One Pan Lemon Parmesan Chicken and Asparagus

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.

Full Recipes >> chelseasmessyapron

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