Description
Cook chicken breasts, green beans, and shallots together on one pan using a simple Dijon mustard coating for an easy weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 pound fresh green beans, trimmed
- 4 medium shallots, peeled and halved lengthwise
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
- In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, dried thyme, salt, and pepper to make the sauce.
- Place the chicken breasts on one side of the prepared baking sheet. Brush half of the Dijon sauce evenly over the chicken.
- Place the trimmed green beans and halved shallots on the other side of the baking sheet. Drizzle the remaining Dijon sauce over the vegetables and toss them gently to coat.
- Arrange the chicken and vegetables in a single layer, ensuring they are not overcrowded.
- Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the green beans are tender-crisp.
- Remove from the oven. Let the chicken rest for 5 minutes before serving alongside the roasted green beans and shallots.
Notes
- For best results, use fresh, firm green beans.
- You can substitute chicken thighs for breasts; adjust cooking time as needed, aiming for 175 degrees Fahrenheit internal temperature for thigh meat.
- If shallots are very large, cut them into quarters instead of halves.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breast and vegetables
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 38
- Cholesterol: 110