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This sheet pan lemon chicken with parmesan asparagus is a simple dish that everyone can make. It’s tasty and full of nutrients and protein from chicken breast and asparagus. The perfect amount of lemon and the right cooking time will make the chicken breast tender and tasty. Also, dijon mustard will make it more flavorful and more fragrant with herb de Provence which is one of the best spices for spring! It’s even better when paired with parmesan asparagus that is cooked in the right amount of time!

Bite
45MINS
Total Time
$3.85
Cost Per Serving
Ingredients
Servings
4
us / metric

4
(6 oz)
(6 oz)
Boneless, Skinless Chicken Breasts

2 1/2 cups
Asparagus
ends trimmed

2
Lemons, divided, juiced, zested
1 lemon for zest and juice and 1 for thin slices

4 cloves
Garlic, minced

4 Tbsp
Grated Parmesan Cheese

2 Tbsp
Panko Breadcrumbs

1 tsp
Herbes de Provence

1 tsp
Brown Sugar

1 Tbsp
Dijon Mustard

1/2 tsp
Salt, divided
set aside 1/4 tsp for asparagus

1/2 tsp
Ground Black Pepper
set aside 1/8 tsp for parmesan mixture

2 Tbsp
Butter, melted

to taste
Fresh Parsley