Honey mustard chicken bowls are incredibly delicious. Paired with roasted asparagus and jasmine rice, they’re quick to make, deeply satisfying, and perfect for meal prep.
A simple weeknight dinner that checks every box.
The chicken is tender and golden, coated in a sticky honey-dijon glaze and served alongside roasted asparagus and fluffy jasmine rice. Ready in about 30 minutes, it’s an easy dinner that feels special.
I live for meals like this.
Honestly, I could dip almost anything in honey mustard and be thrilled.
I have a grilled honey mustard chicken recipe that I adore for summer, but this bowl offers a different technique and texture while keeping that familiar tangy flavor.
Same flavor family, different approach.
I leaned on the same inspiration as my garlic-butter salmon method. Instead of a straightforward honey-garlic sauce, I add dijon mustard for balance. The result is a glossy, sticky sauce that’s bold, slightly tangy, and utterly addictive.
How the bowl comes together
Start by cutting the chicken into bite-sized pieces and seasoning them. Sear the chicken in a hot cast-iron skillet until golden with some charred bits for flavor.
While the chicken cooks, roast the asparagus in the oven. A little olive oil, salt, pepper, and garlic powder is all you need—finish with a sprinkle of parmesan if you like. Simple seasoning lets the asparagus shine alongside the saucy chicken.
After the chicken is browned, whisk together honey, dijon mustard, water, and garlic. Pour the mixture into the hot pan and let it bubble and reduce into a thick, glossy glaze that coats the chicken.
The chicken simmers in the sauce a few minutes until everything is sticky and saucy. I like to finish with thinly sliced green onions for brightness.
Serve the honey mustard chicken over jasmine rice and spoon extra sauce over the rice—you’ll be glad you did.
This recipe is wonderfully easy and makes excellent leftovers, which is why it’s ideal for meal prep. Reheated the next day, the flavors meld even more.
Honey Mustard Chicken Bowls with Asparagus
Honey Mustard Chicken Bowls with Asparagus
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Ingredients
- 1 pound asparagus spears, woody ends trimmed
- 2 tablespoons olive oil
- kosher salt and pepper
- garlic powder
- 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
- ⅓ cup honey
- 1 tablespoon dijon mustard
- 1/4 cup water
- 4 garlic cloves, minced
- 3 green onions, thinly sliced
- jasmine rice, for serving
Instructions
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Preheat the oven to 425°F and line a baking sheet with parchment.
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Arrange the asparagus on the sheet, toss with 1 tablespoon olive oil, and season with salt, pepper, and garlic powder. Roast for 10–15 minutes, or less for thin spears.
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Heat the remaining tablespoon of olive oil in a large cast-iron skillet. Pat the chicken dry and season with salt, pepper, and garlic powder.
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Add the chicken to the skillet and brown on all sides, about 3–4 minutes per side.
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Whisk together the honey, dijon, water, and minced garlic.
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Pour the honey mixture into the pan with the browned chicken. Toss to coat, then let it simmer and thicken for 3–4 minutes, tossing occasionally, until the sauce clings to the chicken. Top with sliced green onions.
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Serve the chicken over jasmine rice with the roasted asparagus on the side.
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Could eat this every day!