Honey Mustard Chicken Green Beans (Print Version)

Tender chicken glazed in honey-mustard sauce 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

# How To Make:

01 - Preheat oven to 400°F.
02 - In a small mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until well combined.
03 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and freshly ground black 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 brown.
05 - Remove skillet from heat. Brush the tops of chicken breasts 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 to coat.
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 let chicken rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.

# Expert Tips:

01 -
  • The honey-mustard glaze caramelizes just enough to be tangy and glossy without requiring any fussy babysitting.
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy dinner.
  • Chicken stays juicy, green beans stay snappy, and the whole meal feels bright even on days when you need comfort food.
02 -
  • Don't skip the resting step—I learned the hard way that cutting straight into the chicken releases all those beautiful juices onto the plate instead of keeping them inside the meat.
  • If your green beans look a little limp when they come out of the oven, they'll continue to firm up slightly as they cool, so trust the timing rather than your initial instinct to cook them longer.
03 -
  • Use an oven-safe skillet so you never have to transfer anything and dirty extra dishes—the whole meal lives in one pan from start to finish.
  • If you're cooking for someone with allergies, double-check that your mustard is gluten-free, since some brands sneak in additives you wouldn't expect.
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