This Lemon Parmesan Chicken with Asparagus is a bright and tasty dish! Juicy chicken is coated with zesty lemon and cheesy Parmesan, paired perfectly with tender asparagus.
You’ll love how quick it is to make, ready in just 30 minutes! I enjoy serving it with rice or pasta to soak up all that yummy sauce. What could be better than that? 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep this dish lean and quick to cook. If you’re looking for a change, turkey cutlets or even firm tofu for a vegetarian option can work well.
Parmesan Cheese: Freshly grated Parmesan adds great flavor and texture. If you can’t find it, Pecorino Romano is a good substitute. For a dairy-free option, nutritional yeast can give a cheesy taste.
Breadcrumbs: Panko breadcrumbs add extra crunch, making the chicken crispy. Regular breadcrumbs will work too, but for a gluten-free option, try crushed gluten-free crackers or almond flour.
Asparagus: Fresh asparagus is fantastic, but if it’s out of season, you can use green beans or broccoli instead. Both will taste great with lemon and garlic!
Lemon: Fresh lemon juice and zest brighten this dish. If you’re in a pinch, a splash of lemon juice from a bottle can be used, but fresh is always best.
How Do I Ensure My Chicken Stays Juicy and Flavorful?
Cooking chicken can sometimes lead to dryness if not done right. Key to juicy chicken is the 2-step method in this recipe. Start by browning the chicken briefly in a skillet. This seals in moisture and flavor.
- Cook on medium heat for just 2-3 minutes per side until golden. You’ll finish cooking it in the oven.
- Make sure the internal temperature reaches 165°F (75°C) for perfect doneness.
Also, don’t forget to dot the chicken with butter before serving. It adds richness and keeps it moist!
Lemon Parmesan Chicken With Asparagus
Ingredients You’ll Need:
For the Chicken and Asparagus:
- 3 boneless, skinless chicken breasts
- 1 bunch fresh asparagus, trimmed
- 2 large eggs
- 2 tbsp olive oil, divided
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 1 lemon (zested and sliced into thin rounds)
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For the Coating:
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crispiness)
How Much Time Will You Need?
This delicious Lemon Parmesan Chicken with Asparagus takes about 10 minutes to prepare and approximately 20 minutes to bake, making the total time roughly 30 minutes. Perfect for a quick yet satisfying dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a light spray of cooking oil to grease it. This will help prevent sticking and cleanup will be easier!
2. Prepare the Coating:
In a shallow bowl, mix together the grated Parmesan cheese and breadcrumbs. In a separate bowl, whisk the eggs until they’re well blended. This will be your coating system!
3. Coat the Chicken:
Take the chicken breasts and season them generously with salt and pepper on both sides. Dip each piece into the eggs first, letting any excess drip off, and then dredge them into the Parmesan-breadcrumb mixture. Press lightly to ensure they are well coated.
4. Brown the Chicken:
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once hot, add the coated chicken breasts. Cook for about 2-3 minutes on each side, just until they are golden brown. They don’t need to be cooked through yet. Remove them from the skillet and set aside.
5. Prepare the Asparagus:
On the prepared baking sheet, spread out the trimmed asparagus in a single layer. Drizzle with the remaining tablespoon of olive oil, then season with salt, pepper, and the minced garlic. Toss everything together to coat the asparagus evenly.
6. Assemble for Baking:
Place the browned chicken breasts on top of the asparagus. Add a few lemon slices on top of each chicken breast for extra flavor while baking.
7. Bake the Dish:
Pop the baking sheet into your preheated oven and bake for about 15-20 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and the asparagus to be tender.
8. Finish with Butter and Garnish:
When done, take the dish out of the oven and dot the chicken breasts with the remaining tablespoon of butter for extra richness. Sprinkle with fresh parsley and zest over the top for a burst of flavor!
9. Serve and Enjoy:
Serve the chicken warm, making sure to spoon any delicious pan juices over the chicken and asparagus. It’s a delightful blend of flavors that’s sure to impress!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. Thaw them in the fridge overnight or place them in a sealed bag and submerge in cold water. Pat them dry before proceeding with the recipe to ensure the coating adheres properly.
What Can I Substitute for Asparagus?
If asparagus is not available, green beans or broccoli make excellent substitutes. Both can be prepared similarly and will pair wonderfully with the chicken and lemon flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the oven or microwave until heated through. Try to add a splash of water or broth when reheating to keep everything moist!
Is It Possible to Make This Dish Gluten-Free?
Absolutely! Substitute traditional breadcrumbs with gluten-free panko or crushed gluten-free crackers. Additionally, ensure that the Parmesan cheese used is certified gluten-free.
