One Pan Lemon Parmesan Chicken and Asparagus

Print Recipe

4.89 from 85 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 Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American

Keyword: one pan lemon parmesan chicken and asparagus

Servings: servings

Author: Chelsea Lords

Cost: $16.17

Equipment

Large sheet pan (15" x 21")
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 butter melted, divided, I use unsalted
1 tablespoon lemon pepper seasoning
1 pound asparagus
3 tablespoons olive oil
3 tablespoons honey
Fresh parsley optional

US - Metric

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

Notes

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

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop everything back in the oven or use the microwave until warmed through.

Nutrition