Description
This Honey Mustard Chicken Beans and Potatoes recipe is the ultimate easy weeknight dinner! Tender chicken breasts coated in a sweet and tangy honey mustard sauce, roasted alongside crispy baby potatoes and fresh green beans—all on one pan! With simple ingredients and staggered cooking times, everything comes out perfectly cooked. The honey mustard glaze is irresistible, the potatoes get beautifully crispy, and the green beans stay tender-crisp.
Ingredients
For the Chicken:
- 4 chicken breasts, sliced in half horizontally
Honey Mustard Sauce:
- 1/3 cup honey (or maple syrup)
- 3 tablespoons yellow mustard
- 3 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
For the Potatoes:
- 1.5 lbs baby potatoes, halved
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese (optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Green Beans:
- 1 lb green beans, ends trimmed
- 1 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Substitution Notes:
- Honey: Maple syrup works beautifully if you prefer or need a honey alternative
- Chicken: Chicken thighs work wonderfully too—just adjust cooking time slightly
- Green beans: Fresh is best, but you can use frozen (thawed and patted dry)
- Baby potatoes: Regular potatoes work too—just cut them into 1-inch chunks
Instructions
Preheat the oven to 425°F. Spray a large 21″x15″ baking sheet with nonstick cooking spray or line with parchment paper. If you don’t have a large sheet pan, don’t worry—just use two smaller baking sheets!
Slice baby potatoes in half, trim the ends off green beans with kitchen scissors (trust me, scissors are faster than a knife!), and slice each chicken breast in half horizontally to create thinner cutlets.
Helpful Note: When slicing chicken breasts horizontally, place your hand flat on top of the chicken and use a sharp knife to carefully slice through the middle, creating two thinner pieces.
In a large mixing bowl, add 1.5 lbs baby potatoes, 3 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons grated Parmesan cheese (optional but HIGHLY recommended!), 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Toss everything together until the potatoes are evenly coated.
Spread the seasoned potatoes onto one-third of the baking sheet in a single layer—don’t overcrowd them! Place in the oven to bake for 15 minutes. This head start ensures perfectly tender potatoes.
While potatoes are baking, mix up the honey mustard sauce in a medium bowl. Combine 1/3 cup honey, 3 tablespoons yellow mustard, 3 tablespoons Dijon mustard, 2 minced garlic cloves, 1 teaspoon onion powder, and 1 teaspoon paprika. Whisk until smooth and glossy!
Note: This sauce is SO good, you might want to make extra for dipping or drizzling later!
Add the sliced chicken breasts to a large bowl. Pour that gorgeous honey mustard sauce over the top and toss to coat evenly. Make sure every piece is covered in that golden goodness!
After potatoes have baked for 15 minutes, remove the pan from the oven. Arrange the honey mustard-coated chicken in a single layer in the middle section of the pan. Return to the oven and bake for 5 minutes.
Pro Tip: Reserve the bowl you used for coating the chicken—we’ll reuse it for the green beans!
While the chicken is baking, in the same bowl used for the potatoes (less dishes!), add 1 lb green beans, 1 tablespoon olive oil, 1 tablespoon grated Parmesan cheese (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
After the chicken has baked for 5 minutes, remove the sheet pan and arrange the green beans in the remaining third section. Return to the oven and bake for 20-25 minutes more.
Continue baking until the potatoes are golden and tender, and the chicken reaches 165°F internal temperature when measured with a meat thermometer. Total cooking time will be approximately 45-50 minutes.
Remove from the oven and serve warm. The potatoes should be crispy on the edges, the chicken beautifully glazed, and the green beans tender-crisp.
Notes
- Uniform Size Matters: Cut your potatoes the same size so they cook evenly. Aim for halves if using baby potatoes.
- Room Temperature Chicken: Let chicken sit at room temperature for 15 minutes before cooking for more even cooking.
- High Heat is Your Friend: That 425°F temperature is what creates crispy edges on everything.
- Line Your Pan: Use parchment paper for the easiest cleanup ever!
- Check Early: Start checking chicken temperature around the 40-minute mark to avoid overcooking.
- Common Mistake to Avoid: Don’t mix the components together on the pan. Keeping them separated allows each to cook properly and prevents the honey mustard sauce from making everything soggy.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American