Description:This recipe brings together the sweet and tangy flavors of honey mustard with juicy baked chicken breasts, perfectly roasted asparagus, and comforting roasted potatoes. A sprinkle of cheese adds a delightful finishing touch, creating a complete and satisfying meal that’s easy enough for a weeknight dinner but elegant enough for company. It’s a harmonious blend of flavors and textures, sure to become a family favorite.
Ingredients:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 4 tablespoons honey (preferably raw or local)
- 3 tablespoons Dijon mustard (for a more robust flavor, use a coarse ground variety)
- 2 cloves garlic, minced (freshly minced is essential for the best flavor)
- 500g (approximately 1.1 pounds) asparagus, trimmed
- 4 medium potatoes (Yukon Gold or Russet, peeled or unpeeled depending on preference), cut into 1-inch cubes
- 1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend work well)
- 2 tablespoons olive oil (extra virgin olive oil recommended for flavor)
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon dried thyme or rosemary (for adding herbaceous notes)
- Optional: Red pepper flakes (for a touch of heat)
Preparation:
Step 1: Preheat Oven and Prep Baking Sheets: Begin by preheating your oven to 400°F (200°C). This ensures even cooking throughout the recipe. While the oven is heating, prepare two large baking sheets. Line one with parchment paper for the chicken and the other with foil for the potatoes and asparagus. Foil can make clean up a snap!
Step 2: Prepare the Honey Mustard Marinade: In a medium-sized bowl, whisk together the honey, Dijon mustard, and minced garlic until well combined. The honey adds sweetness, the Dijon provides tanginess and depth, and the garlic brings a savory kick. If using, add the dried thyme or rosemary to the marinade for an extra layer of flavor.
Step 3: Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the honey mustard mixture over the chicken, ensuring that each breast is evenly coated. Massage the marinade into the chicken to help it penetrate the meat. Allow the chicken to marinate for at least 15 minutes, or up to 30 minutes in the refrigerator for a more intense flavor. Longer marinating times result in more tender and flavorful chicken.
Step 4: Prepare the Potatoes and Asparagus: While the chicken is marinating, prepare the potatoes and asparagus. Wash and dice the potatoes into 1-inch cubes. Trim the tough ends off the asparagus spears. In separate bowls (or directly on the lined baking sheet), toss the potatoes and asparagus with olive oil, salt, and pepper. Ensuring that they are evenly coated with oil will help them roast properly and develop a nice golden-brown color. If you like a little spice, add a pinch of red pepper flakes to the asparagus.
Step 5: Arrange Potatoes and Asparagus on Baking Sheet: Spread the potatoes and asparagus in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet, as this can cause the vegetables to steam instead of roast. If necessary, use two baking sheets.
Instructions:
- Roast the Potatoes: Place the baking sheet with the potatoes and asparagus into the preheated oven. Roast for 20 minutes, then stir the potatoes to ensure even cooking.
- Add Chicken to Oven: After the potatoes and asparagus have been roasting for 20 minutes, remove them from the oven. Place the marinated chicken breasts on the parchment-lined baking sheet, ensuring they are evenly spaced. Return both baking sheets to the oven.
- Bake Chicken and Vegetables: Bake for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). A meat thermometer is your best friend here. Insert it into the thickest part of the chicken breast to ensure accuracy. The asparagus should be tender-crisp and the potatoes should be golden brown and fork-tender.
- Add Cheese: In the last 5 minutes of baking, remove the chicken from the oven and sprinkle the shredded cheese evenly over the top of each chicken breast. Return the baking sheet to the oven and continue baking until the cheese is melted and bubbly.
- Rest and Serve: Once the cheese is melted and the chicken is cooked through, remove the baking sheets from the oven. Allow the chicken to rest for a few minutes before serving. This helps to retain the juices and prevent the chicken from drying out.
Why you will love this recipe
This Honey Mustard Chicken with Roasted Asparagus and Cheese is a winner for several reasons:
- Flavor Explosion: The combination of sweet honey, tangy Dijon mustard, and savory garlic creates a flavor profile that’s both complex and incredibly satisfying. The roasted asparagus provides a fresh, slightly earthy counterpoint, while the cheese adds a creamy richness.
- Easy and Convenient: This recipe is straightforward and requires minimal prep time. It’s perfect for busy weeknights when you want a delicious and healthy meal without spending hours in the kitchen.
- One-Pan Wonder (almost!): By roasting the chicken, potatoes and asparagus together, you minimize cleanup.
- Healthy and Balanced: This meal is packed with protein, vegetables, and healthy carbohydrates. It’s a well-rounded and nutritious option that you can feel good about serving to your family.
- Customizable: You can easily adapt this recipe to suit your preferences. Swap out the asparagus for other vegetables, such as broccoli or green beans. Experiment with different types of cheese or add a sprinkle of herbs for extra flavor.
Serving Suggestions:
- Serve the Honey Mustard Chicken, roasted potatoes, and asparagus hot, straight from the oven.
- Garnish with a sprinkle of fresh parsley or chives for a pop of color and freshness.
- Add a side salad with a light vinaigrette dressing for a more complete meal.
- Serve with a dollop of plain Greek yogurt or sour cream for extra creaminess.
- For a more elegant presentation, arrange the chicken, asparagus, and potatoes on individual plates.
Tips:
- For even cooking, use chicken breasts that are similar in size and thickness.
- Don’t overcrowd the baking sheets. If necessary, use two baking sheets to ensure that the vegetables and chicken roast properly.
- Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (74°C).
- If the asparagus starts to brown too quickly, tent the baking sheet with foil to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- To make ahead, you can marinate the chicken breasts in the refrigerator for up to 24 hours.
- Add a squeeze of lemon juice over the finished dish to brighten the flavors.
Prep Time: 20 minutes Cook Time: 25-30 minutes Total Time: 45-50 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 450-550 (depending on cheese and potato size)
- Protein: 40-50g
- Sodium: 300-400mg (depending on mustard and cheese)
Conclusion:
This Honey Mustard Chicken with Roasted Asparagus and Cheese is a delicious, easy, and healthy meal that’s perfect for any night of the week. With its flavorful combination of sweet and tangy honey mustard, tender chicken, and perfectly roasted vegetables, it’s sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a truly satisfying culinary experience!
Questions and Answers about the Recipe:
- Q: Can I use bone-in chicken instead of boneless chicken breasts? A: Absolutely! Bone-in, skin-on chicken thighs or drumsticks would be delicious in this recipe. You will need to adjust the cooking time accordingly, as bone-in chicken takes longer to cook. Ensure the internal temperature reaches 175°F (80°C) for thighs and drumsticks. The skin will also become wonderfully crispy!
- Q: I don’t have asparagus. What other vegetables could I use? A: This recipe is very versatile. Broccoli florets, green beans, Brussels sprouts (halved), or even bell pepper slices would all work well as substitutes for asparagus. Adjust the roasting time as needed, depending on the vegetable you choose.
- Q: Can I prepare this recipe ahead of time? A: Yes, you can prepare several components of this recipe ahead of time. You can marinate the chicken breasts for up to 24 hours in the refrigerator. You can also chop the potatoes and trim the asparagus ahead of time, but store them separately in airtight containers to prevent them from drying out. However, it’s best to roast the chicken and vegetables just before serving for optimal flavor and texture.
- Q: I’m on a low-carb diet. Can I still enjoy this recipe? A: Yes, with a few modifications. Replace the potatoes with cauliflower florets or zucchini slices. Be mindful of the honey content and use a sugar-free sweetener or a smaller amount of honey. You can also increase the amount of vegetables to compensate for the reduction in carbohydrates.
- Q: My honey mustard sauce is burning in the oven. What am I doing wrong? A: Honey can caramelize and burn if exposed to high heat for too long. To prevent this, ensure your oven temperature is accurate. If the chicken starts to brown too quickly, tent the baking sheet with foil to deflect some of the heat. Also, ensure the chicken is not placed too close to the top heating element. Finally, using parchment paper under the chicken can help prevent burning.
