Honey Mustard Chicken Green Beans (Print View)

Tender chicken glazed in honey mustard sauce with crisp green beans for a bright, flavorful meal.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Honey Mustard Sauce

05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons whole grain mustard
07 - 3 tablespoons honey
08 - 2 tablespoons lemon juice
09 - 2 cloves garlic, minced

→ Vegetables

10 - 12.3 oz fresh green beans, trimmed
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1 teaspoon lemon zest (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until smooth and well combined.
03 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
04 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until lightly golden brown.
05 - Remove skillet from heat. Brush honey mustard sauce generously over chicken tops, reserving 2 tablespoons for finishing.
06 - Arrange trimmed green beans around chicken in the skillet. Drizzle green beans with 1 tablespoon olive oil and season with salt and pepper. Toss gently to coat.
07 - Transfer skillet to preheated oven and bake for 15 to 18 minutes, until chicken reaches internal temperature of 165°F and green beans are tender-crisp.
08 - Remove from oven and let chicken rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.

# Expert Advice:

01 -
  • The sauce comes together in one bowl while your skillet heats, so there's almost no extra cleanup waiting for you.
  • Those green beans cook right alongside the chicken, making this a true one-pan dinner that feels like you planned ahead.
  • The honey-mustard glaze caramelizes just enough to look restaurant-quality, but the whole thing takes less than 40 minutes from start to finish.
02 -
  • Don't skip the resting time—those three minutes let the juices redistribute through the chicken so it stays moist instead of drying out when you cut into it.
  • If your green beans are particularly thick, trim them to a similar length so they cook evenly; thin ones finish while thick ones are still tough if you're not careful.
03 -
  • Make extra sauce and keep it in the fridge for up to five days—it's incredible drizzled over roasted vegetables or swirled into plain yogurt as a dip.
  • If you find the mustard flavor too strong, reduce it by a tablespoon and increase the honey slightly; taste as you go and trust your instincts about balance.
Return