Honey Mustard Chicken Green Beans (Printable)

Tender chicken breasts glazed in tangy honey mustard paired with crisp green beans for a bright, easy meal.

# What You 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)

# Step-by-Step:

01 - Preheat the 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 the chicken breasts dry with paper towels and season both sides 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 the chicken with the honey mustard sauce, reserving 2 tablespoons for serving.
06 - Arrange trimmed green beans around the chicken in the skillet. Drizzle green beans with 1 tablespoon olive oil, season with salt and pepper, and toss gently.
07 - Transfer the skillet to the oven and bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F and green beans are tender but still crisp.
08 - Remove from oven and rest chicken for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired.

# Expert Suggestions:

01 -
  • The honey mustard sauce tastes like restaurant-quality but comes together in under a minute with ingredients you probably have on hand.
  • Everything cooks in one skillet and finishes in the oven, which means less cleanup and more time enjoying the meal.
  • It's naturally gluten-free, quick enough for a weeknight, and elegant enough to serve when someone's coming over.
02 -
  • Don't skip the drying step for the chicken—moisture is the enemy of a good sear, and a good sear is what keeps the meat from tasting bland or tough.
  • If your skillet isn't oven-safe (no plastic handles), you'll need to transfer everything to a baking dish before it goes in the oven, which adds a step but still works fine.
  • The chicken will keep cooking slightly after it comes out of the oven, so if you pull it out at exactly 75°C, it won't be overcooked by the time you're ready to eat.
03 -
  • If you make the sauce ahead of time and it separates slightly, just give it a quick whisk before using—that's totally normal and doesn't mean anything went wrong.
  • An oven-safe skillet with sloped sides is easier to work with than straight-sided baking dishes because you can actually tilt it without burning yourself while the chicken rests.
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