one-pan honey mustard chicken with potatoes and green beans

Lately, I've been on a huge one-pan recipe kick. Probably because my husband often works late, so I've been taking over his job of doing the dishes and thinking about all the ways I can make less work for myself. (Sorry, honey, for all those years of multiple pots and pans.)

There's just something so appealing about having to only scrub out one dish. Technically, I mix the sauce in a separate bowl, so that's a grand total of two dishes. But still, two dishes for an entire delicious dinner is not bad at all. Today I wanted to share our new favorite recipe: one-pan honey mustard chicken with potatoes and green beans.

This recipe's hero ingredient is an absolutely delicious honey mustard sauce. It's thick, it's creamy, it's both sweet and savory, and it smothers other ingredients that are equally appealing to me: chopped roasted potatoes and sweet green beans.

Another great thing about this is you can easily mess with the balance of ingredients. If you don't have a lot of meat-eaters in your house you can add less chicken. If you love greens you can add more green beans or even another roasting vegetable like brussels sprouts or broccoli in there. If you're craving comfort food, add a few more potatoes. There's really an endless way you can customize this meal to make it perfect for you.

It doesn't get much simpler than this. Put some chicken tenderloins on a cookie sheet (usually I marinate the tenderloins in the some of the sauce for 15 minutes, but when I forget to do this I just make sure the chicken gets liberally covered with sauce and it turns out fine). Add the chopped potatoes. Mix up the sauce (made with only a few easy ingredients!) and smother everything. Then you bake it, add the greens half an hour later, and bake a little longer until everything is soft, roasted and inundated with the delicious sauce. And that's it!

Here's the recipe. Adapted slightly from Cafe Delites.

ONE-PAN HONEY MUSTARD CHICKEN WITH POTATOES AND GREEN BEANS

6 chicken tenderloins, thawed (or 3 chicken breasts cut in half lengthwise)
salt and pepper, to taste
6 red potatoes, cubed
2 tablespoons olive oil
1 tablespoon minced garlic
1/3 cup honey
3 tablespoons smooth dijon mustard
2 tablespoons wholegrain mustard (or 1 tablespoon ground mustard)
2 tablespoons water
2 cups fresh green beans
fresh rosemary: optional, for garnish

Preheat the oven to 375. Lay the chicken tenderloins on a baking sheet and season with salt and pepper. Add the chopped potatoes around the chicken. Mix the rest of the ingredients except green beans in a medium mixing bowl, and then spoon 2/3 of the sauce over the potatoes and chicken. Bake for 30 minutes. Remove from oven and add the green beans and last 1/3 of the sauce. Bake for another 15 minutes, until chicken is tender and white through and potatoes are soft. Garnish with rosemary if desired and serve hot.

Enjoy!

PIN FOR LATER:

See more easy weeknight dinners here.