Name: One Pan Honey Mustard Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 tablespoons mustard (45 g); 1 tablespoon honey (21 g); 1 teaspoon salt (5 g); 1/2 teaspoon black pepper (1 g); 1 teaspoon paprika (2 g); 4 chicken breasts (about 1.5 lb or 680 g total); 1 teaspoon olive oil (5 ml); 1 red onion (finely chopped (about 1 cup or 150 g)); 1 cup green beans (halved (150 g)); 4 medium carrots (cut into chunks (about 1 cup or 260 g)); 150 g small potatoes (halved); 1 cup chicken broth (240 ml); 2 sprigs fresh rosemary

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This one-pot Honey Mustard Chicken and Vegetables is the kind of meal that works its way into every household’s menu, whether you’re a seasoned cook or just starting out. With minimal prep and easy cleanup, this is a perfect weeknight dinner for the family.

The key to this recipe is a strong mustard mixed with a hint of paprika for color, some salt, and pepper. If I’m watching my points, I swap the honey for Stevia—it still tastes great. As written, this recipe is just 3 points per serving!

Classic one-pot honey mustard chicken and vegetabes.

Why you should try One Pan Honey Mustard Chicken and Vegetables?

It’s quick and easy: You literally throw everything into one pan, sauté, add broth, and you’re done. For me, this dish represents practicality—no need to worry about side dishes because it’s a complete meal all by itself.
Healthy and homemade—what more could you ask for? And if you want to make it even lighter, just swap out the potatoes for more carrots and peppers, and you’ve got a low-point option that still tastes amazing.
This recipe is also incredibly budget-friendly, with no unusual ingredients. Everything is easy to find and easy to cook, making it a go-to for weeknight dinners.

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 4

Serving Size: 1 chicken breast with vegetables (about 450 g.)

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

For the sauce:

3 tablespoons mustard (45 g)
1 tablespoon honey (21 g)
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (1 g)
1 teaspoon paprika (2 g)

For the dish:

4 chicken breasts (about 1.5 lb or 680 g total)
1 teaspoon olive oil (5 ml)
1 red onion, finely chopped (about 1 cup or 150 g)
1 cup green beans, halved (150 g)
4 medium carrots, cut into chunks (about 1 cup or 260 g)
150 g small potatoes, halved
1 cup chicken broth (240 ml)
2 sprigs fresh rosemary

Instructions:

Prepare the Honey Mustard Dressing: In a small bowl, combine the mustard, honey, salt, pepper, and paprika. Stir until well mixed. Set aside.
Season the Chicken: Rub the chicken breasts thoroughly with the prepared honey mustard dressing. Let them marinate while you prep the vegetables.
Cook the Chicken: Heat 1 teaspoon of olive oil in a large pan over medium heat. Once the oil is hot, place the chicken breasts in the pan and cook for about 5-6 minutes on each side, until they are browned and slightly caramelized from the honey. Push the chicken to one side of the pan.
Sauté the Vegetables: In the same pan, add the chopped red onion, green beans, carrots, and potatoes. Sauté the vegetables for about 5 minutes until they begin to soften, mixing occasionally.
Add Broth and Simmer: Pour the chicken broth over the vegetables, ensuring it reaches the bottom of the pan. Add the sprigs of rosemary. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 25 minutes or until the potatoes are tender and the chicken is fully cooked.
Serve: Serve the chicken breasts with a generous portion of the sautéed vegetables. The dish is delicious on its own, but you can also pair it with a light salad or some crusty bread if desired.

Honey mustard dressing ingredients in a bowl.

Vegetables added to the pan with cooked chicken.

Variations and Substitutions

One of the best things about One Pan Honey Mustard Chicken and Vegetables is its versatility. Here are a few variations you might want to try:

Dijon Mustard: If you can get your hands on pure Dijon mustard, your chicken will taste even better. I used regular mustard this time, but Dijon brings a richer flavor.
No Potatoes: For a lighter, Weight Watchers-friendly version, skip the potatoes and load up on more veggies like broccoli, cauliflower, asparagus, and peppers.
Honey Alternatives: If you’re out of honey or trying to cut down on points, use a sweetener like Stevia or Splenda. The mustard is so bold that you won’t miss the honey.

Tips and Tricks for Making One Pan Honey Mustard Chicken and Vegetables

Marinate the Chicken: If you have the time, let the chicken marinate in the honey mustard sauce overnight. It’ll be even more flavorful.
My Secret Trick: Here’s a little trick I use to make the chicken look extra glossy. Just before turning off the heat, mix ⅓ cup of chicken broth with a teaspoon of mustard and a teaspoon of cornstarch. Pour it over the chicken and cook for a few more minutes until it looks perfectly glazed. It’s a simple step that makes the dish look and taste amazing.
Choosing Vegetables: Pick vegetables that cook at the same rate as the chicken. If you’re using tougher veggies like carrots or potatoes, cut them into smaller pieces so they’ll be tender by the time the chicken is done.
Don’t Rush the Sear: When searing the chicken, let it cook undisturbed until it forms a nice crust. This adds depth of flavor and helps seal in the juices.
Serving Suggestions: While this dish is a meal in itself, you can pair it with a light salad or some crusty bread to soak up the sauce.

One Pan Honey Mustard Chicken and Vegetables

Why you should try One Pan Honey Mustard Chicken and Vegetables?

Ingredients:

Instructions:

Variations and Substitutions

Tips and Tricks for Making One Pan Honey Mustard Chicken and Vegetables