One Pan Lemon Parmesan Chicken and Asparagus

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

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, 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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens