This Honey Mustard Chicken is juicy and flavorful, paired perfectly with hearty beans and comforting potatoes. It’s a meal that brings warmth to your table!
I love how the sweet and tangy mustard lifts the chicken, while the beans and potatoes soak up all the goodness. It’s like a cozy hug on a plate! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to work with. If you’re looking for a substitution, try boneless thighs for extra moisture or even tofu for a vegetarian option.
Honey: Honey gives sweetness to balance out the mustard’s tang. If you’re avoiding honey, maple syrup or agave nectar are great alternatives—both will add a unique flavor twist!
Dijon Mustard: Dijon adds a sharp flavor that complements the honey. If you prefer milder tastes, yellow mustard works, but for more spice, try whole grain mustard instead.
Potatoes: Baby red potatoes are perfect for roasting due to their creamy texture. If you want a different flavor, swap them for sweet potatoes or Yukon golds. Both will work well!
Green Beans: Fresh green beans provide crunch and color. If you can’t find them, snap peas or even broccoli florets will fit nicely, just adjust cooking time for tenderness.
How Do You Marinate Chicken for Maximum Flavor?
Marinating chicken is essential for infusing flavor. Start by combining the marinade ingredients well. Here’s the best way to marinate:
- Seal the chicken in a resealable bag or dish with half of the marinade and refrigerate for at least 30 minutes.
- For even better flavor, let it marinate for up to 2 hours—just don’t go longer than that, or the chicken can become mushy.
- To ensure even seasoning, massage the marinade into the chicken before sealing the bag.
Remember, always save some marinade for brushing on the chicken while it cooks to keep it moist and flavorful!
How to Make Honey Mustard Chicken with Beans and Potatoes
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For the Sides:
- 1 lb baby red potatoes, halved
- 1 lb fresh green beans, trimmed
- 1 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep, plus 30 minutes for marinating and 30 minutes for cooking. In total, set aside about 1 hour and 10 minutes to create this delicious meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that it’s nice and hot when you’re ready to cook the chicken and veggies.
2. Make the Marinade:
In a mixing bowl, combine the honey, Dijon mustard, olive oil, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir everything together until it’s well mixed to create your tasty marinade.
3. Marinate the Chicken:
Take your chicken breasts and place them in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes. If you can, let it marinate for up to 2 hours for better flavor.
4. Prepare the Potatoes:
While the chicken is marinating, wash and halve the baby red potatoes. In a large bowl, toss the halved potatoes with a bit of olive oil, and season with salt and pepper. Spread them out evenly on one side of a large baking sheet. This will give them plenty of space to roast!
5. Arrange the Chicken:
After the marination time is up, take the chicken breasts out and arrange them on the baking sheet next to the potatoes. Brush the remaining marinade over the top of the chicken for extra flavor.
6. Roast Everything:
Put the baking sheet in the preheated oven and roast for about 25-30 minutes. You want the chicken to be cooked through (reaching an internal temperature of 165°F/74°C) and the potatoes to be tender and a little crispy on the edges.
7. Add the Green Beans:
In the last 10 minutes of cooking, toss the fresh green beans onto the baking sheet. Drizzle them with a little olive oil and add some salt and pepper. This will ensure they stay bright and fresh while they cook.
8. Serve and Enjoy:
Once everything is cooked, take the baking sheet out of the oven. Sprinkle the dish with fresh chopped parsley for a nice finishing touch. Serve warm and enjoy your balanced meal of honey mustard chicken, seasoned beans, and roasted potatoes!
Can I Use Bone-In Chicken Instead of Boneless?
Yes, you can use bone-in chicken; however, you’ll need to adjust the cooking time. Bone-in pieces usually take longer to cook, about 35-45 minutes, depending on the thickness. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
What Should I Do If I Don’t Have Dijon Mustard?
If you don’t have Dijon mustard, you can substitute with yellow mustard, although it will be milder. For a gourmet twist, combine equal parts of honey and spicy brown mustard, or even mix in a little balsamic vinegar for added depth!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through, which helps maintain the chicken’s moisture.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like carrots, bell peppers, or zucchini. Just make sure they are cut into similar-sized pieces as the potatoes for even cooking. Add them to the baking sheet alongside the green beans during the last 10 minutes of roasting.
