Honey Mustard Chicken Green (Printable Version)

Tender chicken breasts glazed in honey mustard alongside crisp green beans and a hint of lemon zest.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces 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 ounces 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 oven to 400°F.
02 - In a small mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until fully combined.
03 - Pat chicken breasts dry using paper towels. Season both sides evenly with salt and pepper.
04 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place chicken breasts in the skillet and sear for 2 minutes per side until lightly golden brown.
05 - Remove skillet from heat. Brush the top of each chicken breast generously with honey mustard sauce, reserving 2 tablespoons for finishing.
06 - Arrange trimmed green beans around the chicken in the skillet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss gently to coat.
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes until chicken reaches an internal temperature of 165°F and green beans are tender-crisp.
08 - Remove from oven and allow chicken to rest for 3 minutes. Drizzle with reserved sauce and garnish with lemon zest if desired before serving.

# Expert Advice:

01 -
  • The whole meal cooks in one skillet, which means less cleanup and more time actually eating.
  • That honey-mustard glaze strikes the perfect balance between tangy and sweet, making even skeptical eaters ask for seconds.
  • It feels fancy enough for company but honest enough for a Tuesday night when you're tired.
02 -
  • Don't skip resting the chicken; those three minutes let the juices redistribute so you're not cutting into a dry breast.
  • If your green beans start to look wrinkled before the chicken is done, pull them out and set them aside, then add them back in the last five minutes; they cook faster than you'd think.
03 -
  • Bring your chicken breasts to room temperature for ten minutes before cooking; they'll cook more evenly and stay more tender.
  • If you don't have an oven-safe skillet, sear the chicken in a regular skillet, then transfer everything to a baking dish before finishing in the oven.
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