Chicken with Horseradish is a fun and unintimidating way to spice up your dishes! This tasty chicken recipe is both delicious and simple! Perfect for family dinners!
Horseradish goes well with roast beef or brisket. There is no doubt about it. I love the stuff and when I saw yet another recipe for chicken, I knew I had to order some horseradish because it was better than anything else I can think of.
Chicken Thighs in a Horseradish Cream Sauce-
Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.
Last year, my in laws decided to clean out their basement and in it they found about twenty old cookbooks. I like to look at old cookbooks to see if there are any gems in there that I can make myself so I told them that I’d take them off of their hands and look through them first.
One recipe I found that sounded good was for Baked Chicken Breasts in a Horseradish Cream Sauce; though I decided to use chicken thighs instead.
I love horseradish and though I’ve used it in recipes for roast beef and pork, I never tried it in a chicken recipe. Horseradish has one of those distinct flavors and people either love it or hate it. The more the better for me (plus it helps clear up your sinuses!).
HOW DO YOU MAKE HORSERADISH CHICKEN THIGHS?
This recipe was so easy to make and can be ready in less than an hour. You’ll need bone-in chicken thighs (I kept the skin on, but you can remove it if you’d like), butter, flour, milk, prepared horseradish (you can find it in the refrigerator section in your local grocery store), sour cream, and Dijon mustard.
First, preheat your oven to 375 degrees F; then in a medium size saucepan melt the butter over medium heat. Stir in the flour forming a roux; then whisk in the milk and bring to a boil.
When the milk has thickened (about 3 minutes), add the horseradish, sour cream, and mustard; then add salt and pepper to your liking.
Place the chicken thighs in an oven safe baking dish (skin sides up); then pour the sauce over the chicken and bake for 50-55 minutes until the chicken is tender and no longer pink.
My family loved these Baked Chicken Thighs in a Horseradish Cream Sauce and the horseradish wasn’t too overpowering. Because I used milk instead of heavy cream, it was pretty light as well; considering it was a cream sauce.
You can serve this dish with my Horseradish Cheddar Cauliflower Gratin and either steamed rice or noodles so that you can pour the rest of the sauce on top. ~Enjoy!
Sheet Pan Honey Horseradish Chicken and Asparagus
Honey Horseradish Sheet Pan 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!!
MY OTHER RECIPES
One-Pan Chicken and Asparagus Recipe
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. Plan ahead because if you can marinate your chicken it will be so much more tender, juicy, and flavorful.
The chicken marinates in a mixture of olive oil, horseradish, honey, salt, and pepper. Simple ingredients that deliver loads of flavor.
I timed this recipe to coincide with Passover approaching. Traditionally both horseradish and honey are foods commonly served at a Passover seder.
What’s in Sheet Pan Chicken and Asparagus?
To make the sheet pan chicken breast with asparagus, you’ll need:
- Chicken breasts
- Olive oil
- Salt and pepper
- Fresh parsley
How to Make Sheet Pan Chicken and Asparagus
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. At this point, you’ll need to 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.
Can I Use Another Veggie?
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.
Tips for Making One-Pan Chicken and Asparagus
Use average-sized asparagus. 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.
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.
Honey Horseradish Sheet Pan Chicken and Asparagus
prep time 5 MINUTES
cook time 30 MINUTES
total time 35 MINUTES
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!!
- about 3 or 4 boneless skinless chicken breasts (about 1.50 pounds total)
- 1/3 cup olive oil, plus more for drizzling over asparagus
- 1/3 cup honey
- 1/4 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
- 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.
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.
Amount Per Serving:CALORIES: 512TOTAL FAT: 23gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 18gCHOLESTEROL: 102mgSODIUM: 723mgCARBOHYDRATES: 37gFIBER: 6gSUGAR: 28gPROTEIN: 44g
GRILLED CHICKEN & VEGETABLES WITH HORSERADISH CREAM SAUCE
Never eat a plain grilled chicken breast again… unless you want to, then do! But if you want an excellent way to take your grilled chicken to the next level this recipe for Grilled Chicken & Vegetables with Horseradish Cream Sauce is for you…
Grilled Chicken & Vegetables with Horseradish Cream Sauce is a great all-in-one dinner. The grilled chicken pairs perfectly with the Horseradish Cream Sauce. The grilled vegetables make a delicious side dish that, by the way, taste awesome dipped in the sauce.
The Horseradish Cream Sauce is a little spicy from the horseradish and super creamy and savory from the greek yogurt and mayonnaise. The mustard gives the sauce a vinegar tang that balances all the flavors.
HOW TO MAKE GRILLED CHICKEN & VEGETABLES WITH HORSERADISH CREAM SAUCE
This recipe starts with fresh boneless skinless chicken breasts, no marinating, waiting, or planning required. These are the kind of recipes that go into heavy rotation at my house.
Prep the grill to get grillin’.
PREP THE CHICKEN
Back in the kitchen simply season the chicken breast with olive oil, lawrys season salt, black pepper, garlic powder, and onion powder.
PREP THE VEGGIES
Cut the veggies into large chunks (1-2 inches) and skewer. If you are using wooden skewers make sure to soak them in water for 20 minutes so they don’t burn on the grill. I like to use metal skewers, like these here, to eliminate the extra step. Season the veggies with olive oil, salt, pepper, and garlic powder (optional **smoked paprika).
Grill the chicken and the vegetable skewers on the grill until the chicken reaches 165 degrees internal temperature and the veggies are just starting to char around the edges and become crisp-tender. You can find some great tips on grilling chicken breasts here.
While the chicken and veggies are grilling, whisk together all the Horseradish Cream Sauce ingredients.
Pull the grilled vegetables off the skewers and place them around a serving platter. Put the chicken breasts in the center and pour some of the horseradish cream sauce over the top of the hot chicken breasts. The heat from the chicken will “melt” the sauce over top. If there is extra sauce place it on the table for serving.
GRILLED CHICKEN & VEGETABLES WITH HORSERADISH CREAM SAUCE FOR DINNER
To keep this dinner easy you can just serve the chicken and vegetables with horseradish cream sauce and no extra side dish. This also makes it a great low carb dinner option.
If you want another side dish to serve, a store-bought couscous is a super easy option. You can find couscous in the aisle with the rice and grains. You can choose a flavors that your family will like. I would probably pick a roasted garlic couscous or a rosemary & olive oil couscous.
VARIATIONS ON GRILLED CHICKEN & VEGETABLES WITH HORSERADISH CREAM SAUCE
This is a super flexible dinner recipe. There are lots of ways you can change up this recipe to fit what your family likes, or by using what is in your fridge, or buying what is on sale at the grocery store!
I would keep the recipe for the Horseradish Cream Sauce the same. But here are some other ideas to get you started:
- Grill steaks instead of chicken. Beef pairs really well with the Horseradish Cream Sauce.
- I can’t eat fish… but I think shrimp skewers would be a great option too.
- Change up the veggies for what is in season or what your family loves: asparagus, mushrooms, eggplant, cherry tomatoes, yellow squash, peppers, onions, or brussel sprouts.