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.
