Roasted Honey-Dijon Chicken with Green Beans

Image of Meghan Bassett
Meghan Bassett Website
Rated 5.0 based on 8 customer reviews
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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • 2 chicken breasts, boneless and skinless
  • 1½ cups green beans, ends trimmed
  • 1 lemon, sliced
  • 1 tablespoon vegetable oil

Directions

  1. Preheat oven to 400°F (210°C). Coat a rimmed baking sheet with vegetable oil or line with parchment paper.
  2. Whisk together the ingredients for the glaze by combining the olive oil, melted butter, honey, mustard, garlic, oregano, basil, cayenne pepper, black pepper, and salt in a small bowl. 
  3. Lay chicken on prepared baking sheet. Spoon about half of the glaze over the chicken. 
  4. Place baking sheet with glazed chicken in the oven uncovered and roast until the chicken is no longer pink in the center, for about 20 minutes.
  5. Remove the tray from the oven and add the green beans by arranging around the chicken breasts and season with salt and pepper. Top green beans with a few lemon slices and spoon remaining glaze over the chicken breasts. 
  6. Place tray with chicken and green beans in the oven and continue roasting until green beans are tender, for about 10 minutes.
  7. Remove the tray from the oven and allow the chicken to rest for 5 minutes before serving.
  8. To serve, slice the chicken into thin ¼ inch pieces on the bias and serve each breast on a plate along with green beans.
Mealthy tip:

To cut a few extra calories, use half the glaze ingredients by basting once before roasting and use a cooking spray to substitute for the vegetable oil when greasing the roasting tray.

Reviews

5.0out of 5 Stars

(8 Reviews)

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What others are saying

Image of Tiana D.
January 21, 2018 at 2:46am

Tiana D. says:

Okay.... this recipe is crazy unbelievably good. I doubled the recipe and our small family still devoured all of this. This recipe delivers super juicy chicken, a delicious sauce. I did broccoli florets rather than green beans and it was amazing. This is a new favorite at our house! Thank you so much.

Image of Kate Bergel
January 02, 2018 at 9:01pm

Kate Bergel says:

Really fantastic and easy meal! Juicy and delicious as is, but would definitely recommend making extra sauce because it's just so tasty!!

Image of Bernardo  de la Vega
October 17, 2017 at 4:00pm

Bernardo de la Vega says:

Really liked the taste of the sauce for this recipe, the green beans were a great combination to the chicken.

Image of chef chris
October 16, 2017 at 8:34pm

chef chris says:

the chicken is amazing. I would have sauteed the green beans with some garlic and onions. I would suggest making double the marinade for the next time because there will be a next time. Yummy!!

Image of Caro Hodgin
September 12, 2017 at 3:59am

Caro Hodgin says:

I've had this recipe bookmarked but I just bought a pressure cooker so wanted to try it out. I seared the chicken until golden brown, removed it, then stirred together the glaze ingredients plus 1 1/2 cups of chicken broth in the pot. Added the chicken and green beans back to the pot and cooked under high pressure for 12 minutes. perfect!!!!

Image of Aja A
September 09, 2017 at 6:49am

Aja A says:

Winner, winner, chicken dinner! The chicken is moist and the green beans are just right. Great everyday dinner recipe with a delicious marinade!

Image of Tarragon Boi
September 08, 2017 at 11:15pm

Tarragon Boi says:

This chicken dijon recipe tastes just like the chicken recipe that my mom used to make. The one-pan cooking method made for really easy clean-up, and added lots of wonderful flavor to the green beans as well. Loved it!

Image of Steve Failows
September 05, 2017 at 2:10am

Steve Failows says:

simple and delicious! the glaze was tasty and a touch on the sweet side, definitely not too sweet but I prefer a bit more of that mustardy punch, I'll probably half the honey next time.