Honey Mustard Chicken Green (Printable)

Juicy chicken glazed in honey-mustard sauce paired with crisp green beans for a vibrant 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 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

# How-To Steps:

01 - Set oven temperature to 400°F and allow to preheat fully.
02 - Whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic in a small bowl until well combined.
03 - Pat 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 and brush tops of chicken with honey mustard sauce, reserving 2 tablespoons for finishing.
06 - Arrange trimmed green beans around chicken in the skillet. Drizzle green beans with 1 tablespoon olive oil, season with salt and pepper, and toss gently.
07 - Transfer skillet to preheated oven and bake for 15-18 minutes until chicken reaches an internal temperature of 165°F and green beans are tender yet crisp.
08 - Remove from oven and allow chicken to rest for 3 minutes. Drizzle with reserved sauce and garnish with lemon zest if desired.

# Expert Tips:

01 -
  • The honey and mustard balance each other in a way that tastes fancy but comes together in the time it takes to preheat your oven.
  • Green beans cook right alongside the chicken, so there's genuinely only one pan to wash at the end.
  • It's naturally gluten-free, which means you're not sacrificing flavor while accommodating dietary needs.
02 -
  • Don't skip the searing step; those 4 minutes of direct heat are what make the chicken taste restaurant-quality instead of just cooked.
  • If your chicken breasts are really thick, gently pound them to an even thickness so everything cooks at the same rate and nothing dries out.
03 -
  • Make the sauce while the oven preheats and you're seasoning the chicken—there's no reason to do these things sequentially when they can happen at once.
  • If your skillet isn't oven-safe, sear the chicken in the skillet, then transfer everything to a baking dish before the oven step; you'll lose a tiny bit of efficiency but nothing about the actual cooking.
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