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A close-up of two pieces of seasoned one pan lemon chicken and asparagus on a white plate, garnished with parsley.

One Pan Lemon Chicken and Asparagus

This one pan lemon chicken and asparagus is a bright and simple meal that combines juicy chicken with tender roasted asparagus in a fresh lemon garlic sauce. Everything cooks together on a single pan, making it perfect for a quick high protein dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 pound asparagus trimmed
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl

Method
 

  1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Place the chicken breasts on one side of the baking sheet and the asparagus on the other side.
  3. In a small bowl whisk together olive oil, lemon juice, garlic, salt, pepper, paprika, and oregano.
  4. Drizzle half of the mixture over the chicken and the remaining half over the asparagus. Toss the asparagus gently to coat.
  5. Bake for 18 to 22 minutes until the chicken is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit and the asparagus is tender.
  6. If desired, broil for 2 to 3 minutes at the end for a lightly golden finish.
  7. Remove from the oven and let the chicken rest for 5 minutes.
  8. Sprinkle with fresh parsley before serving.

Notes

Serve as is for a low carb meal or pair with rice or quinoa. Store leftovers in the refrigerator for up to 3 days. Ensure chicken reaches an internal temperature of 165 degrees Fahrenheit for safe consumption.