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One Pan Honey Mustard Chicken and Vegetables

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Calories: 462
on pan honey mustard chicken, potatoes, green beans

A zesty, one-pan spin on the classic meat-and-potatoes dinner, our honey-mustard chicken and vegetables makes for a super-easy, healthy weeknight supper.

Easy Dinner Trick #1: Use What You’ve Got

This baked honey mustard chicken recipe is one of those magical one-pan dinners that we often find ourselves making when we’re overdue for a trip to the grocery store. Using ingredients we’ve almost always got around—potatoes (they last forever so we like to stock up), chicken breast, Dijon mustard—we’re able to toss together a quick and healthy dinner that’ll squeeze out one more day before we’ve got to face the supermarket again. And isn’t that just the best feeling?

ingredients on counter, shallots, green beans, fingerling potatoes, raw chicken breast, honey and mustard
raw chicken breast that has salt and pepper on parchment
Honey mustard sauce in a small bowl with a whisk
4 large chicken breasts browned in a pan

Easy Dinner Trick #2: Drizzle Honey Mustard Sauce on Everything.

Dijon mustard has that perfect mustard seed heat, and golden, raw honey is an ideal foil—together they make the worlds’ greatest, pour-on-everything dressing! Our honey mustard sauce for chicken is as basic as they come, and that’s just the way we like it. It transforms this simple meal of chicken breast, potatoes and green beans into a savory, juicy one-pan dinner worthy of a French bistro. Plus, this super yummy honey mustard sauce is made with ingredients you’ve probably always got in your fridge and pantry. All you’ll need is:

  • Dijon mustard. Accept no substitutes! Mustards vary a lot, and Dijon mustard is definitely the mustard you want to use for this sauce. We love its assertive mustard-y heat, and complex flavor. Save that all-American yellow mustard for summer hot dogs.
  • Honey. We make this recipe using raw honey, because it’s what we have at home. However, any honey you have around will work fine.
  • Salt.
  • Paprika.
  • Apple cider vinegar. This is optional, but we love the slight acidic bite it adds to the sauce.
shallots and potatoes in a roasting dish
green beans, fingerling potatoes and and chicken breasts in a roasting pan

How To Make This Magical One-Pan Chicken

Honey mustard chicken and potatoes, in three super-fast steps. The whole thing takes about an hour start-to-finish, but most of that is inactive time—just waiting for the oven to work its magic.

  1. Whisk together the honey-mustard sauce!
  2. Roast the potatoes, shallots and rosemary until the potatoes are starting to tenderize.
  3. Add the chicken, spoon some sauce over it, and bake until the chicken is done!
one pan honey mustard chicken with green beans and potatoes

Tools You’ll Need

Like any great one-pan chicken dinner recipe, this baked honey mustard chicken doesn’t require much of you! You’ll need:

Did Somebody Say “Give Me All The One-Pan Chicken Recipes, Please”?

Over the years, we have talked to so many home cooks who are in search of delicious, low maintenance, relatively healthy food to prepare for their families, because eventually foodies grow up and have kids and still need to eat. One-pan chicken is one of our very favorite dinnertime moves, and these six recipes help keep that simple formula (chicken + vegetables + one pan) feeling fresh and interesting.

One Pan Honey Mustard Chicken with green beans and potatoes
One Pan Honey Mustard Chicken with green beans and potatoes

One-Pan Wonder

We hope this one-pan chicken recipe was a one-pan wonder for you! Let us know how you like it! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

One Pan Honey Mustard Chicken and Vegetables

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Calories: 462


  • 1/2 cup Dijon mustard
  • 1/2 cup Honey
  • 1 1/2 tsp Salt, divided
  • 1 tbsp Apple cider vinegar (optional)
  • 1 tsp Paprika
  • 1/2 tsp Freshly ground pepper
  • 3 tbsp Olive oil
  • 1 cup Shallots, roughly chopped
  • 1 lb Fingerling potatoes (or yukon golds, cut into 1" pieces)
  • 2-3 Sprigs rosemary, stems removed, chopped
  • 1/2 lb Green beans, washed and trimmed
  • 2 lbs Boneless skinless chicken breasts


  1. Preheat oven to 375°F.
  2. In a small bowl, make the honey-mustard sauce. Combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
  3. Lightly season the chicken breasts with 1 teaspoon salt and pepper.
  4. Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat. Sear the chicken until golden brown, about 3 minutes each side. Remove from the skillet onto a plate.
  5. Add the shallots and fingerling potatoes along with the remaining olive oil into the braiser and toss to combine. Sprinkle with rosemary and place in oven for 30 minutes.
  6. After 30 minutes, add the green beans and chicken along with any juices to the pan.
  7. Continue cooking for another 15 minutes. Lastly, toss the chicken and veggies with the sauce and let it cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 462
  • Protein 47 g
  • Carbohydrates 41 g
  • Total Fat 12 g
  • Dietary Fiber 3 g
  • Cholesterol 135 mg
  • sodium 376 mg
  • Added Sugars 24 g

One Pan Honey Mustard Chicken and Vegetables

Questions & Reviews

Join the discussion below.

  • MargaretK

    Do you keep the top on when you put it in the oven?

    Nope! This dish is cooked uncovered, start to finish!

  • Bobette Bryan

    This was really good, a keeper, but I didn't like that my potatoes were soggy. The next time, I'd make them separately. The honey mustard chicken was excellent!

    Yay! Sorry about the potatoes being soggy.

  • Deby

    We loved the recipe. There’s just the three of us in this household, my brother-in-law, my husband and me. So I cut the recipe in half, used chicken tenders because it’s what I had, and my brother-in-law can’t eat green beans so I used broccoli instead. With a salad, it made a complete meal. Thank you!

    Great job adjusting to fit the needs of you and your family! So glad you all loved it.

  • Paula Richardson Baron

    Made this for dinner tonight and it was a huge hit. The only change made was to the veggies. I roasted broccoli, baby carrots and cauliflower and served them on the side. So simple and delicious!!!

    Sounds lovely!

  • Helene

    I love this recipe even though I cook it differently. I use a stick of butter over yellow potatoes quartered, shallots, fresh green onions, and carrot chips. I also add minced garlic and dill to the potatoes. (Mustard and dill go so well together.) I cook my chicken separately from the vegetables and use Coleman's Mustard (English Mustard) instead of Dijon. I also add a little minced garlic and tarragon to the honey mustard. I cook it in a pan with the marinade. It comes out delicious. This is a great recipe to play with. I don't think I will make it the same way twice!

    So glad to hear! Love all the ways you make it your own!

  • Meredith

    I made this dish tonight and loved how easy and delicious it was! Next time, I'll make some extra sauce so I can submerge the chicken a little more. (I used a 9x13 baking dish.) Thanks for a new week night staple!

    Yay! We love hearing this! maybe we will revisit this recipe and add some extra sauciness!