One Pan Lemon Parmesan Chicken and Asparagus

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

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4.89 from 76 votes

One Pan Lemon Parmesan Chicken and Asparagus

By Chelsea Lords

Lightly breaded garlic lemon parmesan chicken and asparagus all cooked on ONE pan. Easy and delicious dinner!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Equipment

• large sheet pan,
• Parchment paper

Ingredients  

1x2x3x

• ▢ 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

Note 1: Panko is generally used in Japanese cooking, and it can be found in the Asian foods aisle in the grocery store.

Nutrition

Calories: 432kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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