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One Pan Honey Mustard Chicken and Vegetables

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  1 hr
  • Calories: 474
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: 474

Ingredients

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon paprika
  • 2 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 large shallots, roughly chopped (about 1 cup)
  • 1 pound fingerling or yukon gold potatoes, cut into 1½-inch pieces
  • 2 tablespoons minced fresh rosemary
  • 1/2 pound green beans, washed and trimmed

Method

  1. Preheat the oven to 375°F.

  2. In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon of the salt, apple cider vinegar, and paprika.

  3. Season the chicken all over with the pepper and remaining 1 teaspoon salt.

  4. Heat 1 tablespoon of the oil in a large ovenproof skillet or braiser over medium high. When the oil is glistening, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a plate.

  5. Add the remaining 2 tablespoons olive oil, shallots, and the potatoes to the same skillet, toss to combine. Sprinkle with rosemary and transfer the skillet to the oven. Bake, uncovered, for 20 minutes, or until the potatoes are nearly fork tender.

  6. Remove the skillet from the oven and nestle the chicken (along with any resting juices) and green beans into the potato mixture. Cook for another 20 minutes.

  7. Remove the skillet from the oven and pour the sauce over the chicken, green beans and potatoes, and toss to combine. Place back in the oven until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10-15 more minutes longer.


To make in a slow cooker:

  1. In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar, and paprika.

  2. Season the chicken all over with the pepper and remaining 1 teaspoon salt.

  3. Add the chicken, shallots, potatoes, rosemary, green bean, and sauce to the slow cooker and toss to combine. Cook on low for 6-8 hours or on high for 4-5 hours. If you prefer your green beans more al dente, add them to the slow cooker 2 hours before it’s done cooking.

Nutrition Info

  • Per Serving
  • Amount
  • Calories474
  • Protein39 g
  • Carbohydrates62 g
  • Total Fat8 g
  • Dietary Fiber4 g
  • Cholesterol87 mg
  • sodium774 mg
  • Total Sugars29 g

One Pan Honey Mustard Chicken and Vegetables

Questions & Reviews

Join the discussion below.

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  • Gray Taylor

    Can you slice the chicken to serve?

    Definitely!

  • Renetta Lowenstein

    I don’t have string beans. Can I use fresh asparagus

    That should work just fine, enjoy Renetta!

  • Barbara Strobel

    The sodium in the nutritional info is really high and I cannot determine why to see how to reduce it. Is it correct and if so is it all from

    The sodium comes from the salt and the dijon mustard. The sodium level can change depending on which brands of those 2 items you use. If you need to reduce sodium those are the two items to do it but just keep in mind you will also sacrifice some flavor. Hope this helps Barbara!

  • Dani

    Is there something I could substitute for honey? I cannot have too much so was thinking of maple syrup instead, has anyone tried a sub?

    Maple syrup probably wouldn't be a great sub in this recipe. You could try agave or sugar or just minimize the amount of honey you use. Hope you enjoy Dani.

  • Nancy Wynne

    Are you supposed to put the lid after you put in the chicken? thanks!

    No need to cover, hope you enjoy Nancy!

  • Melanie K

    Delicious! I found this recipe to be really easy to follow and the times listed for each step were accurate for me. I decreased it down to 4 servings with about 1.3 lbs chicken, 1/3 cup mustard, and 1/4 cup honey, and that ratio was great - a very tangy sauce, but still sweet enough for me. I added some additional fresh herbs and swapped in sweet potatoes and eggplant for the veg - the result was a cozy flavor and a little more sweetness. The overall cooking time was a little longer than what I like to spend on weeknights, but there was plenty of hands-off time between steps, so I didn't really mind. I will absolutely be making this again!
    Update: as I was writing this, my partner came out of the other room and said it was one of the best things he's eaten in a while. <3

    Thanks Melanie, happy you loved it!

  • Sem

    I’m used to the turkish cuisine, so the combination of all these flavors like dijon and honey was a scary thought at first. Also, I am the worst cook ever. But somehow I managed to make this meal, and yummy!
    The only downside: the measurements on this website are american (or english?), so I constantly have to convert them to european measurements, which is not easy. Loved the recipe!

    Thanks Sem, we are set happy you enjoyed this recipe!

  • Doreen Pena

    This recipe was awesome! I only had one chicken breast so I reduced the ingredients accordingly. I didn’t expect the final product to be great but it was mouth watering! The flavors of crispy tangy semisweet juicy chicken were complimentary to the green beans and potatoes! I can’t wait to do the full recipe.

    Thanks Doreen, we are so happy you enjoyed this!

  • Terri

    This is one of our fave recipes of all time. We usually use half dijon and half whole grain mustard, and we use hungarian paprika for a yummy flavor. Sooooo amazing!!!

    Thanks Terri, so happy you love this one! We love a delicious one pan meal!

  • shelly Peabody Shaw

    I needed to find a recipe short notice and found this. I didnt have all the ingredients, such as the potatoes. I only had sweet potatoes, I cut them up into 4s. I also didnt have the green beans, I just left them out all together. THIS WAS AMAZING!!! It is a keeper in our household now.

    Thanks so much Shelly, we are so happy you loved it and that it's a keeper!