Directions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, and garlic powder until smooth. This will be your sweet and tangy glaze.
- Pat the chicken breasts dry with paper towels, then season with salt and pepper. Place them on one side of the prepared baking sheet. Brush generously with half of the honey mustard sauce.
- Toss the asparagus with olive oil, salt, and pepper, then arrange on the other side of the baking sheet in a single layer.
- Roast in the preheated oven for 20 minutes. Remove the pan and brush the chicken with the remaining honey mustard sauce. Sprinkle the shredded cheese evenly over the chicken and asparagus.
- Return to the oven and roast for an additional 8–10 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the asparagus is tender, and the cheese is melted and slightly golden.
- Remove from the oven and let the chicken rest for 3–5 minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
- Plate the chicken with asparagus on the side, drizzling any leftover pan juices over the top for extra flavor.
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Substitute chicken thighs for a juicier, more flavorful option.
- Use different cheeses such as Gruyère or provolone for a richer taste.
- Add a sprinkle of crushed red pepper flakes to the honey mustard sauce for a slight kick.
- Swap asparagus for broccoli, green beans, or zucchini depending on seasonal availability.
Serving Suggestions
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