Honey Mustard Chicken Green (Printable)

Tender chicken glazed in honey-mustard sauce with crisp green beans for a bright and flavorful meal.

# Ingredient list:

→ 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 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

# Cooking steps:

01 - Preheat 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 chicken breasts dry with paper towels. Season both sides generously 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 chicken with honey mustard sauce, reserving 2 tablespoons for service.
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 skillet to 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 top with lemon zest if desired before serving.

# Expert advice:

01 -
  • Dinner lands on the table in 35 minutes, which means you can actually use a weeknight for something other than stress eating.
  • One skillet does all the work, so cleanup is refreshingly minimal and your dishwasher won't judge you.
  • The honey-mustard sauce tastes like you spent hours perfecting it, but the secret is just five ingredients and a whisk.
02 -
  • Don't skip the resting step, or your chicken will be drier than it should be because all the juices will run out the second you cut into it.
  • The oven-safe skillet is non-negotiable here, so don't try to transfer everything to a baking dish because the sear and the finish both matter and this way they happen in one place.
03 -
  • Bring your chicken to room temperature for 10 minutes before cooking so it sears properly and cooks evenly instead of being cold in the middle.
  • If your skillet doesn't have an oven-safe handle, wrap it in foil before baking to keep the handle from getting damaged or too hot to touch.
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