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One Pan Lemon Parmesan Chicken and Asparagus Recipe

   
 

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     One Pan Lemon Parmesan Chicken and Asparagus

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 1/2 lbs chicken breasts
1/3 c flour
1 c. panko or bread crumbs
1 c. parmesan cheese (separated)
1 t. dried parsley
1/2 t garlic powder
3-4 lemons
1 T minced garlic
8 T melted butter, separated, unsalted
 
1 T lemon pepper seasoning
1 lb asparagus
3 T olive oil
3 T honey

Instructions
Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside. Grab 3 bowls. Add the flour to one bowl. Combine panko, 1/2 c freshly grated parm cheese, dried parsley, garlic powder, about 1/2 t each of salt and pepper. Stir.
In the final bowl, add 1-2 tsp lemon zest, 4-5 T lemon juice, minced garlic, and 5 T melted butter. Stir. Remove 4 T of this mixture and set aside. Slice chicken to the size of tenders.Coat in flour, heavily dredge in in garlic lemon mixture, and then coat in the Parmesan panko mixture. Place on prepared sheet pan. Use any remaining parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper season over the tenders. Bake in preheated over for 10 minutes and remove. Flip the tenders to the other side. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle the remain 1/2 c. parmesan cheese over the asparagus and toss with tongs.
If desired place lemon slices over the chicken (optional) Return to the oven and bake for another 10-12 minutes or until the internal temp has reached 165 degrees. Meanwhile, whisk remaining 3 T. melted butter, 3 T. lemon uice, 1-2 tsp lemon zest, 3 T. olive oil, and 3 T. honey in a small bowl. Add some pepper and parsley if desired. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.
Serving Suggestions
4-6


Originally Submitted
9/1/2021





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