The aroma of warm honey and tangy mustard fills the kitchen as I prepare Honey Mustard Chicken with Green Beans. There’s something special about the way the flavors come together, creating a cozy and inviting meal. I remember the first time I made this dish; it was one of those busy weeknights when I needed something quick yet satisfying. It quickly became a family favorite. The simple ingredients blend seamlessly, making every bite delightful. This recipe matters because it brings warmth and nourishment to your table without the fuss, perfect for busy days or special gatherings. What stands out most is not just the taste, but how it brings everyone together, making even the simplest moments special.
why make this recipe
Honey Mustard Chicken with Green Beans is a great choice for anyone looking for a simple yet flavorful meal. This dish is easy to prepare, making it perfect for weeknight dinners or those quiet weekends when you want something wholesome. The combination of tender chicken and crisp green beans coated in a sweet and tangy sauce is hard to resist. Plus, it only requires a few ingredients that you might already have in your pantry. This recipe offers a balanced dish that includes protein, veggies, and a lovely sauce that comes together effortlessly.
how to make Honey Mustard Chicken Green Beans
Ingredients
- 4 boneless, skinless chicken breasts, about 5.3 oz each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 12.3 oz fresh green beans, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest, optional
Directions
- Preheat the oven to 400°F.
- In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until well combined.
- Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until lightly golden.
- Remove the skillet from heat. Brush the tops of the chicken with the honey mustard sauce, saving 2 tablespoons for serving.
- Arrange the trimmed green beans around the chicken in the skillet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss gently.
- Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F and the green beans are tender yet crisp.
- Remove from the oven and let the chicken rest for 3 minutes. Drizzle with the reserved sauce and garnish with lemon zest if desired before serving.
how to serve Honey Mustard Chicken Green Beans
Serve the Honey Mustard Chicken with Green Beans hot from the oven. A side of rice or quinoa works well to soak up the delicious sauce. You can also top the dish with a sprinkle of fresh herbs like parsley or thyme for an extra flavor boost.
how to store Honey Mustard Chicken Green Beans
To store leftover Honey Mustard Chicken and Green Beans, let the dish cool to room temperature. Place the chicken and green beans in an airtight container and refrigerate. The dish will keep well for up to 3 days in the fridge. Reheat in the oven or microwave until warmed through.
tips to make Honey Mustard Chicken Green Beans
- Use a meat thermometer to ensure the chicken is cooked perfectly at 165°F.
- Feel free to adjust the mustard and honey ratios to suit your taste preferences.
- For added flavor, marinate the chicken in the honey mustard sauce for a few hours before cooking.
- Adding some cherry tomatoes or bell peppers to the green beans can give extra color and nutrition.
variation
To switch things up, try using bone-in chicken thighs instead of breasts for a richer flavor. You can also substitute the green beans with asparagus or broccoli for a different veggie option. For a touch of heat, add a pinch of red pepper flakes to the mustard mixture.
FAQs
Can I use frozen green beans?
Yes, you can use frozen green beans. Just increase the cooking time slightly and check that they are heated through.
Can I make this dish in advance?
It’s best to cook the chicken and green beans fresh, but you can prep the honey mustard sauce ahead of time and store it in the refrigerator.
What can I serve with Honey Mustard Chicken?
This dish pairs well with rice, mashed potatoes, or a fresh salad for a complete meal.
Honey Mustard Chicken with Green Beans
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts, about 5.3 oz each
- 1 tablespoon olive oil for searing the chicken
- 1/2 teaspoon salt for chicken seasoning
- 1/4 teaspoon freshly ground black pepper for chicken seasoning
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 12.3 ounces fresh green beans, trimmed
- 1 tablespoon olive oil for green beans
- 1/4 teaspoon salt for green beans
- 1/4 teaspoon freshly ground black pepper for green beans
- 1 teaspoon lemon zest, optional for garnish
Method
Preparation
- Preheat the oven to 400°F.
- In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until well combined.
- Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
Cooking
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until lightly golden.
- Remove the skillet from heat. Brush the tops of the chicken with the honey mustard sauce, saving 2 tablespoons for serving.
- Arrange the trimmed green beans around the chicken in the skillet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss gently.
- Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F and the green beans are tender yet crisp.
- Remove from the oven and let the chicken rest for 3 minutes. Drizzle with the reserved sauce and garnish with lemon zest if desired before serving.