If you’re searching for a meal that combines effortless preparation with bold, irresistible flavors, then this One Pan Honey Mustard Chicken & Veggies Recipe is about to become your new best friend. Imagine tender, juicy chicken breasts glazed with a tangy-sweet honey mustard sauce, roasting alongside crisp green beans and perfectly soft baby red potatoes — all cooked together on one pan for an easy cleanup. This recipe balances sweet, savory, and a hint of zest, making it a fantastic weeknight dinner that feels special but requires minimal work.
Ingredients You’ll Need
Getting your ingredients ready for this One Pan Honey Mustard Chicken & Veggies Recipe is refreshingly simple. Each element not only adds to the dish’s wonderful texture but also complements the flavors perfectly, creating a colorful and satisfying plate every single time.
- Boneless skinless chicken breasts: The star protein that soaks up the sauce beautifully and stays tender when baked.
- Baby red potatoes: Quartered for even roasting, they become fluffy inside and slightly crispy outside, providing a comforting base.
- Fresh green beans: Trimmed and roasted to add a vibrant crunch and lift the dish with their bright, fresh taste.
- Olive oil: Divided to coat the veggies separately, ensuring every bite has just the right amount of lusciousness.
- Dijon mustard: The creamy, tangy backbone of the sauce that perfectly balances the honey’s sweetness.
- Honey: A natural sweetener that caramelizes beautifully in the oven and adds depth.
- Whole grain mustard (optional): Adds texture and a punch of flavor to make the sauce even more complex.
- Lemon juice: Injects a fresh, citrusy brightness that lifts all the flavors.
- Garlic: Minced to release its aroma and warm, savory notes into the sauce.
- Salt and pepper: Essential seasonings to bring everything together and enhance natural flavors.
How to Make One Pan Honey Mustard Chicken & Veggies Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C), making sure it’s hot and ready to roast everything evenly. Line a large baking sheet with parchment paper or foil to make cleanup a total breeze afterward.
Step 2: Whisk Up That Honey Mustard Sauce
In a bowl, combine the Dijon mustard, honey, whole grain mustard if you’re using it, lemon juice, minced garlic, salt, and pepper. Whisk the ingredients until smooth and creamy. This sauce is the heart of the dish, so take a moment to taste it and adjust seasonings as you like—it’s worth it!
Step 3: Prep the Vegetables
Spread the quartered baby red potatoes on one side of your sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle salt and pepper over them, then toss so they’re evenly coated. On the other side of the pan, place your green beans. Toss them with the remaining olive oil, salt, and pepper to ensure all the veggies roast up with fantastic flavor and color.
Step 4: Add the Chicken and Sauce
Place the chicken breasts in the center of the pan with space around for heat circulation. Using a spoon or brush, generously coat each breast with that luscious honey mustard sauce you made earlier. Don’t be shy—this sticky, tangy glaze is what turns simple chicken into something extraordinary.
Step 5: Bake to Perfection
Roast everything in the oven for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be tender when pierced with a fork. The sauce will thicken and caramelize slightly as it cooks, making the chicken irresistibly golden and flavorful.
Step 6: Optional Broil for Extra Caramelization
If you want a more caramelized finish, switch your oven to broil for the last 2 to 3 minutes of cooking. Keep an attentive eye to avoid burning—the goal is just to get a lovely golden crust on top.
Step 7: Rest and Serve
Once out of the oven, let the chicken rest for a few minutes to lock in those juicy flavors. Serve the chicken right alongside your perfectly roasted veggies, spooning any pan juices or reserved sauce over the dish to make every bite burst with flavor.
How to Serve One Pan Honey Mustard Chicken & Veggies Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves brings a pop of green color and a fresh herbal note that ties the whole dish together. For a little extra zing, a few thin lemon slices on top add brightness and a pretty touch.
Side Dishes
This meal is wonderfully complete on its own, but if you want to complement it, consider a light mixed greens salad with a simple vinaigrette or a side of crusty bread to scoop up any leftover sauce. Each addition balances out the richness and makes the meal feel even more hearty and satisfying.
Creative Ways to Present
Serving this dish family-style on a large rustic wooden board can make mealtime feel warm and inviting. Or, plate each serving individually drizzled with a touch more honey mustard sauce and accompanied by a lemon wedge for a restaurant-worthy presentation right at home.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftovers into an airtight container and refrigerate. The chicken and veggies can stay fresh for up to 3 days, making this recipe perfect for meal prep or quick lunches the next day.
Freezing
This dish freezes well too. Cool completely before storing in freezer-safe containers or bags. It can be kept in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor preservation.
Reheating
To reheat, warm the leftovers in the oven at 350°F (175°C) for about 15 minutes until heated through, which helps maintain the crispness of the potatoes and veggies better than the microwave. If you’re in a hurry, the microwave works fine — just cover the dish and heat in short bursts to avoid drying out the chicken.
FAQs
Can I use other vegetables besides green beans and potatoes?
Absolutely! This One Pan Honey Mustard Chicken & Veggies Recipe is quite flexible. Try swapping in broccoli, carrots, or bell peppers depending on the season or what you have on hand. Just be mindful of different cooking times and adjust accordingly.
What can I do if I don’t have whole grain mustard?
If you don’t have whole grain mustard, just omit it or replace it with a little extra Dijon mustard. The dish will still have that delicious honey mustard flavor but with a smoother texture.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free, but always double-check labels on mustards and other packaged items just to be sure there are no hidden gluten additives.
Can I make this recipe on the stovetop instead of baking?
Since the recipe relies on roasting the potatoes and veggies alongside the chicken for ideal texture, oven cooking works best. However, you could sear the chicken and sauté vegetables on the stovetop for a different but still tasty approach.
How spicy is this dish?
This recipe is mild and friendly for all palates with no significant heat, focusing instead on the sweet and tangy flavors of the honey mustard sauce. You can add a pinch of cayenne pepper or chili flakes in the sauce if you want a bit of a kick.
Final Thoughts
This One Pan Honey Mustard Chicken & Veggies Recipe is genuinely one of those dishes that feels like a warm hug on a plate. It’s straightforward, flavorful, and forgiving, perfect for busy weeknights or dinner with friends. I encourage you to try it out—once you taste that golden honey mustard glaze paired with tender chicken and savory veggies, you’ll want to make it a regular in your kitchen too!
Print
One Pan Honey Mustard Chicken & Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One Pan Honey Mustard Chicken & Veggies recipe offers a delicious, hassle-free dinner that combines juicy, tender chicken breasts with perfectly roasted baby red potatoes and fresh green beans. Coated in a flavorful honey mustard sauce, this dish is not only easy to prepare but also guarantees a balanced and satisfying meal, all cooked together on a single sheet pan for minimal cleanup.
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). Line a large baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
- Make Honey Mustard Sauce: In a bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), lemon juice, minced garlic, salt, and pepper until well combined. Set the sauce aside.
- Prep Vegetables: Place the quartered baby red potatoes on one side of the prepared sheet pan. Toss them with 1 tablespoon olive oil, salt, and pepper to ensure even seasoning. On the opposite side, spread out the trimmed green beans and toss with the remaining olive oil, salt, and pepper.
- Add Chicken and Sauce: Arrange the chicken breasts in the center of the sheet pan between the potatoes and green beans. Generously spoon or brush the honey mustard sauce over each chicken breast, ensuring they are well coated for maximum flavor.
- Bake: Roast everything in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Optional Broil: For an extra caramelized finish on the chicken and veggies, switch your oven to broil and cook for an additional 2 to 3 minutes. Watch carefully to prevent burning.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for a few minutes. Serve the chicken breast warm with the roasted veggies, drizzling any pan juices or extra sauce on top for added flavor.
Notes
- Use parchment or foil to line the baking sheet for easy cleanup.
- Optional whole grain mustard adds texture and depth but can be omitted if desired.
- Ensure chicken reaches 165°F (74°C) for safe consumption.
- Broiling is optional but recommended for a nice caramelized finish.
- Leftovers can be refrigerated and enjoyed within 3 days.
