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
Equipment
- large sheet pan,
- Parchment paper
Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts or tenders
- 1/3 cup flour
- 1 cup panko breadcrumbs see note 1
- 1 cup Parmesan cheese divided
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 3 to 4 lemons plus 1 optional lemon for topping
- 1 tablespoon minced garlic
- 8 tablespoons melted butter divided, I use unsalted
- 1 tablespoon lemon pepper seasoning
- 1 pound asparagus
- 3 tablespoons olive oil
- 3 tablespoons honey
- Fresh parsley optional
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper and set aside.
- Grab three bowls. Add the flour to one bowl.
- In the second bowl, combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, 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, then coat in the Parmesan panko mixture.
- Place on prepared sheet pan. Sprinkle any remaining Parmesan panko mixture 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 another 10–12 minutes or until the internal temperature of the chicken has reached 165°F.
- Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1–2 teaspoons lemon zest, olive oil, and honey in a small bowl. Add some pepper and parsley if desired.
- Only top chicken breasts with the honey lemon mixture if eating immediately; it will make it soggy over time. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was totally amazing, thank you
So glad you enjoyed it! 🙂
Wow, this was really good! Nice amount of zing and peppery bite to it, the chicken was perfectly moist inside and had a light crunch outside. There were no leftovers in my house tonight! Hubby and I said next time we’re going to make some mashed potatoes for a starch to round it out perfectly. Thanks for the recipe!
Yay! I am so happy to hear this! Thanks so much Katie! 🙂
Looks great.
Thank you Debbie! 🙂
hI Cheslsea, Made this last night, it was delicious! I will definitely be making this again.
So glad it was a hit 🙂
Oops forgot to leave a rating. Five stars for sure. ⭐️ ⭐️ ⭐️⭐️⭐️
Thank you Ro!!
I first made this years ago and my husband LOVED it! He said it’s his favorite dish that I cook and would eat it everyday! It’s been a few years and I have since become pescatarian. Would this recipe work with tofu or seafood?
Delicious dish…yes it isn’t a true one pan dish but really…the steps were not that much more work. If you plan and prep then it is easy.
Thanks Kim!
First of all, I loved this! I didn’t have fresh lemon and used Italian breadcrumbs instead of panko, but it was so good. The chicken was fully cooked and yummy, but soft and kind of soggy. Should I leave it in longer next time or turn up the heat? Thank you!
Maybe a little less dredging and liquid overall 🙂 You can also cook it separately on top of a cooling rack on the pan and you could try increasing the heat just watch carefully so the chicken doesn’t dry out!
I made this today and I’m in love with it!! The flavors are so incredible. The lemon just adds this intensity and flavor that is better than any other recipe I’ve tried like this.
I only used what I had on hand (didn’t want to go to the store again). But it was still AMAZING.
I used parmesan that was already grated. Didn’t have fresh parsley so used dried. Didn’t add the last sauce over the top. Went really light on the lemon pepper (my preference). Used seasoning salt and garlic salt (no regular salt). Only had salted butter. I sprinkled some of the panko mixture over the asparagus.
This would be great for company. I don’t think I want to make asparagus any other way.
Thank you, you’re so gifted!
Janet
Awe thank you so much Janet! What a nice comment; so glad you enjoyed this dinner! 🙂
OMG! Just made this tonight. I don’t leave comments, but this was a hit with everyone! I had to lighten the amount of garlic (because my husband is a vampire or something….SMH) and I had to swap out the parmesan for smoked Gouda, because he doesn’t like parm. BUT this is a super quick easy & delicious recipe! And the honey lemon sauce is to die for!!! I like chicken, but it get boring…. This made chicken worth enjoying as a family!
I am so happy to hear you guys enjoyed this!