One-Skillet Honey Dijon Chicken, Potatoes, and Green Beans
This one-skillet honey Dijon chicken with potatoes and green beans is a complete, healthy dinner made in just 20 minutes. Juicy chicken, crispy baby potatoes, and tender green beans are tossed in a sweet-and-tangy honey mustard glaze for an easy, restaurant-quality meal.
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.
Notes
Golden balsamic vinegar adds a mellow sweetness. White balsamic or champagne vinegar may be substituted if needed.