Here’s a complete and flavorful dish: Honey Mustard Chicken with Roasted Asparagus and Cheese. It’s a perfect weeknight dinner — juicy chicken smothered in a sweet-savory honey mustard sauce, paired with tender asparagus roasted under a blanket of cheese.
🍯🐔 Honey Mustard Chicken with Roasted Asparagus and Cheese
🛒 Ingredients (Serves 2–4):
For the Chicken:
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2–4 boneless, skinless chicken breasts (or thighs)
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Salt and pepper, to taste
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1 tbsp olive oil or butter (for searing)
Honey Mustard Sauce:
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¼ cup Dijon mustard
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2 tbsp honey
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1 tbsp whole grain mustard (optional for texture)
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1 tbsp olive oil
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2 cloves garlic, minced
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1 tbsp lemon juice (or apple cider vinegar)
For the Roasted Asparagus:
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1 bunch asparagus, woody ends trimmed
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1 tbsp olive oil
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Salt & pepper, to taste
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½ cup shredded mozzarella, Parmesan, or a mix
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Optional: pinch of red pepper flakes or lemon zest
👩🍳 Instructions:
1. Preheat Oven:
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Set to 400°F (200°C).
2. Prepare the Honey Mustard Sauce:
In a small bowl, whisk together:
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Dijon mustard
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Honey
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Whole grain mustard (if using)
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Olive oil
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Garlic
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Lemon juice
Taste and adjust sweetness or acidity if needed.
3. Sear the Chicken (Optional but tasty):
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Season chicken with salt and pepper.
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In an oven-safe skillet or pan, heat olive oil over medium-high heat.
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Sear chicken on each side for 2–3 minutes until golden. Remove from heat.
4. Bake the Chicken:
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Brush or pour honey mustard sauce over the chicken.
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Transfer to oven (or use a baking dish) and bake for 20–25 minutes, or until internal temp hits 165°F (74°C).
5. Roast the Asparagus:
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While chicken bakes, toss asparagus with olive oil, salt, pepper, and a pinch of red pepper flakes if desired.
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Spread on a baking sheet in a single layer.
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Roast for 10–12 minutes, then sprinkle cheese on top.
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Roast an additional 3–5 minutes, until cheese is melty and bubbly.
6. Serve:
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Plate chicken with a drizzle of extra sauce from the pan.
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Add cheesy asparagus on the side.
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Garnish with fresh herbs (parsley or thyme) or a squeeze of lemon, if desired.
📝 Tips & Variations:
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Add baby potatoes or rice to round out the meal.
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Swap mozzarella for goat cheese or feta for a tangy twist.
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Use maple syrup instead of honey for a different flavor profile.
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Don’t overcook the asparagus — it should be tender-crisp, not mushy.