One Pan Lemon Parmesan Chicken and Asparagus

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless tenders

• Produce

  • 1 lb Asparagus
  • 1 tbsp Garlic
  • 1/2 tsp Garlic powder
  • 3 Lemons
  • 1 tsp Parsley, dried

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/3 cup Flour
  • 1 tbsp Lemon pepper seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko

• Dairy

  • 8 tbsp Butter
  • 1 cup Parmesan cheese

Found on chelseasmessyapron.com

Description

Directions

• 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 arent planning on having leftovers since it will make it soggy.

Nutrition