Honey Mustard Chicken Green Beans (Printable)

Tender chicken glazed with honey mustard and paired with crisp green beans for a fresh springtime 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)

# Directions:

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 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 finishing.
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 yet still 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 chicken stays incredibly moist because you sear it first and finish it gently in the oven, which is honestly the trick everyone should know.
  • Everything cooks in one pan, which means less cleanup and more time enjoying dinner instead of washing dishes.
  • The tangy-sweet sauce balances so beautifully that you won't miss any heavy cream or complicated reductions.
02 -
  • Don't skip the resting step—those 3 minutes let the juices redistribute, and cutting into the chicken immediately will make it weep onto the plate.
  • Oversized or thin chicken breasts will cook faster than smaller ones, so pound them to an even thickness if some are much thicker than others.
  • The sauce can break if you let it overheat, so keep the skillet off direct heat after you brush it on.
03 -
  • If your chicken breasts are different thicknesses, gently pound the thicker ones to even them out so they cook at the same rate—even cooking means even tenderness.
  • The reserved sauce drizzled at the end is what makes this taste restaurant-quality, so don't skip it or pour it all on during cooking.
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