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Simple Recipes for Every Day

One Pan Honey Mustard Chicken and Vegetables

on pan honey mustard chicken, potatoes, green beans
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  1 hr

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.