Honey Garlic Chicken and Asparagus

Chicken and Asparagus is a quick and easy dinner with a dreamy honey mustard garlic sauce. It's fresh, healthy, and kid-friendly, and is regularly part of our weeknight dinner rotation since everyone loves it!

The sauce is a combination of honey, Dijon mustard, garlic, soy sauce (or coconut aminos), and olive oil. And let me tell you, it tastes amazing on everything, and it's so simple to make!

I make it with all kinds of vegetables depending on what I have on hand, and usually serve it with quinoa, brown rice, or a baked potato. Plus, since I love variation, there are tons of easy ways to customize this and change up the flavors.

Love this combo? Make sure to check out this One Pan Lemon Garlic Chicken and Asparagus and Sheet Pan Honey Mustard Chicken.

Before You Get Started

Here are a few helpful tips to make sure your chicken and asparagus turn out perfectly:

• Cut the chicken thinner. Broiling works best with thinner cutlets since they cook fast and evenly without burning on the outside.
• Use fresh asparagus. Choose firm, bright green stalks. Thicker stalks may need a minute longer under the broiler.
• Make extra sauce. You can use it on salmon, pork, chicken, tofu, and veggies. I even use it as a stir-fry sauce, sometimes!
• Line your pan. Foil or parchment paper helps with quick cleanup and prevents sticking.

How to Make Honey Garlic Chicken and Asparagus

This dish comes together in just 20 minutes. Here's what you're going to do:

1. Mix the Sauce

Whisk together honey, mustard, soy sauce, garlic, and olive oil.

2. Prep the Sheet Pan

Arrange chicken cutlets and asparagus on a lined baking sheet. Season with salt, pepper, and paprika.

3. Add the Sauce

Spoon the honey garlic mixture over the chicken and asparagus.

4. Broil Until Done

Cook under the broiler until the chicken is cooked through and golden brown.

Pro tip: If your chicken breasts are on the thicker side, pound them into cutlets or slice them in half horizontally so they cook quickly without drying out.

Honey Garlic Chicken and Asparagus Recipe Ideas

Need to make a quick swap? Here are some ideas:

• Make it spicy: If you like things on the spicy side, add red pepper flakes to the sauce. It will add a nice amount of heat to the dish. Sriracha also works for an Asian twist.
• Switch out the veggies: This recipe will work with all kinds of veggies that are quick-cooking. Try things like sugar snap peas, broccoli, cauliflower, zucchini, summer squash, bok choy, or green beans. You can also use carrots, just make sure to cut them into matchsticks so they cook quickly.
• Change the protein: I really like chicken breasts for this recipe since they stay juicy when they are quickly broiled. However, this can be made with salmon, too!
• Herbs and spices: You can add flavor and depth to the sauce with fresh or dried herbs or your favorite spices. Rosemary and thyme work really well. I also like to sprinkle the chicken with Cajun seasoning to add a touch of spice.

Side Dishes for Chicken with Asparagus

If you want to bulk this meal up a little more, here are some delicious sides to pair with it:

• Grains: Since the sauce for this dish is so good, normally I will just serve it alongside couscous, brown rice, or quinoa. The grains soak up some of the extra sauce, and it's delicious. Cauliflower rice is also a good option for a lower-carb or Paleo meal.
• Mashed Cauliflower: In colder months, I often serve this with some mashed cauliflower, mashed butternut squash, or mashed potatoes.
• Potatoes: Our family loves potatoes, so they are a popular choice. When I am pressed for time, I make simple baked regular or roasted sweet potatoes. When I have more time, I will make my favorite easy roasted potatoes.

Storage, Reheating, and Leftovers

Got extras? Here's how to keep them fresh:

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of water or broth to keep the chicken moist. The microwave works too, but cover loosely and heat in short bursts to avoid overcooking.