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Honey mustard chicken and vegetables is all made in one pan! Juicy chicken breasts are pan seared and baked in the flavorful honey mustard sauce for an easy and delicious dinner.
Honey Mustard Chicken
Today we’re looking at a one-pan recipe for chicken and veggies with a delicious Asian twist. This dinner is easy to make, healthy when you eat it, and super quick to put together.
The real trick to making weeknight dinners truly easy is to use what you’ve already got. Most of the time we try to buy ingredients in advance, or some of us might get them on the way home from work. Occasionally you just have what’s in front of you, and that’s OK! That’s where you can get creative and make something truly unique.
This is a great one-pan dinner perfect for those nights when you really should go to the grocery store… yesterday. We’re using hardy, long-lasting kitchen staples like potatoes and mustard to put together an awesome dinner that is absolutely bursting with zesty flavor. Add some perfectly cooked chicken breast and you’ve got yourself a fantastic meal. Even better, if you make enough, you might even have leftovers for tomorrow, too!
You’ll Need
To make this amazing one-pan dinner you will need simple ingredients like chicken breasts, potatoes, green beans, honey, Dijon mustard, lemon juice and your favorite seasoning.
How To Make Honey Mustard Chicken
The entire process takes about thirty minutes , most of which is cooking time. There’s minimal prep required, so you can relax and let the oven do its job.
- Preheat your oven to 375°F (190°C), and while it warms up, whisk your honey-mustard sauce ingredients together. You want a smooth, sticky consistency so the sauce nicely coats and sticks to the other ingredients. The ratio is 1/2 cup Dijon mustard, 1/2 cup honey and 2 tablespoons lemon juice.
- In a large braiser, bring salted water to a boil. Add the potatoes and green beans and cook for 3 minutes. Drain. Transfer to a plate.
- Next, season your chicken breasts with salt, garlic powder, paprika and pepper. You’ll want to heat some oil in the same braiser and sear the breast. Searing chicken breast is the key to making sure they don’t dry out in the baking process. It traps the chicken’s natural juices and moisture inside the flesh, preventing it from running out of your breast in the oven. Searing should only take about three minutes for each side of the chicken, and result in a golden-brown appearance.
- Add the onion and garlic and cook until garlic is fragrant, about 1 minute.
- Next, return the potatoes and green beans into the braiser and pour the sauce over the chicken and vegetables.
- Bake for twenty minutes in the preheated oven or until the chicken is cooked through and vegetables are tender.
- You can test the internal temperature of your chicken with an instant-read meat thermometer. Your chicken should reach an internal temperature of 165°F. Once it reaches this temperature, remove the pan from the oven, let it stand for a couple of minutes, and serve to your heart’s content.
Honey Mustard Sauce
This honey mustard sauce we use for this recipe is as versatile as it is tasty. It goes with pretty much everything, from meat and fish to all your favorite veggies. We use Dijon mustard for its heat and some nice golden honey to bring sweetness. Together, they make the ideal flavor combo for drizzling on just about anything you like. The coolest thing about it is that this simple mixture of honey and mustard truly transforms a simple one-pot chicken, potato, and vegetable dish into something transcendent. Your chicken will be savory, juicy, and absolutely delicious.
You can make your honey mustard sauce with only a few key ingredients. In fact, you probably already have them in your pantry as it is!
- Dijon mustard, as you might have guessed, is key to this sauce. There are many different types of mustard, but this French variant has a nice amount of heat and a deep, complex flavor that makes it perfect for sauce. American yellow mustard and hot English mustard are best reserved for other uses. We’re all about Dijon mustard for this recipe.
- We’ve chosen raw honey for this recipe as its overt sweetness complements the heat and tang of mustard very nicely. Realistically, whatever honey you have at home will be great for this recipe.
- Lemon juice is our final ingredient, and it’s totally optional. You don’t have to use this ingredient if you don’t want, but its slight acidity will really add extra bite to your honey mustard sauce. If you don’t have fresh lemon juice but still want some of that tangy bite, balsamic vinegar or red wine vinegar will add some tang to your sauce. Be wary that these can be more acidic than lemon juice, so use a smaller amount to start with and add more to your sauce according to taste.
Tools You’ll Need
To make this awesome, simple recipe, you’ll need a few implements to get things going.
- Any oven-safe baking dish of sufficient size will do for this recipe. We recommend using a braiser if you have one.
- You’ll need a small bowl to help you whisk your honey mustard dressing.
- Of course, you want to use a high-quality sharp knife with a good cutting board, too. Sharp knives make working with food very easy and a good chopping board will help take care of your knife and minimize the risk of slipping while cutting.
More One-Pan Chicken Recipes
One Sheet Pan Garlic Herb Butter Chicken
Crispy Parmesan Baked Chicken Milanese & Veggies
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
One Pan Honey Mustard Chicken and Vegetables
Ingredients
- 1 pound 500 grams yukon potatoes ( or fingerling or red potatoes), cut into 1″ pieces
- 8 ounces 250 grams green beans, washed and trimmed
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2-3 tablespoons lemon juice
- 2 pounds 1 kg boneless and skinless chicken breasts
- 2 tablespoons olive oil
- 3/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium onion, finely chopped
- 1 tablespoon minced garlic
- 2 tablespoons fresh oregano or cilantro leaves
Instructions
- In a large braiser, bring salted water to a boil. Add the potatoes and green beans and cook for 3 minutes. Drain. Transfer to a plate.
- Preheat your oven to 375°F (190°C), and while it warms up, mix together 1/2 cup Dijon mustard, 1/2 cup honey and 2 tablespoons lemon juice. Keep aside.
- Season the chicken breast all over with garlic powder, salt, paprika and pepper. In the same braiser heat olive oil over medium high heat and sear the chicken until golden brown, about 3 minutes each side. Add the onion and garlic and cook until garlic is fragrant, about 1 minute.
- Next, return the potatoes and green beans into the braiser and pour the honey mustard sauce over the chicken and vegetables.
- Bake for twenty minutes in the preheated oven or until the chicken is cooked through and vegetables are tender.
- Garnish with oregano or parsley leaves.
- Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So easy and flavorful! The chicken came out tender and the veggies soaked up all that honey mustard goodness. Weeknight perfection!
Thank you, Olivia! That’s exactly what I love about this recipe — easy cleanup and big flavor. So glad it’s a keeper!