This Honey Mustard Chicken, Beans, and Potatoes recipe is the perfect meal when you’re craving something delicious, hearty, and full of flavor. The juicy chicken is coated in a tangy-sweet honey mustard sauce, paired with tender roasted potatoes, and complemented by healthy green beans. It’s an easy one-pan meal that brings together comfort and freshness in each bite.

Why You’ll Love This Recipe

I absolutely love how this recipe balances savory, sweet, and tangy flavors all in one dish. The chicken turns out tender and juicy, while the honey mustard glaze gives it just the right amount of sweetness and zing. Roasting the potatoes brings out their natural sweetness and they become crispy on the outside, soft on the inside. The green beans provide a fresh crunch and add a bit of color to the plate. What’s even better is that it’s all made in one pan, making cleanup a breeze!

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups green beans, trimmed
4 medium potatoes, diced
1 tablespoon fresh parsley, chopped (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper until well combined.
Place the chicken breasts on the baking sheet. Brush both sides of each chicken breast with the honey mustard sauce. Set aside.
In a separate bowl, toss the diced potatoes with a little olive oil, salt, and pepper. Spread them out in an even layer around the chicken on the baking sheet.
Roast the chicken and potatoes in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through (reaches an internal temperature of 165°F) and the potatoes are tender and golden.
While the chicken and potatoes are roasting, steam or blanch the green beans until tender-crisp, about 4-5 minutes. Drain and set aside.
Once the chicken and potatoes are done, remove from the oven. Add the green beans to the baking sheet and drizzle with any remaining honey mustard sauce.
Garnish with freshly chopped parsley if desired and serve immediately.

Servings and Timing

This recipe makes 4 servings, which is perfect for a family dinner or meal prep.

Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Total Time: 40-45 minutes

Variations

Different Veggies: Instead of green beans, I love to use other vegetables like asparagus, broccoli, or carrots.
Spicy Kick: If I want to add a little heat, I’ll mix some chili flakes or a dash of hot sauce into the honey mustard sauce.
Chicken Thighs: If you prefer darker meat, swap the chicken breasts for chicken thighs. Just be sure to adjust the cooking time accordingly, as thighs may take a little longer to cook through.
Roasted Garlic: For an extra layer of flavor, I sometimes roast a few garlic cloves and toss them with the potatoes before roasting.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I recommend reheating in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. If you’re in a hurry, you can also microwave the leftovers, but the potatoes may lose some of their crispness.

FAQs

Can I make this recipe ahead of time?

Yes, you can prep everything a day ahead. Marinate the chicken in the honey mustard sauce and chop the potatoes. When you’re ready, just toss everything on the baking sheet and roast!

Can I use frozen green beans?

Yes, frozen green beans work just as well. Just make sure to steam them according to the package instructions before adding them to the dish.

Can I use other cuts of chicken?

Absolutely! Bone-in chicken thighs or drumsticks would also work great in this recipe. Just be sure to adjust the cooking time since bone-in cuts usually take longer.

How can I make the potatoes extra crispy?

For extra crispy potatoes, I recommend spreading them out in a single layer and making sure there’s enough space between them on the baking sheet. You can also flip them halfway through cooking.

What should I serve this with?

This dish is pretty complete on its own, but I like to serve it with a side salad or some crusty bread for a well-rounded meal.

Conclusion

Honey Mustard Chicken, Beans, and Potatoes is one of those recipes that’s both simple and full of flavor. It’s a perfect weeknight dinner that I can rely on for a satisfying meal, and it’s so easy to customize to fit my preferences. Whether I want to add a little spice, switch up the vegetables, or change the chicken cut, I know it’s going to be delicious. Plus, the fact that it’s all made on one baking sheet means less cleanup – what’s not to love?

Sarah & James