Juicy, flavorful chicken seared and baked in a honey mustard pan sauce. Pair with green beans for a healthy, easy, one-skillet meal!
Ingredients
3-4boneless, skinless chicken breasts
1teaspoongarlic powder
1teaspoonpaprika
1teaspoonkosher salt
a few turns freshly-ground black pepper
2Tablespoonsextra-virgin olive oildivided
8-10ouncesgreen beans
3-4clovesgarlicminced
1/2cupchicken brothlow-sodium preferred
1/4cuphoney
3Tablespoonswhole grain mustard
2Tablespoonssmooth Dijon mustard
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Instructions
Preheat oven to 375° F. Sprinkle both sides of the chicken with the garlic powder, paprika, salt, and pepper.
3-4 boneless, skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt, a few turns freshly-ground black pepper
Warm 1 Tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken. Sear for 2-3 minutes on each side, then transfer chicken to a clean plate, keeping the pan on the heat.
2 Tablespoons extra-virgin olive oil
While the chicken cooks, place green beans in a bowl or on a cutting board. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with a bit more salt and pepper, and toss to coat. Set aside.
8-10 ounces green beans
After removing the chicken, add garlic to the skillet. Saute for 30-60 seconds, just until fragrant. Whisk in the chicken broth, followed by the honey and both mustards. Stir until smooth and combined, and simmer for 2-3 minutes. Return chicken to the skillet, spoon a bit of sauce over each piece, and tuck the green beans around the sides.
3-4 cloves garlic, 1/2 cup chicken broth, 1/4 cup honey, 3 Tablespoons whole grain mustard, 2 Tablespoons smooth Dijon mustard
Transfer pan to the oven, and bake for 15-20 minutes. The chicken’s internal temperature should reach 165 degrees F, and the green beans will be tender and slightly wrinkled. Remove from the oven and let chicken rest for 5 minutes before serving. Enjoy!
Notes
This recipe is written for "regular" chicken breasts. If using thin-sliced breasts, they will cook much more quickly and dry out in the oven before the green beans are tender.