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One Pan Honey Mustard Chicken and Vegetables

This is a zesty, one-pan spin on the classic meat and potatoes dinner, our honey mustard chicken and vegetables makes for a super easy and healthy weeknight supper.

Prep Time

        Prep time: 15 minutes
        Cook time: 1 hour
        Yield: Serves 6


    •    paprika
    •    1/2 cup honey
    •    3 tbsps olive oil
    •    1 1/2 tsp salt, divided
    •    1/2 cup Dijon mustard
    •    1/2 tsp freshly ground pepper
    •    1 cup shallots, roughly chopped
    •    1 tbsp apple cider vinegar (Optional)
    •    2 lbs. boneless skinless chicken breasts
    •    1/2 lb. green beans washed and trimmed
    •    2-3 sprigs rosemary, stems removed, chopped
    •    1 lb. fingerling potatoes (approx. cut into 1 inch pieces)


  1. Preheat oven to 375°F.
  2. In a small bowl, make the honey-mustard sauce. Combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
  3. Lightly season the chicken breasts with 1 teaspoon salt and pepper.
  4. Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat. Sear the chicken until golden brown, about 3 minutes each side. Remove from the skillet onto a plate.
  5. Add the shallots and fingerling potatoes along with the remaining olive oil into the braiser and toss to combine. Sprinkle with rosemary and place in oven, uncovered, for 30 minutes.
  6. After 30 minutes, add the green beans and chicken along with any juices to the pan.
  7. Continue cooking for another 15 minutes. Lastly, toss the chicken and veggies with the sauce and let it cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer.

This great family recipe is thanks to The Modern Proper at


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