Honey Mustard Chicken With Green Beans – A Simple, Flavor-Packed Weeknight Dinner

This is the kind of dinner that makes weeknights feel easy. Juicy chicken coated in a sweet-tangy honey mustard sauce, paired with crisp-tender green beans that roast on the same pan. It’s quick to prep, cooks in under 30 minutes, and tastes like you put in way more effort than you did.

The balance of sweet, savory, and sharp is spot on, and the caramelized bits from the oven make it hard to stop at one serving. If you like bold flavor with minimal fuss, this one belongs in your rotation.

What Makes This Special

• One-pan convenience: Chicken and green beans cook together, which means fewer dishes and a faster cleanup.
• Balanced flavors: Honey brings gentle sweetness, mustard adds tang, and garlic rounds everything out.
• Versatile cut of chicken: Works with breasts or thighs, bone-in or boneless. Adjust time and you’re set.
• Family-friendly: The sauce is bold but not spicy, and it’s easy to scale up for a crowd.
• Meal-prep friendly: Reheats well and pairs with rice, potatoes, or a simple salad.

Ingredients

• 1.5 to 2 pounds chicken breasts or thighs (boneless, skinless)
• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided (plus more to taste)
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon smoked paprika (optional, for color and warmth)
• 1/4 teaspoon red pepper flakes (optional, for a mild kick)
• 3 cloves garlic, minced
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard (optional, for texture)
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon soy sauce or Worcestershire sauce (optional, for depth)
• Fresh parsley or chives, chopped, for garnish (optional)
• Lemon wedges, for serving (optional)

How to Make It

1. Heat the oven: Preheat to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup.

2. Prep the chicken: Pat chicken dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the smoked paprika. Dry chicken browns better and soaks up the sauce.
3. Toss the green beans: On the sheet pan, toss green beans with 1 tablespoon olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

   Spread into a single layer around the edges, leaving space in the center for the chicken.

4. Mix the sauce: In a bowl, whisk Dijon, whole-grain mustard, honey, garlic, vinegar, soy or Worcestershire (if using), red pepper flakes, and remaining 1 tablespoon olive oil until smooth. Taste and adjust salt or honey as needed. You want a tangy-sweet balance.
5. Coat the chicken: Place chicken on the pan.

   Spoon about two-thirds of the sauce over the chicken, coating well. Reserve the rest for basting and serving.

6. Roast: Bake for 16–22 minutes, depending on thickness. Thin breasts cook faster; thighs may take a bit longer.

   Stir the green beans once halfway through for even browning.

7. Baste and finish: In the last 3–4 minutes, brush the remaining sauce over the chicken. Roast until the chicken reaches 165°F (74°C) at the thickest part and the beans are crisp-tender with caramelized spots.
8. Rest and serve: Let the chicken rest 5 minutes. Garnish with chopped herbs and a squeeze of lemon.

   Spoon pan juices over everything for extra flavor.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Slice the chicken, cool fully, then freeze with extra sauce for up to 2 months. Green beans can freeze, but they’ll soften after thawing.
• Reheat: Warm gently in a covered skillet over low heat with a splash of water or broth, or microwave at 50–60% power. Avoid high heat to prevent drying out.
• Meal prep tip: Pack with rice or quinoa and add a fresh lemon wedge to brighten it up when reheating.

Why This is Good for You

• Protein-rich: Chicken provides lean protein to keep you full and support muscle health.
• Veggie boost: Green beans add fiber, vitamin C, and antioxidants with very few calories.
• Balanced sauce: Honey adds natural sweetness, while mustard brings flavor without heavy fats.
• Smart fats: Olive oil supports heart health and helps absorb fat-soluble vitamins from the veggies.

What Not to Do

• Don’t overcrowd the pan: Crowding steams the food instead of roasting it, so you’ll miss out on browning.
• Don’t skip drying the chicken: Moisture on the surface prevents caramelization and dilutes the sauce.
• Don’t overcook: Use a thermometer.

  Pull chicken at 165°F for juicy, tender results.

• Don’t add all the sauce at once if broiling: It can burn. Save some to brush on at the end.
• Don’t forget to season the beans: They need salt and pepper to shine alongside the chicken.

Variations You Can Try

• Sheet-pan potatoes: Add small diced potatoes. Start roasting them 10–12 minutes before adding the green beans and chicken.
• Air fryer version: Cook chicken at 380°F for 12–16 minutes, flipping halfway.

  Air-fry green beans separately for 6–8 minutes.

• Grainy mustard swap: Use all Dijon for a smoother sauce, or all whole-grain for extra texture.
• Creamy twist: Stir in 2 tablespoons Greek yogurt or a splash of cream to the sauce after roasting for a silky finish.
• Herb lift: Add fresh thyme or rosemary to the pan before roasting for an aromatic note.
• Spicier option: Add 1 teaspoon hot mustard or a pinch of cayenne to the sauce.
• Bone-in thighs: Roast 30–35 minutes at 425°F. Add the beans halfway so they don’t overcook.
• Low-sugar tweak: Reduce honey to 2 tablespoons and add a bit more vinegar to keep it punchy.

FAQ

Can I use frozen green beans?

Yes, but thaw and pat them dry first. Frozen beans release moisture, which can make them steam instead of roast.

Use a hot oven, spread them out well, and expect a softer texture.

What kind of mustard works best?

Dijon is the backbone here. It’s smooth and tangy without being harsh. Whole-grain mustard adds great texture, but if you don’t have it, just use more Dijon and you’ll be fine.

How do I keep the chicken juicy?

Season it well, don’t overcook, and let it rest.

If your chicken breasts are very thick, pound them to an even thickness or slice them horizontally so they cook evenly.

Can I make this on the stovetop?

Absolutely. Sear the chicken in a skillet with a bit of oil until browned, then lower the heat, add the sauce, and simmer gently until cooked through. Cook the green beans separately in the same pan or steam and toss with a spoonful of the sauce.

What can I serve this with?

Rice, quinoa, mashed potatoes, or crusty bread all work well.

A simple side salad with lemon vinaigrette keeps things light and fresh.

Is there a substitute for honey?

Maple syrup works nicely and gives a deeper flavor. Agave is fine too, though it’s a bit sweeter, so start with less and adjust.

Can I marinate the chicken ahead of time?

Yes. Mix the sauce and marinate the chicken for up to 8 hours in the fridge.

Reserve some clean sauce for brushing later so you’re not reusing marinade.

Wrapping Up

Honey Mustard Chicken with Green Beans is a weeknight winner: fast prep, big flavor, and easy cleanup. The sauce does the heavy lifting, turning simple ingredients into something craveable. Keep this recipe handy for busy nights, and don’t be afraid to tweak it with herbs, spice, or extra veggies.

Once you taste those caramelized edges and bright, tangy glaze, you’ll want it on repeat.