Description
This Honey Mustard Chicken with Roasted Asparagus and Cheese is a flavorful and wholesome meal perfect for a quick weeknight dinner. Tender chicken breasts are pan-seared and then simmered in a tangy honey mustard sauce, complemented by crisp, oven-roasted asparagus topped optionally with melted mozzarella cheese for added richness.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil (divided)
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Asparagus
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
Topping
- 1/2 cup shredded mozzarella cheese (optional for topping)
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 the mixture is smooth and well combined.
- Cook the Chicken: Season both sides of the chicken breasts generously with salt and pepper. Heat a large skillet over medium heat and add a small amount of olive oil. Place the chicken in the skillet and cook for 5-7 minutes on each side until golden brown and thoroughly cooked through. Remove the chicken from the skillet and set aside.
- Roast the Asparagus: While cooking the chicken, arrange the trimmed asparagus on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly. Place in the preheated oven and roast for 15-20 minutes until tender and slightly crisp at the tips.
- Combine the Chicken and Asparagus: Return the cooked chicken breasts to the same skillet. Pour the honey mustard sauce evenly over the chicken, coating all pieces. Simmer on low heat for a couple of minutes to allow the sauce to thicken and infuse the chicken with flavor.
- Top with Cheese (Optional): Sprinkle shredded mozzarella cheese over each chicken breast if desired. Cover the skillet with a lid and let the cheese melt for 2-3 minutes until gooey and bubbly.
- Serve: Plate the chicken breasts alongside the roasted asparagus. Drizzle any remaining honey mustard sauce from the skillet over the chicken. Garnish with extra cheese if using, and serve immediately for the best flavor and texture.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness before cooking if they vary greatly in size.
- For a spicier kick, add a pinch of cayenne pepper to the honey mustard sauce.
- Asparagus tips can be trimmed or snapped off naturally at the bend for the best texture.
- Leftover chicken and asparagus can be stored in the refrigerator for up to 3 days.
- For a low-fat version, skip the cheese topping or use a reduced-fat alternative.
