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.
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.
One Pan Lemon Parmesan Chicken and Asparagus
- 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
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
*Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle.