Honey Mustard Chicken Green Beans (Printable Version)

Juicy chicken glazed in honey mustard paired with crisp green beans for a bright springtime dish.

# What You 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)

# How-To Steps:

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.
05 - Remove skillet from heat and brush the tops of chicken with honey mustard sauce, reserving 2 tablespoons for serving.
06 - Arrange trimmed green beans around chicken in the skillet. Drizzle green beans with 1 tablespoon olive oil, season with salt and pepper, and toss gently.
07 - Transfer skillet to preheated oven and bake for 15-18 minutes until chicken reaches internal temperature of 165°F and green beans are tender-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 glaze creates a caramelized finish that's somehow both bright and rich, making ordinary chicken feel restaurant-worthy.
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy the meal.
  • It's naturally gluten-free and comes together in under 40 minutes, perfect for those nights when you want something impressive without the stress.
02 -
  • Skipping the sear step tempts fate; those few minutes on the stovetop create a texture contrast that makes the dish actually exciting to eat.
  • Every oven runs differently, so check the chicken at 15 minutes rather than waiting the full 18—overcooked chicken is the enemy of everything you're trying to achieve here.
03 -
  • If your skillet isn't oven-safe, sear the chicken in a regular skillet, then transfer everything to a baking dish before finishing in the oven.
  • Mince your garlic just before making the sauce so it hasn't oxidized and turned harsh; fresh garlic tastes bright, old garlic tastes angry.
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