Watch how to make healthy one-pan lemon Parmesan chicken and asparagus

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Take lemon chicken to new heights by combining lemon flavors with Parmesan cheese to coat the chicken and with honey to drizzle over it. When complemented with a side of asparagus, the result is a zesty, healthy meal.
Watch the video below from Chelsea's Messy Apron to see how easy it is to create this flavorful feast -- the chicken and the asparagus are cooked together in one pan!
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Healthy one-pan lemon Parmesan chicken and asparagus
Preparation Time: 20 minutes
Total Time: 20 minutes
Serves: 4-6
Ingredients
1-1/2 pounds (680 grams) boneless skinless chicken breast, cut into tenders
1/3 cup flour
1 cup Parmesan cheese, divided in half
1 cup panko (Japanese bread crumbs)
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
8 tablespoons butter, melted and divided (5 tablespoons + 3 tablespoons)
1/4 cup + 3 tablespoons fresh lemon juice, divided (or to taste)
2-4 tablespoons fresh lemon zest, divided in half (or to taste)
1 tablespoon garlic, minced
1 tablespoon lemon pepper
1 pound asparagus
3 tablespoons olive oil
3 tablespoons honey
1 sliced lemon (optional)
Fresh parsley (optional)
Directions
1) Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Use parchment paper to line a large baking sheet, then set aside. Find three medium-sized shallow bowls.
2) Put the flour in one of the bowls and set aside.
3) In the second bowl, combine 1/2 cup Parmesan cheese with the panko, garlic powder, seasoned salt, black pepper, and parsley. Mix with fork and set aside.
4) In the final bowl, combine 5 tablespoons melted butter with 1-2 teaspoons of lemon zest and 1/4 cup of lemon juice (adjust amount of lemon ingredients to personal taste). Add garlic; mix thoroughly, then reserve 4 tablespoons of this mixture into small bowl or measuring cup. Set aside.
5) Dip each chicken tender first in flour, then lemon mixture, then panko mixture and place on baking sheet.
6) When all tenders are on the baking sheet, sprinkle with any remaining panko mixture, then with lemon pepper seasoning.
7) Bake for 10 minutes, then remove from oven and turn chicken over.
8) Spread asparagus over the rest of the pan and drizzle with reserved lemon mixture. Sprinkle with remaining 1/2 cup of Parmesan cheese and lightly toss.
9) If desired, top chicken with lemon slices and lightly sprinkle everything with seasoned salt and pepper.
10) Bake another 10-12 minutes, or until chicken's internal temperature is 165 degrees Fahrenheit (74 degrees Celsius).
11) While chicken and asparagus are in the oven, combine remaining 3 tablespoons of melted butter with 3 tablespoons of lemon juice, 1-2 tablespoons lemon zest (adjust lemon ingredients to taste), olive oil and honey. If desired, add pepper and parsley. Mix all ingredients well and set aside.
12) When chicken is finished cooking, drizzle with honey mixture and parsley and serve immediately.
Note: If you are not sure that all of the chicken will be eaten in one sitting, it is advisable to serve the honey topping on the side and refrigerate leftovers separately. Refrigerating chicken topped with the honey mixture will end up soggy and unappetizing.
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