Oh, the weeknight dinner scramble – we’ve all been there, staring into the fridge, wishing a delicious, healthy meal would magically appear with no mess. That’s precisely why I became obsessed with one-pan wonders, and this One-Pan Honey Mustard Chicken & Green Beans recipe quickly shot to the top of my favorites list. It’s truly a game-changer for those evenings when you want something comforting and flavorful without the mountain of dishes afterwards.
Why You’ll Love This Dish
There’s a reason this particular recipe has become a staple in my kitchen, and I’m confident it will in yours too! Beyond being incredibly delicious, it ticks so many boxes for what makes a great weeknight meal.
For starters, it’s incredibly quick to prepare. We’re talking about minimal chopping and then everything goes onto one pan, into the oven, and you’re free to relax while it cooks. It’s a lifesaver on busy days. Plus, the flavor combination is absolutely divine – the tangy mustard, sweet honey, and savory chicken, perfectly complemented by crisp-tender green beans. It’s balanced, satisfying, and genuinely feels like a treat. And let’s not forget the minimal cleanup! One pan, one glorious meal, and hardly any scrubbing. That alone is enough to convert anyone. It’s also remarkably versatile and healthy, offering lean protein and fresh vegetables, making it a meal you can feel good about serving your family regularly.
> “I made this last night, and it was a huge hit! So easy, and the honey mustard glaze was phenomenal. Definitely adding this to my regular rotation!”
The Cooking Process Explained
Making this One-Pan Honey Mustard Chicken & Green Beans is ridiculously straightforward. You’ll begin by whisking together a simple, yet incredibly flavorful, honey mustard sauce. This sauce is the star, coating both the chicken and the green beans to infuse them with that irresistible sweet and tangy profile. Next, you’ll toss your chicken pieces and fresh green beans with a bit of olive oil, salt, and pepper directly on your sheet pan. Then, drizzle a good portion of that glorious honey mustard sauce over everything, making sure it’s all nicely coated. Arrange it all in a single layer, ensuring everything has enough space to roast evenly, and then it’s off to the oven. About halfway through, you’ll give it a quick stir to make sure everything browns beautifully, then back into the oven until the chicken is cooked through and the beans are tender-crisp. It’s truly that simple!
What You’ll Need
To whip up this delightful one-pan meal, gather these simple ingredients:
- Chicken Thighs or Breasts: 1.5 lbs, boneless, skinless, cut into 1-inch pieces (thighs stay juicier, but breasts work too!)
- Fresh Green Beans: 1 lb, trimmed
- Olive Oil: 2 tablespoons
- Dijon Mustard: 1/4 cup
- Honey: 1/4 cup
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Optional Garnish: Fresh parsley, chopped
(A quick note on ingredients: feel free to use whole grain mustard for a bit more texture and a bolder flavor, or swap out regular honey for a local, artisanal variety for an extra special touch. Fresh is always best, but if you’re in a pinch, frozen green beans can work – just make sure to thaw and pat them very dry first to avoid a watery pan.)
Directions to Follow
Here’s how to bring this deliciousness to life:
- Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Make the Honey Mustard Sauce: In a small bowl, whisk together the Dijon mustard, honey, garlic powder, onion powder, salt, and pepper until well combined. Set aside about 2 tablespoons of this sauce for later.
- Combine & Coat: On the prepared baking sheet, add the cut chicken pieces and trimmed green beans. Drizzle with olive oil, then pour the remaining honey mustard sauce over the chicken and beans. Toss everything together directly on the pan until the chicken and beans are evenly coated. Spread them out into a single layer, ensuring not to overcrowd the pan (use two pans if necessary).
- Roast: Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the green beans are tender-crisp. For the last 5 minutes of cooking, you can brush the reserved 2 tablespoons of honey mustard sauce over the chicken and beans for an extra glaze, if desired.
- Serve: Remove from the oven, garnish with fresh parsley if using, and serve immediately.
Best Ways to Enjoy It
This One-Pan Honey Mustard Chicken & Green Beans is truly a complete meal on its own, packed with protein and veggies. However, if you’re looking to round things out, it pairs beautifully with a few simple sides. A fluffy bed of quinoa or brown rice is excellent for soaking up that extra honey mustard glaze. For a lighter touch, a simple side salad with a vinaigrette dressing would complement the flavors perfectly. You could also serve it alongside some crusty bread to mop up any last bit of sauce – trust me, you won’t want to leave any behind!
Storage and Reheating Tips
One of the great things about this recipe is how well it holds up as leftovers! If you find yourself with extra (which might be rare!), here’s how to handle them:
- Storage: Allow the chicken and green beans to cool completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat leftovers in a skillet over medium heat on the stovetop until warmed through. This helps maintain the texture of the green beans. You can also microwave individual portions, though the green beans might soften a bit more. Avoid overcooking, as this can dry out the chicken.
- Freezing: While the chicken freezes well, the green beans can become a bit mushy after freezing and thawing. If you plan to freeze, it’s best to freeze just the cooked honey mustard chicken in an airtight freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Helpful Cooking Tips
To ensure your One-Pan Honey Mustard Chicken & Green Beans turns out perfectly every time, keep these nuggets of advice in mind:
- Don’t Overcrowd the Pan: This is crucial for roasted vegetables and chicken! If the pan is too full, ingredients will steam instead of roast, leading to soggy results instead of nicely browned chicken and tender-crisp beans. Use two baking sheets if necessary.
- Pat Chicken Dry: Before tossing the chicken with oil and sauce, pat it dry with paper towels. This helps the sauce adhere better and promotes better browning.
- Cut Evenly: Ensure your chicken pieces are roughly the same size so they cook evenly. Thick pieces will need more time, while smaller ones risk drying out.
- Adjust Sweetness/Tang: The beauty of homemade sauce is customization! Taste your honey mustard sauce before adding it to the pan. If you prefer it sweeter, add a touch more honey. If you like it tangier, a splash of apple cider vinegar or lemon juice can brighten it up.
- Broil for Crispy Finish: If you like your chicken and beans with a bit more crisp, after they are fully cooked, you can pop the pan under the broiler for 1-2 minutes. Keep a close eye on it, as honey can burn quickly!
Creative Twists
This recipe is a fantastic starting point, but don’t shy away from making it your own!
- Veggie Swaps: Instead of green beans, consider broccoli florets, asparagus spears, bell pepper strips, or even quartered Brussels sprouts. Adjust cooking times as needed for different vegetables.
- Spice it Up: Add a pinch of red pepper flakes to the honey mustard sauce for a subtle kick, or a dash of smoked paprika for a deeper, warmer flavor.
- Herbaceous Notes: Beyond parsley, fresh thyme or rosemary sprigs added to the pan during roasting can infuse a wonderful aromatic quality.
- Citrus Brightness: A squeeze of fresh lemon juice over the finished dish can really elevate the flavors and add a refreshing zest.
Your Questions Answered
Can I use frozen green beans for this recipe?
Yes, you can, but there’s a trick! Make sure to thaw them completely and pat them very dry with paper towels before tossing them with the other ingredients. This prevents excess water from steaming your dish and making it soggy instead of roasted. The texture might be slightly softer than fresh beans, but it will still be delicious.
How do I know if my chicken is fully cooked?
The safest way to know if your chicken is cooked through is by using a meat thermometer. Insert it into the thickest part of the largest chicken piece. It should read 165°F (74°C). If you don’t have a thermometer, you can cut into a larger piece; the juices should run clear, and the meat should be opaque throughout.
Can I prepare the honey mustard sauce in advance?
Absolutely! The honey mustard sauce can be whisked together and stored in an airtight container in the refrigerator for up to 5-7 days. This makes dinner prep even quicker on a busy weeknight – just grab it from the fridge, pour, toss, and roast!
Classic One-Pan Honey Mustard Chicken & Green Beans — Sweet-Savory, Minimal Cleanup.
Equipment
- Oven
- Large rimmed baking sheet
- Parchment paper or foil
- Medium bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 lb fresh green beans trimmed
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Garnish (Optional)
- Fresh parsley or sesame seeds Optional Garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or foil.
Mixing and Coating
- In a medium bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper until well combined.
- Add the cut chicken pieces and trimmed green beans to the bowl, then toss gently until they are evenly coated with the sauce.
Baking
- Spread the chicken and green beans in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the green beans are tender-crisp. For extra browning, broil for the last 2-3 minutes, watching carefully.
Serving
- Remove from the oven and serve immediately, garnishing with fresh parsley or sesame seeds if desired.