When the clock strikes dinner time on a hectic weeknight, my search for a simple yet satisfying meal always leads me back to this One Pan Honey Mustard Chicken and Vegetables. The first time I made this dish, I was captivated by its delightful balance of savory and sweet flavors—all while saving me time on cleanup. Picture tender chicken breasts nestled among roasted potatoes and vibrant green beans, all coated in a tangy honey mustard sauce that sings with every bite.
What I love most is how effortlessly this meal comes together in just one pan, making weeknight cooking a breeze. Plus, it’s family-friendly and loaded with nutrients, perfect for those of us seeking home-cooked goodness. Whether you’re a seasoned chef or a kitchen novice, this recipe will turn your dinner routine into a flavorful evening that’s both nourishing and delectable. Let’s dive into creating this simple yet impressive dish!
Why is One Pan Honey Mustard Chicken and Vegetables a Game Changer?
One of the best features of this recipe is its simplicity—with just one pan to clean, you’ll spend less time scrubbing and more time enjoying your meal. Flavor-packed and wholesome, the combination of tender chicken, crisp vegetables, and a tangy honey mustard sauce creates a dish that’s both nutritious and satisfying. Versatility shines here, as you can easily swap in seasonal veggies, ensuring a fresh twist every time. Quick preparation makes this a go-to for busy nights, delivering a balanced dinner in under an hour. With its crowd-pleasing appeal, your family will eagerly look forward to this delightful dish week after week!
One Pan Honey Mustard Chicken and Vegetables Ingredients
For the Chicken
• Boneless Skinless Chicken Breasts – The star of this dish; chicken thighs can offer a juicier bite if preferred.
• Sea Salt – Essential for enhancing flavor; feel free to adjust to your taste preference.
For the Vegetables
• Fingerling or Yukon Gold Potatoes – Provides heartiness to the meal; baby potatoes or cauliflower can be used for a lighter option.
• Green Beans – Adds color and freshness; asparagus or broccoli can be excellent substitutes for a different crunch.
• Shallots – Offers a mild onion flavor; yellow onion works in a pinch for those less familiar with shallots.
• Fresh Rosemary – Brings aromatic notes; thyme serves as a good alternative if rosemary isn’t on hand.
For the Sauce
• Whole Grain Mustard – Forms the base of the sauce, adding a rich flavor; Dijon mustard can head solo if necessary.
• Honey – Sweetens the sauce beautifully; any type, including raw honey, will do wonders.
• Apple Cider Vinegar – Optional for a touch of acidity; lemon juice is a refreshing substitute if desired.
• Paprika and Garlic Powder – Lends a warm depth of flavor; smoked paprika can deepen the dish’s character.
This One Pan Honey Mustard Chicken and Vegetables provides the perfect balance of flavors, making it an ideal family-friendly recipe!
How to Make One Pan Honey Mustard Chicken and Vegetables
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Preheat Oven: Start by preheating your oven to 375°F (190°C). This ensures a perfectly cooked meal when you’re ready to bake.
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Sear Chicken: Season the boneless skinless chicken breasts with sea salt. Heat extra-virgin olive oil in an ovenproof skillet over medium-high heat. Sear the chicken until it’s golden brown on each side, about 3 minutes per side. Transfer the chicken to a plate when done.
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Make Sauce: In a mixing bowl, combine whole grain mustard, honey, apple cider vinegar, paprika, garlic powder, and any remaining salt. Whisk until fully blended and set it aside.
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Prepare Vegetables: In the same skillet, toss together shallots, fingerling potatoes, and fresh rosemary with the remaining olive oil. Roast in the oven for about 15 minutes, or until the potatoes start to soften.
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Combine: Once the vegetables are ready, add the green beans to the skillet. Nestle the seared chicken back into the pan and pour the honey mustard sauce over the entire mixture, tossing gently to ensure everything is well coated.
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Bake: Pop the skillet back into the oven and bake for an additional 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Optional: Garnish with fresh herbs before serving for added flavor and color.
Exact quantities are listed in the recipe card below.
What to Serve with One Pan Honey Mustard Chicken and Vegetables?
When it comes to crafting a memorable meal, choosing the right sides can elevate your culinary experience to new heights.
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Crispy Garlic Bread: The warm, toasted bread is perfect for soaking up the tangy honey mustard sauce, adding a satisfying crunch. Serve it alongside your chicken for a comforting touch.
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Refreshing Side Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette brings a burst of freshness that contrasts beautifully with the richness of the dish.
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Roasted Vegetables: Mix seasonal veggies like carrots and bell peppers for a colorful, roasted medley. Their natural sweetness enhances the dish’s flavor profile while adding extra nutrients.
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Creamy Mashed Potatoes: This classic side offers a comforting, creamy texture that pairs seamlessly with the tender chicken and savory sauce. A dollop of butter on top will make them irresistible!
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Steamed Asparagus: Lightly seasoned asparagus adds a vibrant touch and a satisfying crunch, balancing out the meal, while providing essential vitamins and minerals. Pair with a squeeze of lemon for added brightness.
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Chilled White Wine: A glass of crisp, chilled Sauvignon Blanc will complement the tangy flavors of the honey mustard sauce while enhancing the overall dining experience. Perfect for unwinding after a long day!
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Fruit Sorbet: For a refreshing dessert, serve a light fruit sorbet to cleanse the palate. The cool sweetness contrasts nicely with the savory dish, providing a delightful finish to your meal.
Expert Tips for One Pan Honey Mustard Chicken and Vegetables
- Perfectly Seared Chicken: Ensure the chicken is lightly seared and not fully cooked before baking; this prevents it from drying out.
- Check Temperature: Use an instant-read thermometer to check that chicken reaches 165°F for safe and juicy results.
- Fresh Vegetables: Opt for fresh green beans if possible; if frozen, add them at the start of baking for proper cooking.
- Customize Flavors: Feel free to experiment with seasonal vegetables for a unique taste—carrots and bell peppers work beautifully!
- Versatile Mustard: Don’t hesitate to swap whole grain mustard with Dijon if that’s what you have on hand; it still delivers great flavor in this One Pan Honey Mustard Chicken and Vegetables.
Make Ahead Options
These One Pan Honey Mustard Chicken and Vegetables are perfect for busy weeknights when you need to save time! You can prep the chicken and vegetables—seasoning the chicken and chopping the veggies—up to 24 hours in advance and store them in the refrigerator. For optimal flavor and to prevent the chicken from drying out, be sure to keep everything well-covered in an airtight container. When you’re ready to cook, simply follow the searing and baking instructions as described in the recipe, and you’ll enjoy the same delicious results without the last-minute hassle. With these prep-ahead options, you’ll love how easy it is to put a home-cooked meal on the table with minimal effort!
How to Store and Freeze One Pan Honey Mustard Chicken and Vegetables
Fridge: Store leftovers in an airtight container for up to 4 days. Make sure to cool the dish before sealing to maintain freshness.
Freezer: Freeze individual portions in airtight containers or freezer bags for up to 3 months. Label each container with the date for easy organization.
Reheating: Thaw overnight in the fridge and reheat in the oven at 350°F until heated through, about 20-25 minutes, ensuring the chicken remains juicy.
Make-Ahead: Prepare the dish a day in advance and store it in the fridge before baking. This way, you can simply pop it in the oven when you’re ready to enjoy the One Pan Honey Mustard Chicken and Vegetables!
One Pan Honey Mustard Chicken and Vegetables Variations
Feel free to make this dish your own by exploring these delightful twists that can elevate your One Pan Honey Mustard Chicken and Vegetables experience!
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Dairy-Free: Substitute the olive oil with coconut oil for a rich, tropical flavor while keeping it dairy-free.
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Low-Carb: Replace potatoes with cauliflower florets for a low-carb version that still satisfies. You won’t miss the starch!
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Spicy: Add crushed red pepper flakes or diced jalapeños to the sauce for a delicious heat that kicks up the flavor profile. Perfect for spice lovers!
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Herbaceous: Experiment with fresh herbs like thyme or parsley instead of rosemary for a fresh and vibrant twist that brightens the dish. Each herb offers its unique character!
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Vegan: Swap the chicken for sturdy tofu chunks and use maple syrup instead of honey to create a delightful vegan alternative that’s equally scrumptious.
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Sweet & Tangy: For an unexpected twist, try adding a splash of orange juice to the sauce; it brings a lovely sweetness and citrusy zing that pairs beautifully with the mustard.
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Zesty: Incorporate lemon zest into the sauce for an added layer of freshness that will brighten every bite. It’s like a party on your palate!
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Vegetable Boost: Mix in seasonal veggies like bell peppers or snap peas for extra color and nutrition. This not only enhances the flavor but also makes your plate visually appealing.
Get creative and let your taste buds guide you on this flavorful journey!
One Pan Honey Mustard Chicken and Vegetables Recipe FAQs
What type of chicken is best for this recipe?
For this One Pan Honey Mustard Chicken and Vegetables, boneless skinless chicken breasts are perfect as they cook quickly and stay tender. If you prefer a juicier option, chicken thighs work wonderfully too!
How should I store the leftovers?
Absolutely! Store any leftovers of One Pan Honey Mustard Chicken and Vegetables in an airtight container in the fridge for up to 4 days. Make sure to cool the dish completely before sealing it, which helps maintain its freshness.
Can I freeze this dish?
Yes, you can freeze the One Pan Honey Mustard Chicken and Vegetables! First, let it cool completely. Then, divide into portions and store in airtight containers or freezer bags for up to 3 months. Label each container with the date to keep track. When you’re ready to enjoy, thaw overnight in the fridge and reheat at 350°F for about 20-25 minutes.
How do I know when the chicken is fully cooked?
To ensure the chicken in your One Pan Honey Mustard Chicken and Vegetables is perfectly cooked, use an instant-read thermometer to check. The internal temperature should reach 165°F. This ensures juicy, safe-to-eat chicken while preventing overcooking!
What if I have allergies to certain ingredients?
If you’re concerned about allergies, there are several alternatives! For instance, substitute whole grain mustard with Dijon if you’re avoiding specific grains, or use honey alternatives like maple syrup for sweetening. Always double-check all ingredient labels for potential allergens, especially for items like garlic powder or vinegar.
Can I use frozen vegetables instead?
Sure thing! If you’re using frozen green beans, add them to the skillet at the beginning of the baking time to ensure they cook through properly. Keep in mind that fresh vegetables yield a different texture, but the dish will still taste delicious!
One Pan Honey Mustard Chicken and Vegetables Made Easy
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Season the boneless skinless chicken breasts with sea salt. Heat extra-virgin olive oil in an ovenproof skillet over medium-high heat. Sear the chicken until golden brown on each side, about 3 minutes per side. Transfer the chicken to a plate when done.
- In a mixing bowl, combine whole grain mustard, honey, apple cider vinegar, paprika, garlic powder, and any remaining salt. Whisk until fully blended and set it aside.
- In the same skillet, toss together shallots, fingerling potatoes, and fresh rosemary with the remaining olive oil. Roast in the oven for about 15 minutes, or until the potatoes start to soften.
- Once the vegetables are ready, add the green beans. Nestle the seared chicken back into the pan and pour the honey mustard sauce over the entire mixture, tossing gently to coat.
- Pop the skillet back into the oven and bake for an additional 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.