Simple Honey Mustard Chicken With Asparagus
These rice bowls keep dinner simple: browned chicken finished in a quick honey-Dijon glaze, roasted asparagus, and warm jasmine rice. The sauce is sweet, tangy, and glossy without needing a separate saucepan.
The timing works well for a weeknight. Start the rice first, roast the asparagus while it cooks, then sear the chicken and finish it in the glaze just until the thickest pieces reach 165°F.
Ingredients for Simple Honey Mustard Chicken With Asparagus
- 1 1/2 pounds boneless, skinless chicken breasts (about 700g), cut into even bite-size pieces
- 1 pound asparagus (about 450g), trimmed
- 1 1/2 cups uncooked jasmine rice (about 300g)
- 2 to 3 tablespoons olive oil, divided
- 1/4 cup honey (about 85g)
- 2 tablespoons Dijon mustard (about 30g)
- 3 cloves garlic, minced
- 1 to 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 2 to 4 tablespoons water
- 2 green onions, sliced
Optional for serving: grated Parmesan for the asparagus, a pinch of red pepper flakes in the glaze, and lemon wedges.
How to Make Honey Mustard Chicken With Asparagus
- Cook the rice: Prepare the jasmine rice on the stovetop using your usual method. It should take about 15 to 20 minutes over medium-low heat. When the water is absorbed and the rice is tender, keep it covered off the heat.
- Heat the oven and season the asparagus: Preheat the oven to 425°F. Place the trimmed asparagus on a rimmed sheet pan, drizzle with about 1 tablespoon olive oil, and season with a pinch of the salt and pepper. Toss and spread into a single layer.
- Season the chicken: Pat the chicken dry, then season with the remaining salt, remaining pepper, and garlic powder. Try to keep the pieces close to the same size so they cook evenly.
- Roast the asparagus: Roast for 10 to 15 minutes, tossing once halfway through, until the spears are tender, the tips are lightly browned, and the asparagus still has a little bite. Thin spears will cook faster than thick ones. If using Parmesan, sprinkle it on during the last minute or right after roasting.
- Sear the chicken: Heat 1 to 2 tablespoons olive oil in a large 10- to 12-inch skillet over medium-high heat. When the oil is hot, add the chicken in an even layer. Cook without stirring at first so it can brown, then flip or stir once the edges are golden. Cook for 8 to 10 minutes total, until the chicken is browned and nearly cooked through. Use a wide skillet and avoid crowding so the chicken browns instead of steams.
- Make the glaze: Reduce the heat to medium or medium-low. Add the garlic and cook for about 30 seconds, stirring, just until fragrant. Stir in the honey, Dijon mustard, and 2 tablespoons water. Add a pinch of red pepper flakes if using. Simmer for 2 to 4 minutes, stirring so the chicken is coated evenly. Add a little more water if the glaze thickens too quickly. It should bubble gently, turn glossy, and lightly cling to the chicken.
- Assemble the bowls: Check that the thickest chicken pieces reach 165°F. Divide the rice among bowls, then top with the glazed chicken and roasted asparagus. Finish with green onions and spoon any extra glaze from the skillet over the rice. Serve with lemon wedges if you want a brighter finish.
How to Keep the Chicken Juicy
Two things make the biggest difference here: dry the chicken well before it goes into the skillet, and do not crowd the pan. A hot pan gives the chicken color quickly so it does not sit and steam.
It also helps to brown the chicken first and only simmer it briefly in the sauce at the end. If you are unsure, check the thickest piece with an instant-read thermometer and stop cooking at 165°F.
Easy Swaps
Use chicken thighs
Boneless chicken thighs work well here and usually stay a little juicier than chicken breasts. They may need a bit longer in the skillet, so go by the 165°F internal temperature.
Swap the asparagus
Broccoli or green beans can take the place of asparagus. Roast them on a sheet pan the same general way and start checking early, since the cooking time can shift with size and thickness.
Use brown rice
Brown rice is a fine substitute, but it takes longer to cook than jasmine rice. Start it earlier so the rest of the meal stays on track.
Serving Ideas
These bowls are complete as is, so simple toppings work best. Green onions, extra glaze, and a squeeze of lemon all fit well without adding extra prep.
If you want another easy chicken dinner, try Roasted Garlic Chicken and Vegetables, One Pan Chicken and Peppers Recipe, or One Pan Chicken and Potatoes.
How to Store and Reheat Honey Mustard Chicken With Asparagus
Let leftovers cool, then refrigerate in airtight containers for up to 4 days. If possible, store the rice and chicken separately from the asparagus for the best texture.
Reheat gently in the microwave or in a skillet over low heat. If the glaze has thickened in the refrigerator, add a small splash of water while reheating to loosen it. The asparagus will soften some after storage, which is normal.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: 1 of 4 bowls
- Calories: about 530
- Protein: 42g
- Fat: 10g
- Carbohydrates: 67g
- Per 100g: about 140 calories, 11g protein, 3g fat, 17g carbohydrates
Equipment
- rimmed sheet pan
- large skillet (10–12 inch)
- saucepan or pot for rice
- instant-read thermometer (optional)
Ingredients
Chicken & Glaze
- 1 1/2 pounds (about 700 g) boneless skinless chicken breasts, cut into even bite-size pieces
- 1 to 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1/4 cup (about 85 g) honey
- 2 tablespoons Dijon mustard (about 30 g)
- 2 to 4 tablespoons water
- 2 to 3 tablespoons olive oil, divided
- pinch of red pepper flakes (optional)
Vegetables & Rice
- 1 pound (about 450 g) asparagus, trimmed
- 1 1/2 cups uncooked jasmine rice (about 300 g)
- about 1 tablespoon olive oil (from the divided amount) for asparagus
- grated Parmesan (optional)
- lemon wedges (optional)
Garnish
- 2 green onions, sliced
Instructions
- Cook the jasmine rice on the stovetop using your usual method until the water is absorbed and the rice is tender, about 15 to 20 minutes; keep covered off the heat.
- Preheat the oven to 425°F (218°C).
- Place the trimmed asparagus on a rimmed sheet pan, drizzle with about 1 tablespoon olive oil, season with a pinch of salt and pepper, toss, and spread into a single layer.
- Roast the asparagus for 10 to 15 minutes, tossing once halfway through, until tender with lightly browned tips; add grated Parmesan during the last minute or right after roasting if using.
- Pat the chicken dry and season with the remaining salt, remaining pepper, and garlic powder.
- Heat 1 to 2 tablespoons olive oil in a large 10- to 12-inch skillet over medium-high heat. Add the chicken in an even layer and cook without stirring at first so it browns, then flip or stir; cook 8 to 10 minutes total until browned and nearly cooked through.
- Reduce heat to medium or medium-low and add the minced garlic; cook about 30 seconds, stirring, until fragrant.
- Stir in the honey, Dijon mustard, and 2 tablespoons water; add a pinch of red pepper flakes if using. Simmer 2 to 4 minutes, stirring so the chicken is coated evenly, adding a bit more water if the glaze thickens too quickly, until the glaze is glossy and lightly clings to the chicken.
- Check that the thickest pieces of chicken register 165°F (74°C) with an instant-read thermometer.
- Divide the rice among bowls, top with glazed chicken and roasted asparagus, finish with sliced green onions, and spoon any extra glaze from the skillet over the rice; serve with lemon wedges if desired.
Tips
- Dry chicken thoroughly before searing to promote better browning.
- Avoid crowding the skillet so pieces brown instead of steaming.
- Brown the chicken first and only simmer briefly in the glaze to keep it juicy.
- Use an instant-read thermometer and stop cooking at 165°F (74°C).
- Add a tablespoon or two of water if the glaze thickens too quickly while simmering.
Variations
- Use chicken thighs: Substitute boneless chicken thighs for the breasts; they may stay juicier and may need slightly longer in the skillet—cook to 165°F (74°C).
- Swap the asparagus: Roast broccoli or green beans the same way as the asparagus; adjust timing for size and thickness.
- Use brown rice: Swap jasmine for brown rice, but start it earlier since brown rice takes longer to cook.
