Description
A delicious and easy Honey Mustard Chicken served with perfectly roasted asparagus and an optional cheesy topping. This recipe combines tender pan-seared chicken breasts coated in a sweet and tangy honey mustard sauce with crisp-roasted asparagus, making a balanced and flavorful meal perfect for weeknight dinners.
Ingredients
Scale
For the Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Roasted Asparagus
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
For Topping (Optional)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prepare for roasting the asparagus.
- Prepare the Honey Mustard Sauce: In a small bowl, whisk together honey, Dijon mustard, olive oil, lemon juice, garlic powder, salt, and pepper until smooth and well combined to create a flavorful sauce.
- Cook the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat a little olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until they develop a golden brown crust and are cooked through. Remove from the skillet and set aside.
- Roast the Asparagus: While the chicken cooks, arrange the trimmed asparagus evenly on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the asparagus evenly. Roast in the preheated oven for 15-20 minutes until tender and slightly crispy at the tips.
- Combine the Chicken and Asparagus: Return the cooked chicken breasts to the skillet. Pour the honey mustard sauce over the chicken, ensuring each piece is evenly coated. Let the chicken simmer gently on low heat for a couple of minutes to allow the sauce to thicken and coat the meat beautifully.
- Top with Cheese (Optional): If desired, sprinkle shredded mozzarella cheese over each chicken breast. Cover the skillet with a lid and allow the cheese to melt for 2-3 minutes for a gooey, savory finish.
- Serve: Plate the honey mustard chicken alongside the roasted asparagus. Drizzle any remaining honey mustard sauce over the chicken and garnish with extra cheese if preferred. Serve immediately for the best flavor and texture.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the honey mustard sauce.
- You can substitute mozzarella cheese with cheddar or Parmesan depending on your preference.
- Chicken breasts can be butterflied for quicker cooking if desired.
- Make sure asparagus is fresh and not woody to ensure tenderness.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
