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This baked honey mustard chicken recipe is one of those magical one-pan dinners that we often find ourselves making when we’re overdue for a trip to the grocery store. 

Using ingredients we’ve almost always got around—potatoes (they last forever so we like to stock up), chicken breast, Dijon mustard.

we’re able to toss together a quick and healthy dinner that’ll squeeze out one more day before we’ve got to face the supermarket again. And isn’t that just the best feeling? 

Drizzle Honey Mustard Sauce on Everything.

Dijon mustard has that perfect mustard seed heat, and golden, raw honey is an ideal foil.

together they make the worlds’ greatest, pour-on-everything dressing! 

Our honey mustard sauce for chicken is as basic as they come, and that’s just the way we like it.

It transforms this simple meal of chicken breast, potatoes and green beans into a savory, juicy one-pan dinner worthy of a French bistro. 

Plus, this super yummy honey mustard sauce is made with ingredients you’ve probably always got in your fridge and pantry. All you’ll need is:

• Dijon mustard. Accept no substitutes! Mustards vary a lot, and Dijon mustard is definitely the mustard you want to use for this sauce. We love its assertive mustard-y heat, and complex flavor. Save that all-American yellow mustard for summer hot dogs.
• Honey. We make this recipe using raw honey, because it’s what we have at home. However, any honey you have around will work fine.
• Salt.
• Paprika.
• Apple cider vinegar. This is optional, but we love the slight acidic bite it adds to the sauce.

How To Make This Magical One-Pan Chicken

Honey mustard chicken and potatoes, in three super-fast steps. 

The whole thing takes about an hour start-to-finish, but most of that is inactive time—just waiting for the oven to work its magic.

1. Whisk together the honey-mustard sauce!
2. Roast the potatoes, shallots and rosemary until the potatoes are starting to tenderize.
3. Add the chicken, spoon some sauce over it, and bake until the chicken is done!

ingredients 

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1 1/2 tsp sea salt, divided
• 1 Tbsp apple cider vinegar (optional)
• 1 tsp paprika
• 1/2 tsp freshly ground pepper
• 3 tbsp Extra-virgin olive oil
• 2 large shallots, roughly chopped (about 1 cup)
• 1 lb fingerling potatoes (or yukon golds, cut into 1" pieces)
• 2 sprigs rosemary, stems removed, leaves chopped
• 1/2 lb green beans, washed and trimmed
• 2 lbs boneless skinless chicken breast

Instructions 

1. Preheat oven to 375°F.
2. Make the honey-mustard sauce: In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
3. Season the chicken breasts with the remaining 1 teaspoon salt and the pepper.
4. Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat. When the oil is glistening, sear the chicken until golden brown, about 3 minutes each side. Remove the chicken 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 the potatoes in the oven, uncovered, for 15 minutes.
6. Remove the skillet from the oven. Nestle the chicken (along with any juices from the plate) and the green beans into the par-cooked potatoes in the skillet. Continue cooking for another 15 minutes.
7. Remove the skillet from the oven and pour the sauce over the chicken, green beans and potatoes, toss to combine. Cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer.

Try out this amazing beef and potato with harissa recipe. 

You deserve to have a high protein breakfast meal to support you till lunch. This chicken mustard honey recipe is the best recipe for breakfast.

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Have a wonderful breakfast!