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!!
Servings: 4 servings
Calories: 472cal
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
Serving: 1serving | Calories: 472cal | Carbohydrates: 35g | Protein: 49g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 938mg | Fiber: 3g | Sugar: 12g
