What is better than a cozy fall meal the entire family will love? The following is a zesty, one-pan spin on the classic meat and potato dinner.

Honey-Mustard Chicken and Veggies

The first trick to an easy fall dinner is using what you have! A baked honey mustard chicken recipe is the perfect dinner we find ourselves making when a grocery run is long overdue, using ingredients you almost always have around.

  • Potatoes
  • Dijon Mustard
  • Chicken
  • Honey
  • Salt
  • Paprika
  • Apple Cider Vinegar (Optional)

How to Make One-Pot Chicken

  1. Preheat oven to 375°F.
  2. In a small bowl, make the honey-mustard sauce. Combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
  3. Lightly season the chicken breasts with 1 teaspoon salt and pepper.
  4. Heat 1 tablespoon olive oil in a large oven-proof skillet or braiser over medium-high heat. Sear the chicken until golden brown, about 3 minutes on each side. Remove from the skillet onto a plate. 
  5. Add the shallots and fingerling potatoes along with the remaining olive oil into the braiser and toss to combine. Sprinkle with rosemary and place in the oven for 30 minutes.
  6. After 30 minutes, add the green beans and chicken along with any juices to the pan.
  7. Continue cooking for another 15 minutes. 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.

We hope this one-pan chicken recipe was a one-pan wonder for you! Let us know how you like it, and tag @dentistryon88 on Facebook & Instagram to show us your meal!



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