Honey Mustard Chicken Skillet
Juicy, flavorful chicken seared and baked in a honey mustard pan sauce. Pair with green beans for a healthy, easy, one-skillet meal!
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- a few turns freshly-ground black pepper
- 2 Tablespoons extra-virgin olive oil divided
- 8-10 ounces green beans
- 3-4 cloves garlic minced
- 1/2 cup chicken broth low-sodium preferred
- 1/4 cup honey
- 3 Tablespoons whole grain mustard
- 2 Tablespoons smooth Dijon mustard
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!
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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.
Nutrition Estimate
Calories: 370 kcal, Carbohydrates: 26 g, Protein: 39 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 108 mg, Sodium: 1006 mg, Potassium: 898 mg, Fiber: 3 g, Sugar: 20 g, Vitamin A: 885 IU, Vitamin C: 13.1 mg, Calcium: 55 mg, Iron: 2.1 mg