Sheet Pan Honey Horseradish Chicken and Asparagus

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Honey Horseradish Sheet Pan Chicken and Asparagus — The perfect balance of sweet honey with spicy horseradish in this EASY, HEALTHY recipe that’s ready in 30 minutes!! Juicy chicken with crisp-tender asparagus for the win!!

Honey Horseradish Sheet Pan Chicken and Asparagus — The perfect balance of sweet honey with spicy horseradish in this EASY, HEALTHY recipe that's ready in 30 minutes!! Juicy chicken with crisp-tender asparagus for the win!!

One-Pan Chicken and Asparagus Recipe

Horseradish. The perfect sinus opener. I love the spicy kick. However, in this dish the horseradish is very mild and balanced by the honey, not to worry.

This is an easy, 30-ish minute sheet pan recipe and cleanup is as easy as tossing away a sheet of foil. Plan ahead because if you can marinate your chicken it will be so much more tender, juicy, and flavorful.

The chicken marinates in a mixture of olive oil, horseradish, honey, salt, and pepper. Simple ingredients that deliver loads of flavor.

I timed this recipe to coincide with Passover approaching. Traditionally both horseradish and honey are foods commonly served at a Passover seder.

Honey Horseradish Sheet Pan Chicken and Asparagus — The perfect balance of sweet honey with spicy horseradish in this EASY, HEALTHY recipe that's ready in 30 minutes!! Juicy chicken with crisp-tender asparagus for the win!!

What’s in Sheet Pan Chicken and Asparagus? 

To make the sheet pan chicken breast with asparagus, you’ll need: 

  • Chicken breasts
  • Olive oil
  • Honey
  • Horseradish
  • Salt and pepper
  • Asparagus 
  • Fresh parsley

How to Make Sheet Pan Chicken and Asparagus 

Add the chicken, olive oil, honey, horseradish, salt and pepper to a large bag and seal it. Let the chicken marinate for at least 15 minutes, but overnight is best. 

When ready to bake, place the chicken on a sheet pan and roast at 425F for about 18 minutes. At this point, you’ll need to flip the chicken over and place the asparagus on the sheet pan alongside it. 

Return the pan to the oven and bake for another 10 minutes, or until the asparagus is crisp-tender and the chicken is cooked through. 

Can I Use Another Veggie?

Yes! Since asparagus is in season now it’s an easy choice for a vegetable, although you could swap it out for Brussels sprouts, broccoli, carrots, or another favorite. 

Honey Horseradish Sheet Pan Chicken and Asparagus — The perfect balance of sweet honey with spicy horseradish in this EASY, HEALTHY recipe that's ready in 30 minutes!! Juicy chicken with crisp-tender asparagus for the win!!

Tips for Making One-Pan Chicken and Asparagus 

Use average-sized asparagus. Thick asparagus tends to be tough and the thin asparagus cooks too quickly and gets mushy.

I used two pounds to make sure there was an ample amount, but if you’re not a total asparagus fiend you could probably get away with one pound.

If you like the honey and horseradish combo as much as I do, whisk a little together and drizzle it over the chicken before serving. The more sauce, the merrier.

Honey Horseradish Sheet Pan Chicken and Asparagus — The perfect balance of sweet honey with spicy horseradish in this EASY, HEALTHY recipe that's ready in 30 minutes!! Juicy chicken with crisp-tender asparagus for the win!!

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Yield: 4

Honey Horseradish Sheet Pan Chicken and Asparagus

Honey Horseradish Sheet Pan Chicken and Asparagus

The perfect balance of sweet honey with spicy horseradish in this EASY, HEALTHY recipe that's ready in 30 minutes!! Juicy chicken with crisp-tender asparagus for the win!!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • about 3 or 4 boneless skinless chicken breasts (about 1.50 pounds total)
  • 1/3 cup olive oil, plus more for drizzling over asparagus
  • 1/3 cup honey
  • 1/4 cup horseradish (I use 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 (read blog post for explanation)
  • 2 to 3 tablespoons finely chopped fresh parsley (regular or flat-leaf Italian), optional for garnishing

Instructions

  1. To a large ziptop back, add the chicken, 1/3 cup olive oil, honey, horseradish, 1 teaspoon salt, 1 teaspoon pepper, seal bag, and squish contents around to distribute evenly. Place bag in refrigerator to marinate for at least 15 minutes, or overnight.
  2. When ready to bake, preheat oven to 425F, line a baking sheet with aluminum foil, spray with cooking spray, and place chicken on baking sheet. Bake for about 18 to 20 minutes.
  3. Remove pan from oven, flip chicken over, and evenly place the asparagus around the chicken around the perimeter of the pan and between the pieces.
  4. Evenly drizzle asparagus with a small amount of olive oil (there will be pan juices from the chicken that you can roll the asparagus through too), season with salt and pepper to taste, and toss lightly.
  5. Return pan to oven and bake for about 10 to 14 minutes, or until asparagus is crisp-tender and chicken is cooked through (internal temp of 165F). Baking time will depend on thickness of chicken breasts and size of asparagus; bake as necessary and until done.
  6. Optionally garnish with fresh parsley and serve immediately. Whisk a little extra honey and horseradish together and drizzle over chicken before serving if desired.

Notes

Asparagus: Use average-sized asparagus; thick asparagus tends to be tough and the thin asparagus cooks too quickly and gets mushy.

Storage: Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 512Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 102mgSodium: 723mgCarbohydrates: 37gFiber: 6gSugar: 28gProtein: 44g

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. Came across this recipe and i was intrigued! So made this for dinner tonight didnt have chicken breast so i used boneless chicken thighs and chicken tender loins i also did have asparagus so i used sugar snap peas instead. I must say im impressed didn’t know if i was gonna like it but i did and so did my family simple quick easy and flavorful but not overpowerful. I sent my sister the recipe told her to try. It thank u for sharing. Its always great to try something new with chicken.

    Rating: 5
    1. Thanks for the 5 star review and glad that you went out on a limb and tried this and that you and your family all liked it!

      1. Thank you so much for your quick reply ?. I’ll be making the recipe for guests coming over for dinner this Friday night.

  2. Hi, Averie! This recipe looks great and I’m excited to try it! I have a quick question for you – in your ingredient list, you say that you use creamy prepared horseradish. Does that mean horseradish sauce that you purchase in a bottle? If so, do I still mix that with the honey and olive oil? Thanks!

    1. Yes in a bottle in the refrigerated section of my grocery store is where I purchase it. And yes re mixing.

  3. I’ll be keeping this in mind for fresh asparagus season in Michigan (in about a month). Love horseradish–yes, I do have a jar in my fridge.

    1. That’s the difference between SoCal and MI…we’ve had it fresh for about the last month! But you guys have sour cherries in the summer that are one of a kind amazing! LMK if you try this one!

  4. Love the marinade…

    Making it this week…

    Showed this to my daughter on Facebook… She wants me to make it when I visit her in Missouri in May…

  5. This looks amazing Averie!  I love the flavor combos you have going on here, and I know my family will too!

  6. I literally bought the last bunch of asparagus yesterday (and grilled it). I don’t think I’ve actually purchasesd horseradish and have probably only had it a handful of times. This would really be something new for me to try but it does sound good!

    1. It adds a wonderfully spicy kick that’s different than other kinds of heat or spice. I think you will really enjoy it!

      And that’s crazy you bought the last bunch of asparagus yesterday!

    2. I think this is the first time I’ve bought horseradish and the first time Jon has ever had it with chicken. We both totally loved it! The The marinade ratios were just right for me (I consider myself a little wimpy when it comes to heat). All of your sheet pan recipes have been fantastic and so easy!

      1. I haven’t bought it in ages either but for some reason I just thought of it recently and figured it would infuse the chicken during the marinating process, without being overly intense, because on its own it can definitely be intense! I never knew you were a self-proclaimed ‘heat wimp’ considering lots of my recipes are on the kicked up side. Not ‘hot’ per se but flavorful and you make so many of them – so I doubt you’re quite as ‘wimpy’ as you may think you are :)

        Glad you’re loving the easy sheet pan recipes!