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A one-pan honey mustard chicken and green beans dinner baking in the oven.

Classic One-Pan Honey Mustard Chicken & Green Beans

This classic one-pan recipe features tender chicken and crisp green beans coated in a sweet and savory honey mustard sauce. It's a quick and easy meal with minimal cleanup, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Thighs or Breasts boneless, skinless, cut into 1-inch pieces
  • 1 lb Fresh Green Beans trimmed
Sauce Ingredients
  • 2 tablespoons Olive Oil
  • 1/4 cup Dijon Mustard
  • 1/4 cup Honey
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper or to taste
Garnish (Optional)
  • Fresh parsley chopped

Equipment

  • Oven
  • Large baking sheet
  • Parchment paper
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together Dijon mustard, honey, garlic powder, onion powder, salt, and pepper to make the honey mustard sauce; set aside 2 tablespoons for later.
Cooking
  1. On the prepared baking sheet, combine chicken pieces and green beans, drizzle with olive oil, then pour the remaining honey mustard sauce over and toss until evenly coated.
  2. Spread the chicken and beans into a single layer, ensuring not to overcrowd the pan, and bake for 20-25 minutes until the chicken is cooked through and the green beans are tender-crisp.
  3. For an extra glaze, brush the reserved honey mustard sauce over the chicken and beans during the last 5 minutes of cooking.
Serving
  1. Remove from the oven, garnish with fresh parsley if desired, and serve immediately.

Notes

Ensure an internal temperature of 165°F (74°C) for cooked chicken. If you don't have parchment paper, you can lightly grease the baking sheet. For a spicier kick, add a pinch of red pepper flakes to the sauce.