One Pan Lemon Parmesan Chicken and Asparagus
One Pan Lemon Parmesan Chicken and Asparagus

Hey everyone, Welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, one pan lemon parmesan chicken and asparagus. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

One Pan Lemon Parmesan Chicken and Asparagus is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. One Pan Lemon Parmesan Chicken and Asparagus is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook one pan lemon parmesan chicken and asparagus using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make One Pan Lemon Parmesan Chicken and Asparagus:
  1. 2 lbs boneless, skinless chicken thighs, trimmed
  2. 1/3 cup flour
  3. 1 stick (8 Tbs) unsalted melted butter, divided
  4. 1 cup Panko bread crumbs
  5. 1 cup grated Parmesan cheese
  6. S&P
  7. 2 tsp garlic powder
  8. 2 Tbs parsley
  9. 4 cloves garlic, minced and divided
  10. Zest and juice of 2 lemons, divided
  11. 1 lb fresh asparagus
Steps to make One Pan Lemon Parmesan Chicken and Asparagus:
  1. Preheat oven to 400
  2. Line baking sheet with parchment
  3. Place flour and S&P in one bowl
  4. Put 6 Tbs melted butter, 2 cloves garlic, zest and juice of 1 lemon in second bowl
  5. In a third bowl, combine Panko, Parmesan, S&P, garlic powder and parsley. Blend
  6. Dredge chicken on each side in flour, then butter mixture, and into Panko mixture
  7. Place on baking sheet
  8. Repeat until each piece is coated
  9. Place pan in oven and bake 15 minutes
  10. While chicken cooks, trim asparagus
  11. Melt remaining butter and add remaining garlic and lemon zest and juice and blend
  12. Coat asparagus with butter mixture
  13. Flip chicken over so underside and cook
  14. Add asparagus to pan
  15. Bake an additional 10-15 minutes or until asparagus is tender-crisp and chicken internal temperature is 165
  16. When chicken is done, drizzle with remaining butter mixture

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