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.
Could I bread the chicken the night before and cover in refrigerator? I want to serve for a bridge luncheon and would save preparation time day of party. Thanks, will definitely try for my family too! Looks great!
This gets my Recipe of the the Year award! I can’t say enough good things about it. My husband LOVES it. My friends and other family members that I have made it for LOVE it. Fourteen people on an evening lake cruise LOVED it, including a young French friend who hugged the platter and refused to share. I have also used the leftover chicken in a pasta dish with lemon sauce. Chelsea you are amazing! Thank you for sharing your gift of good food.
Wow! You made my day! What a seriously great compliment 🙂 I’m so thrilled it was such a huge hit with everyone! And LOL about your friend hugging the platter — too funny! Thanks again so much Jenny! 🙂
I just made this tonight and I put it with noodles with a lemon garlic sauce and let me tell you this was amazing absolutely delicious
Oh the noodles addition sounds delicious! Glad this was a hit. Thanks for the comment Tonya! 🙂
One word “WOW”!!! I am no great cook lol. I decided to give this a try and boy am I glad I did!! Fantastic. My husband was even impressed and that is no easy task. Tasted like something you would pay 15 bucks to eat at chillis or applebees. I will be checking out your other recipes for sure. Thank you for helping me cook up something new!!
What an amazing compliment to get Heather! Thank you so very much! 🙂 I’m thrilled it was a such a big hit!
Made this for dinner tonight. Quick, easy, and most importantly delicious! I would not change a thing with this one. The sauce made the dish go fron good to great. There were no leftovers and my husband let me know it is most definitely a keeper!
Thank you for sharing!
That is so great to hear! I’m thrilled this was a hit! Thanks for the comment Erin 🙂
This sounds really nice. gonna make this for tea tonight. Thanks. Simon
The recipe looks really good and easy to try. I was wondering if butter could be replaced with another substitute in this recipe to make it healthier. Any suggestions? Thank you.
You could try olive oil 🙂
Hi, I just made this and I’m having a lot of trouble getting the chicken to get golden brown like in your pictures. It stays mushy, and I stuck a couple of pieces back in the oven it they still aren’t browning correctly even though they’re cooked all the way through! Any suggestions?
Are you using panko? I can only think they would be mushy with regular breadcrumbs. You can also broil the chicken pieces for a few minutes if desired
I had the same problem! I did use panko – followed the recipe exactly. Usually when I make a dish like this it calls for the oven to be set at 425…think I’ll try that next time. It’s still in the oven with only a minute to go and it’s nowhere near browned!
I’d increase your oven temperature a bit 🙂
Very tasty! A lot of steps but worth it in the end. My whole family enjoyed it.
So thrilled it was enjoyed! Thanks for the comment Esther! 🙂
So good! Just jumped to one of my favorite dishes to both make and eat 🙂 !
That is so great to hear!! 🙂 Thank you Lauren! 🙂