Go to Homepage
Get Our Cookbook

    One Pan Honey Mustard Chicken and Vegetables

    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.

    Categories:

    on pan honey mustard chicken, potatoes, green beans

    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!

    Related Recipes

    One Pan Honey Mustard Chicken and Vegetables

    Originally published: September 18, 2017

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

    Ingredients

    • 2 pounds boneless, skinless chicken breasts
    • 1½ 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 tablespoons minced fresh rosemary
    • ½ pound green beans, washed and trimmed
    • freshly cracked black pepper, to taste

    Honey-Mustard Sauce

    • ¼ cup whole grain mustard
    • 2 tablespoons Dijon mustard
    • ⅓ cup honey
    • 1 tablespoon raw 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. Season the chicken all over with 1 teaspoon of the salt.

    3. Heat 2 tablespoons 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.

    4. 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.

    5. Add the remaining 2 tablespoons of olive oil. When glistening, add the shallots, potatoes and rosemary, toss to combine. Transfer the skillet to the oven and bake, uncovered, for 15 minutes, until the potatoes are beginning to soften.

    6. Remove the skillet from the oven, nestle the chicken (along with any resting juices), and green beans into the potato mixture. Pour the honey-mustard sauce over the chicken and green beans and toss to coat. Place back in the oven until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, and the vegetables are tender, about 25-30 minutes longer.

    To make in a slow cooker:

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

    2. 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.

    or

    • Amy Sawyer

      What is "whole grain mustard"? Will regular mustard in a jar work?

      Whole grain mustard has whole mustard seeds left in it. You can google "whole grain mustard" to see a photo of it, it is much different than regular yellow mustard if that is what you mean that you have on hand. We wouldn't recommend that substitute.

    • Carol Kamps

      Can I just use the stove top?

      You could it will just change cook times a lot. Hope you enjoy Carol!

    • Tanji

      I do not have whole grain mustard on hand. Would I be able to use extra Dijon mustard in its place?

      It would probably turn out fine, hope you enjoy!

    • Suzan

      can i use plain vinegar instead of apple cider?

      We wouldn't recommend it in this recipe.

    • John

      Can you freeze it when cooked

      Absolutely!

    • Rosemary

      Really loved this recipe - I used broccoli rather than green beans and added garlic and mushrooms. Definitely added to my favourites list!

      Yay! That is so wonderful to hear. Thank you Rosemary!

    • George

      This was easy, quick to prepare and wonderful. The flavor was excellent. I will make this again. I made only enough for 2, but it can be scaled up or down for more people or leftovers.

      Thanks George, glad you enjoyed it!

    • Susie Moloney

      This was PERFECT. Delicious, moist. I didn't have rosemary, so I used thyme, and I added asparagus. I will add garlic next time. Highly recommend this dish!

      Thanks Susie, happy you loved it!

    • IB

      This was super delicious. I made it as instructed in a cast iron and I would make it again. It was tasty and a good way to have a protien based meal. As a note, I did pound my chicken breast because I always end up with undercooked chicken if I don't, with the cast iron.

      Thanks IB, we are glad you loved it!

    • Jon Miller

      This was one of the very best recipes we've ever found for chicken breasts with no dairy content. We absolutely loved it and will definitely make it again. Thank you for sharing!

      Thanks Jon, so glad you enjoyed it!