Elevate your dinner routine with this irresistible Honey Mustard Chicken with Roasted Asparagus and Cheese. This dish is a perfect blend of sweet, tangy, savory, and creamy flavors that will satisfy even the most refined palates.
Tender chicken breasts are marinated and baked in a luscious honey mustard glaze, then paired with crisp-roasted asparagus finished with a sprinkle of melted cheese. Ideal for weeknight meals or special occasions, this one-pan wonder delivers restaurant-quality taste with minimal effort. With a preparation time of under an hour and straightforward steps, this recipe ensures a hassle-free, nutritious, and utterly delicious experience that everyone at your table will love.
Ingredients
For the Honey Mustard Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 teaspoon paprika (optional for color and smokiness)
- 1 tablespoon chopped fresh rosemary or thyme (optional)
For the Roasted Asparagus with Cheese:
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup shredded mozzarella cheese (or any meltable cheese like Gruyère or parmesan)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or line it with parchment paper for easier cleanup.
- In a small bowl, combine Dijon mustard, whole-grain mustard, honey, olive oil, minced garlic, lemon juice, paprika (if using), and herbs. Whisk until the mixture is smooth and well-blended.
- Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
- Place the chicken in the prepared baking dish and pour the honey mustard sauce evenly over the top, using a spoon to coat each piece thoroughly.
- Bake the chicken uncovered in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Baste once halfway through cooking for extra flavor and moisture.
- While the chicken is baking, prepare the asparagus. Trim the woody ends and spread the spears on a separate baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- When the chicken has about 10 minutes left, place the asparagus in the oven. Roast for 10-12 minutes until tender-crisp and lightly golden.
- In the last 2-3 minutes of asparagus cooking, sprinkle shredded cheese over the asparagus and return to the oven. Let the cheese melt and bubble to form a rich, savory topping.
- Remove both dishes from the oven. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and enhance flavor.
- Plate the chicken breasts alongside the cheesy roasted asparagus. Drizzle extra pan sauce over the chicken for added flavor. Garnish with fresh herbs if desired.