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
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
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.
