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.
This recipe is a keeper. Made it tonight and it took me some time but will definitely be faster next time now that I know the recipe. Thanks!
So happy to hear you enjoyed this meal Olivia! Thank you for the comment 🙂
Hello ! Thanks for sharing your lemon parmesan chicken and asparagus recipe with us . Can I add brown mushroom in it for more flavor?? TIA
You are welcome! 🙂 Yes absolutely!
Made this with my boyfriend for us and his parents. They absolutely LOVED IT and his mom doesn’t even like lemon all that much. She saved the recipe to make again in the future. The dish looked and tasted amazing! Thanks for the great recipe 🙂
Awe that is so great to hear! I’m so happy they loved it and it was well enjoyed. Thanks for the comment Ally 🙂
Hi, we just moved into our new apartment and I only have aluminum foil at the moment. Would it be okay to use this instead of the parchment paper or will the result be different?
Foil should be fine 🙂 Enjoy!
I made it but my crust was mushy, not crunchy. It had a great taste but what did I do wrong?
Did you use Panko? And did you bake it all the way through? You could always try broiling for a little bit at the end to help it crisp up!
This was so delicious! I mixed in 1/4 cup Italian breadcrumbs since I had some with the panko and didn’t do the honey sauce, but other than that followed everything else. Fantastic and thank you for this recipe. It will be a go-to recipe for me now.
So happy to hear this was a hit and will become a go-to recipe! 🙂 Thanks so much Sarah 🙂
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.
Thank you Anne! 🙂 I honestly don’t know how it will turn out with the substitutions, but I would avoid cornstarch. I’d use a gluten-free flour blend before using cornstarch. Wish I could be of more help!
Thank you – I’ll let you know how it turns out!
Made this last night and it is now a new family favorite. Will definitely add it to my weekly rotation.
Thanks so much!
So happy to hear it will make it in the weekly rotation! Thanks so much for the comment Tonya! 🙂
This was so good!! I showed it to my husband to see if he would want it and he thought it looked delicious. I was nervous because I’m my the best cook but this turned out amazingly well! He wants this to be a weekly dinner now.
*im not the best cook*
I’m so thrilled to hear this — makes my day!! Thank you so much for the kind comment Kim 🙂
Could I bread the chicken the night before, cover and put in fridge!, then cook the next day as a time saver? Thanks, can’t wait to try!
I think it would get soggy. I’d bread it right before baking. You can certainly prep all the bowls beforehand though!
Just a quick update. I breaded my chicken, reserving 1/2 of the butter lemon garlic solution so I had some that had not had raw chicken in it. I covered it and put it in the refrigerator. The next day I took it out about an hour before cooking to come to room temperature and then followed the recipe for baking and adding asparagus etc. It came out great. This is now my favorite go to for company, as I can do most of the prep work ahead. It got raves! Thank you so much!!