Honey Mustard Chicken with Roasted Asparagus and Cheese

I’m excited to share my Honey Mustard Chicken with Roasted Asparagus and Cheese—a savory-sweet baked chicken dish topped with melty cheese, served alongside tender roasted asparagus for a wholesome and flavor-packed meal.

Why I’ll Love This Recipe

I love this dish because it’s easy, quick, and feels like something I’d order at a restaurant. The honey mustard sauce is tangy and sweet, the cheese adds creaminess, and the roasted asparagus balances everything with freshness. It’s a one-pan dinner that’s both satisfying and beautiful.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the chicken:

• Boneless, skinless chicken breasts

• Olive oil

• Salt and black pepper

• Garlic powder

• Honey

• Dijon mustard

• Yellow mustard (optional, for extra tang)

• Shredded mozzarella or Swiss cheese

For the asparagus:

• Fresh asparagus, trimmed

• Olive oil

• Salt and black pepper

• Grated Parmesan cheese

Directions

1. I preheat my oven to 400°F (200°C) and lightly grease a baking dish.

2. I season the chicken breasts with salt, pepper, and garlic powder.

3. In a small bowl, I whisk together honey, Dijon mustard, and yellow mustard until smooth.

4. I place the chicken in the baking dish, spoon the honey mustard sauce over each piece, and bake for 15 minutes.

5. While the chicken starts cooking, I toss asparagus with olive oil, salt, and pepper.

6. I remove the chicken from the oven, arrange the asparagus around it, and return to bake for another 10 minutes.

7. I sprinkle shredded cheese over the chicken and Parmesan over the asparagus.

8. I bake for 5 more minutes, or until the cheese is melted and bubbly and the chicken reaches 165°F (74°C) internally.

9. I serve hot, spooning extra sauce from the pan over the chicken.

Servings and Timing

• Servings: About 4 servings

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Total time: 35–40 minutes

Variations

• I sometimes add a pinch of smoked paprika to the sauce for depth.

• I use provolone or cheddar instead of mozzarella for a different cheese flavor.

• I mix a little lemon juice into the honey mustard for extra brightness.

• I add cherry tomatoes to the asparagus for more color and sweetness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover and warm in a 350°F (175°C) oven until heated through, or microwave in short bursts to avoid drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Yes—they’ll be juicier but may need a few extra minutes to cook.

Can I make the sauce ahead of time?

Yes—it keeps well in the refrigerator for up to 3 days.

Can I use frozen asparagus?

Yes—but I thaw and pat it dry to avoid excess moisture.

What’s the best cheese for this recipe?

Mozzarella melts well, but Swiss adds a nutty flavor that pairs nicely with honey mustard.

How do I prevent overcooking the chicken?

I check the temperature with a meat thermometer and remove it from the oven as soon as it hits 165°F (74°C).

Conclusion

I love making Honey Mustard Chicken with Roasted Asparagus and Cheese because it’s flavorful, colorful, and comes together in one pan. It’s a simple weeknight dinner that tastes like something special without much effort.