AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyIntermediateSheet-pan lemon parm chicken is a true hero of the weeknight dinner. It's easy and fast to make, with just a little bit of prep and around 20 minutes in the oven, this delicious dish can be your whole meal. This recipe is also highly customizable, besides asparagus, you can add any vegetables you like!
The key, when making a one-pan meal is in staggering your ingredients. If you do that properly, you'll have a complete meal for friends or family. One tip for this recipe is, do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.
Inspired by George Foreman
Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper and set aside.
Prepare three bowls.
In the first bowl, add the flour. In the second bowl, combine breadcrumbs, ½ cup grated Parmesan cheese, dried parsley, garlic powder, about ½ tsp of each, salt, and pepper.
In the third bowl, add 2 tsp lemon zest, 5 tbsp lemon juice, minced garlic, and 5 tbsp of melted butter.
Remove 4 tablespoons of this mixture and set aside.
Then slice chicken breasts to the size of tenders and coat it in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan-crumbs mixture.
Place the chicken on a prepared sheet pan and use any remaining amount of the parmesan-crumbs mixture as well as the lemon pepper seasoning and sprinkle over tenders.
Bake in the oven for 10 minutes.
Once the 10 minutes are up, remove the pan from the oven, and flip the tenders to the other side.
At the same time, place the asparagus next to the tenders and drizzle the 4 tbsp of reserved lemon butter sauce. Then sprinkle remaining ½ cup Parmesan cheese over the asparagus and toss with tongs. For instance, you can place lemon slices over the chicken.
Return to the oven and bake for another 10-12 minutes.
Meanwhile, whisk the remaining 3 tbsp melted butter, 3 tbsp lemon juice, 2 tsp lemon zest, 3 tbsp olive oil, and 3 tbsp honey in a small bowl. Add some pepper and parsley to taste.
When the chicken is done, remove the pan from the oven, and top with honey lemon mixture and fresh parsley to taste.
Ingredients
Directions
Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper and set aside.
Prepare three bowls.
In the first bowl, add the flour. In the second bowl, combine breadcrumbs, ½ cup grated Parmesan cheese, dried parsley, garlic powder, about ½ tsp of each, salt, and pepper.
In the third bowl, add 2 tsp lemon zest, 5 tbsp lemon juice, minced garlic, and 5 tbsp of melted butter.
Remove 4 tablespoons of this mixture and set aside.
Then slice chicken breasts to the size of tenders and coat it in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan-crumbs mixture.
Place the chicken on a prepared sheet pan and use any remaining amount of the parmesan-crumbs mixture as well as the lemon pepper seasoning and sprinkle over tenders.
Bake in the oven for 10 minutes.
Once the 10 minutes are up, remove the pan from the oven, and flip the tenders to the other side.
At the same time, place the asparagus next to the tenders and drizzle the 4 tbsp of reserved lemon butter sauce. Then sprinkle remaining ½ cup Parmesan cheese over the asparagus and toss with tongs. For instance, you can place lemon slices over the chicken.
Return to the oven and bake for another 10-12 minutes.
Meanwhile, whisk the remaining 3 tbsp melted butter, 3 tbsp lemon juice, 2 tsp lemon zest, 3 tbsp olive oil, and 3 tbsp honey in a small bowl. Add some pepper and parsley to taste.
When the chicken is done, remove the pan from the oven, and top with honey lemon mixture and fresh parsley to taste.