🍯🍗🥔 This One-Skillet Honey Dijon Chicken, Green Beans, and Potatoes recipe is an EASY, one-skillet meal that’s ready in 20 minutes! Juicy chicken, crispy potatoes, and crisp-tender green beans for the WIN! It’s 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 coated 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 in 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 verts, the velvety potatoes with their crispy edges, and the ultra-moist honey dijon chicken is a flavor mania win!
This was so easy to make and so delicious! Best sauce ever-especially to dip the greens and potatoes in what’s leftover on the plate. Thank you for another great meal!
Mia
Ingredients You’ll Need
To make the honey Dijon sauce, chicken and potatoes, and green beans, you’ll need:
- Olive oil
- Salt and pepper
- Chicken tenders – I prefer using chicken breast tenders since they cook more quickly, but you can also use boneless skinless chicken breasts or boneless skinless chicken thighs, if preferred. Note that if you use chicken breasts or thighs, your cook time will likely be longer than the recipe states
- Baby red potatoes – Yukon gold potatoes also work well
- Haricots vert – I don’t use typical fresh green beans and instead use 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 verts, regular green beans are fine. Just cook them a bit longer
- Dijon mustard
- Honey
- Golden balsamic vinegar
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Skillet Chicken, Green Beans, and Potatoes
- Cook the raw chicken in an oiled skillet until no longer pink.
- Transfer the chicken to a plate, and cook the potatoes until fork-tender. 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
- Transfer the potatoes to a plate, and cook the haricots verts until crisp-tender.
- Return the chicken to the skillet, and top it with the honey Dijon sauce.
- Cook just until the sauce thickens and the chicken warms through, and enjoy! 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!
Serving suggestions
Recipe FAQs
I haven’t tested this recipe in the oven, but I imagine it would work just as well. Preheat your oven to about 350 degrees Fahrenheit. Then, arrange all the ingredients on a sheet pan or baking dish lined with aluminum foil. Bake until the chicken is fully cooked and the veggies are tender, and drizzle the honey Dijon sauce on top at the very end of cooking.
Sure! Feel free to include options like cauliflower, asparagus, carrots, or onion. Adjust the cooking time as needed, and add extra sauce to ensure nothing is dry.
One-Skillet Honey Dijon Chicken with Potatoes and Green Beans
Equipment
- 1 Small Bowl
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
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons golden balsamic vinegar, white balsamic or champagne vinegar may be substituted
- 1 tablespoon olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
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.
For 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.
Notes
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
I printed this recipe five years ago and put it away in a recipe collection. FINALLY made it last night. Thought the veggies would be appreciated by daughter home from college, who went out with friends instead of dinner with the fam. The prep was easy, the directions easy to follow and the meal was amazing. Our vegetable-leery son LOVED it and wants me to make this often. I’m wondering who will “win” the leftovers for today’s lunch!
This was so easy to make and so delicious! Best sauce ever-especially to dip the greens and potatoes in what’s leftover on the plate. Thank you for another great meal!
Thanks for the 5 star review and glad you love the recipe! I agree, the sauce is so great for dipping things into!
Don’t I see red pepper flakes in the photos? Why are they not listed?
You’re seeing the crunchy crisped up skin of the red potatoes, not red pepper flakes, although you can add them if you wish.
Did you use a nonstick skillet for this? I tried making it, put the right amount of oil in, but the potatoes completely stuck to the pan. So much so that I can’t scrape it off.
I used an All-Clad skillet that’s not a non-stick and yes, there was some sticking but, after soaking it in water and soap for 20 minutes, it was fine. It wasn’t like stuck-on for life or anything.
Sorry you had sticking issues. All pans are different and maybe yours needed a bit more oil to prevent some of the sticking. If you do have a well-seasoned cast iron skillet, it would be perfect here. Thanks for trying the recipe.
Can I cook this in a Dutch oven, if it has to be covered? My skillet unfortunately doesn’t have a cover.
Haven’t tried it that way, probably fine, just keep an eye to make sure things aren’t over/under done.
I bet this tastes as good as it looks! I’m already a little weary of holiday eating and a healthy meal sounds really good to me right now.
It did taste as good as it looks :) And I totally agree that the entire month probably shouldn’t be spent eating Christmas goodies, at least not on Mondays anyway to get the week started. lol
I love anything honey mustard (and your chicken and broccoli was excellent)! The golden balsamic and haricots vert sound very good in this one. I do prefer them over regular green beans when I can find them. I’ll have to give this one a try later in the week!
We really enjoyed this one for the reasons you mentioned – the honey mustard, the golden balsamic, the haricots verts, it all just worked! LMK if you give it a try!
This was wonwonderful Averie!! I was able to find haricots verts which was a nice treat as far as produce goes. I love the honey mustard sauce–golden balsamic gives it depth of flavor I think. We loved this one!
Thanks for trying this and so glad you loved this one! The depth of flavor of the sauce was really great in this dish, I agree! Glad that you were able to find haricots verts, too!