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My Honey Mustard Chicken is So Good!
One of my resolutions this year is to be better at meal prep. I usually have dinners covered, but lunches can be tough—and having something like this Honey Mustard Chicken Meal Prep means I can have days of delicious food in the fridge that’s easy to reheat. This recipe has tangy, garlicky chicken, roasted potatoes, and crisp-tender green beans. The baked honey mustard chicken serves 4, but you can easily double it for more lunches or dinners!
Ingredients You’ll Need
- Chicken Breasts: Boneless, skinless chicken breasts are lean and versatile, but you can swap them for boneless thighs if you prefer.
- Olive Oil: Used for cooking the chicken and roasting the potatoes. Avocado or vegetable oil works just as well if that’s what you have on hand.
- Garlic Powder, Salt, and Black Pepper: Classic seasonings for both the chicken and potatoes. If you prefer, you can use fresh minced garlic instead of garlic powder for a bolder garlic flavor.
- Vegetable Broth: Or vegetable stock. You can easily substitute it with chicken stock or even water if you’re out.
- Honey: Maple syrup is a great alternative if you don’t have honey or want a slightly different flavor.
- Whole Grain Mustard: If you don’t have it, just use more Dijon mustard or a coarse-ground variety.
- Dijon Mustard: Yellow mustard can work as a milder substitute if needed.
For the Sides
- Red potatoes: Make sure to cut the potatoes into evenly sized pieces so they cook at the same speed! Instead of red potatoes, you can use russet or yellow potatoes. You can even sub in roasted sweet potatoes or crispy smashed potatoes.
- Green beans: Trim off both ends of the green beans before cooking them! The scraggly ends aren’t as good to eat. You can also buy pre-cut green beans or use frozen or canned if that’s what you have. You can also switch them out for oven roasted asparagus, air fryer broccoli, or sauteed kale for variety.
Popular Additions
- Add more (or use different!) vegetables. Cauliflower, broccoli, kale, spinach, or carrots would all be great.
- Add spices. Try adding paprika or chili flakes for some heat into the chicken’s sauce or roasted potatoes!
- Top it off with fresh herbs. Sprinkle minced parsley, dill, or cilantro over the honey mustard chicken and potatoes!
How to Make Honey Mustard Chicken
While this recipe might have a number of steps, they’re all simple! I especially like cooking the honey mustard chicken on the stovetop, which is faster than baking it in the oven.
Cook the Honey Mustard Chicken
Cook the Green Beans
Tips for Making the Best Honey Mustard Chicken Breast
- Pat the chicken breasts dry before seasoning. I like to use paper towels for this! Removing the excess moisture will help the chicken brown.
- Use a nonstick skillet for easy cleanup. With the sticky, honey-mustard sauce, using a nonstick skillet will make cleanup much, much easier.
- Deglaze the pan properly. When you add the vegetable broth, you want to use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pan! These are packed with flavor.
- Try a green bean to make sure it’s cooked. The best way to know when the green beans are done? Taste one! You want it to be tender but still have some bite to it.
Recipe Help & Common Questions
Kept in the fridge in an airtight container, the honey mustard chicken will last for 4 to 5 days. I recommend reheating it in the microwave! Put it in for about 2 minutes, then check to make sure it’s thoroughly warmed through.
The best way is to use a meat thermometer! You want it to read 165ºF in the thickest part of the chicken. That’s when it’s done!
For this recipe, I wouldn’t recommend it! You want the chicken to be cooked in the skillet first, which will help you make a super-flavorful pan sauce!
More Meal Prep Recipes:
- PB&J Meal Prep
- Chickpea Bites Meal Prep
- Tuna Salad Meal Prep
- Avocado and Egg Meal Prep
- Chicken & Hummus Meal Prep
- Taco Salad Meal Prep
If you try this feel good Honey Mustard Chicken Meal Prep recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Honey Mustard Chicken Meal Prep
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup vegetable broth
- ¼ cup honey
- ¼ cup whole grain mustard
- 2 tablespoons Dijon mustard
For the Sides
- 1 ½ pounds red potatoes cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound green beans
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spread the potatoes on the baking sheet, drizzle with olive oil and season with garlic, salt, and pepper and toss to combine. Bake for 30 minutes, or until golden brown, stirring once halfway through.
- Season the chicken on both sides with garlic powder, salt, and pepper; set aside.
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until golden brown on both sides, 4 to 5 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a plate.
- Reduce the heat to medium, add the vegetable broth to deglaze the pan. Then add the honey, whole grain mustard, and Dijon mustard and stir to combine.
- Bring mixture to a low boil, then add the chicken to the sauce and continue cooking, uncovered. Stir the sauce occasionally, until the sauce has thickened and the chicken is tender or a thermometer reads 165ºF, about 8 minutes. Remove the chicken from the pan and let it rest for 5 minutes before slicing.
- Add the green beans to the same skillet used to cook the chicken. Cover with a tight-fitting lid and cook on medium heat until tender and bright green, 4-5 minutes.
- Assemble 4 meal prep containers with the sliced chicken breast, green beans, and potatoes.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
