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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