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Sheet Pan Horseradish Chicken and Asparagus
4.6 from 66 votes

Sheet Pan Horseradish Chicken and Asparagus

Sheet Pan Horseradish Chicken and Asparagus pairs boneless skinless chicken breasts marinated in olive oil, honey, horseradish, salt, and pepper with fresh asparagus roasted together. The marinade blends the sweet notes of honey with the pungent tang of horseradish, resulting in tender, flavorful chicken alongside crisp-tender asparagus, all cooked conveniently on one baking sheet.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Calories: 512 kcal
Course: Main Course, Lunch
Cuisine: American

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

    Cup of Yum
  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

  • 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 512

% 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.