Honey Mustard Chicken, Beans and Potatoes

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A healthy sheet pan meal with chicken, beans and potatoes that’s easy to prepare.

Honey Mustard Chicken, Beans and Potatoes Overview

This easy dinner recipe is entirely cooked on one baking sheet. Typically this method is called “sheet pan meals”. What I love about this way of cooking is that it cuts down on cleaning and makes dinner time a breeze as the entire meal is cooked together.

This recipe will make crispy baby potatoes, fresh green beans, and honey mustard chicken breasts. Each one is seasoned separately and baked for a different amount of time.

First, you will start by baking the potatoes, then adding the chicken and then the green beans. I used a 21″x15″ large baking sheet. You can also use 2 smaller baking sheets if you don’t have one that’s big enough to hold everything.

Recipe Ingredients

• 4 chicken breasts – sliced in half horizontally

Honey Mustard Sauce:

• ⅓ cup honey – or maple syrup
• 3 Tbsp yellow mustard
• 3 Tbsp dijon mustard
• 2 minced garlic cloves
• 1 tsp onion powder
• 1 tsp paprika

For The Potatoes:

• 1 ½ lbs baby potatoes – halved
• 3 minced garlic cloves
• 2 Tbsp olive oil
• 2 Tbsp grated parmesan cheese – optional
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp ground black pepper

For Green Beans:

• 1 lb green beans – ends trimmed
• 1 Tbsp grated parmesan cheese – optional
• 1 Tbsp olive oil
• ½ tsp salt
• ¼ tsp ground black pepper

Kitchen Equipment Used

• Large Baking Sheet – I used a 21″ x 15″ baking sheet. This works great for sheet pan meals! You could also use two smaller baking sheets, or even a rectangular cake pan.
• Mixing Bowls
• Chopping knives
• Cutting board
• Measuring spoons – this is a magnetic set that sticks together in the drawer to keep organized.

How To Make Sheet Pan Chicken, Beans and Potatoes

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

PREP:  Slice the potatoes in half, trim the ends off the green beans with kitchen scissors. And slice each chicken breast in half. Preheat the oven to 425F. Spray a large 21″x15″ baking sheet (or two smaller baking sheets) with nonstick cooking spray or line with parchment paper.

STEP 1: In large mixing bowl, add the 1 ½ lbs red baby potatoes along with 3 minced garlic cloves, 2 Tbsp olive oil, 2 Tbsp fresh grated parmesan cheese, 1 tsp Italian seasoning, ½ tsp salt and ¼ tsp ground black pepper. Toss the potatoes with the seasoning ingredients.

STEP 2: Spread the potatoes on to one-third of the baking sheet in a single layer. Place in the oven to bake for 15 minutes.

STEP 3: While the potatoes are baking, in a medium bowl mix together the honey mustard sauce: ⅓ cup honey, 3 Tbsp yellow mustard, 3 Tbsp dijon mustard, 2 minced garlic cloves, 1 tsp onion powder, and 1 tsp paprika.

STEP 4: Add the sliced raw chicken to a large bowl. Pour the honey mustard sauce on top and toss with the chicken.

STEP 5: Once the potatoes have finished cooking for 15 minutes, remove the baking sheet from the oven. Arrange the chicken in a single layer. Place back in the oven to bake 5 minutes.

STEP 6: While the chicken is baking, in the same bowl you mixed the potatoes in, add 1 lb green beans, 1 Tbsp olive oil, 1 Tbsp grated parmesan cheese (optional), ½ tsp salt and ¼ tsp ground black pepper. Toss the seasonings together with the green beans.

STEP 7: Once the potatoes and chicken have cooked 5 minutes, remove from the oven and arrange the green beans in the last section. Place back in the oven to cook an additional 20-25 minutes, or until the potatoes are tender and chicken is fully cooked reaching 165F internally with a meat thermometer.

The total cooking time will be about 45-50 minutes.

How To Store Leftovers

• Refrigerate – Leftovers can be stored in an airtight container in the fridge for 2-3 days. You can reheat back in the oven at 375F for 10 minutes or until potatoes crispen up.

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