Sheet Pan Horseradish 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!!
Table of Contents
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.
I timed this recipe to coincide with Passover approaching. Traditionally both horseradish and honey are foods commonly served at a Passover seder.
The chicken marinates in a mixture of olive oil, horseradish, honey, salt, and pepper. Simple ingredients that deliver loads of flavor. Plan ahead because if you can marinate your chicken it will be so much more tender, juicy, and flavorful.
Ingredients You’ll Need
To make the sheet pan chicken with horseradish sauce, you’ll need:
- Chicken breasts
- Olive oil
- Honey
- Prepared horseradish
- Salt and pepper
- Asparagus
- Fresh parsley
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Horseradish Chicken and Asparagus
This is such a quick and easy sheet pan dinner! Here’s an overview of the recipe steps:
- 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.
- 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.
FAQs
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.
Use average-sized asparagus that’s bright green in color. 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.
Yes! 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.
You’ll want to purchase creamy prepared horseradish. It’s sold in a jar and can be found at most grocery stores.
Storage and Reheating Instructions
In the fridge: Seal leftovers in an airtight container for up to 5 days.
In the freezer: The baked chicken can be frozen for up to 3 months; I do not recommend freezing the roasted asparagus.
To reheat: Warm individual servings for 30-second intervals in the microwave. You might want to slice the chicken breast prior to microwaving so that it warms through faster, which will prevent the outside from drying out.
What to Serve with Horseradish Chicken
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Sheet Pan Horseradish Chicken and Asparagus
Ingredients
- about 3 or 4 boneless skinless chicken breasts, about 1.50 pounds total
- 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 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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love horseradish. And I added more of it to get a tangier flavor. It’s soooo delicious!
Thanks for the 5 star review, Savannah, and I am glad this was a winner! I love horseradish too :)
great
Flavorful simple easy. I used boneless chicken thighs and chicken tenderloins both worked great. Family liked it alot
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.
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.
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!
Hi
Which do you recommend using, the red or the white horseradish?
I used white.
Thank you so much for your quick reply ?. I’ll be making the recipe for guests coming over for dinner this Friday night.
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!
Yes in a bottle in the refrigerated section of my grocery store is where I purchase it. And yes re mixing.
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.
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!
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…
That’s wonderful! Hope you enjoy!
This looks amazing Averie! I love the flavor combos you have going on here, and I know my family will too!
Thanks my friend ?
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!
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!
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!
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!