Home›Recipes›Main Dishes›One-Pan Honey Mustard Chicken← Back to recipesMain DishesOne-Pan Honey Mustard ChickenYield6Prep15 minCookabout 1 hr Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeZu Mahlzeit oder Plan hinzufügen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles zur Einkaufsliste hinzufügenClear checks2 lb (907 g) boneless, skinless chicken breastsZur Einkaufsliste hinzufügen1 1/2 tsp sea salt, dividedZur Einkaufsliste hinzufügen1/4 cup (60 mL) extra-virgin olive oil, dividedZur Einkaufsliste hinzufügen2 large shallots, roughly chopped (about 1 cup)Zur Einkaufsliste hinzufügen1 lb (454 g) fingerling or Yukon Gold potatoes, cut into 1 1/2-inch piecesZur Einkaufsliste hinzufügen1 tbsp minced fresh rosemaryZur Einkaufsliste hinzufügen1/2 lb (227 g) green beans, trimmedZur Einkaufsliste hinzufügenFreshly cracked black pepper, to tasteZur Einkaufsliste hinzufügenHoney-mustard sauce1/4 cup (60 mL) whole-grain mustardZur Einkaufsliste hinzufügen2 tbsp (30 mL) Dijon mustardZur Einkaufsliste hinzufügen1/3 cup (80 mL) honeyZur Einkaufsliste hinzufügen1 tbsp (15 mL) unfiltered apple cider vinegarZur Einkaufsliste hinzufügen1/2 tsp paprikaZur Einkaufsliste hinzufügen1/2 tsp garlic powderZur Einkaufsliste hinzufügenInstructionsPreheat the oven to 375°F (191°C) with a rack in the center position.Season the chicken with 1 teaspoon of the salt. Heat 2 tablespoons of the oil in a large ovenproof skillet or braiser over medium-high heat. Sear the chicken until golden, about 3 minutes per side, then transfer it to a plate.Whisk together the whole-grain mustard, Dijon mustard, honey, remaining 1/2 teaspoon salt, apple cider vinegar, paprika, and garlic powder.Add the remaining 2 tablespoons oil to the skillet. Add the shallots, potatoes, and rosemary and toss to combine. Bake uncovered for 15 minutes, until the potatoes begin to soften.Add the green beans, then nestle the chicken and any accumulated juices back into the skillet. Pour over the honey-mustard sauce and toss the vegetables to coat.Return the skillet to the oven and bake for 25-30 minutes, until the vegetables are tender and the chicken reaches 165°F (74°C).Keep cookingRelated recipesMore in Main Dishes → Main DishesGarlic Butter Chicken Bites with Lemon Asparagus4 servings30 min Main DishesBalsamic Glazed Chicken4 servings55 min Main DishesSkillet Lemon-Herb Chicken and Potatoes Main DishesSlow Cooker Chicken Shawarma
