When busy weeknights call for something quick, healthy, and satisfying, this One-Pan Honey Mustard Chicken and Vegetables recipe steps up as the ultimate solution. Featuring tender chicken breasts, crisp green beans, and golden potatoes, it’s an ideal meal for minimal prep and cleanup.

The magic here lies in a luscious honey-mustard sauce, marrying whole-grain and Dijon mustards with honey, apple cider vinegar, and a hint of paprika. This tangy-sweet blend infuses every bite with bold flavor, beautifully complementing the juicy chicken and fresh vegetables.

Whether baked in the oven or simmered all day in a slow cooker, this dish delivers hearty, comforting flavors without the fuss. Perfect for family dinners, it’s a recipe that brings everyone to the table, savoring every mouthful.

One Pan Honey Mustard Chicken and Vegetables Ingredients

Boneless Skinless Chicken Breasts
Tender and juicy, these protein-packed cuts soak up the honey-mustard glaze, adding substance and heartiness to every bite.

Fingerling or Yukon Gold Potatoes
Golden, creamy potatoes that roast to perfection, balancing the dish with a satisfying, buttery texture.

Shallots
Sweet and delicate, these onions infuse a subtle richness, enhancing the overall depth of flavor.

Green Beans
Crisp and fresh, these green beans bring a burst of color and a delightful crunch to the dish.

Fresh Rosemary
This fragrant herb lifts the flavors with earthy warmth, tying all ingredients together.

Honey-Mustard Sauce
A vibrant blend of whole-grain mustard, Dijon, and honey, this sauce offers a tangy sweetness that complements the savory elements and unites every ingredient in perfect harmony.

One Pan Honey Mustard Chicken and Vegetables Recipe

Recipe Tips

Get the Best Sear on the Chicken: For a deeply flavorful and golden-brown crust, make sure your pan and oil are hot before adding the chicken. Avoid crowding the pan, and let the chicken cook undisturbed for a few minutes on each side. This helps the chicken develop that delicious golden crust and keeps it juicy. Once seared, set the chicken aside to rest while the vegetables roast, then return it to the pan to finish cooking.
Cut Vegetables Uniformly for Even Cooking: When chopping potatoes and shallots, aim for roughly equal-sized pieces. This ensures they roast evenly and are tender at the same time as the chicken. Fingerling or Yukon Gold potatoes work particularly well here, holding their shape without becoming mushy. Keep green beans on the shorter side, as longer ones may require more cooking time to reach the perfect al dente texture.
Customize the Honey-Mustard Sauce: The sauce is the star of this dish, and it’s easy to adjust to your preference! For a tangier flavor, increase the Dijon or apple cider vinegar slightly. Prefer it sweeter? Add a touch more honey. If you’re a fan of spice, a sprinkle of red pepper flakes can bring a gentle heat that pairs wonderfully with the honey-mustard glaze.

What to Serve with One Pan Honey Mustard Chicken and Vegetables

Steamed Rice or Quinoa
A side of steamed jasmine rice or fluffy quinoa perfectly complements this one-pan meal. The rice or quinoa soaks up the honey-mustard sauce, adding an extra layer of flavor and a satisfying base for a balanced meal.
Crusty Bread or Dinner Rolls
Serve with a crusty baguette or warm dinner rolls to mop up any extra sauce. The bread’s hearty texture provides a delightful contrast to the tender chicken and roasted vegetables, making it an irresistible addition.
Simple Side Salad
Pair this warm, hearty dish with a fresh, simple salad of mixed greens, cucumbers, and cherry tomatoes, dressed lightly with olive oil and lemon. The salad’s crisp texture and bright flavors balance the richness of the main dish.

Frequently Asked Questions (FAQ)

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and bring extra juiciness to the dish. They may require a few extra minutes of cooking to reach an internal temperature of 165°F, but they’re a great substitute if you prefer dark meat.

2. How can I make this recipe dairy-free?
This recipe is naturally dairy-free, making it ideal for those with lactose intolerance or dairy-free diets. The olive oil and honey-mustard sauce provide all the richness and flavor without the need for dairy ingredients.

3. Can I prepare this dish ahead of time?
Absolutely! You can prepare the honey-mustard sauce and chop the vegetables ahead. Store them separately in airtight containers in the refrigerator, then assemble and cook everything when you’re ready to serve.

4. What’s the best way to store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through to maintain the best texture and flavor. Avoid microwaving, as it may cause the chicken to dry out.

One Pan Honey Mustard Chicken and Vegetables

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American

Servings 6 People

Ingredients

Extra-virgin olive oil divided
Sea salt divided
Freshly cracked black pepper to taste
Boneless skinless chicken breasts
Whole grain mustard
Dijon mustard
Honey
Unfiltered apple cider vinegar
Paprika
Garlic powder
Fresh rosemary minced
Shallots roughly chopped
Fingerling or Yukon gold potatoes cut into 1½-inch pieces
Fresh green beans trimmed

Instructions

Begin by setting the oven to 375°F, positioning the rack in the center.
Prepare the Chicken: Season the chicken breasts thoroughly with 1 teaspoon of the sea salt. In a large, ovenproof skillet or braiser, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Place the chicken in the skillet and sear until golden brown, about 3 minutes per side. Remove the chicken from the skillet and set it aside.
Mix the Honey-Mustard Sauce: In a small mixing bowl, combine the whole grain mustard, Dijon mustard, honey, remaining ½ teaspoon of salt, apple cider vinegar, paprika, and garlic powder. Stir until smooth and well-blended, then set the sauce aside.
Roast the Vegetables: Add the remaining 2 tablespoons of olive oil to the same skillet, heating until it shimmers. Add the chopped shallots, potatoes, and rosemary, tossing to coat them evenly in oil. Place the skillet, uncovered, into the oven and bake for about 15 minutes, or until the potatoes begin to tenderize.
Combine Ingredients: Take the skillet out of the oven and add the green beans to the softened potato mixture. Nestle the seared chicken breasts back into the skillet, ensuring they are evenly spaced. Pour the prepared honey-mustard sauce over the chicken, green beans, and potatoes, tossing gently to coat.
Bake Until Done: Return the skillet to the oven and bake for an additional 25-30 minutes, or until the green beans and potatoes are tender, and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
Slow Cooker Method
In a small bowl, mix the whole grain mustard, Dijon mustard, honey, ½ teaspoon of salt, apple cider vinegar, paprika, and garlic powder.
Season the chicken with the remaining teaspoon of salt. Add the chicken, shallots, potatoes, rosemary, green beans, and honey-mustard sauce to the slow cooker, tossing to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours. If you prefer your green beans slightly firmer, add them to the slow cooker about 2 hours before the end of the cooking time.

Keyword One Pan Honey Mustard Chicken and Vegetables

One Pan Honey Mustard Chicken and Vegetables