Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean-inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 lb baby potatoes, halved; 2 cups fresh green beans, trimmed; 3 tablespoons olive oil; 3 tablespoons Dijon mustard; 2 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon paprika; Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish)

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Honey Mustard Chicken Bake with Potatoes & Green Beans is one of those cozy, all-in-one dinners that wins over everyone at the table. The sweet tang of honey mustard, the golden roasted potatoes, and the tender-crisp green beans all come together in one baking dish with barely any effort. It’s the kind of meal that fills your kitchen with warm, savory aromas and makes you feel like you’ve cooked something truly special, even if you only spent ten minutes pulling it together. I still remember the first time I tried it on a busy weeknight—I was stunned at how simple it was yet how much it tasted like comfort food made from scratch. Let’s dive into how you can make this your new weeknight favorite.

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Why You’ll Love This Honey Mustard Chicken Bake

Flavor-packed comfort in one pan

The magic of this Honey Mustard Chicken Bake with Potatoes & Green Beans lies in its balance. The chicken stays juicy under a glaze of sweet and tangy honey mustard, while the potatoes soak up all that goodness and turn crisp around the edges. Green beans, tossed in the same flavorful mix, roast to perfection without losing their snap. Honestly, it’s the kind of dinner that tastes like you fussed in the kitchen for hours when in reality, you barely broke a sweat.

Perfect for busy weeknights

Here’s the thing—I don’t know about you, but when dinner rolls around after a long day, the last thing I want is a pile of dirty dishes and a complicated recipe. That’s why I love this dish. It’s an all-in-one pan meal: protein, carbs, and veggies done together. No juggling multiple pots and pans. Just toss, bake, and let the oven do the work. You’ll have time to tidy up, help kids with homework, or simply relax while dinner practically cooks itself.

Ingredients & Easy Substitutions

Honey mustard sauce magic

The flavor foundation is the honey mustard sauce—sweet, tangy, garlicky, and a little smoky from paprika. Together with olive oil, it coats every piece of chicken and veggie, locking in flavor and moisture.

Ingredient swaps and additions

You can play around with this recipe based on what you have on hand:

Ingredient	Swap / Addition Ideas
Chicken breasts	Chicken thighs for extra juiciness
Baby potatoes	Sweet potatoes, Yukon golds, or carrots
Green beans	Asparagus, broccoli, or zucchini
Dijon mustard	Whole grain mustard for texture
Dried thyme	Fresh rosemary, oregano, or Italian herbs

It’s versatile—so don’t stress if you’re missing something. The sauce ties it all together.

Step-by-Step Instructions

Prepping chicken and veggies

Start by preheating your oven to 400°F (200°C). While it warms, whisk together the honey, Dijon mustard, olive oil, garlic, thyme, paprika, salt, and pepper. Lay the chicken in a lightly greased baking dish, then scatter the halved potatoes and trimmed green beans around. Pour the sauce over everything, making sure the potatoes and beans get a good toss for even coverage.

Baking to golden perfection

Slide the dish into the oven and bake uncovered for 35–40 minutes. You’ll know it’s ready when the chicken reaches 165°F (74°C) and the potatoes are fork-tender with golden edges. Let it rest for five minutes, sprinkle with fresh parsley, and serve it straight from the pan. Honestly, the smell when you pull it out of the oven? Incredible.

Serving, Storing & Tips

What to serve with honey mustard chicken bake

This dish doesn’t need much—everything’s already here. But if you want to stretch it into a feast, add a side of warm bread or a crisp salad. And if you’re into Mediterranean-inspired flavors, you’ll love pairing it with dishes like this Mediterranean Chicken Bake—both share that easy, wholesome vibe.

Make-ahead, storage & reheating

Leftovers store beautifully. Keep them in an airtight container for up to 3 days in the fridge. To reheat, cover loosely with foil and warm in the oven at 350°F (175°C). Microwaving works too, though the potatoes won’t stay as crisp. For meal prep, assemble everything in the baking dish ahead of time, cover, and refrigerate. When ready, just bake—it’s dinner with zero effort.

Honey Mustard Chicken Bake with Potatoes & Green Beans

Overview of the Recipe

This Honey Mustard Chicken Bake is a complete meal in one dish.

Why it works: The sauce is bold yet balanced, and everything roasts together, absorbing flavor.
Reasons to love it: It’s simple, customizable, and family-approved.
Taste: Sweet, tangy, savory, with earthy potatoes and bright, fresh beans.
Benefits: Quick prep, minimal dishes, nutrient-rich balance of protein, carbs, and veggies.

Tools You’ll Need

Large baking dish
Whisk for the sauce
Sharp knife for chopping
Cutting board
Meat thermometer (to check doneness)

Tips for Success

Even size: Cut potatoes evenly so they cook at the same pace.
Sauce coverage: Toss veggies well to soak up the honey mustard.
Check doneness: Always use a thermometer—165°F (74°C) is your chicken’s happy place.
Finish strong: Garnish with fresh parsley or even lemon zest for brightness.

General Info & Variations

This dish delivers about 420 calories per serving, with lean protein from chicken, fiber from beans, and slow-digesting carbs from potatoes. It’s satisfying but balanced.

Want to mix it up? Try:

Using chicken thighs for extra tenderness.
Swapping beans for asparagus in spring or Brussels sprouts in fall.
Adding a sprinkle of feta on top for a tangy twist—like this Greek Baked Chicken with Feta.

Nutrition (per serving, 1/4 recipe)

Calories	Protein	Carbs	Fat	Fiber	Sodium
420 kcal	34g	28g	16g	5g	620mg

FAQ

Can I use chicken thighs instead of breasts?
Absolutely—thighs stay juicier. Just adjust baking time slightly.

How do I keep the chicken from drying out?
Make sure you don’t overbake. Use a thermometer and pull it out at 165°F.

Can I meal prep this recipe?
Yes. Assemble everything in the dish, cover, and refrigerate. When ready, bake as directed.

Conclusion

This Honey Mustard Chicken Bake with Potatoes & Green Beans is comfort food done the easy way. A golden, flavor-packed dinner that’s weeknight-simple yet weekend-worthy. Sweet, tangy, savory, and just a little rustic—it’s everything you want in a single pan.

If you’re craving more inspiration, you’ll love branching out with recipes like this Mediterranean Chicken Bake, or this Greek Baked Chicken with Feta. And if grilling’s your thing, don’t miss this refreshing Grilled Greek Chicken Bowl.

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Author: Lisa
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Honey Mustard Chicken Bake with Potatoes & Green Beans is the ultimate one-pan dinner—juicy chicken breasts, golden potatoes, and tender green beans all roasted together under a sweet and tangy honey mustard glaze. It’s weeknight-easy, family-friendly, and tastes like pure comfort food straight from the oven.

Instructions

Preheat oven to 400°F (200°C). Lightly grease a large baking dish.
In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic, thyme, paprika, salt, and pepper until smooth.
Place chicken breasts in the baking dish, then scatter potatoes and green beans around them.
Pour the honey mustard mixture over the chicken and vegetables, tossing potatoes and beans to coat.
Bake uncovered for 35–40 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.