Ingredients (~8 servings)
- 3 lbs boneless skinless chicken breasts
- 2 tsp sea salt
- 1/4 cup extra-virgin olive oil
- 3 large shallots, roughly chopped (~1 1/2 cups)
- 1 1/2 lbs fingerling or Yukon gold potatoes, cut into 1 1/2 inch pieces
- 1 1/2 Tbsp minced fresh rosemary
- 3/4 lb green beans, trimmed
- Freshly cracked black pepper, to taste
- 1/3 cup whole grain mustard
- 3 Tbsp Dijon mustard
- 1/2 cup honey
- 1 1/2 Tbsp unfiltered apple cider vinegar
- 3/4 tsp paprika
- 3/4 tsp garlic powder
Brown the Chicken
Preheat your oven to 375F with a rack in the center position.
Season the chicken all over with 1 1/2 tsp of the salt.
Heat 2 Tbsp of the oil in a large ovenproof skillet or braiser over medium-high heat. Once the oil is glistening, add the chicken to the pan and cook until golden brown – ~3 minutes per side.
Transfer the chicken to a plate; don’t worry about cooking it through at this point.
Make the Honey Mustard Sauce
In a small bowl, combine the whole grain mustard, Dijon, honey, remaining 1/2 tsp salt, apple cider vinegar, paprika, and garlic powder.
Whisk until smooth and set aside.
Start the Vegetables
Add the remaining 2 Tbsp olive oil to the same skillet. Once the oil is glistening, add the shallots, potatoes, and rosemary and toss to combine.
Transfer the skillet to the oven and bake uncovered for ~15 minutes, or until the potatoes just begin to soften when you poke them with a fork.
Add Everything Back and Finish
Remove the skillet from the oven. Add the green beans to the potato mixture, then nestle the chicken back into the skillet along with any juices that accumulated on the plate.
Pour the honey mustard sauce over everything – chicken, green beans, and potatoes – and toss to coat as best you can.
Return the skillet to the oven and bake until the green beans and potatoes are tender and the internal temperature of the chicken hits 165F on an instant-read thermometer.
This usually takes ~25-30 minutes longer. The sauce will caramelize slightly and everything should be nicely browned.
One Pan Honey Mustard Chicken and Vegetables
Ingredients
Ingredients (~8 servings)
- 3 lbs boneless skinless chicken breasts
- 2 tsp sea salt
- 1/4 cup extra-virgin olive oil
- 3 large shallots ~1 1/2 cups, roughly chopped
- 1 1/2 lbs fingerling or Yukon gold potatoes cut into 1 1/2 inch pieces
- 1 1/2 Tbsp minced fresh rosemary
- 3/4 lb green beans trimmed
- Freshly cracked black pepper to taste
- 1/3 cup whole grain mustard
- 3 Tbsp Dijon mustard
- 1/2 cup honey
- 1 1/2 Tbsp unfiltered apple cider vinegar
- 3/4 tsp paprika
- 3/4 tsp garlic powder
Instructions
- Season chicken with salt and brown in olive oil for 3 minutes per side.
- Mix whole grain mustard, Dijon, honey, vinegar, paprika, and garlic powder into sauce.
- Sauté shallots, potatoes, and rosemary in skillet for 15 minutes in 375F oven.
- Add green beans and chicken back to skillet.
- Pour honey mustard sauce over entire dish.
- Bake additional 25-30 minutes until chicken reaches 165F and vegetables are tender.
