Honey Mustard Chicken Skillet

Ingredients

3-4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon kosher salt

a few turns freshly-ground black pepper

2 Tablespoons extra-virgin olive oil divided

8-10 ounces green beans

3-4 cloves garlic minced

1/2 cup chicken broth low-sodium preferred

1/4 cup honey

3 Tablespoons whole grain mustard

2 Tablespoons smooth Dijon mustard

Cook Mode

Instructions

Preheat oven to 375° F. Sprinkle both sides of the chicken with the garlic powder, paprika, salt, and pepper.

3-4 boneless, skinless chicken breasts,1 teaspoon garlic powder,1 teaspoon paprika,1 teaspoon kosher salt,a few turns freshly-ground black pepper

Warm 1 Tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken. Sear for 2-3 minutes on each side, then transfer chicken to a clean plate, keeping the pan on the heat.

2 Tablespoons extra-virgin olive oil

While the chicken cooks, place green beans in a bowl or on a cutting board. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with a bit more salt and pepper, and toss to coat. Set aside.

8-10 ounces green beans

After removing the chicken, add garlic to the skillet. Saute for 30-60 seconds, just until fragrant. Whisk in the chicken broth, followed by the honey and both mustards. Stir until smooth and combined, and simmer for 2-3 minutes. Return chicken to the skillet, spoon a bit of sauce over each piece, and tuck the green beans around the sides.

3-4 cloves garlic,1/2 cup chicken broth,1/4 cup honey,3 Tablespoons whole grain mustard,2 Tablespoons smooth Dijon mustard

Transfer pan to the oven, and bake for 15-20 minutes. The chicken’s internal temperature should reach 165 degrees F, and the green beans will be tender and slightly wrinkled. Remove from the oven and let chicken rest for 5 minutes before serving. Enjoy!