I wish I could say this honey mustard chicken recipe was planned. Truth is, it was one of those “use what’s in the fridge” kind of nights. I had two chicken breasts, a nearly-forgotten bundle of asparagus, and half a jar of Dijon mustard leftover from a sandwich kick. Add some garlic, honey, and cheese, and dinner basically made itself.
But oh my goodness when I pulled everything from the oven, even I was surprised. The chicken had this gorgeous, golden crust from the honey and mustard, and the asparagus was perfectly roasted, with melted mozzarella and a dusting of Parmesan on top. My daughter said it looked like something from a restaurant. My husband thought I’d ordered from our favorite bistro. And me? I just smiled and grabbed a second helping.
It’s now on regular rotation in our house. And I’ve got to say if you’re looking for an easy, flavorful chicken dinner that feels special but takes almost no time to throw together, this one’s for you.
Why You’ll Fall in Love with Honey Mustard Chicken with Roasted Asparagus and Cheese
This is not your average chicken dinner. The honey mustard glaze has the perfect balance of sweet and tangy, and when it bakes, it creates the most irresistible crust on the chicken. Pair that with cheesy roasted asparagus and you’ve got a complete, satisfying meal that feels just a little indulgent but is secretly healthy-ish.
And did I mention it’s all done in under 30 minutes? That makes it a weeknight lifesaver.
It’s also naturally low in carbs, gluten-free, and perfect for anyone trying to eat a little cleaner without sacrificing flavor. If you’re a meal prepper, you’ll love how well the chicken reheats. And if you’re just someone who wants to put a real, home-cooked meal on the table without spending an hour in the kitchen this is for you.
Ingredients You’ll Need for the Best Honey Mustard Chicken
Let’s break it down. These are simple, everyday ingredients but it’s how they come together that makes this recipe magic.
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For the Honey Mustard Chicken:
- 2 boneless, skinless chicken breasts
If they’re thick, slice them in half horizontally or pound them out a bit so they cook evenly. - 1/4 cup Dijon mustard
This is where the flavor starts. Dijon is tangy and smooth, and it really makes the glaze sing. - 2 tablespoons honey
Sweet, sticky, and perfect for caramelizing in the oven. - 1 tablespoon olive oil
Adds moisture and helps everything brown nicely. - 2 cloves garlic, minced
Because what isn’t better with garlic? - 1/2 teaspoon paprika
This gives a warm depth and beautiful color. - Salt and black pepper to taste
Don’t be shy season well for the best flavor.
For the Roasted Asparagus with Cheese:
- 1 bunch asparagus, ends trimmed
Look for firm, bright green stalks. - 1 tablespoon olive oil
Just enough to help it roast up tender. - 1/2 teaspoon garlic powder
Adds subtle flavor without overpowering. - Salt and pepper to taste
Asparagus needs a good pinch of each. - 1/2 cup shredded mozzarella cheese
Melts into creamy goodness. I use whole milk mozzarella. - 1/4 cup grated Parmesan cheese
Nutty, salty, and adds the perfect finish.
My Tips for the Best Flavor Every Time
I’m not big on complicated techniques, but I do believe in thoughtful little touches. Here’s how I make this dish even better:
- Marinate the chicken longer if you can. Ten minutes is fine, but a couple hours in the fridge makes the flavor even deeper.
- Use fresh garlic. It adds something special that garlic powder just can’t replicate in the marinade.
- Buy block cheese and shred it yourself. It melts so much better than the pre-shredded kind, which usually has added starch.
- Roast the asparagus uncovered. You want that little bit of browning around the edges it’s where all the flavor lives.
How to Make Honey Mustard Chicken with Roasted Asparagus and Cheese
Ready to get cooking? Here’s how I do it, step-by-step. No fancy tools or tricky techniques just good food, made with love.
- Preheat your oven to 400°F (200°C).
A hot oven helps the chicken glaze caramelize and gives the asparagus those delicious roasted edges. - Make the honey mustard marinade.
In a small bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, paprika, salt, and pepper. It should smell amazing already. - Coat the chicken.
Place your chicken breasts in a shallow bowl or zip-top bag and pour the marinade over. Toss to coat and let it sit while you prep the veggies at least 10 minutes, or up to 2 hours if you’re planning ahead. - Prep the asparagus.
On a baking sheet, toss the asparagus with olive oil, garlic powder, salt, and pepper. Spread it out in a single layer so it roasts evenly. - Bake everything.
Place the marinated chicken breasts in a baking dish. Slide both the chicken and asparagus into the oven and bake for 20–25 minutes, depending on the thickness of your chicken. - Add the cheese.
About 5 minutes before everything’s done, pull out the asparagus, sprinkle on the mozzarella and Parmesan, and pop it back in until melted and bubbly. - Check the chicken.
Use a meat thermometer to make sure the internal temp hits 165°F (74°C). If it’s there, you’re good to go. Let it rest a few minutes before slicing. - Serve and spoon on extra sauce.
If you’ve got extra glaze in the baking dish, spoon it over the chicken. It’s too good to waste.
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Why This Chicken and Asparagus Recipe Works for Busy Nights
One pan, one baking sheet, less than 30 minutes it’s basically dinner magic. But beyond that, this recipe is versatile. You can:
- Add potatoes or sweet potatoes to the asparagus tray if you want a starch.
- Swap in other veggies like zucchini, bell peppers, or green beans.
- Double the marinade and use it on salmon, tofu, or even pork chops.
- Make it keto-friendly by skipping the honey or using a sugar-free alternative.
It’s the kind of meal that works for a dinner party or a Tuesday night. And because it’s loaded with lean protein, fresh veggies, and gooey cheese, it leaves you full and happy but not weighed down.
A Weeknight Chicken Dinner That Doesn’t Taste Boring
I’ve made a lot of chicken dinners in my life. Some were forgettable, some were just okay. But this one? This one sticks. The honey mustard glaze gives the chicken that “lick-your-fork” finish, and the cheesy asparagus is so good, even my veggie-averse son goes back for seconds.
It’s the kind of dish that turns a regular evening into something a little special without hours of prep or a sink full of dishes.
How to Make It Ahead or Meal Prep
If you’re into meal prepping (or just like having leftovers for lunch), this recipe is a dream. Here’s how:
- Cook everything as directed, then store the chicken and asparagus in separate containers in the fridge for up to 4 days.
- Reheat in the oven or toaster oven to keep the asparagus crispy.
- Freeze the cooked chicken for up to 2 months. Just thaw overnight and reheat gently.
I like to make a double batch and enjoy it in wraps, over salads, or even chopped up in a grain bowl.
What to Serve With Honey Mustard Chicken
This dish is pretty much complete on its own, but if you want to round it out, here are a few of my favorite sides:
- Garlic mashed potatoes (classic and cozy)
- Simple quinoa or rice pilaf
- A crisp green salad with lemon vinaigrette
- Buttery cornbread or a crusty baguette for scooping up that extra sauce
FAQ
Can I marinate the chicken longer?
Yes, you can marinate the chicken for up to 24 hours in the refrigerator for deeper flavor.
What if I don’t have Dijon mustard?
You can substitute with stone-ground mustard or even yellow mustard, though the flavor will be slightly different.
Can I freeze the cooked chicken?
Yes, freeze the cooked chicken in an airtight container for up to 2 months. Thaw overnight before reheating.
Is this dish keto-friendly?
It’s low in carbs, but to make it more keto-friendly, you may want to reduce or omit the honey.
Can I make this recipe on one baking sheet?
Yes, just be sure to use a large pan and allow space between the chicken and asparagus for even cooking.
Can I add potatoes or another starch?
Absolutely. Add diced potatoes or sweet potatoes to the asparagus tray, but roast them for 10 minutes before adding asparagus.
What’s the best way to trim asparagus?
Snap off the woody ends by bending the stalk it naturally breaks where the tough part ends.
Can I use other vegetables?
Yes, this recipe works well with zucchini, bell peppers, green beans, or Brussels sprouts.
Can I use pre-shredded cheese?
Yes, but for best melting quality, freshly grated cheese is recommended.
How do I know the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
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From My Kitchen to Yours
Cooking for me has always been about love. It’s the little things setting a warm plate in front of someone, the smell of something delicious coming from the oven, the sound of forks clinking on a weeknight. This honey mustard chicken with roasted asparagus and cheese is one of those recipes that feels like a hug on a plate.
If you make it, I’d love to hear how it turned out. Tag me in your photos I seriously do a happy dance every time I see your kitchen creations. Happy cooking, friend!
Honey Mustard Chicken with Roasted Asparagus and Cheese
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Oven
- Meat Thermometer
Ingredients
Honey Mustard Chicken
- 2 Boneless skinless chicken breasts
- 0.25 cup Dijon mustard
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 2 cloves Garlic minced
- 0.5 teaspoon Paprika
- Salt and black pepper to taste
Cheesy Roasted Asparagus
- 1 bunch Asparagus trimmed
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- Salt and pepper to taste
- 0.5 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
