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 recipeAjouter au repas ou au menu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsTout ajouter à la liste de coursesClear checks2 lb (907 g) boneless, skinless chicken breastsAjouter à la liste de courses1 1/2 tsp sea salt, dividedAjouter à la liste de courses1/4 cup (60 mL) extra-virgin olive oil, dividedAjouter à la liste de courses2 large shallots, roughly chopped (about 1 cup)Ajouter à la liste de courses1 lb (454 g) fingerling or Yukon Gold potatoes, cut into 1 1/2-inch piecesAjouter à la liste de courses1 tbsp minced fresh rosemaryAjouter à la liste de courses1/2 lb (227 g) green beans, trimmedAjouter à la liste de coursesFreshly cracked black pepper, to tasteAjouter à la liste de coursesHoney-mustard sauce1/4 cup (60 mL) whole-grain mustardAjouter à la liste de courses2 tbsp (30 mL) Dijon mustardAjouter à la liste de courses1/3 cup (80 mL) honeyAjouter à la liste de courses1 tbsp (15 mL) unfiltered apple cider vinegarAjouter à la liste de courses1/2 tsp paprikaAjouter à la liste de courses1/2 tsp garlic powderAjouter à la liste de coursesInstructionsPreheat 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
