Honey Mustard Chicken Green (Printable version)

Tender chicken glazed with honey-mustard sauce served alongside crisp green beans.

# 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)

# How to Make It:

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 evenly 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 finishing.
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 to coat.
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 yet crisp.
08 - Remove from oven and allow chicken to rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means you can make it on a Wednesday without losing your mind.
  • One skillet means less washing up, and that alone makes this a weeknight hero.
  • The sauce is bold enough to feel fancy but simple enough that you won't mess it up.
02 -
  • Don't skip the resting step, because cutting into hot chicken releases all the juices and leaves you with dry meat.
  • If your green beans aren't truly crisp after baking, you either needed to pull them earlier or your oven runs cool—learn your oven's personality by testing with an oven thermometer.
03 -
  • Reserve 2 tablespoons of sauce before brushing the chicken so you have something fresh and bright to drizzle at the end—it makes a real difference in the final bite.
  • If your skillet isn't oven-safe, sear the chicken in your regular pan and then transfer everything to a baking dish, though you'll lose the rustic presentation.
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