Sheet Pan Honey Horseradish Chicken Asparagus
The ultimate comfort food, Sheet Pan Honey Horseradish Chicken Asparagus is an easy weeknight dinner that combines succulent chicken with crisp asparagus, all baked to perfection. With a delightful honey and horseradish marinade, this dish is not only flavorful but also a breeze to prepare. Make it tonight and enjoy a delicious meal with minimal cleanup!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Baking Sheet
Ingredients
- 3-4 pieces Boneless Skinless Chicken Breasts Approximately 1.50 pounds total.
- ⅓ cup Olive Oil Plus more for drizzling over asparagus.
- ⅓ cup Honey
- ¼ cup Horseradish Preferably prepared creamy refrigerated.
- 1 teaspoon Kosher Salt Or to taste; plus more for asparagus.
- 1 teaspoon Freshly Ground Black Pepper Or to taste; plus more for asparagus.
- 1-2 pounds Fresh Asparagus Trimmed.
- 2-3 tablespoons Fresh Parsley Finely chopped, optional for garnishing.
Instructions
- To start, grab a large zip-top bag and add the chicken, ⅓ cup olive oil, honey, horseradish, 1 teaspoon salt, and 1 teaspoon pepper. Seal the bag tightly and squish it around to distribute the ingredients evenly. This marinating process allows the flavors to penetrate the chicken. It's fantastic to let it sit in the refrigerator for at least 15 minutes, but overnight will yield even better results!
- When you’re ready to bake, preheat your oven to 425F. While the oven warms up, line a baking sheet with aluminum foil for easy cleanup. Spritz the foil with cooking spray to prevent sticking, then place the marinated chicken on the sheet. This initial baking should take about 18 to 20 minutes. You'll want it to be nicely browned.
- Once the pan is out of the oven, flip the chicken over carefully. Next, arrange the trimmed asparagus around the chicken on the pan. Make sure the asparagus is evenly distributed, nestled between the pieces of chicken for optimal roasting.
- Now, drizzle the asparagus with a small amount of additional olive oil. There will be some delicious pan juices from the chicken that the asparagus can soak up, enhancing their flavor. Don’t forget to season them with a bit of salt and pepper to taste, then toss them lightly to coat.
- Return the pan to the oven and continue baking for another 10 to 14 minutes. You're looking for the asparagus to become crisp-tender and the chicken to reach an internal temperature of 165F. The actual baking time may vary slightly depending on how thick your chicken breasts are and the size of the asparagus.
- Once done, remove the pan from the oven and let it rest for a few minutes. Optionally, garnish the meal with fresh parsley for a beautiful touch. For an extra flavor burst, you can whisk together a bit more honey and horseradish and drizzle it over the chicken just before serving!
Notes
- Tip 1: Leftovers of Sheet Pan Honey Horseradish Chicken Asparagus are best enjoyed warm, but they can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave.
- Tip 2: While it's best fresh, you can freeze leftovers in an airtight container for up to 3 months. Just ensure to thaw them properly before reheating.
- Tip 3: This dish pairs beautifully with a light salad or crusty bread. Consider serving a simple green salad dressed with lemon vinaigrette for a refreshing contrast.
- Tip 4: Prepare the marinade in advance and store it in the fridge. When you’re ready to cook, simply marinate the chicken and proceed with the recipe for a quick dinner.
- Tip 5: For an extra touch of flavor, sprinkle some grated parmesan cheese or add a squeeze of lemon just before serving.
- Tip 6: Feel free to experiment with different marinades or vegetables. Adding your favorite seasonal veggies can enhance the dish’s taste and color.