Description
A delicious and easy-to-make Honey Mustard Chicken served with perfectly roasted asparagus and a melty mozzarella cheese topping. This flavorful dish combines tender chicken breasts coated in a tangy honey mustard sauce, complemented by crispy roasted asparagus for a balanced and satisfying meal.
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
Roasted Asparagus
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
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 the mixture is smooth and well combined.
- Cook the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Roast the Asparagus: While the chicken cooks, arrange the trimmed asparagus on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly, then 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 them, ensuring each piece is evenly coated. Let the chicken simmer on low heat for a couple of minutes to allow the sauce to thicken slightly.
- Top with Cheese (Optional): Sprinkle shredded mozzarella cheese over each chicken breast if using. Cover the skillet with a lid and cook for 2-3 minutes until the cheese melts and is bubbly.
- Serve: Plate the chicken breasts alongside the roasted asparagus. Drizzle any remaining honey mustard sauce over the chicken and garnish with extra cheese if desired. Serve immediately for best flavor.
Notes
- Trim the woody ends off the asparagus before roasting for better texture.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- Feel free to substitute mozzarella with other melting cheeses like cheddar or Monterey Jack.
- For extra flavor, marinate the chicken in the honey mustard sauce for 30 minutes before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
