Honey Mustard Chicken Green Beans (Printable Version)

Tender chicken glazed in honey mustard sauce served with crisp green beans for an easy, flavorful meal.

# What You'll Need:

→ 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)

# How to Prepare:

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 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.
05 - Remove skillet from heat. Brush the tops of chicken with honey mustard sauce, reserving 2 tablespoons for finishing.
06 - Arrange trimmed green beans around the chicken in the skillet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss gently.
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 but still crisp.
08 - Remove from oven and allow chicken to rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.

# Expert Suggestions:

01 -
  • The sauce does all the heavy lifting—tangy, slightly sweet, and bold enough to make simple chicken taste restaurant-quality.
  • Everything cooks in one skillet, which means fewer dishes and more time enjoying what you've made.
  • Green beans cook right alongside the chicken, so you get a complete, colorful meal without extra pans or timing tricks.
02 -
  • Don't skip patting the chicken dry; wet chicken steams instead of sears, and you'll miss that crucial golden crust that seals in flavor.
  • The reserved sauce makes all the difference—it's fresh and bright against the caramelized sauce that cooked with the chicken, creating complexity in every bite.
03 -
  • If you're nervous about cooking chicken, use an instant-read thermometer—75°C (165°F) is the target, and hitting it exactly means juicy, safe chicken every time.
  • Double the sauce recipe and keep the extra in the fridge; it's stunning drizzled over roasted vegetables, stirred into yogurt as a dip, or brushed onto pork chops.
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