Sheet Pan Honey Mustard Chicken, Potatoes, and Green Beans Recipe
This Sheet Pan Honey Mustard Chicken with Beans and Potatoes is a perfectly balanced, one-pan meal featuring tender chicken breasts marinated in a sweet and tangy honey mustard sauce, roasted alongside crispy baby potatoes and fresh green beans. Easy to prepare and full of flavor, this dish is a great option for a wholesome weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Honey Mustard Chicken:
- 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
For the Potatoes:
- 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
For the Green Beans:
- 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
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Spray a large baking sheet with nonstick cooking spray or line it with parchment paper for easy cleanup.
- Season the Potatoes: In a large mixing bowl, combine halved baby potatoes, minced garlic, olive oil, grated parmesan cheese if using, Italian seasoning, salt, and black pepper. Toss everything thoroughly to coat the potatoes evenly with seasoning.
- Bake Potatoes: Spread the seasoned potatoes onto one-third of the prepared baking sheet in a single layer. Place in the preheated oven and bake for 15 minutes to start cooking the potatoes.
- Make Honey Mustard Sauce: While potatoes bake, prepare the honey mustard sauce by combining honey, yellow mustard, dijon mustard, minced garlic, onion powder, and paprika in a medium bowl. Mix well to create a smooth sauce.
- Coat the Chicken: Place the sliced chicken breasts in a large bowl. Pour the honey mustard sauce over the chicken and toss to ensure each piece is evenly coated.
- Add Chicken to Baking Sheet: After the potatoes have baked for 15 minutes, remove the sheet from the oven. Arrange the coated chicken breasts in a single layer in the middle section of the baking sheet. Return to the oven and bake for 5 more minutes.
- Season the Green Beans: Using the same bowl previously used for the potatoes, add the trimmed green beans, olive oil, grated parmesan cheese if using, salt, and black pepper. Toss to coat the beans evenly with the seasoning.
- Add Green Beans and Continue Baking: After the chicken has baked for 5 minutes, remove the sheet pan from the oven and spread the seasoned green beans onto the remaining third of the baking sheet. Return the pan to the oven and bake everything together for an additional 20 to 25 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
Notes
- You can substitute maple syrup for honey if preferred, for a slightly different sweetness.
- Parmesan cheese is optional but adds a nice savory flavor to the potatoes and green beans.
- Make sure to slice the chicken breasts horizontally for even and quick cooking.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F internal temperature.
- If desired, swap baby potatoes with fingerling potatoes or small red potatoes.
- To make the dish gluten-free, verify the mustard brands and seasonings are gluten-free certified.
Keywords: Sheet Pan Dinner, Honey Mustard Chicken, Roasted Potatoes, Green Beans, One-Pan Meal, Easy Dinner Recipe
