One-Pan Honey Mustard Chicken takes a little more time and patience to come together, but the results are a full-fledged meal unlike any other. The green beans are crisp and fresh, the fingerling potatoes are fluffy and buttery, and of course, the chicken will astound you: tender, juicy, savory, and coated in a tangy, zesty, and sweet sauce that you’ll want to eat with everything. One-Pan Honey Mustard Chicken is a dish you’ll savor while it simultaneously saves you on clean-up!

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  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • 1 1/2 teaspoons sea salt, divided
  • 1 tablespoon apple cider vinegar, optional
  • 2 pounds of chicken breasts, boneless and skinless
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 large shallots, roughly chopped
  • 1 pound of fingerling potatoes
  • 2 sprigs rosemary, stems removed and leaves chopped
  • 1/2 pound green beans, washed and trimmed


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –In a small bowl, combine the dijon mustard, honey, 1/2 teaspoon sea salt, apple cider vinegar, and paprika, stirring until smooth. Set the sauce mixture aside.

Step 3 –Season the chicken breasts with the remaining salt and pepper.

Step 4 –Heat 1 tablespoon olive oil in a large ovenproof skillet or braiser over medium-high heat.

Step 5 –When the oil is shimmering, sear the chicken until golden brown, about 3 minutes on each side.

Step 6 –Transfer the chicken to a plate.

Step 7 –Add the shallots and fingerling potatoes along with the remaining olive oil into the braiser, tossing to combine.

Step 8 –Sprinkle the potatoes and shallots with rosemary.

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Step 9 –Place the braiser in the oven and roast, uncovered, for 15 minutes.

Step 10 –Transfer the skillet from the oven.

Step 11 –Nestle the chicken (along with any juices from the plate) and the green beans into the skillet or braiser.

Step 12 –Roast in the oven for another 15 minutes.

Step 13 –Transfer the skillet from the oven and pour the sauce mixture over everything.

Step 14 –Roast again until the chicken reaches 165 degrees F internally, about 10-15 minutes.

Step 15 –Serve hot.