Honey Mustard Chicken Green Beans (Printable)

Tender chicken glazed in honey-mustard sauce served with crisp green beans for a fresh, easy meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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 Make It:

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 crisp.
08 - Remove from oven and allow chicken to rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.

# Expert Tips:

01 -
  • The sauce is tangy and sweet without being cloying, with that wonderful mustard bite that cuts through the richness of the chicken.
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor absorption from the pan.
  • It's naturally gluten-free, works for weeknight dinners or when you're cooking for guests, and feels special without requiring skill you don't have.
02 -
  • Skipping the resting period is how you end up with dry chicken, even if you cooked it perfectly—three minutes of patience changes everything.
  • Don't brush on all the sauce before baking; reserve some for the end so you get both a caramelized glaze on the chicken and fresh, bright sauce at the table.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge—pull it out ten minutes before you start cooking.
  • The difference between good lemon zest and none at all is the difference between a recipe you make once and one you make three times a month.
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