Honey Mustard Chicken Green Beans (Printable Version)

Juicy chicken glazed in honey-mustard sauce with crisp green beans for a flavorful spring dish.

# 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)

# Directions:

01 - Preheat oven to 400°F.
02 - In a small 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 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, then remove from heat.
05 - Brush the tops of chicken breasts with 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 and season with salt and pepper, tossing gently to coat.
07 - Transfer skillet to preheated oven and bake for 15 to 18 minutes, until chicken reaches internal temperature of 165°F and green beans are tender yet crisp.
08 - Remove skillet from oven and let chicken rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.

# Expert Suggestions:

01 -
  • The chicken stays incredibly juicy because you're searing it fast and finishing it in the oven, not wrestling with it on the stovetop.
  • That tangy-sweet sauce does all the heavy lifting flavor-wise, so you end up with restaurant-quality taste in under 40 minutes.
  • The green beans roast right alongside everything else, meaning one pan and minimal cleanup on nights when you're already tired.
02 -
  • Don't skip the drying step on the chicken or you'll get steaming instead of searing, and the sauce won't cling properly.
  • The oven temperature matters because 400°F is hot enough to finish cooking without drying out what you've already seared.
  • Lemon zest at the end isn't optional if you want that final brightness that makes people ask what you did differently.
03 -
  • If your chicken breasts are thicker than an inch, pound them gently to even thickness so they cook at the same rate and stay moist.
  • The reserved sauce at the end makes the whole dish, so don't be tempted to use it all during assembly; save that finishing touch.
  • Swap the green beans for asparagus in late spring, or use a mix of both if you want color variation and different textures on the plate.
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