Why You’ll Love This Honey Mustard Chicken with Green Beans

• It’s a true one-pan meal. Honestly, the cleanup is minimal, which is a huge win in my book. Everything cooks together on a single sheet pan, meaning more time enjoying your dinner and less time scrubbing pots.
• The sauce is incredibly versatile. You probably have most of the ingredients in your pantry right now. It’s a simple mix that transforms into something complex and deeply flavorful, with a perfect balance of sweet, tangy, and savory notes.
• It’s a crowd-pleaser for all ages. The familiar, comforting flavors of honey and mustard are a hit with kids and adults alike. It’s a reliable recipe that you can count on to make everyone at the table happy.
• The texture contrast is everything. You get juicy, tender chicken with a slightly sticky glaze, paired with green beans that are still a little snappy. It’s a really satisfying combination that keeps every bite interesting.

Ingredients & Tools

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• 1 lb fresh green beans, ends trimmed
• 3 tbsp olive oil, divided
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar (or white wine vinegar)
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• To taste: kosher salt and freshly ground black pepper
• For garnish: fresh chopped parsley (optional)

Tools: A large rimmed baking sheet, a small mixing bowl, a whisk, and a set of tongs.

The quality of your Dijon mustard really makes a difference here—it’s the backbone of the sauce’s flavor. And don’t skip the vinegar; it’s not there to make things sour, but to cut through the sweetness and richness, brightening up the whole dish.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Chicken breast size matters. If your chicken breasts are very large or thick, I highly recommend pounding them to an even thickness (about ¾-inch). This ensures they cook through at the same rate as the green beans, preventing dry chicken or undercooked beans.
• Don’t overcrowd the pan. This is the golden rule of roasting. If the pan is too crowded, the vegetables will steam instead of roast. If your baking sheet seems small, use two! You want a little space between the chicken and beans for the hot air to circulate.
• Fresh vs. frozen green beans? Fresh is definitely best for this recipe, as they roast up with a perfect texture. Frozen green beans release too much water and will become soggy. If you must use frozen, thaw and pat them completely dry first.
• Taste your sauce! Before you pour it over the chicken, give the honey mustard mixture a quick taste. Want it a little sweeter? Add a touch more honey. Prefer more tang? A bit more mustard or vinegar. Make it yours.

How to Make Honey Mustard Chicken with Green Beans

Serving Suggestions

Complementary Dishes

• Fluffy quinoa or couscous — These light grains are perfect for soaking up every last drop of the delicious honey mustard pan sauce. They’re a neutral base that lets the main event shine.
• Creamy mashed potatoes or polenta — For a truly comforting meal, the creamy texture is a dream paired with the tangy chicken. It’s a classic combination that feels extra special.
• A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon provide a fresh, bright contrast to the rich, savory-sweet flavors of the chicken and beans.

Drinks

• A crisp, unoaked Chardonnay or Pinot Grigio — The acidity in these wines cuts through the sweetness of the honey and complements the mustard’s tang beautifully.
• A light, citrusy pale ale — The hoppy, bitter notes of a good pale ale balance the dish’s sweetness and cleanse the palate between bites.
• Sparkling water with a squeeze of lemon — A non-alcoholic option that’s always refreshing, the bubbles and citrus are a perfect palate-cleanser.

Something Sweet

• Lemon sorbet — The ultimate palate cleanser. Its bright, tart flavor is a fantastic, light way to end the meal after the rich sauce.
• A simple berry crumble — The sweet-tart berries feel seasonal and homey, and the oat topping adds a lovely textural contrast that’s not too heavy.
• Dark chocolate squares with sea salt — Just a little piece of high-quality dark chocolate provides a rich, bittersweet finish that contrasts nicely with the meal’s flavors.

Top Mistakes to Avoid

• Mistake: Using a glass or dark-colored baking pan. These pans can cause the bottom of the food to burn before the top is properly cooked. A light-colored, rimmed aluminum baking sheet is your best bet for even cooking and browning.
• Mistake: Skipping the step of patting the chicken dry. Moisture on the surface of the chicken creates steam, which prevents that beautiful, caramelized sear we’re after. A quick pat-down makes a world of difference.
• Mistake: Adding all the sauce at the beginning. I’ve messed this up before too… if you use all the sauce upfront, the sugars in the honey can burn in the high heat. Reserving some for the last part of cooking ensures a perfect, non-burnt glaze.
• Mistake: Not checking the internal temperature of the chicken. Guessing can lead to dry, overcooked chicken or, worse, undercooked chicken. A simple instant-read thermometer is the best tool for a perfectly juicy result every single time.

Expert Tips

• Tip: Let the chicken marinate. If you have an extra 30 minutes, coat the chicken in the sauce and let it sit at room temperature before roasting. This allows the flavors to penetrate the meat more deeply for an even more flavorful result.
• Tip: Add a touch of heat. If you like a little spice, add a pinch of red pepper flakes or a dash of hot sauce to the honey mustard mixture. It creates a lovely sweet-heat dynamic that’s really addictive.
• Tip: Get creative with the veggies. While green beans are classic, this method works wonderfully with broccoli florets, asparagus, or even sliced bell peppers. Just make sure they’re cut into similar-sized pieces for even cooking.
• Tip: Use the pan juices. After resting, there will be incredible, concentrated juices left on the pan. Don’t let them go to waste! Drizzle them over the plated chicken and beans for an extra burst of flavor.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be delicious—just increase the cooking time by 5-10 minutes, or until the internal temperature reaches 165°F. The higher fat content in thighs makes them very forgiving and juicy. If using boneless, skinless thighs, the timing will be very similar to breasts, but always trust your thermometer.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven at 350°F until warmed through. This will help keep the chicken from getting rubbery and will re-crisp the green beans a bit. The microwave can make everything a little soggy.

My sauce burned on the pan. What happened?
This usually means your oven was too hot, or your pan was too close to the heating element. Oven temperatures can vary, so an oven thermometer is a great tool. Also, using a lighter-colored pan helps. If you see it starting to burn, you can add a tablespoon of water to the corner of the pan to create a little steam, which can slow down the burning.

Can I make this dish ahead of time?
You can do some prep ahead! You can trim the green beans and make the sauce up to 2 days in advance. Store them separately in the fridge. When you’re ready to cook, let the chicken and sauce come to room temperature for about 15 minutes before assembling and roasting for the best results.

Is there a substitute for the honey?
Yes, you can use pure maple syrup for a similar sweetness and consistency. The flavor will be slightly different but still wonderful. Agave nectar is another option, though it’s a bit thinner, so you might need to reduce it slightly in a saucepan first to thicken it up.