Honey Mustard Chicken with Asparagus
This dish features tender chicken breasts glazed with a tangy honey mustard sauce, cooked alongside fresh, crisp asparagus. The chicken develops a glossy, caramelized exterior, while the asparagus retains its bright green color and slight crunch, creating a vibrant and satisfying plate perfect for weeknights or casual dinners.
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Calories: 350kcal
Servings: 4
Equipment
- Large Skillet
- Tongs
- Small Bowl
- Thermometer
Ingredients
- 4 pieces chicken breasts preferably thick-cut, pounding to even thickness helps with cooking
- 3 tbsp honey use good-quality honey for best flavor
- 2 tbsp Dijon mustard bright and tangy, helps create a glossy glaze
- 1 tbsp lemon juice adds brightness and helps balance the flavors
- 1 bunch asparagus trimmed and with firm, closed tips
- 2 tsp olive oil preferably extra virgin for flavor
- 2 cloves garlic minced fresh garlic for vibrant aroma
- to taste salt and pepper season generously, taste as you go
- optional fresh herbs parsley or thyme for garnish
Instructions
- Pound the chicken breasts to an even thickness, then season generously with salt and pepper. Preheat a large skillet over medium-high heat until hot and slightly shimmering.
- Add 1 tablespoon of olive oil to the skillet, then carefully place the chicken breasts in the pan. Sear for about 4-5 minutes on each side until golden brown and cooked through—use a thermometer to check that the internal temperature reaches 75°C (165°F).
- While the chicken cooks, mix honey, Dijon mustard, and lemon juice in a small bowl until smooth and combined. Set aside.
- Once the chicken is cooked, remove it from the pan and set aside to rest for a few minutes. Keep the pan warm; add the remaining teaspoon of olive oil if needed.
- Add the minced garlic to the hot skillet and cook for about 30 seconds until fragrant, with a slight sizzle and aroma filling the air.
- Toss in the trimmed asparagus spears, cooking for 3-4 minutes until they turn bright green, develop a slight char, and become tender-crisp, stirring occasionally.
- Pour the honey mustard sauce over the chicken and asparagus in the skillet, then cook for an additional 2 minutes, spooning the glaze over the ingredients to coat everything evenly and allow it to caramelize slightly.
- Check the chicken’s internal temperature; it should be 75°C (165°F). Remove from heat, let rest for 3 minutes, then slice the chicken against the grain.
- Arrange the sliced chicken and asparagus on plates, drizzle with any remaining sauce, and garnish with fresh herbs if desired. Serve immediately for a vibrant, glossy, and flavorful dish.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 400mg | Potassium: 700mg | Sugar: 15g | Vitamin C: 25mg | Calcium: 30mg | Iron: 2mg