One Pan Honey Mustard Chicken, Potatoes and Green Beans

One Pan Honey Mustard Chicken, Potatoes and Green Beans

SERVINGS

4

PREP TIME

10 Min

COOK TIME

20 Min

Here’s a hearty, family-friendly skillet supper that puts chicken, green beans and potatoes on the table, all from a single pan in just 30 minutes start to finish. The sweet-savory honey-mustard sauce appeals to kids and adults and ties all the flavors together deliciously. Our No Salt Added Green Beans and low-sodium chicken broth keep salt levels to a healthy minimum.
FEATURED PRODUCTS
Green Giant® Cut Green Beans No Salt Added

Green Giant® Cut Green Beans No Salt Added
WHERE TO BUY
One Pan Honey Mustard Chicken, Potatoes and Green Beans

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans No Salt Added

Lists of ingredients:

  • 3 tablespoons olive oil (divided)
    2 cups quartered baby potatoes
    1 pound boneless, skinless chicken breast or thighs, cut into cubes
    ½ teaspoon paprika
    ¼ teaspoon garlic powder
    ¼ teaspoon black pepper
    2 tablespoons Dijon mustard
    2 tablespoon honey
    1 cup low sodium chicken broth
    1 can (14.5 ounces) Green Giant® Cut Green Beans No Salt Added, drained

STEPS

1 Heat 2 tablespoons olive oil over medium in a large pan. Add potatoes and cook 8 minutes, stirring regularly, until evenly browned.
2 While potatoes cook, season chicken with paprika, garlic powder, and black pepper.
3 Move potatoes to one side of skillet and add remaining tablespoon of olive oil. Add chicken and cook for 6-7 minutes, flipping over until evenly browned on all sides.
4 Whisk together Dijon mustard, honey and chicken stock in a small bowl. Add green beans to skillet and pour sauce over ingredients. Stir to coat. Reduce heat to low and cook for 5 minutes (or until internal temperature of chicken reaches 165°).

TIPS & TRICKS

To switch things up, you can make this with other Green Giant® canned vegetables. Try our Cut Asparagus, Sweet Peas, Sliced Carrots, or Mushrooms.

Any kind of small potatoes will work well here, including red or white new potatoes, fingerlings, or multicolor marble potatoes. There’s no need to peel any of them.

This recipe reheats well. You can make it ahead of time, refrigerate, then reheat in the microwave or in a pan on the stovetop until heated through.

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans No Salt Added

  • 3 tablespoons olive oil (divided)
    2 cups quartered baby potatoes
    1 pound boneless, skinless chicken breast or thighs, cut into cubes
    ½ teaspoon paprika
    ¼ teaspoon garlic powder
    ¼ teaspoon black pepper
    2 tablespoons Dijon mustard
    2 tablespoon honey
    1 cup low sodium chicken broth
    1 can (14.5 ounces) Green Giant® Cut Green Beans No Salt Added, drained

1 Heat 2 tablespoons olive oil over medium in a large pan. Add potatoes and cook 8 minutes, stirring regularly, until evenly browned.
2 While potatoes cook, season chicken with paprika, garlic powder, and black pepper.
3 Move potatoes to one side of skillet and add remaining tablespoon of olive oil. Add chicken and cook for 6-7 minutes, flipping over until evenly browned on all sides.
4 Whisk together Dijon mustard, honey and chicken stock in a small bowl. Add green beans to skillet and pour sauce over ingredients. Stir to coat. Reduce heat to low and cook for 5 minutes (or until internal temperature of chicken reaches 165°).

Tips & Tricks

To switch things up, you can make this with other Green Giant® canned vegetables. Try our Cut Asparagus, Sweet Peas, Sliced Carrots, or Mushrooms.

Any kind of small potatoes will work well here, including red or white new potatoes, fingerlings, or multicolor marble potatoes. There’s no need to peel any of them.

This recipe reheats well. You can make it ahead of time, refrigerate, then reheat in the microwave or in a pan on the stovetop until heated through.

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