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Sheet Pan: Lemon Parmesan Chicken & Asparagus

Source: Found on Pinterest

Love the lemon flavor, it is perfect!

Ingredients

  • 3-4 lemons (for zest and juice)
  • 1 lemon, sliced for topping
  • 1-1/2 lb. boneless chicken breasts or tenders
  • 1/3 c. white unbleached all-purpose flour
  • 1-1/2 t. lemon zest
  • 4 Tbls. lemon juice
  • 1 Tbls. minced garlic
  • 5 Tbls. melted butter
  • 1 c. panko crumbs (Japanese bread crumbs)
  • ½ c. Parmesan cheese, grated
  • 1 t. dried parsley
  • ½ t. garlic powder
  • ½ t. seasoned salt
  • ½ t. pepper
  • 1 Tbls. lemon pepper seasoning
  • 1 lb. asparagus, trim bottoms of each stalk to same length
  • ½ parmesan cheese, grated

Honey Lemon Butter Sauce

  • 2 Tbls. butter, melted
  • 2 Tbls. lemon juice
  • 1 t. lemon zest
  • 2 Tbls. olive oil
  • 2 Tbls. honey

Instructions

Line a large sheet pan with parchment paper and set aside.

Add flour to a bowl and set aside.

Garlic-Lemon-Butter Mixture: Combine 1-1/2 t. lemon zest, 4 Tbls. lemon juice, minced garlic and 5 Tbls. melted butter. Remove 4 tablespoons and set aside.

Parmesan-Panko Mixture: In a bowl, combine panko, ½ c. Parmesan cheese, parsley, garlic powder, seasoned salt and pepper. Set aside.

Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.

Coat them in flour, heavily dredge in garlic-lemon mixture and then coat in the Parmesan-panko mixture.

Place on prepared sheet pan. Use any remaining Parmesan-panko mixture; sprinkle and press on tenders. Sprinkle lemon pepper seasoning over tenders.

Bake at 400 degrees for 10 minutes. Remove pan and flip the tenders over.

Place the asparagus next to the tenders and drizzle the asparagus only with the reserved garlic-lemon mixture and sprinkle with ½ c. Parmesan cheese over and toss with a tongs.

Place lemon slices over the chicken.

Return pan to oven and bake for another 12-15 minutes or until the internal temperature of the chicken has reached 165 degrees and tenders are browned. Just before chicken is done baking start making the Honey Lemon Butter Sauce.

Honey Lemon Butter Sauce: In a small bowl, whisk together 2 Tbls. melted butter, 2 Tbls. lemon juice, 1 t. lemon zest, 2 Tbls. olive oil and 2 Tbls. honey. Add some pepper and a sprinkle of dried parsley, if desired.

Remove pan from oven and drizzle all with honey-lemon butter sauce and serve.