The best ONE PAN lemon garlic parmesan chicken and asparagus

One Pan Lemon Parmesan Chicken and Asparagus: lightly breaded garlicky lemon parmesan chicken and asparagus all cooked on one pan. 

The best ONE PAN lemon garlic parmesan chicken and asparagusWe 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 best ONE PAN lemon garlic parmesan chicken and asparagus

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

The best ONE PAN lemon garlic parmesan chicken and asparagus
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!

The best ONE PAN lemon garlic parmesan chicken and asparagus

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4.89 from 76 votes

One Pan Lemon Parmesan Chicken and Asparagus

Lightly breaded garlic lemon parmesan chicken and asparagus all cooked on ONE pan. Easy and delicious dinner!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 -6

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

*Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle.

Nutrition

Calories: 432kcal

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

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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4.89 from 76 votes (6 ratings without comment)

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241 Comments

  1. Cheryl says:

    5 stars
    This recipe was totally amazing, thank you

    1. Chelsea Lords says:

      So glad you enjoyed it! ๐Ÿ™‚

  2. Katie says:

    5 stars
    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 weโ€™re going to make some mashed potatoes for a starch to round it out perfectly. Thanks for the recipe!

    1. Chelsea Lords says:

      Yay! I am so happy to hear this! Thanks so much Katie! ๐Ÿ™‚

  3. Debbie says:

    Looks great.

    1. Chelsea Lords says:

      Thank you Debbie! ๐Ÿ™‚

  4. Lorine says:

    5 stars
    hI Cheslsea, Made this last night, it was delicious! I will definitely be making this again.

    1. Chelsea Lords says:

      So glad it was a hit ๐Ÿ™‚

  5. Ro says:

    5 stars
    Oops forgot to leave a rating. Five stars for sure. โญ๏ธ โญ๏ธ โญ๏ธโญ๏ธโญ๏ธ

    1. Chelsea Lords says:

      Thank you Ro!!

  6. Ro says:

    I first made this years ago and my husband LOVED it! He said itโ€™s his favorite dish that I cook and would eat it everyday! Itโ€™s been a few years and I have since become pescatarian. Would this recipe work with tofu or seafood?

  7. Kim says:

    5 stars
    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.

    1. Chelsea Lords says:

      Thanks Kim!

  8. Christina Navarro says:

    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!

    1. Chelsea Lords says:

      Maybe a little less dredging and liquid overall ๐Ÿ™‚ 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!

  9. Janet says:

    5 stars
    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

    1. Chelsea Lords says:

      Awe thank you so much Janet! What a nice comment; so glad you enjoyed this dinner! ๐Ÿ™‚

  10. Vikki says:

    5 stars
    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!

    1. Olivia Mendenhall says:

      I am so happy to hear you guys enjoyed this!