Description
A vibrant and flavorful dish featuring seared chicken breasts coated in a glossy honey mustard glaze, served alongside tender asparagus.
Ingredients
Scale
- 4 pieces chicken breasts (preferably thick-cut, pounding to even thickness helps with cooking)
- 3 tbsp honey (use good-quality honey for best flavor)
- 2 tbsp Dijon mustard (bright and tangy, helps create a glossy glaze)
- 1 tbsp lemon juice (adds brightness and helps balance the flavors)
- 1 bunch asparagus (trimmed and with firm, closed tips)
- 2 tsp olive oil (preferably extra virgin for flavor)
- 2 cloves garlic (minced fresh garlic for vibrant aroma)
- to taste salt and pepper (season generously, taste as you go)
- optional fresh herbs (parsley or thyme for garnish)
Instructions
- Pound the chicken breasts to an even thickness, then season generously with salt and pepper. Preheat a large skillet over medium-high heat until hot and slightly shimmering.
- Add 1 tablespoon of olive oil to the skillet, then carefully place the chicken breasts in the pan. Sear for about 4-5 minutes on each side until golden brown and cooked through—use a thermometer to check that the internal temperature reaches 75°C (165°F).
- While the chicken cooks, mix honey, Dijon mustard, and lemon juice in a small bowl until smooth and combined. Set aside.
- Once the chicken is cooked, remove it from the pan and set aside to rest for a few minutes. Keep the pan warm; add the remaining teaspoon of olive oil if needed.
- Add the minced garlic to the hot skillet and cook for about 30 seconds until fragrant, with a slight sizzle and aroma filling the air.
- Toss in the trimmed asparagus spears, cooking for 3-4 minutes until they turn bright green, develop a slight char, and become tender-crisp, stirring occasionally.
- Pour the honey mustard sauce over the chicken and asparagus in the skillet, then cook for an additional 2 minutes, spooning the glaze over the ingredients to coat everything evenly and allow it to caramelize slightly.
- Check the chicken’s internal temperature; it should be 75°C (165°F). Remove from heat, let rest for 3 minutes, then slice the chicken against the grain.
- Arrange the sliced chicken and asparagus on plates, drizzle with any remaining sauce, and garnish with fresh herbs if desired. Serve immediately for a vibrant, glossy, and flavorful dish.
Notes
- Using thick-cut chicken breasts ensures even cooking and juiciness.
- Feel free to substitute asparagus with other seasonal vegetables.
- The honey mustard sauce can also be used as a marinade before cooking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with asparagus
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg