Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts
• ¼ cup Dijon mustard
• 3 tbsp honey
• 2 tbsp whole-grain mustard (optional, for texture)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp apple cider vinegar or lemon juice
• ½ tsp smoked paprika
• Salt & black pepper, to taste

For the Asparagus

• 1 bunch fresh asparagus, trimmed
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt & black pepper, to taste
• ½ cup shredded mozzarella or Gruyère cheese (for melting on top)

Instructions

1. Prep the Honey Mustard Marinade

• In a bowl, whisk Dijon mustard, honey, whole-grain mustard, olive oil, garlic, vinegar/lemon, paprika, salt, and pepper.

2. Marinate the Chicken

• Coat chicken breasts in half the honey mustard mixture.
• Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge). Reserve the other half of the sauce for baking.

3. Cook the Chicken

• Preheat oven to 400°F (200°C).
• Place chicken in a greased baking dish.
• Bake uncovered for 20 minutes.

4. Roast the Asparagus

• While chicken is baking, toss asparagus with olive oil, garlic powder, salt, and pepper.
• After 20 minutes, add asparagus to the baking dish (or on a separate sheet pan).
• Pour the reserved honey mustard sauce over the chicken.

5. Add the Cheese

• Sprinkle shredded mozzarella or Gruyère over the asparagus.
• Continue baking another 10–12 minutes, until chicken is cooked through (internal temp 165°F/74°C) and cheese is melted and bubbly.

6. Serve

• Plate chicken with roasted cheesy asparagus on the side.
• Spoon extra pan sauce over chicken before serving.

Why This Dish Works

Honey + mustard = sweet, tangy, savory balance
Juicy baked chicken with sticky glaze
Asparagus roasted until tender, then finished with gooey cheese
Easy one-pan cleanup

Pro Tip: For an elegant touch, finish with a sprinkle of chopped fresh parsley or thyme, and serve with mashed potatoes or garlic butter rice to soak up the sauce.