. One Pan Lemon Parmesan Chicken and Asparagus | foodie

One Pan Lemon Parmesan Chicken and Asparagus

ats
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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!).  

Prep Time : 20 min 
Cook Time : 20 min 
Total Time : 40 mins 



Lightly breaded garlic lemon parmesan chicken and asparagus all cooked on ONE pan. Easy and delicious dinner!
Ingredients


  1. 1 and 1/2 pounds boneless skinless chicken breasts or tenders
  2. 1/3 cup flour
  3. 1 cup panko*
  4. 1 cup parmesan cheese separated
  5. 1 teaspoon dried parsley
  6. 1/2 teaspoon garlic powder
  7. 3-4 lemons
  8. 1 tablespoon minced garlic
  9. 8 tablespoons melted butter separated, I use unsalted
  10. 1 tablespoon lemon pepper seasoning
  11. 1 pound asparagus
  12. 3 tablespoons olive oil
  13. 3 tablespoons honey
  14. Optional: fresh parsley, 1 lemon for topping


Instructions


  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. Grab three bowls. Add the flour to one bowl.
  3. 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.
  4. 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.
  5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
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