This one-pan chicken dinner with asparagus makes weeknight dinners even easier. Chicken and fresh asparagus are coated in a tangy and sweet honey Dijon sauce and baked to tender perfection on a sheet pan.
This easy chicken and asparagus sheet pan dinner is the perfect option for busy weeknights.
With very little prep, simple ingredients, and less than half an hour of cooking time, this meal can be on the table quickly!
Serve with potatoes, rice, or noodles for a filling and complete meal.
For more easy sheet pan meals, try roasted broccoli and carrots, sheet pan sausage and sweet potatoes, or sheet pan roasted vegetables.
Ingredients
See the recipe card for exact amounts.
- chicken: I use boneless chicken breasts for this recipe.
- asparagus: this recipe uses a half pound of asparagus for 2 servings. You can easily double it to use a whole pound of asparagus.
Sauce ingredients
- honey: for sweetness
- Dijon mustard: for a kicky tanginess
- balsamic vinegar: for acidity
- spices: garlic powder and onion powder for flavor
- seasoning: kosher salt and black pepper to season.
Substitutions
- Try green beans instead of asparagus and change the cooking time slightly. Add the green beans after 10 minutes and bake for a further 15 minutes.
Scrunch the parchment paper and then flatten it out before laying it on the sheet pan. This helps prevent it from rolling up.
Instructions
Prep Tips
- In a small bowl, mix all of the sauce ingredients until combined.
- Trim the ends of the asparagus by about an inch, getting rid of the thick woody end.
You can use a knife or just snap the spear near the bottom by hand.
Flattening the chicken allows it to cook more evenly.
- Place a piece of chicken on top of a sheet of plastic wrap and cover. Use something heavy like a meat mallet or rolling pin to pound the thicker end. The result should be flatter chicken breasts, with an even thickness of about half an inch all over.
- Place the chicken pieces on one side of the baking sheet. Spoon a third of the sauce on top of the chicken. Don’t touch the chicken with the spoon, just drop the sauce on.
- Spread the sauce around with another spoon or a pastry brush. Bake for 15 minutes.
- Remove the pan from the oven. In a separate bowl, mix the asparagus with the rest of the sauce. Or do this carefully on the sheet pan, which is what I do. The sheet pan will be very hot.
- Arrange the asparagus in a single layer on the empty side of the baking sheet.
- Return the pan to the oven and cook for another 10 minutes or until the asparagus is just cooked and the chicken through.
The internal temperature of the chicken should be 165°F (74°C).
Serve.
Tips for making sheet pan chicken and asparagus
- Garnish with fresh herbs like fresh thyme, parsley, or basil.
- A meat thermometer is a budget-friendly tool that is very useful in the kitchen and can tell you whether the chicken is cooked or not.
What to serve with chicken and asparagus bake
For a more filling meal, add a cabbage crunch salad or broccoli crunch salad on the side, or stick a sheet pan of vegetables in with the chicken and asparagus.
For a side, serve this with lemon pepper pasta, easy Instant Pot brown rice, air fryer smashed potatoes or cauliflower rice.
Storage
Store the leftover chicken and asparagus in an airtight container in the fridge for 3-4 days.
I like the glass meal prep containers from Ikea for storing leftovers. They have an inner ring that comes out to wash, are dishwasher safe, stackable, and make it easy to see what’s inside.
FAQs
To trim asparagus use a knife and cut the bottom inch off. You can also snap it off by hand.
Sheet Pan Chicken and Asparagus
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- ½ lb. asparagus
For the Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400℉ (200℃).
- Line a baking sheet with parchment paper.
- Place a chicken breast between two pieces of plastic wrap, covering it fully. Use a meat mallet or rolling pin to flatten the chicken breast to a consistent half-inch thick. Repeat for the other piece of chicken.
- Place the chicken on one side of the baking sheet.
- Mix the sauce ingredients in a small bowl.
- Spoon one-third of the sauce on top of each chicken breast. (Don't touch the chicken and dip the spoon back in the bowl. Just drop the sauce on.)
- Spread the sauce over the chicken.
- Bake for 15 minutes .
- Remove the pan from the oven. Toss the asparagus with the last 1/3 of the sauce. Mix to coat and place on the empty side of the baking sheet.
- Bake for 10 more minutes, or until the asparagus is cooked but still has a bite to it and the chicken is cooked to an internal temperature of 165℉. (Use a meat thermometer.)
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Excellent!
Excellent, thanks for commenting and reviewing the recipe, Peggy!
Jacqueline