Weeknight Dinner: Honey Mustard Chicken & Roasted Asparagus


I often find myself planning my meals around what side dishes I want to serve.  Last week when I was greeted at The Local Farmstand by the arrival of this beautiful asparagus, I knew I had to make it that night for dinner.  Yes, spring is finally here!  When Nicholas dropped off the asparagus, I immediately started planning what I could make that would go well with the asparagus and I thought of our staple weeknight-dish, honey mustard chicken.

I’ve written about honey mustard chicken before, but I just couldn’t resist taking a few photos of this family-favorite last week.  Honey mustard chicken is another entrée that’s perfect for entertaining.  Minimal labor and no work once the guests arrives.  The combination of sweet honey, spice mustard and the kick of curry make a great trio.  I usually serve this dish with a veggie and a grain of choice.  Last week I used leftover quinoa with leeks and green garlic…stay tuned for that recipe.


A last minute dinner idea turned into a delicious feast.  So easy and so delicious.

Honey Mustard Chicken

  • 2-6 boneless chicken breasts (depending on how many people you’re trying to feed)
  • ½ stick unsalted butter
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • ½-1teaspoon curry powder

Preheat oven to 325. Melt butter over low heat. Remove from burner.
While melted butter is still warm, stir in honey until it mixes with butter. Repeat with mustard. Stir in curry powder.
Place chicken breasts in a Pyrex dish. Pour mixture over chicken. Put in oven and let cook (uncovered) for 1 hour, basting every 15 minutes. If mixture gets a little sticky, just add some water.
Remove from oven and serve with rice or another grain. Use the sauce from the dish on the rice as well.


Roasted Asparagus (Serves 3)

  • 1 bunch of asparagus
  • 1-2 tablespoons olive oil
  • S&P


Preheat oven to 375*. Snap off tough asparagus ends and discard.  Put on baking sheet and gently toss to coat in olive oil, salt and pepper.  Roast in oven for about 8-10 minutes, flipping halfway through.  Cooking time can vary with asparagus, depending on how crispy you want it to be.

*Note: I put the asparagus in the oven towards the end of the chicken’s cooking time, so used a 325 degree oven instead of 375.  Once I removed the chicken, I cranked up the heat to 400 for another few minutes.  They turned out delicious.



  1. Fred says:

    By the way, your pictures have come a long way since you started this website. What’s your secret?

  2. Meredith says:

    I made this dish with chicken breast tenderloins instead of breasts and I cooked it for 30 minutes…some ovens you may want to do shorter though. It was equally as delish as using chicken breasts :) Thanks Betsy for this awesome recipe!

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