Honey Mustard Chicken with Roasted Asparagus and Cheese
A comforting, flavor-packed meal featuring juicy honey mustard chicken paired with gourmet roasted asparagus topped with cheese.
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts or thighs Thighs are recommended for juiciness.
Honey Mustard Sauce
- 1/4 cup Dijon mustard Choose sharper Dijon for zest.
- 2 tablespoons honey Use local honey for floral notes.
- 2 tablespoons whole-grain mustard Optional for extra texture.
- 1 tablespoon olive oil
- 2 cloves garlic, minced Don't skimp on the garlic.
- 1 teaspoon paprika Smoked paprika adds depth.
- Salt & pepper to taste
Asparagus and Cheese
- 1 bunch fresh asparagus, trimmed Look for firm, bright-green stalks.
- 1 tablespoon olive oil
- Salt & pepper
- 1/3 cup shredded Parmesan, mozzarella, or cheese blend Parmesan adds a salty kick; mozzarella gets gooey.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- In a bowl, mix together Dijon mustard, honey, olive oil, garlic, paprika, salt, and pepper.
- Place the chicken breasts (or thighs) on the baking dish and spoon the honey mustard sauce over the chicken.
Cooking
- Bake the chicken for 20–25 minutes, or until it reaches an internal temperature of 165°F.
- Halfway through baking, baste the chicken with extra sauce from the pan.
- While the chicken cooks, toss the trimmed asparagus with olive oil, salt, and pepper, and place it on a separate baking sheet.
- Roast the asparagus for 10–12 minutes, until tender.
- Sprinkle shredded cheese over the asparagus and return to the oven for 2–3 minutes until melted.
Serving
- Serve honey mustard chicken with the cheesy roasted asparagus, drizzling any remaining pan sauce over the chicken.
Notes
Chicken thighs are more forgiving. Double the sauce for drizzling or tossing with roasted potatoes. Combine different cheeses for asparagus. Watch the oven to avoid overcooking chicken.