Description
One Pan Honey Mustard Chicken and Veggies comes together in a flash for weeknight dinner magic. Crispy chicken thighs roasted with colorful vegetables get glazed in a tangy-sweet sauce that makes your whole family cheer.
Ingredients
Scale
Protein:
- 4 boneless skinless chicken breasts
Vegetables:
- 1 pound (450g) baby red potatoes, quartered
- 1 pound (450g) fresh green beans, trimmed
- 2 cloves garlic, minced
Sauce and Seasonings:
- ½ cup (120ml) Dijon mustard
- ¼ cup (60ml) honey
- 1 tablespoon whole grain mustard
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to a precise 400°F (200°C). Protect your baking sheet with parchment paper or aluminum foil for easy cleanup.
- Craft the honey mustard sauce by whisking ½ cup Dijon mustard, ¼ cup honey, 1 tablespoon whole grain mustard, 1 tablespoon lemon juice, 2 minced garlic cloves, salt, and pepper until smooth and well-combined.
- Prepare your red potatoes by cutting 1 pound into quarters. Toss them on one side of the sheet pan with 1 tablespoon olive oil, salt, and pepper to ensure even coating.
- Arrange 1 pound of trimmed green beans on the opposite side of the pan. Drizzle with remaining 1 tablespoon olive oil and season generously with salt and pepper.
- Position 4 chicken breasts directly in the center of the sheet pan. Generously coat each piece with the prepared honey mustard sauce, ensuring complete coverage.
- Slide the sheet pan into the preheated oven. Roast for 25-30 minutes, checking that chicken reaches an internal temperature of 165°F (74°C) and potatoes become fork-tender.
- For enhanced caramelization, switch your oven to broil. Cook for an additional 2-3 minutes, watching carefully to prevent burning.
- Remove the pan and allow chicken to rest for 3-4 minutes. Serve immediately, drizzling any remaining pan juices over the dish.
Notes
- Check chicken temperature with a meat thermometer to ensure it reaches 165F (74C) for safe consumption.
- Slice chicken breasts against the grain for maximum tenderness and easier eating.
- Cut potatoes into uniform, bite-sized pieces so they cook evenly and get crispy edges.
- Choose fresh, firm green beans for the best texture and flavor in this one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg