Honey Mustard Chicken Meal Prep
Updated Jan 30, 2026
Easy honey mustard chicken meal prep recipe made with chicken breasts cooked in a honey mustard sauce and paired with roasted potatoes and green beans.
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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 prepped and waiting for me in the fridge means I can have days of meals ready to eat that are easy to reheat. This honey mustard meal prep recipe uses chicken breast, roasted potatoes, and crisp-tender green beans with a homemade honey mustard sauce.
Chicken Meal Prep Ingredients
- Chicken breasts: Four 6-ounce boneless, skinless chicken breasts. Try to keep them similar in size so they cook evenly, especially for meal prep. You can use thighs if you want, too!
- Olive oil: Or avocado oil, any neutral-tasting oil with a high smoke point will work.
- Garlic powder, salt, and black pepper: Simple seasoning for the chicken and vegetables. Everything gets seasoned separately so nothing tastes flat.
- Honey mustard sauce: Vegetable broth, honey, whole grain mustard, and Dijon mustard. The combination gives you sweetness, tang, and texture. You can adjust the honey slightly if you prefer it less sweet, but the balance works well for reheating. You can use chicken broth if that’s what you have.
- Red potatoes: Cut into 1-inch pieces so they roast evenly. Yukon gold potatoes also work if that’s what you have. I do not recommend russets; they don’t roast well in cubes. You can even sub in roasted sweet potatoes or crispy smashed potatoes.
- Green beans: Fresh green beans cook quickly in the skillet and hold up well for meal prep without getting mushy. 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.
How to Meal Prep Honey Mustard Chicken
Don’t be intimidated by the number of steps below; it may look like a lot, but really it’s just throwing some cubed potatoes in the oven, searing chicken breast on the stovetop, and even cooking the green beans in the same pan as the chicken.
Roast the Potatoes
Cook the Honey Mustard Chicken
Cook the Green Beans
Honey Mustard Chicken Meal Prep Recipe
Honey mustard chicken recipe for meal prep made with chicken breasts, whole grain mustard, Dijon mustard, honey, potatoes, and green beans.
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
- My Top Tip: Deglaze your pan properly. When you add your 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.
- Storage: This honey mustard chicken will last in an airtight container in the fridge for 4 to 5 days. When you’re ready to eat, I recommend reheating it in the microwave! Put it in for about 2 minutes, then check to make sure it’s thoroughly warmed through.
Nutrition
Serving: 1meal prep container, Calories: 496kcal, Carbohydrates: 55g, Protein: 43g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1539mg, Potassium: 1712mg, Fiber: 7g, Sugar: 24g, Vitamin A: 960IU, Vitamin C: 31mg, Calcium: 88mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Pat your 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.
- Try a green bean to make sure it’s cooked. What’s the best way to know when your green beans are done? Taste one! You want it to be tender but still have some bite to it.
FAQs
How do I know when my chicken is done?
The best way is to use a meat thermometer! Your chicken is done when your thermometer reads 165ºF in the thickest part of the chicken.
Can I cook my chicken in the oven?
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!
Comments
This is a really flavorful recipe to make for meal prep. I made it for my lunches for the week and the flavor is amazing. It’a a really good sweet honey Mustard flavor, not overpowering and I feel so healthy eating it.
Yay, I’m so glad to hear you enjoyed it, Pamela!
GREAT!!!!!!! Not really difficult to make
I’m so glad to hear you liked it, Terry!
This recipe looks great. Do you think the cooked version freezes well? Alternatively, can I use the ingredients as a marinade for the chicken breast and freeze it to cook later?
Yes, this definitely freezes well! Just make sure it comes to room temperature completely and then I’d recommend freezing them in individual portions so it’s easy to reheat in the microwave. And you can definitely just use the marinade for the chicken and freeze it to cook later. Enjoy!
My family ate this for dinner tonight! There will be a little leftover for meal prep because I make a little extra, but for the most part we ate this freshly cooked. Flavor was amazing. We would definitely make it again.
Love that!! So happy you and your family loved it, Kayla. Thank you!!