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

Scale

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

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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.