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Honey Mustard Chicken, Beans and Potatoes

This delightful dish features succulent honey mustard chicken served alongside flavorful beans and hearty potatoes. It’s a fulfilling meal your family will love, combining sweet and tangy flavors with wholesome ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 baking dish
  • 1 medium saucepan
  • 1 large skillet
  • 1 whisk
  • 1 set measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 4 pieces chicken breasts Approximately 1.5 lbs total.
  • ½ cup honey
  • ¼ cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb baby potatoes Halved.
  • 1 can (15 oz) green beans Drained.
  • 1 teaspoon dried thyme
  • 1 item fresh parsley For garnish (optional).

Instructions
 

  • Preheat your oven to 400°F (200°C). Grease a baking dish or line it with parchment paper.
  • In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper to create the marinade.
  • Place the chicken breasts in the baking dish and pour the honey mustard marinade over them, ensuring they are well coated. Set aside to marinate for about 10 minutes.
  • While the chicken is marinating, bring a medium saucepan of salted water to a boil. Add the halved baby potatoes and cook for about 15 minutes or until just tender. Drain the water and set aside.
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cooked potatoes, season with thyme, and sauté for about 5 minutes, until slightly golden.
  • Add the drained green beans to the skillet and cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
  • While the beans and potatoes are cooking, place the marinated chicken in the preheated oven. Bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Once cooked, remove the chicken from the oven and let it rest for a few minutes. Slice the chicken and serve it with the beans and potatoes. Garnish with fresh parsley if desired.

Notes

If you prefer, you can use bone-in chicken pieces. Adjust cooking time as needed.
This dish pairs well with a side salad or crusty bread.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.