Honey Mustard Chicken Green Beans (Printable)

Juicy chicken breasts glazed in honey mustard, paired with crisp green beans for a bright, fresh meal.

# What You'll 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 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

# Directions:

01 - Preheat the oven to 400°F.
02 - In a small mixing 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 black 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 brown.
05 - Remove skillet from heat. Brush the top surface of each chicken breast generously with the 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 yet crisp.
08 - Remove from oven and let chicken rest for 3 minutes. Drizzle with reserved sauce and garnish with lemon zest if desired before serving.

# Expert Advice:

01 -
  • The sauce clings to the chicken and caramelizes just slightly in the oven, creating this incredible sweet-savory glaze that makes people ask for seconds.
  • Everything cooks in one skillet, which means less cleanup and more time enjoying the meal instead of standing at the sink.
  • Green beans stay crisp-tender rather than mushy, giving you that satisfying bite that actually tastes like vegetables, not punishment.
02 -
  • Do not skip the resting step—those three minutes make the difference between juicy chicken and dry chicken, and it's the easiest trick in the book.
  • The sauce thickens as it cools, so don't panic if it looks loose when you pull it from the oven; it will cling beautifully to each piece of chicken by the time you eat.
03 -
  • Invest in a good instant-read thermometer and actually use it; guessing about chicken doneness is how people end up with dry dinner.
  • If your skillet isn't oven-safe, sear the chicken in your regular pan, then transfer everything to a baking dish before it goes into the oven—it takes an extra minute but saves you from disaster.
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