This honey mustard chicken recipe is a restaurant-worthy dish made with just a few simple ingredients.
It’s paired with crispy roasted potatoes and tender asparagus, all smothered in a creamy Dijon sauce that’s both tangy and sweet. Perfect for an elegant dinner or a cozy weekend meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tablespoons honey
- 3 tablespoons Dijon mustardADVERTISEMENT
- 2 cloves garlic, minced
- 500g fresh asparagus (about 1 bunch)
- 4 medium potatoes, cubed
- 2 tablespoons olive oil
- Salt and black pepper, to tasteADVERTISEMENT
- Fresh herbs (chives or parsley), optional for garnish
- Grated cheese (optional – sprinkle over potatoes before baking)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix together honey, Dijon mustard, and minced garlic.
- Season chicken breasts with salt and pepper. Set aside.ADVERTISEMENT
- Toss cubed potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- While potatoes are roasting, heat a skillet over medium-high heat.
Sear chicken breasts for 2–3 minutes per side until golden. - Remove chicken from heat and brush generously with the honey mustard mixture.
- Add asparagus to the baking tray with potatoes. Place the seared chicken on top.
- Roast everything together in the oven for 15–20 more minutes, until chicken is fully cooked and potatoes are crispy.ADVERTISEMENT
- Drizzle remaining honey mustard sauce over the chicken.
- Garnish with fresh herbs and serve hot.
Time & Nutrition
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50 minutes
- Servings: 4
- Calories: ~420 kcal per serving (without cheese)
Serving Suggestions
- Serve with crusty bread, rice pilaf, or a side salad.
- Add grated Parmesan or cheddar over potatoes for a cheesier twist.ADVERTISEMENT
- Leftovers work great in wraps or lunch bowls the next day.
Enjoy!
