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    One Pan Honey Mustard Chicken and Vegetables

    Updated September 5, 2024 / By Holly Erickson & Natalie Mortimer

    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.

    one pan honey mustard chicken, potatoes, green beans in a braiser

    A One Pan Chicken Recipe To Make 365 Days A Year

    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. This easy one pan dinner is a staple around our house year-round. We like to serve a big salad (like The Kale Salad or a Simple Butter Lettuce Salad) with honey mustard chicken and call it a meal.

    shallots, green beans, fingerling potatoes, raw chicken breast, honey and mustard in prep bowls

    Ingredients You’ll Need To Make The Best Honey Mustard Sauce

    This 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 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. You can use it to make Honey Mustard Salmon the next time around.

    • Salt and paprika – Simple seasoning for maximum depth of flavor.

    • Apple cider vinegar – This is optional, but we love the slight acidic bite it adds to the sauce.

    raw chicken breast seasoned with salt and pepper on parchment paper
    whole grain mustard, Dijon, honey, salt, apple cider vinegar, paprika, and garlic powder in a bowl with a whisk
    4 large chicken breasts seasoned with salt and pepper being browned in a pan
    shallots and potatoes in a roasting dish

    How To Make This One-Pan Chicken And Potatoes

    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. Make the sauce. Whisk together the honey-mustard sauce ingredients in a small bowl.

    2. Roast the potatoes, shallots and rosemary in a braiser or oven-safe baking dish until the potatoes are starting to tenderize.

    3. Add the chicken, spoon some sauce over it, and bake until the chicken is done!

    shallots, potatoes, and rosemary tossed with honey mustard sauce being cooked in a braiser
    chicken, green beans, potatoes, and shallots tossed with honey mustard sauce in a brasier

    How to Store One Pan Honey Mustard Chicken And Veggies + Tips

    • Chicken is one of those ingredients that’s great in the freezer before and after you cook it! Store leftovers (including the green beans and potatoes!) in the fridge for 3-4 days, or up to 3 months in the freezer.

    • The honey mustard chicken leftovers can be cut up and tossed into a salad or grain bowl, or served as part of a hearty sandwich on toasted wheat bread with greens, avocado, and sliced tomato.

    • Honey mustard sauce is the world’s greatest, pour-on-everything dressing! We use leftovers on salads and veggies throughout the week.

    • Check out all of our Best One-Pot Dinners for more inspiration!!

    one pan honey mustard chicken with green beans and potatoes
    one pan honey mustard chicken with green beans and potatoes

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    One Pan Honey Mustard Chicken and Vegetables Recipe

    Updated September 5, 2024

    By Holly Erickson & Natalie Mortimer

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

    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.

    Ingredients

    • 2 pounds boneless skinless chicken breasts
    • 1 ½ teaspoons sea salt
    • ¼ cup extra-virgin olive oil
    • 2 large shallots, roughly chopped (about 1 cup)
    • 1 pound fingerling or Yukon gold potatoes, cut into 1½ inch pieces
    • 1 tablespoon minced fresh rosemary
    • ½ pound green beans, trimmed
    • Freshly cracked black pepper, to taste

    Honey-Mustard Sauce

    • ¼ cup whole grain mustard
    • 2 tablespoons Dijon mustard
    • ⅓ cup honey
    • 1 tablespoon unfiltered apple cider vinegar
    • ½ teaspoon paprika
    • ½ teaspoon garlic powder

    Method

    1. Preheat the oven to 375°F with a rack in the center position.

    2. Make the chicken. Season the chicken all over with 1 teaspoon of the salt. Heat 2 tablespoons of the oil in a large ovenproof skillet or braiser over medium-high heat. Once the oil is glistening, add the chicken to the pan and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate.

    3. Meanwhile, make the honey-mustard sauce. In a small bowl, combine the whole grain mustard, Dijon, honey, remaining ½ teaspoon of the salt, apple cider vinegar, paprika and garlic powder.

    4. Add the remaining 2 tablespoons of the olive oil to the skillet. Once the oil is glistening, add the shallots, potatoes, and rosemary and toss to combine. Transfer the skillet to the oven and bake, uncovered, for 15 minutes, or until the potatoes begin to soften.

    5. Remove the skillet from the oven. Add the green beans to the potato mixture, then nestle the chicken back into the skillet along with the juices from the plate. Pour the honey-mustard sauce over the chicken, green beans and potatoes and toss to coat.

    6. Return the skillet to the oven and bake until the green beans and potatoes are tender and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 25-30 minutes longer.

    Slow Cooker Method:

    1. In a small bowl, combine the whole grain mustard, Dijon, honey, ½ teaspoon of the salt, apple cider vinegar, paprika, and garlic powder.

    2. Season the chicken all over with 1 teaspoon of the salt. Add the chicken, shallots, potatoes, rosemary, green beans, and honey mustard 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 about 2 hours before it’s done cooking.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 474
    • Protein 39 g
    • Carbohydrates 62 g
    • Total Fat 8 g
    • Dietary Fiber 4 g
    • Cholesterol 87 mg
    • Sodium 774 mg
    • Total Sugars 29 g

    One Pan Honey Mustard Chicken and Vegetables

    Questions & Reviews

    Join the discussion below.

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    • MM

      Could you sub chicken thighs for breasts in this recipe?

      Sure!

    • Elana

      does the chicken not dry up when you bake it in the oven for this time after already cooking it on a pan?

      NO, because you're not fully cooking it in the pan you're just searing it until golden on each side. Hope you enjoy Elana!

    • Cynthia

      Can I use frozen green beans?

      That should work fine!

    • Patricia

      Can I use whole grain Dijon or does it have to be regular Dijon AND whole grain Mustard

      That sub should work fine. Hope you enjoy!

    • Patricia

      Can I use whole grain Dijon or does it have to be regular Dijon AND whole grain Mustard

      You could sub, that will work fine. Hope you enjoy!

    • Holly

      I do not think this is very good, but I have to admit I didn't use the shallots because my partner can't eat them. But even so, the potatoes needed much longer to cook and the green beans came out crunchy. I won't be making this again.

    • Sabreena

      A bit fidgety by placing pan in oven twice (I'd probably half boil the potatoes next time ), also in the last part would leave it in the oven for less as drying up a bit .
      Everyone liked it. You can't beat the combination of meat with potatoes

      Thanks Sabreena, glad you enjoyed it.

    • Gayle

      I did a few things differently. I skipped the potatoes and green beans, and substituted dijon mustard for the whole grain mustard.
      1. Double the sauce recipe and mix it with (double) the rosemary.
      2. Cube the chicken.
      3. Salt and pepper then brown the chicken in 2 tbsp avocado oil.
      4. Brown shallots in 1 tbsp avocado oil.
      5. Add shallots and sauce to the chicken and simmer until cooked.

      Delicious with rice!

      Glad you enjoyed it Gayle!

    • I

      I have cancer, so I was looking for something to make that I could handle, and that would taste good. I love to cook, but I'm running out of ideas. I'm going to make this tomorrow.

      PS: Don't feel sorry for me. Feel sorry for the cancer:)

      You'll beat this! Hope you enjoy this one.

    • Jill

      Great dish. Very easy to prepare. The entire family loved it.

      Thanks Jill, so glad the whole family loved this one!