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 sounds so good my mouth started watering while I was reading it. I would need to make some wheat free and dairy free adaptations but that’s doable. These will definitely be on our menu next week!
Thank you so much Ann! I hope you love it 🙂
Made it tonight for my family and a neighbor family whose husband is sick. Everyone loved it. My 6 year old who doesn’t like meat ate 3rds. The sick husband ate more of that than before his surgery. I used fresh green beans, and it worked great.
I’m so, so happy to hear that everyone loved this! (Even the 6 year old!!) 🙂 How kind of you to bring to a neighbor. And thanks for letting us know about the green beans 🙂
DG you think a silpat or foil would work instead of the parchment? I know they can change the way things cook, but I don’t have parchment. Forgot to buy it at the store. ?
I would use the silpat! 🙂
Thanks for the quick reply!
I’ve made this three times in the last two weeks haha. It’s probably best chicken dish I’ve made and had. I’m hooked!
Wow what a compliment!! I’m so thrilled you’ve enjoyed this so much! Thanks Kristen 🙂
Making this right now!!!!! ??
I hope you love it! 🙂
Looking forward to trying this recipe! Thanks for the suggestion of panko crumbs, I do love them on tempura and fish so not sure why I never considered to use them in place of breadcrumbs.
Thank you Lorena! Yes, it is delicious on chicken!! I hope you love this recipe 🙂
Do i have Potatoes or such for this? Or is it meant to be served as it is?
Also mu family requiries sause for Every dish. Thoughts?
Otherwise looks amazing!
We serve this as is with a side salad for dinner 🙂 This dish does have a type of sauce –basically butter, lemon, and honey. If you want something extra I would recommend my favorite 3-ingredient chicken dipping sauce found here: https://www.chelseasmessyapron.com/chick-fil-copycat-sauce-3-ingredients/
am going in rv will this stay for 2 days without drizzle? will warm up in convection oven or micro
I don’t think it will be great after two days, even without the drizzle I think the breading will get soggy.
If you wanted to use whole chicken ( boneless) breasts instead of slicing them, any idea on temp. and/or time change?
Thanks
If you use whole breasts, the asparagus wouldn’t cook in the same time as the chicken. You can definitely use breasts, I would just cut them into smaller pieces.
I should add that I made some extra pieces of chicken and didn’t use the honey lemon topping on them at the end for use in the salad (didn’t think the honey would be a good match there, and the chicken kept a nice texture). Then just cut them into bite sized pieces and tossed them in. Would be good slightly warm or cold in a Caesar salad. Perfect either way.