One Pan Lemon Parmesan Chicken and Asparagus
For this dinner I used a one-pan recipe from Chelsea's Messy Apron! After a long day of work I'm usually pretty tired and the thought of spending my whole evening making dinner is not incredibly appealing. But of course I still want something delicious to magically be available! After looking through Pinterest for help, I found that these one-pan recipes are the perfect time-saving solution.
I wasn't sure if I'd like the lemon flavor in this dish but it's very subtle and really complements the parmesan. There's a sauce you can make at the end that goes well with the dish, but I kept it separate so leftovers wouldn't be completely soggy the next day.
What You'll Need
- 1 and 1/2 pounds boneless skinless chicken breasts or tenders
- 1/3 cup flour
- 1 cup panko (usually found in the Asian foods isle)
- 1 cup grated parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 lemons
- 1 tablespoon minced garlic
- 8 tablespoons melted butter, unsalted
- 1 tablespoon lemon pepper seasoning
- 1 pound asparagus
- 3 tablespoons olive oil
- 3 tablespoons honey
- Optional: fresh parsley, 1 lemon for topping
Oven: 400 degrees F.
Cook Time: 20 mins
First we want to prep the 3 different mixtures in 3 different bowls for the chicken.
Bowl 1- Just flour! Easy peasy. :)
Bowl 2- Combine the panko, dried parsley, garlic powder, parmesan cheese, salt and pepper.
Bowl 3- Stir together 1-2 teaspoons of lemon zest, 4-5 tablespoons of lemon juice, minced garlic and 5 tablespoons of melted butter. Once mixed together, set aside 4 tablespoons for later use.
For this next step you'll want your chicken to be tenders instead of breasts. I bought them already cut into tenders at the store and then removed the skin/fatty parts. Be sure to wipe them down a bit before putting them in the flour mixture!
Now it's time to take each tender on a trip through the 3 bowls! Start by coating a tender in flour, then dipping it in the lemon butter mixture, and finally coating it in the panko mixture. Set onto parchment paper lining your baking tray.
Sprinkle any remaining panko onto the top of the tenders and stick it in the oven for 10 mins.
During those 10 minutes we'll prep the asparagus!
After 10 mins take the chicken out and flip each one to the other side. Before putting it back in we're going to get that asparagus added:
- add the asparagus onto the pan
- drizzle the remaining lemon-butter mixture we previously set aside
- add the rest of the shredded parmesan
- mix it up!
Alright, now we're ready to put everything in for the remaining 10-12 minutes (or once the chicken is done cooking).
If you want to make the extra lemon-honey sauce, whisk together the last 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey.
Once the lemon parmesan chicken and asparagus are done cooking, take the pan out and add the sauce over the chicken (or keep it as a dipping sauce!)
With that, you're all set to serve! This lemon parmesan chicken was a popular recipe at the dinner table, and got everyone to eat their veggies, double win!