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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


  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 1/2 tsp sea salt, divided
  • 1 Tbsp apple cider vinegar (optional)
  • 1 tsp paprika
  • 1/2 tsp freshly ground pepper
  • 3 tbsp Extra-virgin olive oil
  • 2 large shallots, roughly chopped (about 1 cup)
  • 1 lb fingerling potatoes (or yukon golds, cut into 1" pieces)
  • 2 sprigs rosemary, stems removed, leaves chopped
  • 1/2 lb green beans, washed and trimmed
  • 2 lbs boneless skinless chicken breasts


  1. Preheat oven to 375°F.
  2. Make the honey-mustard sauce: In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
  3. Season the chicken breasts with the remaining 1 teaspoon salt and the pepper.
  4. Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat. When the oil is glistening, sear the chicken until golden brown, about 3 minutes each side. Remove the chicken 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 the potatoes in the oven, uncovered, for 15 minutes.
  6. Remove the skillet from the oven. Nestle the chicken (along with any juices from the plate) and the green beans into the par-cooked potatoes in the skillet. Continue cooking for another 15 minutes.
  7. Remove the skillet from the oven and pour the sauce over the chicken, green beans and potatoes, toss to combine. 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 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.

  • Ginger

    I would like to make your One Pan Honey Mustard Chicken and Vegetables for 15 people. Your amount of chicken is 2lbs for this recipe. How much more would I need? Also, may I travel with it for 24 hours and then reheat the next day without overcooking it? Thank you so much!

    Hi Ginger, this recipe serves 6 so you can triple for 15 people. We don't recommend making this ahead of time because reheating it will cause the chicken to dry out. Hope you enjoy!

  • Kathryn

    Do you put the dish back in the oven for the final 15 minutes, or finish it on the stovetop?

    You place it back in the oven, hope you enjoy Kathryn!

  • Carol Braden

    Has anyone tried using the crock-pot? I was thinking I would do the first few steps in the skillet and then transfer everything to the crock pot to finish cooking. Most crock pots have removable crocks so you could put the crock in the oven. I don't have a skillet big enough for all that food so I was wondering if I might be able to finish it off in the Crock-Pot. Do you think I should put it in the Crock-Pot and finish it there or transfer the crock to the oven?

    We haven't tried it in the slow cooker yet but it should work just fine. Hope you enjoy Carol!

  • Monzon

    Is there a sub for air fryer? My oven is broken </3

    Hi Monzon, we don't have instructions for air frying this recipe at this time.

  • Angelica Krause

    Can you use Can Green beans instead of frozen or fresh?

    That should be fine, we recommend just adding canned green beans during the last step (step 7) since they just need to be heated and not cooked. Hope you enjoy Angelica!

  • 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!

  • Aseel Wasmi

    It was one of the best chicken recipes ever .. they taste is amazing

    Thank you Aseel! We are so happy you loved it!

  • Andrea B.

    This was such a tasty and satisfying meal. I used a tsp. or two of the apple cider vinegar to deglaze the pan after searing the chicken and it really primed the potatoes for roasting. I used a bit less honey than called for and it was still delicious. Thanks so much for this relatively easy yet special meal - yum!

    You're welcome, Andrea! We are so happy that you tried it and enjoyed it. Thank you!

  • Brenda Palmer

    I made this yesterday and it was a huge hit! Must admit I am not a honey mustard fan, but this dish was absolutely wonderful! Thank you for sharing.

    You're welcome Brenda! We are so happy to hear it was such a huge hit! Thanks so much for taking the time to let us know!

  • k

    I have never written a review on a recipe that I have used because I always change it when I make it so it's really not that recipe, but this one I followed pretty close (I don't measure much and I used a bit of hot honey with the regular honey and I use carrots because I didn't have green beans). My husband doesn't say this very often but he said "this is a keeper". That's when I know it's a good recipe. I didn't go by time, I use a meat thermometer to 165 degrees and allow it to set. We used a jacquard on the chicken first because our breasts were thick. I would definitely make this recipe again. For guests even. We put the sauce mostly on the chicken and a little on the veggies. Browning is essential for all of it. Good recipe

    Wonderful! So glad you liked it.