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One Pan Honey Mustard Chicken and Veggies

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 1x
paleo one pan honey mustard chicken and veggies
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  • 6 chicken thighs, skinless and boneless (about 1.5 pounds)
  • 1 tablespoon pepper
  • 1/2 tablespoon salt
  • 1 tablespoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • 1/2 cup honey mustard dressing
  • *If using mustard: 4 tablespoons Dijon mustard
  • 1 pound largely diced baby red potatoes
  • 1 cup largely diced green beans
  • 2 tablespoons water
  • 23 sprigs rosemary or 1 teaspoon dried


  1. Preheat oven to 350 degrees F.
  2. Season chicken thighs with salt, pepper and garlic powder
  3. Heat oil and minced garlic in a pan (that can go from stove top to oven, such as cast iron) over medium-high heat
  4. Once garlic is fragrant, add in chicken thighs
  5. Cook on each side for 3-4 minutes
  6. Add in honey and honey mustard dressing or Dijon mustard and combine in the pan with chicken
  7. Add in the potatoes and mix in with the sauce
  8. Reduce heat slightly
  9. Add rosemary and a bit more salt and pepper to taste
  10. Allow to simmer for 5-10 minutes until sauce thickens a bit and potatoes start to soften
  11. Transfer to the oven and bake for 30 minutes
  12. Remove from oven and add in water and green beans
  13. Mix to combine and place back into the oven
  14. Bake for an additional 15 minutes until green beans are tender
  15. Remove from oven, discard rosemary sprigs if used
  16. Serve and enjoy!