One-Pan Honey Mustard Chicken and Green Beans

Sheet pan dinners saved me during those crazy weeknight years when everyone needed to be somewhere different by 6 PM. I could throw everything on one pan, stick it in the oven, and actually help with homework instead of standing over the stove. The best part? One pan to clean.

This honey mustard chicken hits that sweet spot between something the kids will actually eat and something that feels special enough for company. The sauce is a mix of honey, two kinds of mustard, and a splash of vinegar that keeps it from being too sweet. Everything roasts together—the chicken, potatoes, green beans, and shallots—so the flavors blend while you’re doing literally anything else.

I love keeping the ingredients for this one stocked in my pantry and fridge. It’s become my go-to when I need dinner on the table without much fuss. Plus, there’s something about the smell of rosemary and roasting chicken that makes the whole house feel cozy.

What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts are your best bet since they cook evenly and soak up all that honey mustard goodness. If you can find them, try to grab chicken breasts that are similar in size so they’ll finish cooking at the same time. You can also use chicken thighs if that’s what you have on hand – they’ll stay a bit juicier and are harder to overcook, though you might need to adjust the cooking time slightly. Whether you go with organic, free-range, or conventional chicken is totally up to you and your budget, as they’ll all work well in this dish.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Chicken breasts: Chicken thighs work great here and stay extra juicy. Just keep the cooking time the same since they’re boneless.
• Shallots: If you don’t have shallots, use one medium yellow or white onion instead. The flavor will be slightly stronger but still tasty.
• Fingerling potatoes: Regular Yukon golds, red potatoes, or even baby potatoes all work perfectly. Just cut them to similar sizes so they cook evenly.
• Fresh rosemary: In a pinch, use 1 teaspoon of dried rosemary instead. Add it a bit earlier in the cooking process since dried herbs need more time to release their flavor.
• Green beans: Asparagus, broccoli florets, or snap peas make great alternatives. Just adjust the cooking time slightly – asparagus cooks faster while broccoli might need a minute or two longer.
• Whole grain mustard: You can use all Dijon if that’s what you have, though you’ll miss out on the nice texture from the mustard seeds.
• Apple cider vinegar: White wine vinegar or regular white vinegar work just fine as substitutes for that tangy kick.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this recipe is crowding the pan, which prevents the chicken and vegetables from cooking evenly – make sure everything has enough space to breathe, or use two pans if needed.

When browning the chicken in step 2, resist the urge to move it around too much since letting it sit undisturbed creates a nice golden crust that adds flavor to the dish.

Since chicken breasts cook at different rates depending on their thickness, use an instant-read thermometer and remove the chicken when it hits 160°F rather than waiting for 165°F – the carryover heat will bring it up to temperature while keeping it juicy.

Don’t skip adding the chicken juices back to the pan in step 6, as they add moisture and help create a more flavorful sauce that coats everything beautifully.

What to Serve With Honey Mustard Chicken and Green Beans?

This dish is pretty much a complete meal on its own since it already has chicken, potatoes, and green beans all in one pan. If you want to add something extra, a simple side salad with a light vinaigrette is a nice way to balance out the sweetness of the honey mustard sauce. Crusty dinner rolls or garlic bread are great for soaking up any extra sauce left on your plate. You could also serve it with roasted carrots or a simple coleslaw if you’re feeding a crowd and want to stretch the meal a bit further.

Storage Instructions

Store: This honey mustard chicken keeps really well in the fridge for up to 4 days in an airtight container. I like to store the chicken and veggies together so all those flavors keep mingling. It makes for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this for up to 3 months, though the potatoes and green beans might get a bit softer after thawing. I usually freeze just the chicken with the sauce in a freezer-safe container, and make fresh veggies when I’m ready to eat it.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave on medium power, stirring halfway through. If the sauce seems a bit thick after reheating, just add a splash of water or chicken broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 170-190 g
• Fat: 85-95 g
• Carbohydrates: 190-210 g

Ingredients

For the chicken and vegetables:

• 2 lb chicken breasts (cut into 1-inch pieces for even cooking)
• 1 1/4 tsp salt
• 4 tbsp olive oil (I prefer Bertolli Extra Virgin)
• 1 cup shallots (peeled and halved)
• 1 lb potatoes (cubed into 3/4-inch pieces)
• 1 1/2 tbsp fresh rosemary (finely chopped)
• 1/2 lb green beans (trimmed and snapped in half)
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest

For the honey-mustard sauce:

• 1/4 cup grain mustard (I use Maille Old Style)
• 2 tbsp Dijon mustard
• 1/3 cup honey
• 3/4 tsp salt
• 1 1/2 tbsp cider vinegar (gives a necessary acidic balance to the honey)
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Step 1: Prepare Mise en Place and Preheat

• 2 lb chicken breasts
• 1 lb potatoes
• 1 cup shallots
• 1/2 lb green beans
• 1 1/2 tbsp fresh rosemary
• 1 tsp lemon zest

Preheat your oven to 375°F.

While it heats, prepare all your ingredients: cut the chicken breasts into 1-inch pieces, cube the potatoes into 3/4-inch pieces, peel and halve the shallots, trim and snap the green beans in half, finely chop the fresh rosemary, and zest the lemon.

Having everything prepped and ready before you start cooking will make the process smooth and keep you from scrambling mid-recipe.

Step 2: Brown the Chicken and Build Flavor

• 2 lb chicken breasts
• 1 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Season the chicken pieces with 1 1/4 tsp salt and 1/2 tsp black pepper.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, brown the chicken for about 3 minutes per side until golden on the surface (it doesn’t need to be fully cooked through).

Transfer the browned chicken to a plate and set aside—this browning step develops deep flavor through the Maillard reaction, which is essential to the final dish.

Step 3: Create the Honey Mustard Sauce

• 1/4 cup grain mustard
• 2 tbsp Dijon mustard
• 1/3 cup honey
• 1 1/2 tbsp cider vinegar
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 3/4 tsp salt

In a small bowl, whisk together the grain mustard, Dijon mustard, honey, cider vinegar, paprika, garlic powder, cayenne pepper, and 3/4 tsp salt.

The cider vinegar is crucial here—it cuts through the richness of the honey and creates a balanced, savory-sweet sauce.

Set the sauce aside; you’ll drizzle it over everything in the final step.

Step 4: Sauté the Aromatics and Start Roasting

• 2 tbsp olive oil
• 1 cup shallots
• 1 lb potatoes
• 1 1/2 tbsp fresh rosemary
• 1 tsp lemon zest

In the same skillet you used for the chicken (don’t wash it—those browned bits add flavor), add the remaining 2 tablespoons of olive oil over medium heat.

Add the halved shallots and cubed potatoes, stirring to coat with oil.

Sprinkle in the finely chopped rosemary and the lemon zest.

Transfer the skillet to the preheated 375°F oven and roast for 15 minutes until the potatoes start to soften and the shallots begin to caramelize.

Step 5: Bring Everything Together and Finish Cooking

• browned chicken from Step 2
• 1/2 lb green beans
• honey mustard sauce from Step 3

Remove the skillet from the oven and stir in the trimmed green beans.

Nestle the browned chicken pieces from Step 2 back into the skillet among the vegetables, and pour the honey mustard sauce from Step 3 evenly over everything.

Return the skillet to the oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

I like to give it a gentle stir halfway through to ensure the sauce coats everything evenly and the flavors meld beautifully.

One-Pan Honey Mustard Chicken and Green Beans

Delicious One-Pan Honey Mustard Chicken and Green Beans recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 2300

Ingredients Method

Ingredients

  

For the chicken and vegetables

• 2 lb chicken breasts (cut into 1-inch pieces for even cooking)
• 1 1/4 tsp salt
• 4 tbsp olive oil (I prefer Bertolli Extra Virgin)
• 1 cup shallots (peeled and halved)
• 1 lb potatoes (cubed into 3/4-inch pieces)
• 1 1/2 tbsp fresh rosemary (finely chopped)
• 1/2 lb green beans (trimmed and snapped in half)
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest

For the honey-mustard sauce

• 1/4 cup grain mustard (I use Maille Old Style)
• 2 tbsp Dijon mustard
• 1/3 cup honey
• 3/4 tsp salt
• 1 1/2 tbsp cider vinegar (gives a necessary acidic balance to the honey)
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Method

 

1. Preheat your oven to 375°F. While it heats, prepare all your ingredients: cut the chicken breasts into 1-inch pieces, cube the potatoes into 3/4-inch pieces, peel and halve the shallots, trim and snap the green beans in half, finely chop the fresh rosemary, and zest the lemon. Having everything prepped and ready before you start cooking will make the process smooth and keep you from scrambling mid-recipe.
2. Season the chicken pieces with 1 1/4 tsp salt and 1/2 tsp black pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, brown the chicken for about 3 minutes per side until golden on the surface (it doesn't need to be fully cooked through). Transfer the browned chicken to a plate and set aside—this browning step develops deep flavor through the Maillard reaction, which is essential to the final dish.
3. In a small bowl, whisk together the grain mustard, Dijon mustard, honey, cider vinegar, paprika, garlic powder, cayenne pepper, and 3/4 tsp salt. The cider vinegar is crucial here—it cuts through the richness of the honey and creates a balanced, savory-sweet sauce. Set the sauce aside; you'll drizzle it over everything in the final step.
4. In the same skillet you used for the chicken (don't wash it—those browned bits add flavor), add the remaining 2 tablespoons of olive oil over medium heat. Add the halved shallots and cubed potatoes, stirring to coat with oil. Sprinkle in the finely chopped rosemary and the lemon zest. Transfer the skillet to the preheated 375°F oven and roast for 15 minutes until the potatoes start to soften and the shallots begin to caramelize.
5. Remove the skillet from the oven and stir in the trimmed green beans. Nestle the browned chicken pieces from Step 2 back into the skillet among the vegetables, and pour the honey mustard sauce from Step 3 evenly over everything. Return the skillet to the oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender. I like to give it a gentle stir halfway through to ensure the sauce coats everything evenly and the flavors meld beautifully.