Home > Dinner > One Pan Lemon Parmesan Chicken and Asparagus One Pan Lemon Parmesan Chicken and Asparagus March 25, 2016 | 237 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 4.90 from 73 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 4.90 from 73 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 minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 4 -6 Calories 432kcal Author Chelsea 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 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I made this for dinner last night and it was delicious!! My whole family liked it even my husband who isn’t a veggie person!! Reply
I’ve updated the post with a nutrition label right below the recipe 🙂 432 calories per serving. Reply
Hi there! I was getting ready to make this for dinner and I added it into MyFitnessPal and got a much different calorie count than you. Can you tell me how you came upnwuth 432? Thanks!!
I plug in the ingredients into a calorie calculator. Are you making sure to divide your number by the amount of servings? There are 4-6 servings; if you split this into 6 servings each serving is 432 calories.
Well, let’s start with the fact that this does NOT decrease the number of dishes needed to cook a meal. Sure, it all bakes in one pan. But you need the dishes required to melt the butter, juice the lemon, zest the lemon, mince the garlic, coat the chicken with flour, coat with the lemon mixture, coat with the panko mixture, and mix up the honey sauce. Then there’s the whole issue of how badly this recipe is written. Somebody needs to go back and figure out the actual steps and in what order they should be executed. For instance, the recipe calls for 3-4 lemons, but you have to read to the very end to figure out what all those lemons are for, and that you need to zest some, juice some, and slice some. And you need to use some zest here and some zest there, and some juice here, and some juice there. I do understand that you should always read through a recipe completely before you start, which I did. Over and over and over again. So, yeah, it took me almost an hour and a full dishwasher just to get this into the oven. But, hey, there was only one actual “pan” involved. Oh, and the cooking time was about 1/3 to 1/2 more than stated. And my oven cooks hotter than the actual setting. Reply
I just made this for dinner last night. OMG. This was so delicious! The chicken was so tender and delicious, the asparagus was perfection. Oh, don’t skip the optional sauce, it really put it over the top. I served the sauce separately so you could add it to your taste. I will be making this many times, company worthy! Reply
Wow if you have so many issues why don’t you just not make the dish?? Since you’re so talented I am surprised you even need to consult a recipe. Reply
I agree! Watching the video helps but it took me a while to figure out. The meal was delicious but the bread crumbs where a bit soft, soggy and didn’t stick to the chicken. Other than that I thought it was a good recipe to try Reply
I agree. It does seem like a number of bowls and steps, and that I’ll need to read frequently. I’ll try it but it doesn’t seem like a easy night dinner. Reply
Just made this for dinner and it was a huge hit! You know it’s good when my husband compliments it 😉 Reply
What if you’re not an asparagus fan…. Any veggie that you think would cook similarly in time & still be yummy? Reply
I was quite nervous about making this dish for company in case the chicken came out dry. I was pleasantly surprised how moist and flavourable it is. Absolutely delicious and my company raved about it. I definitely would make it again. Reply
Any suggestions to substitute the parmesan cheese? My mother-in-law cannot have cheese but I think she would love this dish. Reply
Hmm I suppose you could do extra breadcrumbs? I’m not really sure what would do well in place of the Parmesan. Sorry! Reply
I’ve seen vegan recipes where they have substituted an almond or walnut mixture for Parmesan topping. Reply
Wow, made this for dinner tonight. Absolutely delicious! A definite keeper! Thank you for sharing! Reply
I should add that I made some extra pieces of chicken and didn’t use the honey lemon topping on them at the end for use in the salad (didn’t think the honey would be a good match there, and the chicken kept a nice texture). Then just cut them into bite sized pieces and tossed them in. Would be good slightly warm or cold in a Caesar salad. Perfect either way. Reply
If you wanted to use whole chicken ( boneless) breasts instead of slicing them, any idea on temp. and/or time change? Thanks Reply
If you use whole breasts, the asparagus wouldn’t cook in the same time as the chicken. You can definitely use breasts, I would just cut them into smaller pieces. Reply
am going in rv will this stay for 2 days without drizzle? will warm up in convection oven or micro Reply
I don’t think it will be great after two days, even without the drizzle I think the breading will get soggy. Reply
Do i have Potatoes or such for this? Or is it meant to be served as it is? Also mu family requiries sause for Every dish. Thoughts? Otherwise looks amazing! Reply
We serve this as is with a side salad for dinner 🙂 This dish does have a type of sauce –basically butter, lemon, and honey. If you want something extra I would recommend my favorite 3-ingredient chicken dipping sauce found here: https://www.chelseasmessyapron.com/chick-fil-copycat-sauce-3-ingredients/ Reply
Looking forward to trying this recipe! Thanks for the suggestion of panko crumbs, I do love them on tempura and fish so not sure why I never considered to use them in place of breadcrumbs. Reply
I’ve made this three times in the last two weeks haha. It’s probably best chicken dish I’ve made and had. I’m hooked! Reply
DG you think a silpat or foil would work instead of the parchment? I know they can change the way things cook, but I don’t have parchment. Forgot to buy it at the store. ? Reply
Made it tonight for my family and a neighbor family whose husband is sick. Everyone loved it. My 6 year old who doesn’t like meat ate 3rds. The sick husband ate more of that than before his surgery. I used fresh green beans, and it worked great. Reply
I’m so, so happy to hear that everyone loved this! (Even the 6 year old!!) 🙂 How kind of you to bring to a neighbor. And thanks for letting us know about the green beans 🙂 Reply
This sounds so good my mouth started watering while I was reading it. I would need to make some wheat free and dairy free adaptations but that’s doable. These will definitely be on our menu next week! Reply
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? Reply
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 Reply
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! Reply
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. Reply
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! Reply
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!! Reply
What an amazing compliment to get Heather! Thank you so very much! 🙂 I’m thrilled it was a such a big hit! Reply
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 Reply
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. Reply
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! 🙂 Reply
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! Reply
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! Reply
I think it would get soggy. I’d bread it right before baking. You can certainly prep all the bowls beforehand though! Reply
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!! Reply
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. Reply
Made this last night and it is now a new family favorite. Will definitely add it to my weekly rotation. Thanks so much! Reply
So happy to hear it will make it in the weekly rotation! Thanks so much for the comment Tonya! 🙂 Reply
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. Reply
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! Reply
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. Reply
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! Reply
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? Reply
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 🙂 Reply
Awe that is so great to hear! I’m so happy they loved it and it was well enjoyed. Thanks for the comment Ally 🙂 Reply
Hello ! Thanks for sharing your lemon parmesan chicken and asparagus recipe with us . Can I add brown mushroom in it for more flavor?? TIA Reply
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! Reply
Hi..I want to try this recipe for my husband…it’s his birthday and wanted to try something special and different for dinner …only problem I might not be able to get the panko…we live in the island and don’t have a wide variety of stuff…is there anything I could use as a substitute for the Panko that would end up having the same effect Reply
Breadcrumbs will be your best bet; and I would probably double bread the chicken if you use breadcrumbs 🙂 Reply
I’m not a cook but attempted this recipe last night and my husband (and me of course) loved it! Has anyone determined the nutritional value of this dish? A calorie count would be awesome. 🙂 Reply
I’m so thrilled this was a hit Kim! 🙂 Thanks for the comment! I’m working my way through adding nutrition facts on recipes and will work on this one soon 🙂 Reply
I bought asparagus for me and broccoli for my husband because he doesnt like asparagus. How would you cook the broccoli with this? Reply
I am a horrible cook. This dish was great because I had most all the ingredients. I managed to cook it and it was wonderful! Thank you! Reply
Can you suggest another vegetable than asparagus? I love it but my husband turns his nose up. Or maybe something to add to the asparagus. Reply
Not so good at trying new things but this recipe has turned out so far so good. Followed the recipe to the T. Reply
I made this for dinner tonight! It was delicious!! Even my 3 year old devoured it! I can hardly get her to eat veggies, but these Asparagus went down like candy 🙂 Thank you!! Reply
Haha thank you! I’ve updated the post with a nutrition label right below the recipe 🙂 432 calories per serving. Reply
Did you use Panko or breadcrumbs? You also might not have shaken off the melted butter mixture well enough before dipping in the panko mixture. Reply
I made this over the weekend and it was delicious! The entire family ate it with gusto! I am thinking to add it to this weeks plan but using fish – can you suggest what adjustments would need to to be made in preparing/cooking this with a flaky type of white fish? Reply
So happy to hear that!! Thanks so much for the comment Shannon!! 🙂 I think the only adjustment would be the cooking time; I do have a one pan fish and chips meal (you could replace the fries with a veggie) here: https://www.chelseasmessyapron.com/one-pan-baked-fish-chips/ Reply
I made this last night with left over cutie oranges instead of the lemons. We had broccoli and cauliflower, so no asparagus…but the chicken turned out amazing! Thanks! My family loved it. Reply
I’m a 16 year old boy learning to cook that looks easy to make. I can make it for my four siblings my mom’s boyfriend and my mom and my grandparents. Reply
Thank you, Chelsea! I’ve been a self-taught cook for about 3 years now. This one was easy to put together. The only thing I added was a little Thyme to the panko mixture and a little in the melted butter mixture, along with some half-sauteed mushrooms to sprinkle in on the second 10-12 minutes for an extra element. Fantastic meal! The whole house loved it! I will definitely be making this again. Reply
I’m so happy to hear that!! And adding thyme + mushrooms sounds delicious! Thanks for leaving a comment 🙂 Reply
Aren’t make-ahead dinners the best? I need to prep those more often, I think it would make my life A LOT easier! I’m also obsessed with this gorgeous gnocchi dish. Love the lemon flavors here! Reply
The BEST oven chicken i’ve EVER had! Love the lemon flavor and the chicken was not soggy. Great job! Thanks for sharing!!!! Reply
The serving size says 6, so divide the entire dish into 6 equal parts and each part is one serving size 🙂 Reply
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! Reply
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? Reply
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! Reply
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. Reply
I’m so glad you enjoyed this and I hope you love whatever you try next! Thanks for the comment Ginger 🙂 Reply
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!? Reply
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! Reply
There are 6 servings. So if you split all the food equally in 6 parts, each part is 1 serving and 432 calories. Reply
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! Reply
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! Reply
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. Reply
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! Reply
I just made this and got done eating. this is AMAZING. the sauce is delish. This is now one of my favorite recipes. Reply
Very good. Made it today on a warm July Sunday here in Palm Beach. The glaze certainly adds to it. Thank you Reply
I want to make this tomorrow night but have a question. My husband will eat this right away but I’m a night nurse and will eat mine at work later… can I make the lemon honey sauce and bring with me to use after I reheat my food? Reply
Yes that would be great! I’d just keep the lemon honey sauce in a separate container and top the chicken with it just before enjoying. 🙂 Reply
I’m so happy to hear that!! And adding thyme + mushrooms sounds delicious thanks for sharing this post.. Reply
Oh my! A one pan dinner is right up my alley after chasing a busy toddler all day. This looks amazing and will be trying very soon! #momwin Reply
One of my favorite taste lemon and chicken, oh yes Parmesan cheese ? yei Going to try this on weekends. Reply
Hi Chelsea, Such an amazing recipe and the pictures are also eyecatching I will definitely gonna try this for the dinner. Thanks a lot for sharing this 🙂 Reply
My family and I loved this recipe. I just made it last night. It turned out great! I will definitely be making this one again. Thank you! Reply
Wow! I love this. Mostly because of the panko added. Have not tried this yet but promise to give you a feedback when I do. Reply
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Wow! I changed nothing and it came out PERFECT. I’ve already sent this to my mom haha Can’t wait to make it again, as well as try out your other recipes 😀 Reply
Hi, we are doing low carb so I was thinking of using pork rinds in the place of the bread crumbs, I’ve done this before but I’m not sure about the honey lemon topping. Do you think the chicken would still have plenty of flavor if I didn’t use the lemon honey glaze? Or do you have another suggestion? Reply
You know how you make those meals sometimes that truly – you could have ordered it in a restaurant? Made this one last night and it was THAT GOOD. Oh my goodness. Even the 10 and 7 year olds were RAVING 🙂 Love it. Thank you so much for this recipe!!! Reply
I just tried this recipe yesterday for my husband as a surprise after marriage. He really loved it and I’m so happy that my first cooking was a big success. Thanks a lot! Reply
We absolutely loved this recipe! I though I could count on leftovers but we ate every last bite. Thanks for the awesome dish – I’ll definitely make it again, and next time I may have to double it. Reply
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. Thanks for sharing such an amazing recipe with us Reply
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. Reply
Just want to say thanks for this delicious and easy to make recipe. I made this tonight and we absolutely loved it! Thank you! Reply
BIG HIT!!! This Is delicious-flavor filled! So super easy, and a huge hit among all 4 of my kids-they all even age asparagus-not many kids like that veggie!!! I added broccoli to it when I made it and that was awesome too! We are adding it to our weekly weeknight rotation! So full of flavor, so easy!!! Thank you!!! Love love sheet pan meals! Reply
BIG HIT!!! This Is delicious-flavor filled and chicken was juicy not dry (which I was afraid would happen)! So super easy, and a huge hit among all 4 of my kids-they all even ate the asparagus-not many kids like that veggie!!! I added broccoli to it when I made it and that was awesome too! We are adding it to our weekly weeknight rotation! So full of flavor, so easy!!! Thank you!!! Love love sheet pan meals that work!! Reply
Ahh I am sooo happy to hear this! It’s such a win when you get your kids to eat and enjoy veggies! (especially asparagus haha) Thanks so much for your comment Jess! 🙂 Reply
I did not have any luck with this recipe. The flavor was great, the chicken was moist but the coating quickly turned to mush. We didn’t even make the sauce so it was something about the coating. I wouldn’t make this again. Reply
OMG! Just made this tonight. I don’t leave comments, but this was a hit with everyone! I had to lighten the amount of garlic (because my husband is a vampire or something….SMH) and I had to swap out the parmesan for smoked Gouda, because he doesn’t like parm. BUT this is a super quick easy & delicious recipe! And the honey lemon sauce is to die for!!! I like chicken, but it get boring…. This made chicken worth enjoying as a family! Reply
I made this today and I’m in love with it!! The flavors are so incredible. The lemon just adds this intensity and flavor that is better than any other recipe I’ve tried like this. I only used what I had on hand (didn’t want to go to the store again). But it was still AMAZING. I used parmesan that was already grated. Didn’t have fresh parsley so used dried. Didn’t add the last sauce over the top. Went really light on the lemon pepper (my preference). Used seasoning salt and garlic salt (no regular salt). Only had salted butter. I sprinkled some of the panko mixture over the asparagus. This would be great for company. I don’t think I want to make asparagus any other way. Thank you, you’re so gifted! Janet Reply
First of all, I loved this! I didn’t have fresh lemon and used Italian breadcrumbs instead of panko, but it was so good. The chicken was fully cooked and yummy, but soft and kind of soggy. Should I leave it in longer next time or turn up the heat? Thank you! Reply
Maybe a little less dredging and liquid overall 🙂 You can also cook it separately on top of a cooling rack on the pan and you could try increasing the heat just watch carefully so the chicken doesn’t dry out! Reply
Delicious dish…yes it isn’t a true one pan dish but really…the steps were not that much more work. If you plan and prep then it is easy. Reply
I first made this years ago and my husband LOVED it! He said it’s his favorite dish that I cook and would eat it everyday! It’s been a few years and I have since become pescatarian. Would this recipe work with tofu or seafood? Reply
Wow, this was really good! Nice amount of zing and peppery bite to it, the chicken was perfectly moist inside and had a light crunch outside. There were no leftovers in my house tonight! Hubby and I said next time we’re going to make some mashed potatoes for a starch to round it out perfectly. Thanks for the recipe! Reply
Made this with GF flour & bread crumbs and it still came out awesome!! We also used thighs because that’s our house preference and I’d say the cook time was a bit over. I pulled at 17 minutes (10 minutes flipped then 7 more and I was at 175-185°!) But the chicken was still really tasty!! And even my hubby whose 100% NOT GF cleaned his plate! Will definitely make again! Reply
Yummy and delicious food for me. I am must be try in this week. Thanks for the awesome blog post… Reply
Ok , left over lemon mixture and parmesan was used to drench sour dough loaf and toasted d for side! Absolutely awesome Reply
I cook a lot, so I like to try new recipes every week, this one even though it’s time consuming, is by far one of the best!! The flavors combined are amazing.. will be making this again but doubling it😃 Reply
