This zesty Lemon Parmesan Chicken with Asparagus is a perfect weeknight dinner. The chicken is juicy and packed with flavor, while the asparagus adds a crisp touch!
I love how the lemon and cheese combo makes everything taste so fresh. Plus, it all cooks on one pan, which means less cleanup. Yay for easy dinners! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts provide a lean protein option. If you prefer dark meat, feel free to use boneless thighs instead for a juicier taste.
Asparagus: Fresh asparagus adds a lovely crunch. If it’s out of season, green beans or broccoli make great substitutes and will cook well alongside the chicken.
Panko Breadcrumbs: Panko gives a light, crispy texture. If you don’t have panko, regular breadcrumbs will work, but try to toast them lightly first for a crunchier bite.
Parmesan Cheese: Grated Parmesan adds richness. You can swap it with Pecorino Romano or nutritional yeast for a vegan option that still packs flavor.
Lemons: Fresh lemons are best for juicing and zesting. If you don’t have fresh, bottled lemon juice can work, but it’s less vibrant. One tablespoon of vinegar can also add a similar acidity.
How Do I Get the Chicken Nice and Crispy?
Getting that golden, crispy crust is key to making this dish stand out. Here’s how to achieve it:
- First, pound the chicken breasts to ensure even cooking and tenderness. This also helps them cook more quickly.
- Setting up your breading station properly is important. Dredge the chicken in flour to help the eggs stick, which will help the breadcrumbs adhere better.
- Be sure to use enough oil in the skillet when frying. This allows for even browning and a crispy finish.
- Cook each side for about 3-4 minutes until golden. They’ll finish cooking in the oven, so don’t worry about them being fully cooked at this step.
How to Make Lemon Parmesan Chicken with Asparagus
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese, divided
- Salt and pepper to taste
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
For the Asparagus:
- 1 bunch of fresh asparagus (about 1 lb), trimmed
- 2 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 lemon, sliced thinly (for garnish)
For Seasoning:
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 15 minutes for cooking. Overall, you’ll need around 30 minutes to enjoy this delicious and quick meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. This makes for easy cleanup!
2. Prepare the Chicken:
Take the chicken breasts and place them in a plastic bag or between two pieces of plastic wrap. Gently pound them to an even thickness of about 1/2 inch. This helps them cook evenly. Season both sides of the chicken with salt and pepper.
3. Set Up for Breading:
Get three shallow bowls ready for breading. In the first bowl, place the flour. In the second bowl, beat the two eggs. In the third bowl, mix the panko breadcrumbs with half of the grated Parmesan cheese.
4. Bread the Chicken:
Take each seasoned chicken breast and dredge it in the flour first, making sure to shake off any excess. Next, dip it into the beaten eggs, and then coat it well with the panko-Parmesan mixture. Make sure each piece is evenly coated!
5. Cook the Chicken:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. When hot, carefully add the breaded chicken breasts. Cook them for about 3-4 minutes on each side, until they’re golden brown and crispy. Remember, they will finish cooking in the oven!
6. Prepare the Asparagus:
While the chicken is cooking, place the trimmed asparagus on your lined baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, add the minced garlic, and season with salt and pepper. Toss everything to coat evenly.
7. Arrange Everything:
Place the browned chicken breasts on top of the asparagus on the baking sheet. Lay the thin lemon slices over both the chicken and asparagus for extra flavor.
8. Add Cheese and Bake:
Sprinkle the remaining Parmesan cheese over the entire baking sheet. Now, it’s time to bake! Put it in the oven and bake for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
9. Final Touches:
Once cooked, take the baking sheet out of the oven. Drizzle the juice of 1 lemon over the chicken and asparagus, and sprinkle with freshly chopped parsley for a pop of color and freshness.
10. Serve and Enjoy:
Serve your delicious Lemon Parmesan Chicken with the roasted asparagus warm. Feel free to garnish with extra lemon slices or parsley as you like. Enjoy every bite!
Bon appétit!
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before starting the recipe. The best method is to leave them in the refrigerator overnight, or you can use the quick method by placing them in a sealed plastic bag and submerging in cold water for about an hour.
Can I Substitute the Asparagus?
Absolutely! If asparagus isn’t available, you can use other vegetables like green beans, broccoli, or zucchini, which will also roast well alongside the chicken.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or use the microwave until heated through.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs in place of panko. The recipe will still be delicious!
