Honey Mustard Chicken with Roasted Asparagus and Cheese is a flavorful and wholesome dish I love making when I want something that's both comforting and impressive. Tender chicken breasts are glazed with a sweet and tangy honey mustard sauce, then paired with roasted asparagus topped with gooey, melted cheese for a complete and satisfying meal.
Why I Love This Recipe
I love how this dish balances flavor and simplicity:
- The honey mustard glaze is both sweet and savory, coating the chicken beautifully.
- Roasting the asparagus brings out its natural flavor, and the cheese on top gives it a creamy finish.
- Everything comes together quickly, and it feels like a gourmet meal without a lot of effort.
- It’s easy to customize, depending on what I have in the fridge.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Honey
- Dijon mustard
- Olive oil
- Fresh garlic, minced
- Salt and black pepper
- Fresh asparagus
- Shredded mozzarella or Parmesan cheese
Directions
- Make the Honey Mustard Sauce: I mix honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until smooth.
- Marinate the Chicken: I coat the chicken breasts with half of the sauce and let them marinate for 30 minutes in the fridge. I save the other half of the sauce for later.
- Preheat the Oven: I heat the oven to 400°F and line a baking sheet.
- Roast the Asparagus: I trim the asparagus, toss it in olive oil, season with salt and pepper, and roast it for about 10-12 minutes.
- Sear and Bake the Chicken: In a hot skillet with oil, I sear the chicken on each side until golden, then transfer it to the oven and bake for 15-20 minutes until fully cooked.
- Add the Cheese: I place the roasted asparagus in a baking dish, lay the cooked chicken on top, drizzle with the remaining honey mustard sauce, and sprinkle shredded cheese over everything.
- Broil to Finish: I broil for 2-3 minutes until the cheese is melted and bubbly.
- Serve: I plate everything while it's warm and sometimes garnish with chopped herbs.
Servings and Timing
This recipe makes about 4 servings. Prep takes around 15 minutes, marinating takes 30 minutes, and cooking is about 25-30 minutes. I can have this meal on the table in roughly 1 hour and 15 minutes.
Variations
- I sometimes use salmon instead of chicken for a seafood twist.
- A sprinkle of red pepper flakes adds heat to the sweet glaze.
- Swapping Dijon mustard with whole grain or spicy brown mustard gives it a different kick.
- For a low-carb version, I skip the cheese or use a lighter blend.
Storage and Reheating
Leftovers go in an airtight container and keep well in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F until heated through. The microwave works in a pinch, but I try to avoid it to keep the asparagus from turning soggy.
FAQs
Can I skip the marinating step?
Yes, if I’m in a rush, I just brush the sauce on while cooking. Marinating adds flavor, but it’s not a must.
Can I use other vegetables?
Definitely. Broccoli, green beans, or even zucchini roast up nicely alongside the chicken.
What's the best cheese for this recipe?
I like mozzarella for its meltiness, but Parmesan gives a stronger, nuttier flavor. Sometimes I use both.
Can I make this ahead of time?
Yes, I prep everything the night before and store it separately. I assemble and bake it just before serving.
Is this recipe freezer-friendly?
I don't recommend freezing it after baking, but I can freeze the uncooked, marinated chicken. I just thaw and cook it fresh when I'm ready.
Conclusion
Honey Mustard Chicken with Roasted Asparagus and Cheese is one of those recipes I always come back to. It's simple, flavorful, and feels a little fancy without being complicated. Whether it's a weeknight dinner or something I’m serving guests, this dish always hits the spot.
Print
Honey Mustard Chicken with Roasted Asparagus and Cheese
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: ~1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven-Baked
- Cuisine: American
- Diet: Gluten Free
Description
Honey Mustard Chicken with Roasted Asparagus and Cheese is a wholesome, flavorful dish featuring tender chicken breasts glazed in a sweet and tangy honey mustard sauce, paired with perfectly roasted asparagus topped with melted cheese. This easy, oven-baked recipe comes together beautifully for a satisfying meal that feels gourmet without the effort.
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tbsp olive oil (plus more for roasting)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 bunch fresh asparagus, trimmed
- ½ cup shredded mozzarella or Parmesan cheese (or a mix)
Instructions
- Make Sauce: In a bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper.
- Marinate Chicken: Coat chicken breasts with half of the sauce. Cover and refrigerate for 30 minutes. Reserve the remaining sauce.
- Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet.
- Roast Asparagus: Toss trimmed asparagus in olive oil, season with salt and pepper, and roast for 10–12 minutes.
- Sear & Bake Chicken: In a skillet over medium-high heat, sear marinated chicken until golden brown on each side (about 2–3 minutes per side). Transfer to oven and bake for 15–20 minutes until cooked through.
- Assemble & Add Cheese: In a baking dish, layer roasted asparagus, top with cooked chicken, drizzle remaining honey mustard sauce, and sprinkle with shredded cheese.
- Broil to Finish: Broil for 2–3 minutes until cheese is melted and bubbly.
- Serve: Plate warm and garnish with fresh herbs if desired.
Notes
- Use salmon instead of chicken for a seafood option.
- Add red pepper flakes to the sauce for a spicy kick.
- Swap Dijon with spicy brown or whole grain mustard for variation.
- Mozzarella melts easily; Parmesan adds bold, nutty flavor—mix for best results.
- Store leftovers in the fridge for up to 3 days; reheat in oven for best texture.
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