Honey Mustard Chicken, Beans and Potatoes Recipe
Honey Mustard Chicken, Beans and Potatoes is an all-in-one dinner sensation that checks every box: juicy chicken, perfectly roasted potatoes, and crisp-tender green beans, all soaked in a tangy, sweet, and savory honey mustard glaze. What I love most about this meal is how it transforms weeknight cooking from stressful to effortless while packing every bite with bold flavors and comforting textures. Whether you’re feeding a crowd or just your own hungry self, this bright and inviting dish promises to bring a smile to the table. Let’s talk about how this Honey Mustard Chicken, Beans and Potatoes recipe truly brings classic comfort home.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe brings together simple, accessible ingredients that each play a starring role. Every item is selected for maximum flavor, texture, or color — and trust me, every pinch and drizzle makes a difference in this Honey Mustard Chicken, Beans and Potatoes feast!
- Chicken breasts: Sliced in half for quicker, more even cooking and juicy results every time.
- Honey (or maple syrup): Adds a subtle sweetness that balances the tang and heat of the mustards beautifully.
- Yellow mustard: Classic and zesty, it gives essential tang and vibrant color to our sauce.
- Dijon mustard: Brings a gentle heat and extra depth to the honey mustard sauce.
- Minced garlic cloves: Aromatic and punchy, fresh garlic elevates all three components of the tray.
- Onion powder: Offers a background savoriness, rounding out the honey mustard blend.
- Paprika: Adds warm undertones and a hint of smokiness to the chicken glaze.
- Baby potatoes: Tender and quick to roast, these are the backbone of hearty comfort in this meal.
- Olive oil: Creates golden, crispy edges on the potatoes and helps everything roast beautifully.
- Grated parmesan cheese (optional): Offers a salty, nutty boost—totally optional, but highly recommended!
- Italian seasoning: Infuses the potatoes with herby goodness and irresistible aroma.
- Salt: Essential for pulling out flavors in the chicken, beans, and potatoes alike.
- Ground black pepper: Delivers a gentle kick and background warmth, balancing the sweetness of the honey.
- Green beans: Crisp-tender and vibrant, they complete the trio of textures on your plate.
How to Make Honey Mustard Chicken, Beans and Potatoes
Step 1: Prep Your Oven and Sheet Pan
Start by preheating your oven to 425°F. This hot oven is what helps everything roast beautifully, locking in juiciness for the chicken and ensuring the potatoes get that irresistible crispy edge. Line a large baking sheet with parchment paper or give it a good spray with nonstick cooking spray for easy cleanup.
Step 2: Season the Potatoes
In a big mixing bowl, toss your halved baby potatoes with olive oil, minced garlic, optional grated parmesan, Italian seasoning, salt, and black pepper. Make sure every potato is nicely coated—you want those flavors in every bite. These spuds will kick off our Honey Mustard Chicken, Beans and Potatoes and form a little bed of hearty goodness on the tray.
Step 3: Start Roasting the Potatoes
Spread the seasoned potatoes onto one-third of your prepared baking sheet, arranging them in a single, even layer for best results. Slide the tray into the preheated oven and give those potatoes a 15-minute head start. This lets them begin to caramelize and soften so they finish perfectly alongside the chicken and beans.
Step 4: Mix the Honey Mustard Sauce
While potatoes are getting their crispy start, grab a medium bowl to mix up the honey mustard sauce. Combine honey, yellow mustard, Dijon mustard, minced garlic, onion powder, and paprika. Stir until smooth and gloriously fragrant—this is the secret sweet-savory hero that ties all the elements of Honey Mustard Chicken, Beans and Potatoes together.
Step 5: Marinate the Chicken
Place your sliced chicken breasts in a large bowl and pour that honey mustard sauce right over them. Toss until every piece of chicken is bathed in the sauce—don’t be shy! The marinade infuses the meat with tangy sweetness and ensures that beautiful golden glaze after baking.
Step 6: Add Chicken to the Pan
When the potatoes have roasted for 15 minutes, pull out the baking sheet. Arrange the coated chicken breasts in a single layer down the middle section of the pan. Nestle them right next to those potatoes so the flavors can mingle. Pop the tray back in for just 5 minutes while you prep the beans.
Step 7: Season and Add Green Beans
Using the same bowl you used for the potatoes (yay, less cleanup!), toss your trimmed green beans with olive oil, optional parmesan, salt, and pepper. Once the chicken has baked for its quick 5 minutes, remove the tray again. Pile the green beans into the last third of the baking sheet, keeping everything in its own little zone.
Step 8: Finish Roasting
Return the loaded baking sheet to the oven and roast everything for 20 to 25 minutes. You’ll know it’s ready when the potatoes are fork-tender, the chicken registers 165°F, and the beans are gorgeously vibrant and just crisp-tender. At this point your kitchen will smell absolutely amazing, so brace yourself for hungry company!
How to Serve Honey Mustard Chicken, Beans and Potatoes
Garnishes
A sprinkle of fresh chopped parsley or extra grated parmesan cheese is all you need to add color and a final pop of flavor. A wedge of lemon on the side is a bright, fresh touch that lifts all the flavors. Don’t forget a crack of black pepper for a finishing flourish!
Side Dishes
The beauty of Honey Mustard Chicken, Beans and Potatoes is you’ve got everything on one pan! If you’re in the mood to round things out, serve alongside a crusty baguette to mop up extra sauce or a simple green salad for even more freshness.
Creative Ways to Present
Arrange the chicken, potatoes, and beans on a large family-style platter for maximum “wow” factor at the table, or plate individual servings with a drizzle of any leftover honey mustard sauce. For something more playful, use mini cast iron skillets for each guest, turning every portion into its own mini feast!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the chicken, beans, and potatoes together so they can be easily reheated without drying out. This makes weekday lunches (or midnight fridge raids) an absolute delight.
Freezing
Honey Mustard Chicken, Beans and Potatoes can absolutely be frozen if you want meal prep to stretch longer. Let everything cool completely, then pack into freezer-safe containers. Freeze for up to two months, and try to keep the beans on top so they don’t get too soft when reheated.
Reheating
For the best results, reheat leftovers in a 350°F oven until warmed through and just sizzling at the edges—this keeps the potatoes crisp. You can also use your microwave for convenience, but the oven gives superior texture, especially for the potatoes and chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will stay juicy and flavorful, and you can prepare them the exact same way. Just make sure to adjust the cooking time as needed since thighs may take a bit longer.
Is there a substitute for honey if I want this dish less sweet?
Yes, you can swap the honey for maple syrup for a different kind of sweetness, or reduce the amount and add a splash of fresh lemon juice for more tang. Agave syrup also works if you have that on hand.
What can I do if I don’t have both types of mustard?
No problem—using all yellow or all Dijon mustard will still create a delicious sauce. The blend adds depth, but a single type will still tie the dish together.
How can I tell if the chicken is cooked through?
The surest way is to use a meat thermometer—your chicken is ready when it reaches 165°F at its thickest part. If you slice into the chicken, it should be opaque all the way through and juices should run clear.
Do I have to use parmesan cheese?
Not at all! Parmesan is optional. It adds a salty-crunchy finish, but if you’re dairy-free or just want to skip it, your Honey Mustard Chicken, Beans and Potatoes will still be full of flavor.
Final Thoughts
If you’re craving a meal that’s simple, satisfying, and sure to please everyone, give this Honey Mustard Chicken, Beans and Potatoes a try. You’ll love the easy prep and even more the way those sweet, tangy, and savory flavors play together. It might just become your new weeknight staple—enjoy every bite!
Print
Honey Mustard Chicken, Beans and Potatoes Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Honey Mustard Chicken, Beans, and Potatoes recipe is a simple and delicious one-pan meal that combines tender chicken breasts with flavorful honey mustard sauce, roasted baby potatoes, and crisp green beans. The savory-sweet combination of the honey mustard glaze pairs perfectly with the hearty potatoes and fresh green beans.
Ingredients
For the Chicken:
- 4 chicken breasts (sliced in half horizontally)
- ⅓ cup honey (or maple syrup)
- 3 Tbsp yellow mustard
- 3 Tbsp dijon mustard
- 2 minced garlic cloves
- 1 tsp onion powder
- 1 tsp paprika
For the Potatoes:
- 1 ½ lbs baby potatoes (halved)
- 3 minced garlic cloves
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese (optional)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Green Beans:
- 1 lb green beans (ends trimmed)
- 1 Tbsp grated parmesan cheese (optional)
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, add baby potatoes, minced garlic, olive oil, grated parmesan cheese, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread the potatoes onto one-third of the baking sheet in a single layer. Bake for 15 minutes.
- While potatoes bake, mix the honey mustard sauce in a medium bowl.
- Add chicken breasts to a large bowl. Pour the honey mustard sauce over top and toss to coat.
- Arrange the chicken in a single layer in the middle section of the pan. Return to the oven and bake for 5 minutes.
- In the same bowl used for the potatoes, add green beans, olive oil, grated parmesan cheese, salt, and black pepper. Toss to coat.
- Remove the sheet pan and add the green beans to the remaining third. Return to the oven and bake for 20–25 minutes, or until the potatoes are tender and the chicken reaches 165°F internal temperature.
Notes
- You can customize the seasoning of the potatoes and green beans to suit your taste preferences.
- Feel free to add more or less honey to adjust the sweetness of the honey mustard sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 16g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Honey Mustard Chicken, One-Pan Meal, Roasted Potatoes, Green Beans, Easy Dinner Recipe
