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–+ servings

One Pan Lemon Chicken Asparagus and Boursin

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This cheesy lemon chicken asparagus bake is a quick, one-pan meal packed with zesty flavor. Perfect for an easy, healthy weeknight dinner!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 1
Course: Dinner
Cuisine: American, Italian, Mediterranean
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 1/2 pounds Boneless, Skinless Chicken Breasts can be substituted with chicken tenders for faster cooking
  • 1/3 cup Flour essential for dredging; gluten-free flour is a suitable alternative
  • 1 cup Panko Breadcrumbs provides a light, crispy texture; can use regular breadcrumbs
  • 1 cup Parmesan Cheese adds a rich flavor; use fresh or pre-grated
  • 1/2 teaspoon Garlic Powder can switch to fresh minced garlic for a robust flavor
  • 1/2 teaspoon Seasoned Salt or use regular salt
  • 1/2 teaspoon Pepper adjust to taste
For the Asparagus
  • 1 pound Asparagus can use green beans or broccoli
  • 3 tablespoons Olive Oil can use melted butter as a lighter option
For the Flavor
  • 3-4 pieces Lemons for bright acidity; optional slices for garnish
  • 1 tablespoon Minced Garlic can substitute with garlic paste
  • 8 tablespoons Unsalted Butter adds richness; can swap for olive oil
  • 1 tablespoon Lemon Pepper Seasoning for extra lemon kick, optional
  • 3 tablespoons Honey can replace with maple syrup if desired
  • 1 teaspoon Dried Parsley fresh parsley can also be used
For Presentation
  • Fresh Parsley optional garnish to elevate appearance

Method
 

Instructions
  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Set up three bowls: place flour in the first; combine panko, ½ cup Parmesan, parsley, garlic powder, seasoned salt, and pepper in the second; and whisk lemon zest, juice, minced garlic, and 5 tablespoons melted butter in the third.
  3. Dredge each chicken breast in flour, dip into the lemon mixture, and coat thoroughly with the panko mixture before placing on the sheet pan.
  4. Bake chicken for 10 minutes, then flip the pieces and add asparagus to the pan, drizzling the vegetables with the reserved lemon mixture.
  5. Sprinkle remaining Parmesan over the asparagus and bake for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  6. Whisk together the remaining butter, lemon juice, zest, olive oil, and honey, then drizzle over the chicken and asparagus before serving.
  7. Garnish with fresh parsley if desired.

Nutrition

Calories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgFiber: 4gSugar: 5g

Notes

Make sure to dry the chicken first for better breading adherence.