This recipe features tender, juicy chicken breasts coated in a creamy, tangy honey mustard sauce, served alongside perfectly roasted asparagus spears and crispy, golden potato wedges. The image depicts a complete and inviting meal on a white plate, with a pan-seared or baked chicken breast generously draped in a pale, speckled sauce, possibly indicating herbs. Vibrant green asparagus and rustic potato wedges are artfully arranged around the chicken, with some sauce visibly coating the vegetables, suggesting they are roasted in the same pan or tossed with the sauce. This dish offers a harmonious blend of savory, sweet, and tangy flavors, with varying textures from the succulent chicken to the crisp-tender vegetables. It’s a complete, wholesome meal that is both appealing to the eye and satisfying to the palate, perfect for a weeknight dinner or a special occasion.
Ingredients:
For the Honey Mustard Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons mayonnaise (optional, for creaminess)
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish and flavor)
For the Roasted Asparagus and Potatoes:
- 1 lb (about 4-5 medium) Yukon Gold or red potatoes, cut into wedges or 1-inch chunks
- 1 bunch asparagus (about 1 lb), tough ends trimmed
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Equipment:
- Large baking sheet (preferably rimmed)
- Large mixing bowl
- Small mixing bowl
- Whisk
- Tongs or spatula
- Meat thermometer
- Sharp knife
- Cutting board
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and cut the potatoes into uniform wedges or 1-inch chunks to ensure even cooking.
- In a large mixing bowl, toss the potato wedges with 1 tablespoon of olive oil, ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer on one half of the large baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until they start to become tender and lightly golden.
- Prepare the Asparagus:
- While the potatoes are roasting, trim the tough, woody ends off the asparagus spears.
- In the same large mixing bowl (no need to wash it), toss the asparagus with the remaining 1 tablespoon of olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Prepare the Honey Mustard Sauce:
- In a small mixing bowl, whisk together the Dijon mustard, honey, optional mayonnaise, apple cider vinegar, and ½ teaspoon garlic powder until smooth. Set aside. This sauce will be used for both coating the chicken and drizzling over the finished dish.
- Cook the Chicken:
- Season both sides of the chicken breasts generously with salt and pepper.
- You have two options for cooking the chicken to get that nice sear:
- Stovetop (Recommended for Sear): Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-5 minutes per side until golden brown.
- Baking (Less Sear): If you prefer to minimize dishes, you can place the chicken directly on the empty half of the baking sheet with the potatoes and asparagus later.
- Combine and Finish Roasting (or Transfer):
- After the potatoes have roasted for 20-25 minutes, carefully remove the baking sheet from the oven.
- Add the seasoned asparagus to the other half of the baking sheet, spreading them in a single layer alongside the potatoes.
- If you seared the chicken in a skillet, now carefully transfer the seared chicken breasts to the baking sheet between the potatoes and asparagus. If baking from raw, place the raw, seasoned chicken on the baking sheet now.
- Generously brush about half of the prepared honey mustard sauce over the chicken breasts.
- Final Roast:
- Return the baking sheet to the oven. Roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is crisp-tender, and the potatoes are fork-tender and golden brown.
- For the last 5 minutes of cooking, you can brush a little more honey mustard sauce over the chicken and vegetables for extra glaze.
- Rest and Serve:
- Once cooked, remove the baking sheet from the oven.
- Let the chicken rest on the baking sheet for 5 minutes before slicing. This helps keep the chicken juicy.
- Transfer the chicken, asparagus, and potatoes to individual plates.
- Drizzle the remaining honey mustard sauce over the chicken and vegetables.
- Garnish generously with fresh chopped parsley.
- Serve hot. This Honey Mustard Chicken with Roasted Asparagus and Potatoes is a complete, flavorful, and relatively easy-to-prepare meal.