One Pan Honey Mustard Chicken and Vegetables

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Calories: 462
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Ingredients

  • 1/2 cup Dijon mustard
  • 1/2 cup Honey
  • 1 1/2 tsp Salt, divided
  • 1 tbsp Apple cider vinegar (optional)
  • 1 tsp Paprika
  • 1/2 tsp Freshly ground pepper
  • 2 tbsp Olive oil
  • 1 cup Shallots, roughly chopped
  • 1 lb Fingerling potatoes (or yukon golds, cut into 1" pieces)
  • 2-3 Sprigs rosemary, stems removed, chopped
  • 1/2 lb Green beans, washed and trimmed
  • 2 lbs Boneless skinless chicken breasts

Method

  1. Preheat oven to 375°F.
  2. In a small bowl, make the honey-mustard sauce. Combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
  3. Lightly season the chicken breasts with 1 teaspoon salt and pepper.
  4. Toss the shallots and fingerling potatoes with the olive oil in a braiser or a large, ovenproof baking dish. Sprinkle with rosemary and place in oven for 30 minutes.
  5. After 30 minutes, add the green beans and chicken on the to the pan. Spoon the honey mustard sauce over the chicken to coat it and put the pan back in the oven.
  6. Continue cooking for another 15 minutes. Toss the chicken and veggies with the sauce and let it cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer.