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.
OMG just watching the video made me so hungry for dinner… and it’s 8:30 in the morning! I absolutely cannot wait to try these chicken tenders. Thank you!
I don’t know about the taste but by reviewing everyone’s comment 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.
I made this for dinner tonight and it was a huge hit. Especially with my 2yo! I’ll be adding this one to our regular meal planning rotation… Thanks for sharing your recipe!
Thank you so much Michelle! I’m extra flattered it was a hit with your 2 year old, that’s usually how I gauge my success at my house! haha? It’s definitely a regular meal at my house too! Glad you guys enjoyed!
Regarding the nutrional information, is it for all six pieces or for one piece?
There are 6 servings. So if you split all the food equally in 6 parts, each part is 1 serving and 432 calories.
Your recipe came through in a blog post about sweet and savory lemon dishes from the Recipe Critic site a couple of weeks ago. I’m so glad I pinned it. It was super simple and delicious! I left off the honey lemon sauce because we’re not fans of sweet sauces. Maybe it makes it even more delciious but I can’t imagine how you can improve on the basic recipe. Amazing! This will be on regular rotation in my house. I can’t wait to make it for company!
I’m so thrilled this was a hit! Thank you so much for the comment Ruth 🙂
I’d like to add that my chicken didn’t have any color for some reason. I put it in the broiler for a minute or two and that did the trick. Also I suggest making the sauce, that’s what really knocks this meal out the park! I’m so ready for more can you tell!?
Made this for dinner last night, I can’t say enough about how delicious and easy it was to make. Thanks so much for sharing this treasure! I’m looking forward to trying more if your recipes.
I’m so glad you enjoyed this and I hope you love whatever you try next! Thanks for the comment Ginger 🙂
Made this tonight for my kids with mashed cauliflower and they LOVED it. ?? Since it’s just the 3 of us leftovers tend to get thrown away if I don’t freeze some. Have you ever frozen leftovers or saved the honey lemon sauce and have a recommendation for best method?
I’m so thrilled to hear that! Thank you for the comment 🙂 Unfortunately I’ve never tried freezing leftovers so I can’t be of much help, but hopefully someone else can chime in here!
I’m a home chef and will alter recipes. I would not add to nor take away from this recipe. It was amazing. I really appreciated the side note of not pouring over the sauce if intended for left overs. Good advice!
Thank you so much! 🙂 I appreciate your comment!
What is the serving size? I see 432 cals just curious what the serving size is 🙂
The serving size says 6, so divide the entire dish into 6 equal parts and each part is one serving size 🙂