We all have those days when you just don’t want to make dinner. You don’t want to do a lot of prep, you don’t want a ton of cleanup, but you still need to eat and would like to keep it reasonably healthy. On those nights, sheet pan dinners are here for you. And when they’re as delicious as this sheet pan honey mustard chicken dinner, you know that it’s a recipe you’ll make again and again. Simple ingredients come together for a simple but delicous dinner: chicken breast tenderloins, baby red potatoes, and green beans all topped with a honey mustard sauce.
Since the whole point of this dinner is to give you something quick and easy that doesn’t sacrifice flavor, I’m careful with the ingredients that I select. Baby red potatoes that are quartered ensure that they don’t need as long of a cooking time as a larger potato would. Chicken breast tenderloins fit well on the sheet pan and also have a shorter cooking time than a large chicken breast. And green beans? Well you can’t go wrong with roasted green beans. They always cook up perfectly crisp tender for me, making them the perfect roasted vegetable to round out this sheet pan honey mustard chicken dinner.
My only word of caution with this dinner is to make sure your potatoes are quartered and still not too big. You don’t want crunchy potatoes, and you also don’t want dry chicken. To make sure it’s all done at the same time, keeping the potatoes small is the way to go. Just one easy rule to make sure your sheet pan dinner tonight is a success!
- 1 lb. baby red potatoes, quartered
- 1-1.5 lbs. chicken breast tenderloins
- 1 lb. green beans, trimmed
- 3 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ¼ cup honey
- ¼ cup Dijon mustard
- Preheat oven to 375 degrees Fahrenheit.
- Spread potatoes and chicken on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, using your hands to evenly coat.
- Mix together the honey and mustard in a small bowl and set aside.
- Bake for 20 minutes. Add the green beans to the pan and drizzle the whole pan with the prepared honey mustard sauce.
- Return pan to oven and bake for an additional 20 minutes until chicken temperature is 165 degrees and the potatoes are tender.
- Enjoy!
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