Effortless One-Pan Honey Mustard Chicken & Green Beans
This effortless one-pan recipe features tender chicken and crisp green beans coated in a delicious honey mustard sauce, all roasted to perfection for a quick and easy weeknight meal.
Equipment
- Oven
- Large baking sheet
- Medium bowl
Ingredients
Main
- 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1.5-2 inch pieces if using breasts
- 1 lb fresh green beans trimmed
Honey Mustard Sauce
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes
- fresh parsley
- sesame seeds
- lemon wedges
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Make the Sauce
- In a medium bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper until well combined.
Combine Ingredients
- Add chicken pieces and trimmed green beans to the sauce bowl, then toss thoroughly to coat everything evenly.
Roast First Round
- Spread the coated chicken and green beans in a single layer on the prepared baking sheet, ensuring not to overcrowd, and bake for 15-20 minutes.
Flip and Baste
- Remove the pan from the oven, flip the chicken and green beans, and brush any remaining sauce over the chicken.
Roast Second Round
- Return the pan to the oven and bake for another 10-15 minutes, until the chicken reaches 165°F (74°C) and is caramelized, and the green beans are tender-crisp.
Serve
- Remove from the oven and serve hot, with optional garnishes.
Notes
For best results, do not overcrowd the baking sheet to ensure even cooking and caramelization. You can adjust the amount of honey and Dijon mustard to your taste. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.