Description
Juicy baked chicken fillets coated in a golden honey mustard glaze, served with tender baby potatoes and crisp green beans. A comforting, flavorful one-pan meal perfect for any night of the week.
Ingredients
Scale
- 4 chicken fillets (boneless, skinless)
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups baby potatoes, halved
- 1 1/2 cups green beans, trimmed
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- In a bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, salt, pepper, and dried thyme until smooth.
- Place chicken fillets on one side of the tray and halved baby potatoes on the other. Drizzle potatoes with a bit of olive oil and season with salt and pepper.
- Spoon the honey mustard sauce over the chicken, coating well.
- Bake for 25–30 minutes until chicken reaches 165°F and potatoes are tender.
- In the last 10 minutes, add green beans to the tray, lightly oiled and seasoned.
- Broil chicken for 2 minutes at the end for extra caramelization, then let rest before serving.
Notes
- Resting the chicken after baking helps keep it juicy.
- You can make the sauce ahead and refrigerate up to 3 days.
- Slice potatoes evenly so they roast in sync with the chicken.
Nutrition
- Serving Size: 1 chicken fillet with sides
- Calories: 375
- Sugar: 10g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: baked chicken, honey mustard chicken, one-pan dinner, gluten-free chicken, roasted chicken fillets