Juicy honey mustard chicken, crispy potatoes, and tender green beans—all baked on one sheet pan for the easiest dinner ever. 👇👇
Why You'll Love This
In this recipe, you’ll get crispy baby potatoes, fresh green beans, and juicy honey mustard chicken breasts, all baked to perfection. Each one gets its own seasoning and bakes for just the right amount of time.
Here’s how it works: potatoes go in first, then the chicken, and finally the green beans. I used a large 21”x15” baking sheet, but if yours isn’t big enough, no worries—you can split everything onto two smaller baking sheets instead. Either way, it’s an easy, no-fuss dinner the whole family will love!
Featured Comment
"This came out delicious and was so easy to make! I made double the portion for me, my husband, and our neighbors. They all loved it." - Viviana
- See more recipe reviews here
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
NOTE:
- 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.
Recipe Instructions:
QUICK 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.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Season Potatoes
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: Add To Baking Sheet
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: Honey Mustard Sauce
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: Toss With Chicken
Add the sliced raw chicken to a large bowl. Pour the honey mustard sauce on top and toss with the chicken.
STEP 5: Add Chicken + Bake
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: Season Green Beans
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: Add Green Beans
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.
Recipe Tips
- Use about ⅓ of the baking sheet for each ingredient: chicken, potatoes, green beans.
- Slice potatoes and chicken breast in half so they will cook faster.
- Use a large 21"x15" baking sheet if you have one. If you only have smaller baking sheets, then you will probably need to use two.
How To Store Leftovers
- Fridge: Store in an airtight container for 2–3 days.
- Reheat: Oven at 375°F for 10 mins, or until warmed through and crisp.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Sheet Pan Honey Mustard Chicken, Beans and Potatoes
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
Instructions
- Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, add 1½ lbs baby potatoes, 3 minced garlic cloves, 2 Tbsp olive oil, 2 Tbsp grated parmesan cheese (optional), 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp ground black pepper. Toss to coat evenly.
- Spread the potatoes onto one-third of the baking sheet in a single layer. Bake for 15 minutes.
- While potatoes bake, mix the honey mustard sauce in a medium bowl: combine ⅓ cup honey, 3 Tbsp yellow mustard, 3 Tbsp dijon mustard, 2 minced garlic cloves, 1 tsp onion powder, and 1 tsp paprika.
- Add 4 chicken breasts, sliced in half horizontally to a large bowl. Pour the honey mustard sauce over top and toss to coat.
- After potatoes have baked for 15 minutes, remove the pan from the oven. Arrange the chicken in a single layer in the middle section of the pan. Return to the oven and bake for 5 minutes.
- In the same bowl used for the potatoes, add 1 lb green beans, 1 Tbsp olive oil, 1 Tbsp grated parmesan cheese (optional), ½ tsp salt, and ¼ tsp black pepper. Toss to coat.
- After the chicken has baked for 5 minutes, remove the sheet pan and add the green beans to the remaining third. Return to the oven and bake for 20–25 minutes, or until the potatoes are tender and the chicken reaches 165°F internal temperature.
Recipe Notes:
- Slice chicken and potatoes thin for even cooking
- Don’t overcrowd the pan—use two pans if needed
- Skip parmesan for a dairy-free option
- Use maple syrup instead of honey if preferred
- Always check that chicken reaches 165°F
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Audrey says
Loved this recipe, I used chicken tenders instead of chicken breast and it worked out great! My kids loved it! Everything cooks so wonderfully! Highly recommend this recipe