Sheet Pan Honey Mustard Chicken, Beans and Potatoes

Sheet Pan Honey Mustard Chicken, Beans and Potatoes

Everything roasts together on one pan—chicken in a sweet mustard glaze, crisp baby potatoes, and garlicky green beans. It’s the ultimate no-fuss dinner.

4.72 from 7 votes

Save Recipe! Pin This Print

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 4 servings

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.

Save This Recipe:Follow us on Pinterest @MadeByAndi