One-Skillet Honey Dijon Chicken with Potatoes and Green Beans
An EASY, one-skillet recipe that's ready in 20 minutes!! Chicken, green beans, and potatoes for the WIN! Great for busy weeknights or date-night-in!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Chicken
Cuisine: American
Keyword: chicken and potatoes, chicken green beans and potatoes, dijon chicken, honey dijon chicken, skillet chicken
Servings: 4
Calories: 472kcal
Author: Averie Sunshine
Ingredients
Chicken and Vegetables
olive oilas needed
kosher salt and freshly ground black pepperas needed
1 to 1.25poundsboneless skinless chicken breast tenders
about 1 pound baby red potatoesdiced into 1/2-inch pieces (other varieties of potatoes may be substituted)
about 12-ounces haricots verttrimmed green beans may be substituted
Sauce
¼cupDijon mustard
2tablespoonshoney
2tablespoonsgolden balsamic vinegarwhite balsamic or champagne vinegar may be substituted
1tablespoonolive oil
½teaspoonKosher salt
½teaspoonfreshly 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.