Home > Dinner > One Pan Lemon Parmesan Chicken and Asparagus One Pan Lemon Parmesan Chicken and Asparagus March 25, 2016 | 226 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One Pan Lemon Parmesan Chicken and Asparagus 4.88 from 64 votes - Review this recipe Lightly breaded garlic lemon parmesan chicken and asparagus all cooked on ONE pan. Easy and delicious dinner! SAVE TO RECIPE BOX Print Recipe One Pan Lemon Parmesan Chicken and Asparagus 4.88 from 64 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Lightly breaded garlic lemon parmesan chicken and asparagus all cooked on ONE pan. Easy and delicious dinner! Course Main Course Cuisine American Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 4 -6 Calories 432kcal Author Chelsea Ingredients1 and 1/2 pounds boneless skinless chicken breasts or tenders1/3 cup flour1 cup panko*1 cup parmesan cheese separated1 teaspoon dried parsley1/2 teaspoon garlic powder3-4 lemons1 tablespoon minced garlic8 tablespoons melted butter separated, I use unsalted1 tablespoon lemon pepper seasoning1 pound asparagus3 tablespoons olive oil3 tablespoons honeyOptional: fresh parsley, 1 lemon for topping InstructionsPreheat 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*Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle. Nutrition FactsCalories: 432kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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