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    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.

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    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

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    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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    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 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
    • 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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    • Einig

      If you don't have potato’s…what can you substitute?

      You could substitute with cauiflower or other veggies if you'd like.

    • 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.

    • Jill Lewis

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

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

    • 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!