September 11, 2017

One Pan Honey Mustard Chicken and Vegetables

One Pan Honey Mustard Chicken and Vegetables

It’s finally happened: I’ve managed to crawl out of the haze of the lazy days of summer and am now back to a routine packed full of consistent bedtimes, early mornings, clean bedrooms, alone time in the evenings, and meal planning. Don’t get me wrong, I loooooooooooove summer, I just also really love a good schedule. Today is my daughter’s first day of preschool, which means I have every single kid in the loving hands of incredible educators during the day and I am getting stuff DONE!

One pan. One complete dinner. One happy house.

Over the years, Holly and I 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. We can totally relate and that’s why we work so hard on this little website. We understand the struggle is real. And so, without further adieu, allow me to bring you one heck of a dinner recipe that only dirties a single pan. Heavy emphasis on single pan.

Are you getting excited? I know I am, because despite my best efforts to be a super-human homemaker most days I just need something in the oven by 5pm. I’m squeezing dinner in between cleaning out backpacks, returning texts to my poor friends that probably think I’ve forgotten about them, and making a mad attempt to dig out information from my kids about what they’re learning at school, which is why dishes like this baked honey mustard chicken with green beans and fingerling potatoes make me feel like a real winner. One pan. One complete dinner. One happy house.

This is hopefully going to be the first in a series of single pan dinners, because let’s face it,  we all love simplicity just as much as we love fancy (probably even more if we’re being honest). So, here’s to back to school, new routines, and of recipes.  We got this.

One Pan Honey Mustard Chicken and Vegetables

Serves 4


1/2 cup dijon mustard
1/2 cup raw honey
1 1/2 tsp sea salt divided
1 tbsp apple cider vinegar (optional
1 tsp paprika
2 large shallots, quartered
2 lbs boneless skinless chicken breasts
1/2 tsp freshly ground pepper
2-3 sprigs fresh rosemary
1 lb fingerling potatoes (or yukon golds, cut into 1" pieces)
1/2 lb green beans, washed and trimmed


  1. Preheat oven to 375°F.
  2. In a small bowl combine mustard, honey, ½ tsp salt, vinegar and paprika. Stir until smooth.
  3. Lightly season chicken with salt and pepper. In a braiser or a large ovenproof baking dish arrange chicken with shallots and fingerling potatoes. Pour about ⅔  of the honey mustard mixture evenly over all ingredients. Top with rosemary and place in oven for 30 minutes.
  4. Halfway through the cooking time add green beans and toss in until they’re coated with the sauce and continue cooking.  Chicken is fully cooked when it has reached 165°F with an instant read thermometer.
  5. Top with remaining honey mustard sauce and serve immediately.

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