One-Skillet Honey Dijon Chicken with Potatoes and Green Beans

One-Skillet Honey Dijon Chicken with Potatoes and Green Beans – An EASY, one-skillet recipe that’s ready in 20 minutes!! Juicy chicken, crispy potatoes, and crisp-tender green beans for the WIN! Great for busy weeknights or date-night-in!!

This easy, one-skillet recipe is ready in 20 minutes and perfect for busy weeknight dinners but tastes fancy enough to make for date-night-in.

The chicken is wonderfully juicy with great depth of flavor because it’s coasted with a sauce made from Dijon mustard, honey, golden balsamic vinegar, and olive oil.

There’s nothing like the crispy edges and tender centers of pan-seared potatoes and they remind me of my childhood.

This is my dad’s favorite potato preparation and my mom would make them at least once a week like this way for him. I used baby red potatoes but use your favorite.

I didn’t use typical green beans and instead used haricots vert which are thinner French green beans. They cook faster and I don’t even bother trimming the ends because they are a much more tender bean to begin with.

Trader Joe’s sells them in a handy 12-ounce bag but if you can’t find haricots vert, regular green beans are fine. Just cook them a bit longer.

The recipe is naturally gluten-free, on the healthier side, and tastes like something you’d get in an upscale restaurant. The crisp-tender haricots vert, the velvety potatoes with their crispy edges, and the ultra moist chicken is a flavor mania win.

One-Skillet Honey Dijon Chicken with Potatoes and Green Beans

One-Skillet Honey Dijon Chicken with Potatoes and Green Beans – An EASY, one-skillet recipe that’s ready in 20 minutes!! Juicy chicken, crispy potatoes, and crisp-tender green beans for the WIN! Great for busy weeknights or date-night-in!!

Ingredients:

Chicken and Vegetables

  • olive oil, as needed
  • kosher salt and freshly ground black pepper, as needed
  • 1 to 1.25 pounds boneless skinless chicken breast tenders
  • about 1 pound baby red potatoes, diced into 1/2-inch pieces (other varieties of potatoes may be substituted)
  • about 12-ounces haricots vert (trimmed green beans may be substituted)

Sauce

  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons golden balsamic vinegar (white balsamic or champagne vinegar may be substituted)
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. Chicken and Vegetables – To a large skillet, add 2 to 3 tablespoons olive oil, chicken, season with salt and pepper, and cook over medium-high heat for about 7 minutes, or until chicken has cooked through; flip intermittently to ensure even cooking. After chicken has cooked, transfer to a large serving platter and set aside.
  2. Add the potatoes to the skillet, about 2 to 3 tablespoons olive oil, season with salt and pepper, stir to combine, and cook covered over medium-high heat for about 10 minutes, or until potatoes are fork tender. After potatoes have cooked, transfer to the serving platter and set aside.
  3. Add the haricots vert to the skillet, about 1 to 2 tablespoons olive oil, season with salt and pepper, stir to combine, and cook covered over medium-high heat for about 5 to 7 minutes, or until crisp-tender. After haricots vert have cooked, transfer to the serving platter and set aside. While the haricots vert are cooking make the sauce.
  4. Sauce – Add all ingredients to a small bowl, whisk to combine, taste and check for flavor balance, and make any necessary adjustments if desired, i.e. more mustard, honey, salt, etc.
  5. Return chicken to the pan, pour the sauce over the chicken, stir, cook uncovered over medium heat for 1 to 2 minutes, or until sauce thickens slightly and chicken re-warms. Transfer chicken to the serving platter and serve the dish immediately. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
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