One Pan Honey Mustard Chicken and Vegetables
This is basically a complete dinner that cooks itself in one pan. You brown the chicken, toss everything else in, and the oven does the rest of the work.
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.
Notes
Sauce will caramelize and brown during final baking.
Did you make this recipe?Let me know how you liked it below!