One-Skillet Honey Dijon Chicken with Potatoes and Green Beans
One-Skillet Honey Dijon Chicken, Green Beans, and Potatoes — 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!!
Skillet Chicken, Green Beans, and Potatoes
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 honey dijon 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.
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 honey dijon chicken is a flavor mania win.
What’s in Chicken, Green Beans, and Potatoes?
To make the honey dijon sauce, chicken and potatoes, and green beans, you’ll need:
- Olive oil
- Salt and pepper
- Chicken tenders
- Baby red potatoes
- Haricots vert
- Dijon mustard
- Golden balsamic vinegar
How to Make Skillet Chicken, Green Beans, and Potatoes
This skillet chicken recipe is incredibly simple to prepare. You’ll first need to cook the chicken in an oiled skillet until no longer pink inside. Transfer the chicken to a plate, then cook the potatoes until fork tender and transfer those to a plate. Cook the haricots vert last, then transfer them to a plate.
Return the chicken to the skillet and top with the honey dijon sauce. Cook just until the sauce thickens and the chicken is rewarmed, then serve!
Can I Use Chicken Breasts or Thighs Instead?
Yes, although I prefer using chicken breast tenders since they cook more quickly. Note that if you use chicken breasts or thighs your cook time will likely be longer than the recipe states.
Tips for Making Chicken, Green Beans, and Potatoes
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.
Note that I used a regular skillet (i.e. not non-stick) for this recipe, and when I cooked the potatoes they stuck to the pan in some spots. But if you use the amount of oil called for in this recipe you should hopefully experience minimal sticking.
When you add the chicken back to the skillet, it’s important that you cook it just until rewarmed and no longer, otherwise you run the risk of overcooking the meat.
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)
- 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
For the 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.
- 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.
- 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.
- 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.
- 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.
For the Sauce:
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 472 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 125mg Sodium: 938mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 49g
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