Sheet Pan Horseradish Chicken and Asparagus
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
512 kcal
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Course
Main Course, Lunch
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Cuisine
American
Sheet Pan Horseradish Chicken and Asparagus
Description
The chicken is marinated at least 15 minutes or overnight in a mixture of olive oil, honey, and creamy horseradish seasoned with salt and pepper. After baking the chicken at 425°F for 18-20 minutes, asparagus spears are added around the chicken, drizzled lightly with olive oil, and seasoned before returning the pan to the oven for another 10 to 14 minutes. The asparagus cooks to a crisp-tender texture, while the chicken finishes cooking fully to an internal temperature of 165°F.
The dish delivers a balance of sweet and tangy flavors from the honey-horseradish marinade, with the asparagus adding freshness and a slight crunch. The sheet pan method simplifies preparation and cleanup, making it practical for a weeknight dinner.
Use medium-sized asparagus for best texture, as very thick stalks can be tough and thinner ones may overcook. Leftovers keep well sealed in the refrigerator for up to five days and can be reheated gently to preserve moisture.
Ingredients
- chicken breast about 1.50 pounds total, boneless skinless, about 3 or 4
- ⅓ cup olive oil plus more for drizzling over asparagus
- ⅓ cup honey
- ¼ cup horseradish I use prepared creamy refrigerated
- 1 teaspoon kosher salt or to taste; plus more for asparagus
- 1 teaspoon black pepper or to taste; plus more for asparagus, freshly ground
- 1 to 2 pounds asparagus trimmed (read blog post for explanation, fresh
- 2 to 3 tablespoons parsley regular or flat-leaf Italian, optional for garnishing, finely chopped, fresh
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
- Select medium-sized asparagus for optimal texture; thick stalks tend to be tough, thin stalks soften too much.
- Store leftovers covered in the refrigerator up to five days; reheat gently to avoid drying out the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 512kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 44g | 88% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 102mg | 34% |
| Sodium | 723mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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