Honey Mustard Chicken Green Beans (Print Version)

Juicy chicken breasts glazed in honey-mustard sauce with crisp green beans for a fresh 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 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)

# Step-by-Step Guide:

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 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.
07 - Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the 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.

# Top Tips:

01 -
  • The chicken stays juicy because you're finishing it in the oven instead of drying it out on the stovetop.
  • One skillet means minimal cleanup, which makes weeknight cooking actually feel manageable.
  • The honey-mustard sauce strikes that perfect balance between sweet and tangy without ever feeling cloying.
02 -
  • Don't skip the resting period, even though it feels like an unnecessary pause—those 3 minutes genuinely determine whether your chicken stays moist or turns out dry and disappointing.
  • Use an oven-safe skillet without a plastic handle, or you'll end up with melted plastic and a ruined meal; learned this the hard way after borrowing a friend's fancy skillet.
03 -
  • If your skillet isn't oven-safe, sear the chicken in a regular skillet, transfer everything to a baking dish, and finish in the oven for a few extra minutes.
  • Make the sauce ahead of time and store it in the fridge for up to three days—this turns the whole meal into a weeknight no-brainer since you've eliminated the one slightly fussy step.
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