Honey Mustard Chicken Green Beans (Printable Version)

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

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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 fresh 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

# Directions:

01 - Preheat oven to 400°F.
02 - In a small mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until well combined.
03 - Pat chicken breasts dry with paper towels. 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, then remove from heat.
05 - Brush the tops of the chicken with honey mustard sauce, reserving 2 tablespoons for finishing.
06 - Arrange trimmed green beans around the chicken in the skillet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss gently.
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes until 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 garnish with lemon zest if desired before serving.

# Expert Tips:

01 -
  • The sauce comes together in one bowl while your skillet heats, so there's minimal cleanup and maximum flavor impact.
  • Chicken stays juicy and tender because you're finishing it in the oven rather than drying it out on the stovetop.
  • Those green beans roast right alongside everything else, picking up the pan drippings and caramelizing at the edges.
02 -
  • Don't skip the resting step after roasting; chicken that goes straight to the plate will release all its flavorful juices into the skillet instead of staying on your fork.
  • If your chicken breasts are particularly large or thick, they'll take closer to 20 minutes in the oven, so use a thermometer rather than guessing—overcooked chicken is dry chicken.
03 -
  • Pat your chicken completely dry before searing; any moisture will steam instead of brown, and you'll lose that golden crust that adds both flavor and visual appeal.
  • Use an instant-read thermometer rather than cutting into the chicken to check doneness, which lets heat escape and causes unnecessary drying.
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