Honey Mustard Chicken Green Beans (Printable)

Juicy chicken glazed in tangy honey mustard served with crisp-tender green beans.

# 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 - 12.3 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 fresh lemon zest, optional

# How to Make It:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - In a small 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 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.
05 - Remove skillet from heat. Brush the tops of chicken with honey mustard sauce, reserving 2 tablespoons for finishing.
06 - Arrange trimmed green beans around the chicken in the skillet. Drizzle green beans with 1 tablespoon olive oil, season with salt and pepper, and toss gently to coat.
07 - Transfer the skillet to the oven and bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and green beans are tender-crisp.
08 - Remove from oven and let chicken rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired.

# Expert Suggestions:

01 -
  • The glaze actually caramelizes in the oven, turning tangy and slightly sweet in a way that tastes nothing like something you threw together in ten minutes.
  • Green beans roasted alongside the chicken means one less pot to wash and vegetables that taste like they were cooked with intention.
  • It's naturally gluten-free and comes together faster than takeout, which means you can make weeknight dinners that don't feel rushed.
02 -
  • Don't skip the resting period—I learned this the hard way when I cut into chicken too early and watched the juice run onto the plate instead of staying inside where it belongs.
  • The glaze thickens as it cools, so if you're worried it looks thin in the pan, trust that it will set into something closer to a real sauce once everything rests.
03 -
  • Always verify your chicken is truly done at the thickest part with a meat thermometer—it removes all doubt and prevents the one mistake that actually ruins this dish.
  • Make the sauce while the oven preheats so you're never rushing at the crucial searing moment, and have your green beans trimmed before you start cooking.
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