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 recipeAan maaltijd of plan toevoegen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles aan boodschappenlijst toevoegenClear checks2 lb (907 g) boneless, skinless chicken breastsAan boodschappenlijst toevoegen1 1/2 tsp sea salt, dividedAan boodschappenlijst toevoegen1/4 cup (60 mL) extra-virgin olive oil, dividedAan boodschappenlijst toevoegen2 large shallots, roughly chopped (about 1 cup)Aan boodschappenlijst toevoegen1 lb (454 g) fingerling or Yukon Gold potatoes, cut into 1 1/2-inch piecesAan boodschappenlijst toevoegen1 tbsp minced fresh rosemaryAan boodschappenlijst toevoegen1/2 lb (227 g) green beans, trimmedAan boodschappenlijst toevoegenFreshly cracked black pepper, to tasteAan boodschappenlijst toevoegenHoney-mustard sauce1/4 cup (60 mL) whole-grain mustardAan boodschappenlijst toevoegen2 tbsp (30 mL) Dijon mustardAan boodschappenlijst toevoegen1/3 cup (80 mL) honeyAan boodschappenlijst toevoegen1 tbsp (15 mL) unfiltered apple cider vinegarAan boodschappenlijst toevoegen1/2 tsp paprikaAan boodschappenlijst toevoegen1/2 tsp garlic powderAan boodschappenlijst toevoegenInstructionsPreheat 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
