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Sheet Pan Honey Horseradish Chicken Asparagus

Sheet Pan Honey Horseradish Chicken Asparagus

The ultimate comfort food, Sheet Pan Honey Horseradish Chicken Asparagus combines tender chicken with a zesty horseradish kick, all roasted alongside fresh asparagus. This easy weeknight dinner is perfect for busy families looking for a quick and delicious meal. Make it tonight and taste the difference!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 breasts boneless skinless chicken about 1.50 pounds total
  • ⅓ cup olive oil plus more for drizzling
  • ⅓ cup honey
  • ¼ cup horseradish 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 to 2 pounds fresh asparagus trimmed
  • 2 to 3 tablespoons fresh parsley finely chopped, optional for garnishing

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Whisk
  • Chef's Knife

Method
 

  1. Start by taking a large ziptop bag and adding in the chicken breasts. Pour in the olive oil, followed by the honey, horseradish, salt, and pepper. Seal the bag tightly, and give it a good squish to mix everything evenly. This is where the flavors begin to meld together, so take a moment to enjoy the process. Marinate for at least 15 minutes, but if you have the time, let it sit overnight for an even deeper flavor.
  2. When you’re ready to cook, preheat your oven to 425°F. While the oven heats up, line a baking sheet with aluminum foil. This step will make cleaning up much easier later on!
  3. After lining the baking sheet, spray it lightly with cooking spray. This will help prevent sticking. Carefully place the marinated chicken on the sheet, spreading it out evenly.
  4. Now, it’s time to bake! Pop the baking sheet into the oven for about 18 to 20 minutes. This is where the magic happens. You’ll start to notice the smell of the chicken as it roasts, and it’s absolutely mouthwatering.
  5. Once the chicken has baked for a while, it’s time to flip it over. Remove the pan from the oven, and with tongs, carefully turn the chicken over. This helps ensure even cooking.
  6. Now, add the asparagus! Place the trimmed pieces around the chicken on the baking sheet. Feel free to scatter them around the perimeter of the pan for a beautiful presentation.
  7. Drizzle a little more olive oil over the asparagus and sprinkle with additional salt and pepper to taste. This will season the veggies and bring out their natural sweetness. Give them a gentle toss to ensure they’re coated.
  8. Return the pan to the oven and continue to bake for another 10 to 14 minutes. You’ll know it’s done when the asparagus is crisp-tender and the chicken reaches an internal temperature of 165°F.
  9. Once everything is perfectly cooked, take the pan out of the oven. Optionally, garnish with fresh parsley for a pop of color before serving. You can whisk together a bit of extra honey and horseradish to drizzle over the chicken if you’d like an extra flavor boost!

Notes

Asparagus: Use average-sized asparagus; thick asparagus tends to be tough, while thin asparagus might overcook. Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.