Description
A no-fuss dinner featuring juicy chicken breasts, tender baby potatoes, and crisp-tender green beans all glazed in a sweet-tangy honey Dijon sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1½–2 pounds)
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and set a wire rack if desired.
- Whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper in a medium bowl until smooth.
- Toss baby potatoes with salt, oil, and a little honey-mustard mixture. Spread in a single layer on the sheet pan, cut side down.
- Nestle chicken breasts between the potatoes. Spoon remaining honey-mustard glaze over chicken, turning to coat well. Scatter green beans around the edges.
- Roast for 25–30 minutes, checking after 20 minutes. Chicken is done when it reaches 165°F (74°C) and potatoes are fork-tender.
- Broil for 1–2 minutes for a deeper glaze, if desired.
- Let the chicken rest for 5 minutes before serving.
Notes
For a different veg combo, feel free to substitute asparagus or broccoli. Parboil large potatoes for 5-7 minutes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: sheet pan chicken, honey mustard chicken, easy dinner