Honey Mustard Chicken Green Beans (Print View)

Juicy chicken breasts with honey-mustard glaze paired with crisp green beans for a fresh, easy meal.

# What You’ll Need:

→ 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)

# Method:

01 - Preheat the oven to 400°F.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until smooth and well combined.
03 - Pat the chicken breasts dry with paper towels and season both sides evenly 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 the chicken with the honey mustard sauce, reserving 2 tablespoons for serving.
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 the skillet to the oven and bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F and green beans are tender but still crisp.
08 - Remove from oven and allow chicken to rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.

# Expert Advice:

01 -
  • The honey-mustard glaze creates this perfect sweet-tangy balance that feels fancy but takes barely ten minutes to mix together.
  • Everything cooks in one skillet, which means less cleanup and the chicken stays juicy while the beans pick up all those golden pan flavors.
  • It's naturally gluten-free and feels light enough for spring but substantial enough to actually fill you up.
02 -
  • If your chicken breasts are thick or uneven, pound them gently to an even thickness so they cook at the same rate and you don't end up with dry edges and a raw center.
  • Don't skip the resting period after it comes out of the oven; it sounds like nothing, but those three minutes are what keep the chicken from drying out when you cut into it.
03 -
  • Make the mustard sauce while the oven preheats so you're not scrambling once the chicken hits the pan and you need to stay focused.
  • A meat thermometer is genuinely the difference between worrying if the chicken is done and knowing for certain it's perfect, and it costs almost nothing.
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