The pressure builds and you start counting down minutes until you eat. You catch that rich smell coming from the kitchen and it kinda makes your stomach rumble fast. It feels like the whole day led to this quiet moment of hunger about to be satisfied.
You peek at the timer and think dang, just a little bit longer and you can dig in. The tender pull on that chicken is gonna be perfect, and you bet the broth depth in those potatoes and green beans will be insane.
Then you notice how steam cues start to disappear as the quick release finishes. You feel a little rush before you lift the lid and jaw hits the sight of that beautiful sheet pan dinner. You re ready to enjoy this honey mustard delight
The Real Reasons You Will Love This Method
- Roasting everything on a sheet pan means less mess after dinner.
- Using quick release and natural release lets the chicken stay juicy and tender.
- Green beans and potatoes cook just right, soaking in all those flavors.
- The honey mustard glaze adds a tangy sweet vibe you wont forget.
- You get a wholesome dinner meal all in one go, no fussing with pots.
- Its super fast cooking, perfect for when your evenings kinda busy.
- Minimal prep is needed, so you spend more time chilling, less in the kitchen.
What Goes Into the Pot Today
For today you gotta 2 cups green beans all washed up and ends trimmed off, ready to roast.
Then theres 4 to 6 red skin potatoes cut into 1 inch cubes, giving you that crispy outside with soft inside.
Two large chicken breasts are your main protein, sliced into strips for even cooking.
You need 2 tablespoons avocado oil (or EVOO) to keep everything moist and flavorful.
Seasonings are simple 2 tablespoons garlic powder, 1 teaspoon honey, 1 tablespoon Dijon mustard, minced garlic cloves, salt, and cracked pepper all to amp up the flavors.
Extra oil for drizzling and the garlic cloves give you that warm, aromatic punch you crave.
The Full Pressure Cooker Journey
Step one start by preheating your oven to 400 degrees Fahrenheit. Get a large sheet pan lined with parchment or lightly oiled.
Step two toss those cubed potatoes on the pan. Drizzle with a bit of your oil and sprinkle garlic powder, salt, and pepper. Give it a good toss to coat well. Roast them for 15 minutes.
Step three while those roast, cut chicken breasts into strips or chunks if you want. Mix chicken with 2 tablespoons avocado oil, minced garlic, and the remaining seasoning in a bowl.
Step four pull the sheet pan out after 15 minutes. Add chicken strips and green beans right on the same pan with potatoes. Drizzle more oil if it looks dry.
Step five pop the pan back in the oven and roast for another 20 minutes. This cooks chicken and softens the veggies perfectly.
Step six after cooking, let it sit just a bit for any steam cues to fade. Then do a quick release carefully if you used a pressure cooker step within the process.
Step seven drizzle everything with your honey mustard dressing. Serve warm and get ready for some dang tasty bites.
Quick Tricks That Save Your Time
- Trim your green beans while the oven heats up to use every minute efficiently.
- Pre-cut potatoes from the night before cause less chopping chaos when youre rushed.
- Mix the honey mustard dressing ahead so flavors meld while you prep.
- Use quick release carefully to avoid overcooking the chicken or veggies.
Your First Taste After the Wait
When you first bite, you notice how tender the chicken pulls apart without any fight. That garlic and honey mustard glaze sneaks in and ties everything together real nice.
The potatoes got this golden outside crispy layer with a soft center that kinda melts in your mouth. Green beans keep a slight crunch, giving you a great texture contrast.
You feel the warm sweet tang hitting your tongue just right. Its like a cozy hug from dinner, something you crave after a long day running around.
Your Leftover Strategy Guide
If you got leftovers, store your chicken strips and veggies in airtight containers to keep 'em fresh in the fridge up to 4 days.
Want to freeze some for later? Portion and wrap well in freezer bags, so you can steam or microwave quick on busy nights.
For reheating, use low heat on stove or microwave, adding a splash of water or broth to keep that broth depth alive.
This helps keep the chicken juicy and the veggies from drying out, saving your meal from turning into sad leftovers.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yeah, thighs work great and tend to stay juicy with this method.
- What if my green beans are bigger or smaller? Just chop them to roughly the same size pieces for even cooking.
- Is the garlic powder really needed? It adds a nice depth but you can swap it with fresh minced garlic if you want.
- Can I make this in a pressure cooker only? This recipe is sheet pan based but you can adapt the chicken and potatoes cooking by using quick release carefully.
- How do I know when chicken is fully cooked? Check that the internal temp hits 165F or the tender pull test shows no resistance.
- Can I swap the honey mustard dressing for something else? Sure, a balsamic glaze or even a simple lemon tahini dressing works too.
For more recipes that pair well with this one, don 27t miss our cottage cheese queso dip with Raisins and Dates or explore our tuna steak recipes with Ground Beef for extra inspiration.
Honey Mustard Sheet Pan Chicken Dinner
Equipment
- 1 Sheet pan Large, lined
Ingredients
Main Ingredients
- 2 cups Green beans washed and ends trimmed
- 4-6 Red skin potatoes cut into 1 inch cubes
- 2 Chicken breasts large, sliced into strips
- 2 tablespoons Avocado oil or EVOO
- 2 tablespoons Garlic powder
- 1 teaspoon Honey
- 1 tablespoon Dijon mustard
- Minced garlic cloves
- Salt to taste
- Cracked pepper to taste
- Extra avocado oil for drizzling
- Honey mustard dressing for serving
- Garlic cloves optional, for extra flavor
Instructions
Instructions
- Preheat oven to 400°F. Prepare a sheet pan with parchment or light oil.
- Spread cubed potatoes on pan. Drizzle with oil, garlic powder, salt, and pepper. Toss well. Roast 15 minutes.
- Prepare chicken by slicing and mixing with avocado oil, garlic, and seasonings.
- After 15 minutes, add chicken strips and green beans to pan. Drizzle more oil if needed.
- Roast everything together for another 20 minutes until chicken is cooked and veggies are tender.
- Optional: let rest briefly, then drizzle with honey mustard dressing and serve warm.
