One Pan Parmesan Lemon Chicken and Asparagus
What you need:
- 1 1/2 lb. boneless, skinless chicken breasts (sliced into tender size pieces) or chicken tenderloins
- 1/3 cup all purpose flour
- 1 cup panko
- 1 cup Parmesan cheese, divided
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
- 2 lemons
- 1 Tbsp. minced garlic
- 5 Tbsp. unsalted butter, melted
- 1 Tbsp. lemon pepper seasoning
- 1 lb. asparagus
- Fresh parsley for topping
- 1 additional lemon for topping
Honey Lemon Topping:
- 3 Tbsp. unsalted butter, melted
- 3 Tbsp. olive oil
- 3 Tbsp. honey
- 2 lemons
Directions:
- Line a baking pan with parchment paper. Add flour to a bowl.
- Stir together panko, 1/2 cup Parmesan cheese, dried parsley, garlic, and salt and pepper in another bowl.
- In a third bowl, melt 5 Tbsp. of butter and then add 1 to 2 tsp. lemon zest, 4 Tbsp. lemon juice (or more if you want more lemon flavor), and minced garlic. Stir to combine. Remove 4 Tbsp. of mixture and set aside.
- Coat chicken in flour, then dredge through garlic lemon mixture, and then coat in panko.
- Place breaded chicken onto baking pan. Repeat. Take any leftover panko mix and sprinkle over the top of the chicken on the pan.
- Season chicken with lemon pepper seasoning.
- Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and flip each piece.
- Arrange asparagus around the sides of the pan and drizzle with the reserved 4 Tbsp. of garlic lemon mixture. Sprinkle with remaining 1/2 cup Parmesan and toss the asparagus gently.
- Slice a lemon or two and place slices on top of chicken.
- Bake in oven for another 10 to 12 minutes or until chicken is cooked through.
- While chicken finishes baking, make the honey lemon topping by mixing together butter, 3 Tbsp. lemon juice, 1-2 tsp. lemon zest, olive oil, honey. Season with pepper.
- Serve chicken topped with honey lemon mixture and fresh parsley.
- Note: if you drizzle with the honey lemon mixture and let it sit, the chicken will get soggy. So it is best to drizzle and then serve immediately. I stored my honey lemon topping separately from the chicken leftovers.
Recipe from Chelsea's Messy Apron