One Pan Lemon Parmesan Chicken and Asparagus: lightly breaded garlicky lemon parmesan chicken and asparagus all cooked on one pan.
We 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 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
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!
More delicious meals:
- One Pan Healthy Sausage and Veggies
- One Skillet Chicken Gnocchi
- Crockpot Green Chile Chicken Enchilada Soup
- The BEST baked coconut chicken
One Pan Lemon Parmesan Chicken and Asparagus
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Leftover chicken in a chicken Caesar salad. So good.
What a great idea! So glad to hear you enjoyed it Tracy!
Wow, made this for dinner tonight. Absolutely delicious! A definite keeper! Thank you for sharing!
Awesome!! So thrilled you enjoyed this! 🙂 Thanks for the comment!
Sounds yummy
Thank you! 🙂
Any suggestions to substitute the parmesan cheese? My mother-in-law cannot have cheese but I think she would love this dish.
Hmm I suppose you could do extra breadcrumbs? I’m not really sure what would do well in place of the Parmesan. Sorry!
Grind up some almonds
I’ve seen vegan recipes where they have substituted an almond or walnut mixture for Parmesan topping.
Thank you Maggie! 🙂
Nutritional yeast! The go-to vegan cheesy alternative. Also way more nutritional (;
Made it! Nailed it! Loved it!
YEAH!! Great to hear! Thanks Peggy 🙂
I just made this tonight and we absolutely loved it! Thank you! Such an easy recipe, too.
So happy to hear that!! Thank you Shannon!!
I was quite nervous about making this dish for company in case the chicken came out dry. I was pleasantly surprised how moist and flavourable it is. Absolutely delicious and my company raved about it. I definitely would make it again.
Awesome!! So happy to hear this was a hit! Thanks Jean! 🙂
What if you’re not an asparagus fan…. Any veggie that you think would cook similarly in time & still be yummy?
What about zucchini? 🙂
Green beans?
Great idea! 🙂
How about broccolini for the winter months?
Just made this for dinner and it was a huge hit! You know it’s good when my husband compliments it 😉
Yay!! So glad to hear that! 🙂 Thanks so much for the comment Layne!
Oh this looks amazing and I am all about one dish meals!! Less dishes= happy mama! 🙂
I totally agree with you 🙂 Haha!! Thank you Malinda!
I made this for dinner last night and it was delicious!! My whole family liked it even my husband who isn’t a veggie person!!
How many calories does this have?
I’ve updated the post with a nutrition label right below the recipe 🙂 432 calories per serving.
Hi there! I was getting ready to make this for dinner and I added it into MyFitnessPal and got a much different calorie count than you. Can you tell me how you came upnwuth 432? Thanks!!
I plug in the ingredients into a calorie calculator. Are you making sure to divide your number by the amount of servings? There are 4-6 servings; if you split this into 6 servings each serving is 432 calories.
Well, let’s start with the fact that this does NOT decrease the number of dishes needed to cook a meal. Sure, it all bakes in one pan. But you need the dishes required to melt the butter, juice the lemon, zest the lemon, mince the garlic, coat the chicken with flour, coat with the lemon mixture, coat with the panko mixture, and mix up the honey sauce. Then there’s the whole issue of how badly this recipe is written. Somebody needs to go back and figure out the actual steps and in what order they should be executed. For instance, the recipe calls for 3-4 lemons, but you have to read to the very end to figure out what all those lemons are for, and that you need to zest some, juice some, and slice some. And you need to use some zest here and some zest there, and some juice here, and some juice there. I do understand that you should always read through a recipe completely before you start, which I did. Over and over and over again. So, yeah, it took me almost an hour and a full dishwasher just to get this into the oven. But, hey, there was only one actual “pan” involved. Oh, and the cooking time was about 1/3 to 1/2 more than stated. And my oven cooks hotter than the actual setting.
I just made this for dinner last night. OMG. This was so delicious! The chicken was so tender and delicious, the asparagus was perfection. Oh, don’t skip the optional sauce, it really put it over the top. I served the sauce separately so you could add it to your taste. I will be making this many times, company worthy!
Ahh I am sooo happy to hear this!! Thanks so much more your comment! 🙂
Wow if you have so many issues why don’t you just not make the dish?? Since you’re so talented I am surprised you even need to consult a recipe.
I agree! Watching the video helps but it took me a while to figure out. The meal was delicious but the bread crumbs where a bit soft, soggy and didn’t stick to the chicken. Other than that I thought it was a good recipe to try
Super delicious! Family loved it!????
I’m so happy to hear that! Thanks Shanleigh! 🙂
I agree. It does seem like a number of bowls and steps, and that I’ll need to read frequently. I’ll try it but it doesn’t seem like a easy night dinner.