One Pan Honey Mustard Chicken and Vegetables

Step 1

Preheat oven to 375°F.In a small bowl, make the honey-mustard sauce

Step 2

Combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika

Step 3

Stir until smooth.Lightly season the chicken breasts with 1 teaspoon salt and pepper.Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat

Step 4

Sear the chicken until golden brown, about 3 minutes each side

Step 5

Remove from the skillet onto a plate

Step 6

Toss the shallots and fingerling potatoes with the remaining olive oil into the braiser

Step 7

Sprinkle with rosemary and place in oven for 30 minutes.After 30 minutes, add the green beans and chicken to the pan

Step 8

Continue cooking for another 15 minutes

Step 9

Lastly, toss the chicken and veggies with the sauce and let it cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer