Name: One-Pan Honey Mustard Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American / Fusion
Ingredients: 2 lbs boneless, skinless chicken breasts (or thighs); 1 lb Yukon gold potatoes, cut into chunks; ½ lb green beans, trimmed; 2 shallots, chopped; ¼ cup Dijon mustard; 2 tbsp whole grain mustard; ⅓ cup honey; 1 tbsp apple cider vinegar; ½ tsp paprika; ½ tsp garlic powder; 2 tbsp olive oil; 1 tsp sea salt + cracked black pepper; Fresh rosemary sprigs

Description

Juicy chicken and tender veggies baked in a tangy-sweet honey mustard sauce. Quick, easy, and perfect for weeknight dinners.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts (or thighs)
1 lb Yukon gold potatoes, cut into chunks
½ lb green beans, trimmed
2 shallots, chopped
¼ cup Dijon mustard
2 tbsp whole grain mustard
⅓ cup honey
1 tbsp apple cider vinegar
½ tsp paprika
½ tsp garlic powder
2 tbsp olive oil
1 tsp sea salt + cracked black pepper

Fresh rosemary sprigs

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Instructions

Preheat oven to 375°F (190°C).
Whisk together honey, Dijon, whole grain mustard, vinegar, paprika, and garlic powder.
Toss potatoes, shallots, and rosemary with olive oil, salt, and pepper. Roast 15 minutes.
Add chicken and green beans to pan. Drizzle sauce over everything.
Bake 25–30 minutes until chicken reaches 165°F (74°C) and veggies are tender.

Notes

Substitute thighs for extra juiciness.
For a spicy kick, stir in chili flakes or jalapeño mustard.

Leftovers work well in wraps, salads, or grain bowls.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: One-Pan / Oven-Baked
Cuisine: American / Fusion

Nutrition

Calories: 474
Sugar: 29 g
Sodium: 774 mg
Fat: 8 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 87 mg