This simple honey garlic chicken and asparagus is a weekday staple because it uses simple ingredients you might be at home. Plus, it can be ready in 20 minutes.
255 Cal 12 grams of carbohydrates 5G fat 34G protein 4
Honey Garlic Chicken and Asparagus Recipe
Chicken and asparagus are a quick and easy dinner with a fantastic honey mustard sauce. It’s fresh, healthy and child friendly and is often part of our weekday dinner spin because everyone loves it!
The sauce is a combination of honey, second mustard, garlic, soy sauce (or coconut amino sauce) and olive oil. Let me tell you, everything about it is amazing and it is very easy to make!
I use a variety of vegetables to make it, depending on the vegetables I have on hand, usually served with quinoa, brown rice or roasted potatoes. Also, since I like changes, there are many easy ways to customize and change the taste.
Like this combination? Make sure to check this pan-lemon garlic chicken, asparagus and pot honey mustard chicken.
Before you begin
Here are some helpful tips to make sure your chicken and asparagus are perfectly expressed:
- Cut chicken thinner. Barbecue works best because they cook evenly without burning outside because they cook fast and evenly.
- Use fresh asparagus. Choose a firm green stem. Under broiler chickens, thicker stems may take longer.
- Make extra sauce. You can use it on salmon, pork, chicken, tofu and vegetables. Sometimes I even use it as a stir-fry sauce!
- Line up on your plate. Foil or parchment helps to clean up quickly and prevents sticking.
How to Make Honey Garlic Chicken and Asparagus
This dish blends together in just 20 minutes. Here’s what you want to do:
1. Mix sauce
Stir in honey, mustard, soy sauce, garlic and olive oil.
2. Prepare the pan
Fry the chicken and asparagus on a lined baking sheet. Season with salt, pepper and chili powder.
3. Add sauce
Pour the honey garlic mixture over the chicken and asparagus.
4. Bake until finished
Cook under the broiler until the chicken is cooked and golden.
Expert tips: If your chicken breasts are on the thicker side, smash them into meat pies or cut them in half so that they cook quickly without drying.
Dear Garlic Chicken and Asparagus Recipe Ideas
Need a quick exchange? Here are some ideas:
- Make it spicy: If you like something with the spicy side, add red pepper flakes to the sauce. It will add a lot of heat to the plate. Sriracha also works for the Asian turning point.
- Cut off the vegetables: This recipe will be used with a variety of quick-cooked vegetables. Try things like sugar peas, broccoli, cauliflower, zucchini, summer pumpkin, beans or mung beans. You can also use carrots, just make sure to cut them into match sticks so they cook quickly.
- Change proteins: I really like the chicken breasts from this recipe because they are juicy when they are quickly roasted. However, this can also be made with salmon!
- Herbs and spices: You can add flavor and depth to the sauce using fresh or hay or spices you like. Rosemary and thyme work very well. I also like to sprinkle chicken seasoning for spices.
Chicken side dish with asparagus
If you want to have more meals in batches, here are some delicious side to go with:
- cereals: Since the sauce for this dish is very good, I usually eat it with couscous, brown rice or quinoa. The cereal absorbs some excess sauce and is delicious. Cauliflower rice is also a good choice for low-carb or past meals.
- Mashed cauliflower: During the colder months, I often eat it with some mashed potatoes, mashed butternut squash or mashed potatoes.
- potato: Our family loves potatoes, so they are a popular choice. When I’m oppressed, I make simple regular or roasted sweet potatoes. When I have more time, I will make my favorite simple baked potatoes.
Storage, heating and leftovers
Is there anything extra? Here’s how to keep it fresh:
- Shop: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Heat gently in a skillet and keep it moist with water or broth. The microwave can also work, but cover loosely and heat in short bursts to avoid overcooking.
Frequently Asked Questions
Here are some of the most common questions about this recipe:
How do you grill chicken breasts?
There are some important steps to roast chicken breasts. The first and most important step is to cut the chicken into thinner meatloaf pieces. Usually, chicken breasts are too thick for broilers and you end up burning outside and inside. Instead, you want to cut the chicken into thinner pieces that will cook quickly on the high heat of roasting. You can do this by cutting regular chicken breasts in half horizontally. You can also buy chicken steak or chicken pineapple.
The next thing you want to consider is how long to grill the chicken breast. Chicken breasts are usually cooked completely within 6-8 minutes when roasted. Once the juice is transparent and the chicken’s internal temperature reaches 165 degrees, they are ready.
Can I grill this chicken and asparagus?
Absolutely! Prepare the chicken and asparagus the same way and place them on a baking sheet. Then, instead of grilling the chicken, bake at 400 degrees for 15-18 minutes until the chicken is fully cooked. If you decide to do this with thigh or bone chicken, it will take longer. I recommend adding asparagus in the last ten minutes of cooking so that they don’t become mushy.
Can I use it as a skillet and asparagus?
This recipe is great in the skillet too. First heat some olive oil in a frying pan. Brush the chicken with honey garlic sauce and add it to the pan in a single layer. Let it cook for 3-5 minutes until browned, then flip and repeat on the other side. Remove the chicken and set aside. Add asparagus to the pan and toss with the remaining sauce. Cook for 6-8 minutes until tender green. Serve with chicken.
