One-Pan Honey Mustard Chicken & Green Beans — Sweet, Tangy, and Super Easy!
This one-pan recipe delivers a sweet and tangy chicken and green bean dish with minimal cleanup. It's perfect for a weeknight meal that's both flavorful and easy to prepare.
Equipment
- Baking Sheet
- Parchment Paper
- Medium Bowl
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts
- 1 lb Fresh Green Beans, trimmed
Honey Mustard Sauce
- 1/4 cup Honey
- 3 tablespoons Dijon Mustard
- 2 tablespoons Olive Oil divided
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- Salt & Black Pepper to taste
Garnish
- Fresh parsley or chives, chopped Optional Garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Making the Sauce
- In a medium bowl, whisk together honey, Dijon mustard, 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well combined.
Combine Ingredients
- Add the chicken pieces and trimmed green beans to the honey mustard sauce, then gently toss until everything is evenly coated.
Arrangement and Roasting
- Spread the coated chicken and green beans in a single layer on the prepared baking sheet, ensuring space between pieces for even cooking.
- Roast for 20-25 minutes until the chicken is cooked through (165°F/74°C internal temperature) and the green beans are tender-crisp; you can broil briefly for extra caramelization, watching carefully.
Serving
- Remove from the oven, garnish with fresh parsley or chives if desired, and serve immediately.
Notes
For best results, do not overcrowd the baking sheet to ensure even cooking and browning. If you don't have parchment paper, you can lightly grease the baking sheet instead.