Honey Mustard Chicken with Roasted Asparagus and Cheese is a sweet, savory, and satisfying dish that brings together juicy chicken, crispy roasted asparagus, and a golden cheesy topping. The honey mustard glaze adds a tangy richness that perfectly complements the veggies and melted cheese—making this a complete dinner that feels both fresh and comforting.
Why You’ll Love This Recipe
I love how this dish is packed with flavor and still simple to make. The chicken bakes up tender and juicy with a caramelized honey mustard glaze, while the asparagus roasts to crispy perfection. The addition of cheese gives everything a melty, savory finish. It’s perfect for weeknight dinners, easy to prep, and looks beautiful on the plate.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
asparagus, trimmed
olive oil
salt and pepper
shredded mozzarella or cheddar cheese (or a blend)
parsley or chives (optional for garnish)
for the honey mustard sauce:
Dijon mustard
honey
garlic, minced
lemon juice
paprika (optional)
directions
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I preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.
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In a small bowl, I whisk together Dijon mustard, honey, garlic, lemon juice, and paprika to make the sauce.
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I season the chicken with salt and pepper, then brush generously with the honey mustard sauce.
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I arrange the chicken in the center of the pan and roast for 15 minutes.
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I toss the trimmed asparagus with olive oil, salt, and pepper, then add it to the pan around the chicken.
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I sprinkle the cheese over the asparagus and a little on top of the chicken, then return the pan to the oven and roast for another 10–15 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
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I garnish with fresh herbs and serve hot.
Servings and timing
This recipe makes 3–4 servings. Prep time is about 10 minutes, and bake time is 25–30 minutes.
Variations
Sometimes I swap the cheese for Parmesan or a sharp white cheddar. I’ve also added a sprinkle of crushed almonds or breadcrumbs on top of the cheese for a bit of crunch. When I want more veggies, I roast cherry tomatoes or baby potatoes alongside the asparagus. For a dairy-free version, I skip the cheese entirely and just roast the veggies with extra olive oil.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in the oven at 350°F until hot and bubbly again, or microwave individual portions. The cheese may melt further but still tastes great.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve made this with boneless thighs and they stay super juicy and flavorful. Just adjust the cooking time slightly.
Can I prep this ahead of time?
Yes, I marinate the chicken in the honey mustard sauce and store it in the fridge. When I’m ready, I just assemble and bake.
What cheese works best for this?
Mozzarella melts beautifully, but I also love using gouda, Monterey Jack, or a cheddar blend for more flavor.
Is there a substitute for Dijon mustard?
If I don’t have Dijon, I use whole grain mustard or yellow mustard. The flavor changes slightly but still works well.
What should I serve this with?
I usually serve it with rice, mashed potatoes, or couscous to soak up the extra sauce. A light salad also pairs nicely.
Conclusion
Honey Mustard Chicken with Roasted Asparagus and Cheese is a flavorful, fuss-free meal that brings together the best of sweet, savory, and cheesy in one satisfying dish. It’s easy to prepare, beautiful to serve, and perfect for any night when I want something delicious without spending hours in the kitchen.
Print
Honey Mustard Chicken with Roasted Asparagus and Cheese
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 3–4 servings
- Category: Dinner, One-Pan Meals
- Method: Oven-Baked, Roasted
- Cuisine: American
- Diet: Gluten Free
Description
Honey Mustard Chicken with Roasted Asparagus and Cheese is a flavorful, easy-to-make dinner featuring juicy chicken glazed with a sweet and tangy honey mustard sauce, roasted asparagus, and a bubbly cheesy topping. This one-pan recipe is the perfect balance of savory, fresh, and comforting—ideal for busy weeknights or a cozy dinner at home.
Ingredients
- Main
- Boneless, skinless chicken breasts or thighs
- Asparagus, trimmed
- Olive oil
- Salt and pepper
- Shredded mozzarella or cheddar cheese (or a blend)
- Parsley or chives (optional, for garnish)
- Honey Mustard Sauce
- Dijon mustard
- Honey
- Garlic, minced
- Lemon juice
- Paprika (optional)
Instructions
-
Preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.
-
In a small bowl, whisk together Dijon mustard, honey, minced garlic, lemon juice, and paprika to make the honey mustard sauce.
-
Season chicken with salt and pepper, then brush generously with the honey mustard sauce.
-
Place chicken in the center of the pan and roast for 15 minutes.
-
Toss asparagus with olive oil, salt, and pepper. Add to the pan around the chicken.
-
Sprinkle shredded cheese over the asparagus and a bit on the chicken.
-
Return the pan to the oven and roast for another 10–15 minutes, until the chicken is cooked through and the cheese is golden and bubbly.
-
Garnish with fresh parsley or chives and serve hot.
Notes
- Use Parmesan or sharp white cheddar for a flavor twist.
- Add a sprinkle of breadcrumbs or crushed almonds before baking for extra texture.
- Roast cherry tomatoes or baby potatoes alongside for added veggies.
- For a dairy-free version, skip the cheese and roast with extra olive oil.
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