Introduction

This Sheet Pan Honey Mustard Chicken with Beans and Potatoes is a simple, flavorful dinner that comes together quickly with minimal cleanup. The honey mustard glaze adds a perfect balance of sweet and tangy to juicy chicken breasts, paired with tender roasted potatoes and crisp green beans.

A large baking tray filled with a meal arranged in three sections: on the top left, a layer of cooked green beans with a slightly wrinkled texture and sprinkled with chopped green herbs; in the middle, seven golden-brown cooked chicken breasts with a slightly crispy surface, seasoned with black pepper and small herb pieces; at the bottom right, roasted cut potatoes showing golden brown skins with a soft-looking pale yellow inside, also garnished with green herbs and pepper. The tray rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts (sliced in half horizontally)
⅓ cup honey (or maple syrup)
3 Tbsp yellow mustard
3 Tbsp dijon mustard
2 minced garlic cloves
1 tsp onion powder
1 tsp paprika
1 ½ lbs baby potatoes (halved)
3 minced garlic cloves
2 Tbsp olive oil
2 Tbsp grated parmesan cheese (optional)
1 tsp Italian seasoning
½ tsp salt
¼ tsp ground black pepper
1 lb green beans (ends trimmed)
1 Tbsp grated parmesan cheese (optional)
1 Tbsp olive oil
½ tsp salt
¼ tsp ground black pepper

Instructions

Step 1: Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray or line it with parchment paper.
Step 2: In a large mixing bowl, combine the halved baby potatoes, 3 minced garlic cloves, 2 Tbsp olive oil, 2 Tbsp grated parmesan cheese (if using), Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Toss everything together to coat evenly.
Step 3: Spread the potatoes in a single layer on one-third of the baking sheet. Bake for 15 minutes.
Step 4: While the potatoes bake, prepare the honey mustard sauce by mixing honey, yellow mustard, dijon mustard, 2 minced garlic cloves, onion powder, and paprika in a medium bowl.
Step 5: Place the sliced chicken breasts in a large bowl and pour the honey mustard sauce over them. Toss to coat the chicken evenly.
Step 6: After the potatoes have baked for 15 minutes, remove the pan from the oven. Arrange the chicken breasts in a single layer in the middle section of the pan. Return to the oven and bake for 5 minutes.
Step 7: In the same bowl used for the potatoes, combine the trimmed green beans, 1 Tbsp olive oil, 1 Tbsp grated parmesan cheese (if using), ½ tsp salt, and ¼ tsp black pepper. Toss to coat.
Step 8: After the chicken has baked for 5 minutes, remove the sheet pan from the oven and add the green beans to the remaining third of the pan. Return to the oven and bake for 20–25 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.

Tips & Variations

For a dairy-free option, omit the parmesan cheese or substitute with nutritional yeast.
You can swap baby potatoes for fingerling potatoes or small red potatoes for similar results.
Add a splash of lemon juice to the honey mustard sauce for extra brightness.
Try using smoked paprika for a subtle smoky flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the chicken juicy, cover loosely with foil while reheating.

How to Serve

A white plate holds a meal with three main parts: two pieces of golden brown baked chicken breast on the top left, topped with small green herb bits and black pepper; below the chicken, there is a pile of roasted baby potatoes with red and yellow skin, some cut in half showing a soft inside, mixed with herbs and small bits of seasoning; on the right side of the plate, a neat bunch of cooked green beans with a slight shine from oil and sprinkled with green herbs. The plate rests on a white marbled surface with a black and white checked cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans?

It’s best to use fresh green beans for this recipe to ensure they roast well and stay crisp. If using frozen, thaw and pat dry before adding to the pan, and watch carefully as they may cook faster.

What can I serve with this dish?

This sheet pan meal is a complete dinner on its own, but you can serve it alongside a simple green salad or crusty bread for extra texture and freshness.