Description
This Honey Mustard Chicken with Roasted Asparagus and Cheese is a quick and flavorful meal perfect for busy weeknights. Juicy pan-seared chicken breasts are coated in a tangy honey mustard sauce and topped with melted mozzarella cheese, paired perfectly with tender roasted asparagus. Ready in just 35 minutes, this dish offers a delightful balance of sweet, savory, and fresh flavors that everyone will love.
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 Asparagus
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
Optional Topping
- 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 the 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 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, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Roast the Asparagus: While the chicken is cooking, spread the trimmed asparagus evenly on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 15-20 minutes until the asparagus is 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 evenly over the chicken and simmer on low heat for a couple of minutes to allow the sauce to thicken slightly and coat the chicken well.
- Top with Cheese (Optional): If desired, sprinkle shredded mozzarella cheese on top of each chicken breast. Cover the skillet with a lid and let the cheese melt for 2-3 minutes until gooey and delicious.
- Serve: Plate the chicken breasts 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
- You can substitute mozzarella cheese with cheddar or Parmesan for a different flavor.
- If you prefer, the asparagus can be steamed or sautéed instead of roasted.
- For a lower-calorie option, omit the cheese topping.
- Ensure chicken breasts are of even thickness for consistent cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
