The best ONE PAN lemon garlic parmesan chicken and asparagus



The best ONE PAN lemon garlic parmesan chicken and asparagus , .


"The best ONE PAN lemon garlic parmesan chicken and asparagus "


The best ONE PAN lemon garlic parmesan chicken and asparagus

Total Time: 70 Minutes, Servings: 4-6 Servings

Ingredients :
  • 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



Instructions :
  • 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.



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The best ONE PAN lemon garlic parmesan chicken and asparagus

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