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 Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: 30-Minute Meals, Chicken
Cuisine: American
Keyword: horseradish chicken
Servings: 4
Calories: 512kcal
Author: Averie Sunshine
Ingredients
about 3 or 4 boneless skinless chicken breastsabout 1.50 pounds total
⅓cupolive oilplus more for drizzling over asparagus
⅓cuphoney
¼cuphorseradishI use prepared creamy refrigerated
1teaspoonKosher saltor to taste; plus more for asparagus
1teaspoonfreshly ground black pepperor to taste; plus more for asparagus
1 to 2poundsfresh asparagustrimmed (read blog post for explanation)
2 to 3tablespoonsfinely chopped fresh parsleyregular or flat-leaf Italian, optional for garnishing
Instructions
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.
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.
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.
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.
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.
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.