Honey Mustard Chicken with Roasted Asparagus and Cheese
Ingredients (Serves 4)
For the Chicken
- 4 boneless, skinless chicken breasts
- ¼ cup Dijon mustard
- 3 tbsp honey
- 2 tbsp whole-grain mustard (optional, for texture)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp smoked paprika
- Salt & black pepper, to taste
For the Asparagus
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt & black pepper, to taste
- ½ cup shredded mozzarella or Gruyère cheese (for melting on top)
Instructions
1. Prep the Honey Mustard Marinade
- In a bowl, whisk Dijon mustard, honey, whole-grain mustard, olive oil, garlic, vinegar/lemon, paprika, salt, and pepper.
2. Marinate the Chicken
- Coat chicken breasts in half the honey mustard mixture.
- Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge). Reserve the other half of the sauce for baking.
3. Cook the Chicken
- Preheat oven to 400°F (200°C).
- Place chicken in a greased baking dish.
- Bake uncovered for 20 minutes.
4. Roast the Asparagus
- While chicken is baking, toss asparagus with olive oil, garlic powder, salt, and pepper.
- After 20 minutes, add asparagus to the baking dish (or on a separate sheet pan).
- Pour the reserved honey mustard sauce over the chicken.
5. Add the Cheese
- Sprinkle shredded mozzarella or Gruyère over the asparagus.
- Continue baking another 10–12 minutes, until chicken is cooked through (internal temp 165°F/74°C) and cheese is melted and bubbly.
6. Serve
- Plate chicken with roasted cheesy asparagus on the side.
- Spoon extra pan sauce over chicken before serving.
Why This Dish Works
Honey + mustard = sweet, tangy, savory balance
Juicy baked chicken with sticky glaze
Asparagus roasted until tender, then finished with gooey cheese
Easy one-pan cleanup
Pro Tip: For an elegant touch, finish with a sprinkle of chopped fresh parsley or thyme, and serve with mashed potatoes or garlic butter rice to soak up the sauce.
