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Easy Crispy Honey Mustard Chicken Recipe with Roasted Potatoes and Green Beans

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A quick and easy weeknight dinner featuring crispy honey mustard chicken paired with roasted potatoes and green beans, delivering a balanced and flavorful meal with minimal fuss.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 700 g), pounded to even thickness
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (90 g) panko breadcrumbs
  • Salt and black pepper, to taste
  • 1/4 cup (60 ml) honey
  • 3 tablespoons (45 ml) Dijon mustard
  • 1 tablespoon (15 ml) whole-grain mustard
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) olive oil
  • 1 pound (450 g) baby Yukon gold potatoes, halved
  • 12 ounces (340 g) fresh green beans, trimmed
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper, to taste

Instructions

  1. Pound the chicken breasts to an even thickness of about 1/2 inch (1.25 cm). Season both sides lightly with salt and pepper.
  2. Set up breading stations: place flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs mixed with salt and pepper in a third bowl.
  3. Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko mixture, pressing gently to adhere. Set aside.
  4. Whisk together honey, Dijon mustard, whole-grain mustard, apple cider vinegar, and olive oil in a small bowl. Adjust sweetness or tanginess if needed.
  5. Toss halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, thyme, salt, and pepper. Spread on one side of a baking sheet.
  6. Toss green beans with remaining olive oil, garlic, salt, and pepper. Place on the other side of the baking sheet.
  7. Place breaded chicken breasts on a wire rack over a baking sheet or directly on a parchment-lined baking sheet. Brush chicken with half of the honey mustard sauce.
  8. Preheat oven to 425°F (220°C). Roast potatoes and chicken for 20 minutes.
  9. Add green beans to the baking sheet, brush chicken with remaining honey mustard sauce, and roast for another 10-15 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
  10. Optional: Broil chicken for 2-3 minutes for extra crispiness, watching closely to avoid burning.
  11. Let chicken rest for 5 minutes before serving.

Notes

Pounding chicken to even thickness ensures even cooking and juiciness. Use panko breadcrumbs for extra crunch and press firmly to adhere. Brush honey mustard sauce in two coats to avoid sogginess. Using a wire rack helps keep chicken crispy. Roast potatoes first, then add green beans to ensure even cooking. For gluten-free, substitute flour and panko with almond flour and gluten-free panko. Reheat leftovers in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: crispy chicken, honey mustard chicken, roasted potatoes, green beans, easy dinner, weeknight meal, healthy chicken recipe

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