in pan

Other one pan recipes you might like…

Whole30 chicken thighs in date mustard sauce
Servings: 6 servings

Whole30 Chicken Thighs in Date Mustard Sauce (One Pan Meal)

One pan Whole30 chicken thighs in date mustard sauce that tastes JUST like the classic honey mustard flavor! Pan fried then roasted with veggies for a tender, juicy, and flavorful meal.
Prep: 10 minutes
Cook: 48 minutes
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Ingredients 

  • 6 bone-in skin-on chicken thighs
  • Salt and pepper, to taste
  • 1 tbsp ghee , or your favorite oil
  • 4 garlic cloves, minced
  • 1 lb potatoes, cut into chunks
  • 3 carrots, cut into chunks
  • Chopped parsley, for garnish

Date Mustard Sauce

Instructions 

  • Preheat oven to 400 degrees F.
  • In a blender, add all ingredients for the date mustard and blend until smooth. Set aside.
  • Season the chicken all over with salt and pepper. Heat ghee in a large oven-safe skillet over medium high heat. Add the chicken skin side down for 3 minutes, then flip and cook for another 3 minute. Remove from the pan and set aside, leaving the juices in the pan.
  • Add minced garlic to the pan and stir for 1 minute until fragrant. Pour in the date mustard sauce and stir scraping the bottom of the pan until it start bubbling,
  • Add potatoes and carrots and stir to coat in the sauce.
  • Remove from heat and add the chicken thighs back in skin side up, nestling them in the vegetables.
  • Place in the oven and roast for 35-40 minutes until the thickest part of the chicken reaches 165 degrees F and the vegetables are tender.
  • Garnish with parsley, spoon the sauce over the chicken, and serve.

Nutrition

Serving: 1serving – makes 6, Calories: 459kcal, Carbohydrates: 29g, Protein: 26g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 672mg, Potassium: 877mg, Fiber: 4g, Sugar: 13g, Vitamin A: 5247IU, Vitamin C: 9mg, Calcium: 52mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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