If you’re searching for a dish that perfectly balances sweet, tangy, and savory flavors all in one, the Baked Honey Mustard Chicken Breast with Roasted Potatoes and Green Beans Recipe is your next go-to favorite. This recipe brings tender, juicy chicken breasts glazed with a luscious honey mustard sauce, paired with golden roasted potatoes and crisp green beans for a complete, hearty meal. It’s a straightforward yet impressive dish that feels both comforting and fresh, ideal for weeknight dinners or casual gatherings where everyone asks for seconds.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how effortlessly these simple ingredients combine to create a meal bursting with flavor and texture. Each component plays a vital role, from the honey’s natural sweetness and three types of mustard that add depth, to the vibrant side of vegetables that round the dish out beautifully.
- 4 boneless, skinless chicken breasts: The star protein, tender and easy to cook through with perfect juiciness.
- 1/4 cup kosher salt: Essential for brining the chicken, ensuring moist and flavorful meat.
- 4 cups warm water: Used in the brine, it opens the chicken’s fibers to absorb seasoning.
- 1/3 cup honey: Adds natural sweetness that balances the tangy mustard perfectly.
- 2 tablespoons Dijon mustard: Offers sharp, slightly spicy notes to brighten the sauce.
- 2 tablespoons stone ground mustard: Gives texture and rustic, hearty flavor to the glaze.
- 2 tablespoons yellow mustard: Classic smooth mustard, rounding out the flavor profile.
- 2 tablespoons olive oil (divided): Keeps both chicken and veggies moist and helps with roasting.
- 1 teaspoon each garlic powder, onion powder, paprika, dried parsley, salt: A powerful spice blend that seasons the chicken with layers of aromatic taste.
- 1/2 teaspoon pepper: Adds mild heat for balance.
- Pinch – 1/8 teaspoon cayenne pepper: For a subtle kick without overpowering the other flavors.
- Optional: 2 lbs red potatoes (cut into 1/2” cubes): Perfectly roasted with a crisp exterior and tender inside.
- Optional: 1 lb green beans (ends trimmed): Adds freshness and a satisfying crunch to the plate.
- 2 tablespoons fresh parsley, finely chopped (for garnish): A pop of color and freshness to finish your dish beautifully.
How to Make Baked Honey Mustard Chicken Breast with Roasted Potatoes and Green Beans Recipe
Step 1: Brine the Chicken for Juiciness
Start by dissolving kosher salt in warm water to create a simple brine. Submerge your chicken breasts in this mixture for 15 to 30 minutes. This step might seem small, but it’s the secret behind achieving incredibly moist and flavorful chicken that won’t dry out during baking. After brining, rinse the chicken and pat it completely dry—this helps the sauce stick better later on.
Step 2: Whisk Together the Honey Mustard Sauce
Next, mix the honey, Dijon mustard, stone ground mustard, yellow mustard, and half of the olive oil until smooth and glossy. This sauce is your magic glaze and marinade, combining the sweetness of honey with the tangy layers from the different mustards. Be sure to reserve a little sauce for brushing on the chicken just before baking to keep everything extra flavorful and shiny.
Step 3: Prepare the Potatoes for Roasting
To get those potatoes roasting perfectly tender, microwave the cubed red potatoes with a splash of water for about 6 minutes. After draining them well, toss the potatoes with olive oil, salt, and pepper. This simple preparation creates a lovely, seasoned base that will roast beautifully in the oven with the chicken.
Step 4: Season and Add the Green Beans
Give the green beans a quick toss with olive oil, salt, and pepper just like the potatoes. Arrange both the veggies together in a greased baking dish, creating a nutritious and colorful bed for your chicken to rest on during baking. The green beans offer crisp sweetness that complements the rich potatoes perfectly.
Step 5: Coat and Place the Chicken
Rub the chicken breasts with olive oil first, then sprinkle on the combined garlic powder, onion powder, paprika, dried parsley, salt, pepper, and cayenne. This spice rub adds layers of flavor beneath the honey mustard glaze. Place the seasoned chicken on top of the vegetables in the baking dish and brush generously with the reserved honey mustard sauce to seal in all the tastiness.
Step 6: Bake to Perfection
Cover the baking dish with foil and bake everything at 400°F for 25 minutes. Then, remove the foil and check the chicken’s internal temperature—it should reach 165°F to be safely cooked through. If needed, continue baking uncovered for a few more minutes until done. This baking method ensures the chicken stays juicy, while the veggies roast to golden, tender perfection.
How to Serve Baked Honey Mustard Chicken Breast with Roasted Potatoes and Green Beans Recipe
Garnishes
A sprinkle of freshly chopped parsley brings a bright, herbal finish to this hearty dish. It adds just enough freshness and vivid green color to the plate, making every bite visually appealing as well as delicious. A few additional drizzles of the honey mustard sauce make it look extra inviting and add a final burst of flavor.
Side Dishes
While the roasted potatoes and green beans are the natural companions here, you could also add a crisp side salad or some crusty bread to soak up any extra sauce. A light vinaigrette salad or a simple arugula mix would balance the richness of the chicken beautifully and round out your meal with fresh, crisp textures.
Creative Ways to Present
For a fun twist, try slicing the chicken breasts and fanning the pieces on top of the roasted vegetables. Serve on large individual plates so the honey mustard sauce pools invitingly around the components. Garnish with lemon wedges or a sprinkle of toasted nuts for added texture and zing. These touches turn an everyday dinner into a restaurant-worthy experience right at your own table.
Make Ahead and Storage
Storing Leftovers
This Baked Honey Mustard Chicken Breast with Roasted Potatoes and Green Beans Recipe keeps really well for 3 to 4 days in an airtight container in the refrigerator. The flavors meld and deepen overnight, making it even tastier the next day. Just be sure to cool it before storing to maintain food safety and texture.
Freezing
For longer storage, freeze leftovers in a proper freezer-safe container or bag for up to 2 months. Separate the chicken from the vegetables if possible, so textures stay intact when reheated. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in the oven at 350°F for about 15 to 20 minutes, or microwave on medium power to avoid drying out the chicken. Adding a sprinkle of water or a light brush of olive oil over the potatoes and green beans before reheating helps maintain moisture and freshness.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have more fat and connective tissue, which makes them very forgiving and flavorful. You might need to adjust the cooking time slightly, but the honey mustard sauce works beautifully with either cut.
Do I have to brine the chicken?
While not mandatory, brining ensures your chicken stays juicy and flavorful. If you’re short on time, marinating the chicken in the honey mustard sauce alone can still yield tasty results, but brining gives an extra level of tenderness.
Can I make this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free. Just make sure your mustards and any additional spices are certified gluten-free if you have sensitivity or celiac disease.
What if I don’t have stone ground mustard?
You can substitute with an equal amount of Dijon mustard if you prefer a smoother sauce. The texture will be less rustic, but the flavor will still be delicious.
How do I know when the chicken is done?
The safest way is to use a meat thermometer. Chicken breasts should reach an internal temperature of 165°F. Alternatively, you can check that the juices run clear and the meat is no longer pink inside.
Final Thoughts
Trust me, once you try this Baked Honey Mustard Chicken Breast with Roasted Potatoes and Green Beans Recipe, it will fast become a cherished staple in your meal rotation. It’s straightforward enough for weeknights but special enough to serve guests without stress. The harmony of sweet, tangy, and savory with wholesome vegetable sides is just irresistible. So go ahead, gather your ingredients, and treat yourself and your loved ones to this lovingly crafted dish—you won’t regret it!
Print
Baked Honey Mustard Chicken Breast with Roasted Potatoes and Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Baked Honey Mustard Chicken Breast recipe offers a deliciously tangy and sweet flavor combination perfect for a comforting weeknight meal. Tender chicken breasts are brined then coated with a robust honey mustard sauce and baked alongside seasoned potatoes and green beans, resulting in a perfectly juicy and flavorful dish.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup kosher salt (for brine)
- 4 cups warm water (for brine)
Honey Mustard Sauce
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons stone ground mustard
- 2 tablespoons yellow mustard
- 2 tablespoons olive oil (divided)
Spices for Chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- Pinch (1/8 teaspoon) cayenne pepper
Vegetables (Optional)
- 2 lbs red potatoes, cut into 1/2” cubes
- 1 lb green beans, ends trimmed
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Brine the chicken: In a glass dish, dissolve 1/4 cup kosher salt in 4 cups warm water. Submerge the boneless, skinless chicken breasts in the brine and let them soak for 15 to 30 minutes. After brining, rinse the chicken breasts thoroughly under cool water and pat dry with paper towels to remove excess moisture.
- Make the honey mustard sauce: In a bowl, whisk together 1/3 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons stone ground mustard, 2 tablespoons yellow mustard, and 1 tablespoon olive oil (reserve the remaining tablespoon for vegetables). Set aside a small portion of this sauce to use as a glaze later before baking.
- Prepare the potatoes: Place the cubed red potatoes in a microwave-safe dish with a bit of water. Microwave on high for 6 minutes to partially cook. Drain thoroughly and then toss the potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly in a greased baking dish.
- Add green beans: Toss the trimmed green beans with olive oil, salt, and pepper. Arrange them evenly in the baking dish alongside the potatoes, creating a bed for the chicken.
- Season and arrange chicken: Brush the chicken breasts with olive oil and then coat evenly with the spice mixture of garlic powder, onion powder, paprika, dried parsley, salt, black pepper, and cayenne pepper. Place the seasoned chicken breasts on top of the vegetables in the baking dish. Brush each breast generously with the reserved honey mustard sauce to impart extra flavor and moisture.
- Bake the dish: Cover the baking dish with foil and bake in a preheated oven at 400°F (204°C) for 25 minutes. Remove the foil and check the internal temperature of the chicken; it should reach 165°F (74°C). If needed, continue baking uncovered until the chicken is fully cooked and the vegetables are tender.
- Garnish and serve: Sprinkle the baked chicken and vegetables with freshly chopped parsley before serving for a fresh pop of color and herbal aroma.
Notes
- Brining the chicken helps keep it moist and flavorful but can be skipped for convenience.
- Make sure to pat dry the chicken well after brining to allow spices and sauce to adhere properly.
- Microwaving potatoes before baking helps shorten cook time and ensures tenderness.
- Adjust cayenne pepper to taste for spiciness.
- Use a meat thermometer to verify doneness and prevent overcooking and dryness.
- Vegetables are optional; you can bake the chicken alone or serve with your favorite sides.
