Recipe: Perfect One Pan Lemon Parmesan Chicken and Asparagus

One Pan Lemon Parmesan Chicken and Asparagus. Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Choose the quality, Italy has never been so close. One Pan Lemon Parmesan Chicken and Asparagus: lightly breaded garlicky lemon parmesan chicken and asparagus all cooked on one pan.

In a third bowl, combine Panko, Parmesan, S&P, garlic powder and parsley. Dredge chicken on each side in flour, then butter mixture, and into Panko mixture. Repeat until each piece is coated. You can have One Pan Lemon Parmesan Chicken and Asparagus using 11 ingredients and 16 steps. Here is how you achieve that.

Ingredients of One Pan Lemon Parmesan Chicken and Asparagus

1. You need 2 lbs of boneless, skinless chicken thighs, trimmed.
2. You need 1/3 cup of flour.
3. You need 1 stick (8 Tbs) of unsalted melted butter, divided.
4. You need 1 cup of Panko bread crumbs.
5. It's 1 cup of grated Parmesan cheese.
6. Prepare of S&P.
7. Prepare 2 tsp of garlic powder.
8. Prepare 2 Tbs of parsley.
9. It's 4 cloves of garlic, minced and divided.
10. Prepare of Zest and juice of 2 lemons, divided.
11. Prepare 1 lb of fresh asparagus.

In this case, you put the chicken tenders — coated in panko, Parmesan cheese, and dried herbs — into the oven first, and then add the asparagus a little later when you go to flip the chicken. Once the asparagus spears are in, you drizzle the whole pan with a garlic-lemon-butter sauce. And just like that, you have a complete meal! Pour into the skillet with the asparagus along with the chicken stock and the zest.

One Pan Lemon Parmesan Chicken and Asparagus instructions

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.

Bring the liquid to a boil and then reduce down to a simmer. Stir in the parsley and then add the chicken back to the pan and rotate the breasts to coat in the liquids. Heat cast iron pan on stove on medium high. Add olive oil to hot pan and heat until shimmery. Add chicken to pan and brown.