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.
I did not have any luck with this recipe. The flavor was great, the chicken was moist but the coating quickly turned to mush. We didn’t even make the sauce so it was something about the coating. I wouldn’t make this again.
Sorry to hear that Tori!
BIG HIT!!! This Is delicious-flavor filled and chicken was juicy not dry (which I was afraid would happen)! So super easy, and a huge hit among all 4 of my kids-they all even ate the asparagus-not many kids like that veggie!!! I added broccoli to it when I made it and that was awesome too! We are adding it to our weekly weeknight rotation! So full of flavor, so easy!!! Thank you!!! Love love sheet pan meals that work!!
Ahh I am sooo happy to hear this! It’s such a win when you get your kids to eat and enjoy veggies! (especially asparagus haha) Thanks so much for your comment Jess! 🙂
BIG HIT!!! This Is delicious-flavor filled! So super easy, and a huge hit among all 4 of my kids-they all even age asparagus-not many kids like that veggie!!! I added broccoli to it when I made it and that was awesome too! We are adding it to our weekly weeknight rotation! So full of flavor, so easy!!! Thank you!!! Love love sheet pan meals!
Just want to say thanks for this delicious and easy to make recipe. I made this tonight and we absolutely loved it! Thank you!
I’m so happy to hear you enjoyed this! Thanks so much! 🙂
This was so good. I can’t wait to make this again!
Yay!! So glad you enjoyed! 🙂
This recipe looks absolutely amazing. I would love to make this for my parents. My Mom is on a gluten free diet, so I’d like to make this dish using Corn Flakes breadcrumbs, and of course substitute cornstarch for the flour. I’d like to know your thoughts.
I think this recipe really tastes good and tonight I’m going to serve this recipe to my guest.I hope everyone will love it. Thanks for sharing such an amazing recipe with us
You’re welcome! 🙂
We absolutely loved this recipe! I though I could count on leftovers but we ate every last bite. Thanks for the awesome dish – I’ll definitely make it again, and next time I may have to double it.
I’m so glad to hear this!! Thanks Maddy! 🙂
Chelsea, Delicious! I wonder, but a lot of calories?
I just tried this recipe yesterday for my husband as a surprise after marriage. He really loved it and I’m so happy that my first cooking was a big success. Thanks a lot!
Yay!! I’m so happy to hear you guys enjoyed it! Good luck and congrats with your marriage! 🙂