Description
Tender, juicy chicken breasts baked in a creamy honey mustard sauce, topped with melted cheese, and served alongside roasted asparagus. This dish brings together sweet, tangy, and savory flavors in perfect harmony — ideal for a weeknight dinner or a cozy special meal.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil (or melted butter)
Salt and black pepper, to taste
1 tsp paprika
1 tsp garlic powder
For the Honey Mustard Sauce
¼ cup Dijon mustard
2 tbsp whole grain mustard (optional for texture)
3 tbsp honey
2 cloves garlic, minced
2 tbsp lemon juice (or apple cider vinegar)
¼ cup chicken broth
¼ cup grated Parmesan cheese (optional for richness)
For the Roasted Asparagus
1 bunch fresh asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
½ cup shredded mozzarella or cheddar cheese
Instructions
Step 1: Prepare the Chicken
Preheat oven to 400°F (200°C).
Season chicken breasts with salt, pepper, garlic powder, and paprika.
In a skillet, heat olive oil and sear chicken for 2–3 minutes per side until golden (don’t fully cook).
Remove and set aside.
Step 2: Make the Honey Mustard Sauce
In a small bowl, whisk together Dijon mustard, honey, garlic, lemon juice, and chicken broth.
Pour half the sauce into a baking dish. Place the chicken on top and brush the remaining sauce over it.
Step 3: Roast the Asparagus
Arrange asparagus around the chicken in the same baking dish (or on a separate tray if needed).
Drizzle asparagus with olive oil, season with salt and pepper.
Sprinkle cheese over both the chicken and asparagus.
Step 4: Bake
Bake uncovered for 20–25 minutes until the chicken is cooked through (internal temp 165°F / 74°C).
Broil for 2–3 minutes at the end to brown the cheese, if desired.
Step 5: Serve
Serve hot with roasted asparagus on the side and drizzle any extra sauce over the top.
Optional: Garnish with chopped parsley or a squeeze of fresh lemon.
Notes & Tips
For a creamier sauce, stir in 2 tbsp of Greek yogurt or heavy cream before baking.
You can use chicken thighs instead of breasts — just increase baking time slightly.
Add crushed red pepper flakes for a spicy kick.
Avoid overbaking to keep chicken tender and juicy.
Make it low-carb by reducing honey to 1 tbsp and using a sugar-free substitute.
Servings
Serves 4 people (1 chicken breast + asparagus portion each).
Nutritional Information (Per Serving)
Nutrient Amount
Calories 370 kcal
Protein 39 g
Fat 15 g
Carbohydrates 14 g
Sugar 9 g (natural from honey)
Fiber 2 g
Sodium 420 mg
(Values may vary slightly depending on portion sizes and cheese type.)
Health Benefits
High protein: Supports muscle repair and fullness.
Rich in antioxidants: Asparagus and mustard offer vitamins A, C, and K.
Balanced nutrition: Healthy fats, lean protein, and complex flavors.
Anti-inflammatory: Olive oil, mustard, and garlic help reduce inflammation.
Supports metabolism: Honey and lemon juice boost digestion and energy.
Q&A Section
Q1: Can I use honey mustard dressing instead of making the sauce?
👉 Yes, but homemade is healthier and less sugary. Use ½ cup of dressing and reduce added honey.
Q2: Can I make this ahead of time?
👉 Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking.
Q3: What cheese works best?
👉 Mozzarella melts beautifully; cheddar adds a sharper flavor. Parmesan gives a salty kick.
Q4: Can I cook it on the stovetop?
👉 Yes, simmer covered for 15–20 minutes on low heat until chicken is cooked through.
Q5: What sides go well with this?
👉 Mashed cauliflower, brown rice, or a simple green salad complement it perfectly.
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