Honey Mustard Chicken with Asparagus


Usually when I do a honey mustard flavored meat/fish dish, I use the mixture as a marinade before grilling or oven roasting.  This time I had some young asparagus and wondered if I could substitute a honey mustard sauce drizzled on top, instead of my old stand by of lemon sauce.  Home alone, I thought I’d take the risk.

The sauce is easy to make and, lightly sweetened, was fabulous with the asparagus.  I poured some over the baked chicken too.  Perfection!


Honey Mustard Sauce

1/4 cup honey

3 tbsp lemon juice

3 tbsp Dijon mustard

Mix the ingredients together and warm before serving

Pan Roasted Asparagus with Honey Mustard Sauce

2 tbsp butter

1 lb fresh, young asparagus, tough ends cut off


Heat the butter in a skillet, add the asparagus and saute for about 3 minutes.  Add about 1/3 cup of water, bring to a boil, cover and steam for about 5 minutes, drain and drizzle with warm honey mustard sauce before serving

Baked Chicken with Honey Mustard Sauce

4-6 chicken thighs, skin on

Salt and pepper

Smoked paprika


1 tbsp butter

Season the chicken all over with salt, pepper and paprika.  Dredge the chicken in flour and set aside.  Melt the butter in a roasting pan, then add the chicken, skin side down, and roast at 425 F for 25 minutes.  Turn the chicken over and continue to roast for another 20 minutes.  Serve with warm honey mustard sauce.





About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes, side dish, Vegetables and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Honey Mustard Chicken with Asparagus

  1. Conor Bofin says:

    Lovely sheen on the sauce.

  2. Pingback: Honey Mustard Chicken with Asparagus – gazzetta

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