The best ONE PAN lemon garlic parmesan chicken and asparagus

One Pan Lemon Parmesan Chicken and Asparagus: lightly breaded garlicky lemon parmesan chicken and asparagus all cooked on one pan. 

The best ONE PAN lemon garlic parmesan chicken and asparagusWe had this parmesan asparagus for about a week straight after I bought all the asparagus when it went on a local sale. After that all I wanted was more asparagus and when the husband asked for it, I knew it was time to make some more meals with asparagus.

Enter this delicious and ONE PAN lemon parmesan chicken & asparagus. This meal is incredibly easy to make and there are so many amazing flavors. It is sure to be a favorite meal this Spring and Summer! 

The best ONE PAN lemon garlic parmesan chicken and asparagus

The actual idea for this dish is based off a couple of things. First off this amazing salmon dish by Cooking Classy. I loved the look of the dish and the ease of her instructions! I still haven’t tried her recipe, but it’s absolutely happening soon. Next week? I think yes.

And second were these coconut chicken tenders. I did all the testing/video making/photos for those tenders while the husband was out of town. When he came back I made them once more for him and he seriously raved about them for days. I wish I had waited to do all the testing when he was home since he loved it so much. So in attempts to make another rave-worthy meal I made a similar breaded chicken with the requested asparagus. #wifewin

The best ONE PAN lemon garlic parmesan chicken and asparagus
This dinner is so easy to make and bursting with fresh Spring flavors. The chicken gets lightly breaded in a Parmesan + seasonings + Panko (Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle. I definitely prefer panko to regular breadcrumbs because of its lighter and more delicate texture. It results in a more crispy and crunchy end product than breadcrumbs. Especially when you are baking chicken instead of frying; the panko makes a huge difference!).

Before it’s coated, it’s dredged in a lemon garlic butter to infuse it with plenty of lemony garlic flavor. That same sauce is also poured over the asparagus (easy effort, double the reward!) which gives it a fresh lemony garlic flavor.

And finally, there is a simple lemon glaze that is optional but really amps up the lemon flavor. Olive oil + lemon juice & zest + butter + honey. It takes a couple of minutes to whip together and gives the chicken a burst of delicious flavor. I really think you’ll love it!

The best ONE PAN lemon garlic parmesan chicken and asparagus

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4.89 from 76 votes

One Pan Lemon Parmesan Chicken and Asparagus

Lightly breaded garlic lemon parmesan chicken and asparagus all cooked on ONE pan. Easy and delicious dinner!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 -6

Ingredients  

  • 1 and 1/2 pounds boneless skinless chicken breasts or tenders
  • 1/3 cup flour
  • 1 cup panko*
  • 1 cup parmesan cheese separated
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 3-4 lemons
  • 1 tablespoon minced garlic
  • 8 tablespoons melted butter separated, I use unsalted
  • 1 tablespoon lemon pepper seasoning
  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Optional: fresh parsley, 1 lemon for topping

Instructions 

  • Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
  • Grab three bowls. Add the flour to one bowl.
  • Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
  • In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
  • Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
  • Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
  • Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
  • Bake in preheated oven for 10 minutes and remove.
  • Flip the tenders to the other side.
  • Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
  • If desired place lemon slices over the chicken (optional)
  • Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
  • Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
  • Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
  • Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.

Video

Recipe Notes

*Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle.

Nutrition

Calories: 432kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.89 from 76 votes (6 ratings without comment)

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241 Comments

  1. Bev Linzenbold says:

    5 stars
    I made this tonight and it was great. I
    Have leftovers and a question. Can I
    Save the butter honey sauce?

    1. Chelsea Lords says:

      Sure! It will harden in the fridge, just warm through on the stovetop or microwave

  2. Rebecca says:

    4 stars
    Made this for dinner tonight because lemon in nearly anything is wonderful! My boyfriend and I enjoyed the flavors and he asked to add this to the rotation. I honestly though donโ€™t see myself making it that much. After juicing, mincing, dredging, zesting and washing the prep dishes, Iโ€™m exhausted. For a โ€œone pan mealโ€ this was a lot of work! However, I will definitely use parmesan, lemon and butter on asparagus from here on forward. That definitely improved its flavor!

    1. Chelsea says:

      I’m so glad you enjoyed! Prepping veggies can be time consuming but so worth it! Thanks for your comment! ๐Ÿ™‚

  3. Doreen Rubin says:

    5 stars
    I cook a lot, so I like to try new recipes every week, this one even though itโ€™s time consuming, is by far one of the best!! The flavors combined are amazing.. will be making this again but doubling it๐Ÿ˜ƒ

    1. Chelsea says:

      I am so thrilled to hear this! Thanks Doreen! ๐Ÿ™‚

  4. Caroline Coulon says:

    Ok , left over lemon mixture and parmesan was used to drench sour dough loaf and toasted d for side! Absolutely awesome

    1. Chelsea Lords says:

      Delicious! ๐Ÿ™‚

  5. buyexerciser says:

    5 stars
    Yummy and delicious food for me. I am must be try in this week. Thanks for the awesome blog post…

    1. Chelsea Lords says:

      Thank you!

  6. Amy H. says:

    5 stars
    Made this with GF flour & bread crumbs and it still came out awesome!! We also used thighs because thatโ€™s our house preference and Iโ€™d say the cook time was a bit over. I pulled at 17 minutes (10 minutes flipped then 7 more and I was at 175-185ยฐ!) But the chicken was still really tasty!! And even my hubby whose 100% NOT GF cleaned his plate! Will definitely make again!

    1. Chelsea Lords says:

      Yay! Love hearing that! Thanks for the comment ๐Ÿ™‚