If you’re craving a dinner that’s as effortless as it is delicious, the One Pan Honey Mustard Chicken & Veggies Recipe is an absolute game-changer. This vibrant dish combines juicy chicken breasts bathed in a tangy-sweet honey mustard sauce with tender roasted baby potatoes and crisp green beans, all cooked on a single pan to lock in flavors and minimize cleanup. It’s comfort food made simple, colorful, and packed with wholesome goodness that will quickly become a favorite weeknight staple.
Ingredients You’ll Need
Each ingredient in this One Pan Honey Mustard Chicken & Veggies Recipe plays a crucial role in building a melody of flavors and textures. From the creamy Dijon mustard to the fresh green beans, everything is simple, recognizable, and perfectly balanced to make this dish shine.
- Boneless skinless chicken breasts: Tender, lean protein that soaks up the honey mustard marinade beautifully.
- Baby red potatoes: Roasted to crispy exteriors with soft and fluffy centers, adding a hearty touch.
- Fresh green beans: Providing a bright, crunch contrast that complements the chicken perfectly.
- Olive oil: Helps to roast the veggies evenly and keeps everything moist and flavorful.
- Dijon mustard: The tangy backbone of the sauce with a smooth texture and a little kick.
- Honey: Adds the perfect sweet balance to the mustard’s sharpness.
- Whole grain mustard (optional): Brings extra texture and a deeper mustard flavor for mustard lovers.
- Lemon juice: Brightens the sauce with a fresh citrus zing.
- Garlic: Infuses the dish with a savory note that’s hard to resist.
- Salt and pepper: Essential seasonings that bring all the flavors to life.
How to Make One Pan Honey Mustard Chicken & Veggies Recipe
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 400°F (200°C). This temperature is just right to roast the chicken and vegetables evenly without drying them out. Line a large baking sheet with parchment paper or foil to make cleanup a breeze and to prevent sticking.
Step 2: Whisk Up the Honey Mustard Sauce
In a mixing bowl, combine Dijon mustard, honey, whole grain mustard if using, lemon juice, minced garlic, and a pinch of salt and pepper. Whisk everything together until smooth and glossy. This sauce will be the star that coats your chicken with its beautiful balance of sweet and tangy flavors.
Step 3: Prep and Season Your Veggies
Place the quartered baby red potatoes on one side of the baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper. On the opposite side of the pan, spread out the trimmed green beans, toss with the remaining olive oil, and add salt and pepper. Keeping the veggies separate ensures they each roast perfectly according to their cooking times and textures.
Step 4: Add Chicken and Slather with Sauce
Arrange the chicken breasts right in the center of the pan, creating a delicious focal point. Generously spoon or brush each piece with the honey mustard sauce, making sure every inch of the chicken is coated. This will not only impart flavor but help the meat stay juicy.
Step 5: Roast to Perfection
Place your pan in the oven and roast for 25 to 30 minutes. Keep an eye on the internal temperature of the chicken; it should reach 165°F (74°C) for safe consumption. The potatoes should be tender when pierced with a fork, and the green beans silky yet still have a slight bite.
Step 6: Optional Broil for Extra Caramelization
If you love a bit of crispy caramelized edges, switch your oven to broil during the last 2 to 3 minutes. Watch closely to avoid burning, and you’ll end up with that irresistible golden finish on your chicken and veggies.
Step 7: Rest and Ready to Serve
Once out of the oven, let the chicken rest for a few minutes to allow the juices to redistribute. Serve warm straight from the pan, spooning over any extra pan juices or additional honey mustard sauce for maximum flavor impact.
How to Serve One Pan Honey Mustard Chicken & Veggies Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the dish bring a fresh pop of green and an aromatic lift. A light squeeze of lemon just before serving can enhance the citrus notes in the sauce and brighten the whole plate.
Side Dishes
This recipe is wonderfully complete on its own, but feel free to serve alongside a crisp green salad or warm crusty bread for soaking up the luscious pan juices. If you want to add some grains, fluffy quinoa or steamed rice would play beautifully with the honey mustard flavors.
Creative Ways to Present
Try serving the chicken sliced over a bed of the roasted veggies for a rustic plated dinner. You could also arrange all components in a pretty oval dish and garnish with toasted nuts or seeds for an unexpected crunch. For a fun twist, wrap the chicken and veggies in warmed tortillas for an easy wrap meal the whole family will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your One Pan Honey Mustard Chicken & Veggies Recipe, store any leftovers in an airtight container in the refrigerator. These will keep well for up to 3 days, making meal planning a pleasure with minimal effort required.
Freezing
If you want to keep this dish longer, freezing is an option. Place cooled portions into freezer-safe bags or containers and freeze for up to 2 months. Keep in mind that the texture of the green beans might soften upon thawing, but the flavors will still be delightful.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to keep the chicken moist and the potatoes crisp. Alternatively, microwave on medium power in short bursts and cover the dish to retain moisture. Drizzle a bit of water or extra sauce before reheating to prevent dryness.
FAQs
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken thighs or breasts can be used, but be mindful they may require additional cooking time and could affect how the sauce coats the meat. Adjust cooking time accordingly and check for doneness with a thermometer.
What if I don’t have whole grain mustard?
Whole grain mustard is optional and can be skipped without compromising flavor. Using just Dijon mustard along with honey and lemon juice still creates a fantastic sauce with great texture and tang.
Can I swap the green beans for other vegetables?
Absolutely! Vegetables like asparagus, broccoli florets, or carrots work wonderfully and roast well alongside the chicken and potatoes. Just consider cook times and cut sizes for even roasting.
Is this recipe gluten-free?
Yes, every ingredient in this One Pan Honey Mustard Chicken & Veggies Recipe is naturally gluten-free, making it a safe choice for those avoiding gluten. Just double-check the mustard labels if you are highly sensitive.
How spicy is the dish?
This dish is mild with just a subtle tang from the mustard and a hint of sweetness from the honey. If you enjoy a little kick, you can add a pinch of cayenne pepper or red chili flakes to the sauce for some heat.
Final Thoughts
There’s something truly special about coming home to a dish that feels like it took serious effort, but actually didn’t. The One Pan Honey Mustard Chicken & Veggies Recipe invites you to savor those vibrant sweet and tangy flavors with every bite, without the hassle in the kitchen. I can’t wait for you to try it and see how quickly it becomes your go-to dinner for busy nights or cozy weekends alike.
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One Pan Honey Mustard Chicken & Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This One Pan Honey Mustard Chicken & Veggies recipe is a simple, flavorful meal perfect for busy weeknights. Juicy chicken breasts are roasted alongside tender baby red potatoes and fresh green beans, all coated in a tangy and sweet honey mustard sauce. With minimal prep and cleanup, this wholesome dish offers a delightful blend of savory, sweet, and zesty flavors in just one sheet pan.
Ingredients
Protein
- 4 boneless skinless chicken breasts
Vegetables
- 1 pound (450g) baby red potatoes, quartered
- 1 pound (450g) fresh green beans, trimmed
Sauce
- ½ cup (120ml) Dijon mustard
- ¼ cup (60ml) honey
- 1 tablespoon whole grain mustard (optional)
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
Other
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or aluminum foil for easy cleanup.
- Make Honey Mustard Sauce: In a bowl, whisk together the Dijon mustard, honey, whole grain mustard (if using), lemon juice, minced garlic, and salt and pepper to taste. Set this flavorful sauce aside.
- Prep Vegetables: Arrange the quartered baby red potatoes on one side of the baking sheet. Toss them with 1 tablespoon of olive oil, salt, and pepper. On the opposite side, spread out the trimmed green beans and drizzle with the remaining olive oil, seasoning them with salt and pepper as well.
- Add Chicken and Sauce: Place the chicken breasts in the center of the baking sheet. Spoon or brush the prepared honey mustard sauce generously over each chicken breast, ensuring they are well coated.
- Bake: Roast everything in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Optional Broil: For extra caramelization and a slightly crisp top, broil the chicken and veggies for an additional 2 to 3 minutes. Keep a close eye to avoid burning.
- Rest and Serve: Allow the chicken to rest for a few minutes after baking to retain its juices. Serve warm, spooning pan juices or extra honey mustard sauce over the top.
Notes
- Make sure chicken breasts are of even thickness for uniform cooking.
- You can substitute green beans with asparagus or broccoli if preferred.
- Adjust honey quantity to taste for sweeter or tangier sauce.
- Use fresh garlic rather than pre-minced for best flavor impact.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
