When you need a complete, healthy dinner that hits the table in just 20 minutes, this One-Skillet Honey Dijon Chicken, Potatoes, and Green Beans is the ultimate solution. This recipe is a “triple threat”—it provides juicy protein, crispy starch, and fresh greens all in a single pan. Bathed in a signature sweet-and-tangy honey mustard glaze, this 20 minute skillet dinner is fancy enough for a date-night-in but simple enough for the busiest weeknight.
The beauty of this one skillet chicken and vegetables recipe is the efficient cooking method. By using chicken tenders and baby potatoes, you minimize prep and cook time without sacrificing flavor. The honey mustard chicken skillet recipe features a sophisticated glaze made with golden balsamic vinegar, which adds a complex acidity that elevates the dish to restaurant-quality status.
Table of Contents
Why You’ll Love This One-Skillet Meal
- Complete Meal in One Pan: No need to juggle multiple pots; the protein and sides cook together.
- Fast Prep: Using baby potatoes and haricots verts (French green beans) eliminates the need for peeling or heavy trimming.
- Naturally Gluten-Free: A healthy, clean-eating option that is naturally free of gluten.
- High-Impact Flavor: The honey dijon sauce doubles as both a cooking glaze and a delicious sauce for the vegetables.
Ingredients
The Main Components
- 1 to 1.25 lbs Chicken Tenders (or chicken breasts cut into strips)
- 1 lb Baby Red Potatoes (or Yukon Gold), quartered
- 12 oz Haricots Verts (thin French green beans)
- 3-5 Tbsp Olive Oil (divided)
- Salt and Black Pepper to taste
The Honey Dijon Sauce
- ¼ cup Dijon Mustard
- 2 Tbsp Honey
- 2 Tbsp Golden Balsamic Vinegar (White balsamic or Champagne vinegar may be substituted)
- 1 Tbsp Olive Oil
- ½ tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
Instructions
1. Sear the Chicken
In a large skillet, heat 1–2 tablespoons of olive oil over medium-high heat. Add the chicken, season with salt and pepper, and cook for about 3–5 minutes per side until no longer pink. Transfer the chicken to a large plate and set aside.
2. Cook the Potatoes
Wipe the skillet if necessary. Add 2–3 tablespoons of olive oil and the quartered potatoes. Season with salt and pepper, cover the skillet, and cook over medium-high heat for about 10 minutes, stirring occasionally, until the potatoes are fork-tender and have crispy, golden edges. Transfer potatoes to the plate with the chicken.
3. Sauté the Green Beans
Add another tablespoon of olive oil to the skillet if needed. Add the green beans, season with salt and pepper, cover, and cook for 5–7 minutes until they are crisp-tender and bright green.
4. Glaze and Combine
While the beans cook, whisk all the sauce ingredients in a small bowl. Return the chicken and potatoes to the skillet with the beans. Pour the honey dijon sauce over everything.
5. Final Simmer
Toss the ingredients to coat thoroughly in the sauce. Cook for just 1–2 minutes until the sauce thickens slightly and the chicken is fully rewarmed. Serve immediately.
Expert Tips for Success
- Haricots Verts vs. Regular Beans: Using haricots verts is a major time-saver because they are thinner and don’t require trimming. If using regular green beans, you may need to add 2 minutes to the cook time.
- Potato Size: Quarter your baby potatoes into even pieces. Smaller pieces mean more surface area for crisping and faster cooking.
- Avoid Overcooking: When returning the chicken to the pan, only cook it long enough to warm through. Over-simmering will dry out the lean chicken tenders.
- Vinegar Choice: Golden balsamic is preferred for its mellow sweetness. If using regular balsamic, the sauce will be much darker and have a stronger, more fermented flavor.
FAQ: One-Skillet Honey Dijon Chicken
Q: Can I make this in the oven? A: Yes. Arrange the chicken, potatoes, and beans on a large sheet pan. Roast at 400°F for about 20–25 minutes until the chicken is cooked and potatoes are tender. Drizzle the sauce over everything in the last 5 minutes of baking.
Q: Can I use chicken thighs? A: Absolutely. Note that boneless skinless chicken thighs will take longer to cook than tenders (roughly 6–8 minutes per side).
Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 4 days. This meal reheats beautifully in the microwave or in a skillet with a splash of water to loosen the sauce.
Q: Is there a substitute for honey? A: You can use maple syrup or agave nectar for a similar sweet-tangy balance, though the flavor profile will shift slightly.
One-Skillet Honey Dijon Chicken, Potatoes, and Green Beans
Equipment
- large skillet with lid
- Mixing bowl
- Whisk
Ingredients
- 1–1.25 lbs chicken tenders or chicken breasts cut into strips
- 1 lb baby red or Yukon gold potatoes, quartered
- 12 oz haricots verts (French green beans)
- 3–5 tbsp olive oil, divided
- salt and black pepper, to taste
- ¼ cup Dijon mustard
- 2 tbsp honey
- 2 tbsp golden balsamic vinegar (or white balsamic)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 3–5 minutes per side until cooked through. Transfer to a plate and set aside.
- Add 2–3 tablespoons olive oil to the skillet. Add potatoes, season with salt and pepper, cover, and cook for about 10 minutes, stirring occasionally, until fork-tender and golden. Transfer to the plate with chicken.
- Add another tablespoon of olive oil if needed. Add green beans, season with salt and pepper, cover, and cook for 5–7 minutes until crisp-tender and bright green.
- In a small bowl, whisk together Dijon mustard, honey, golden balsamic vinegar, olive oil, salt, and pepper.
- Return chicken and potatoes to the skillet with the green beans. Pour the honey Dijon sauce over everything and toss to coat. Cook for 1–2 minutes until warmed through and lightly glazed. Serve immediately.