Multi-Pan Lemon Parmesan Chicken and Asparagus

I’m always fascinated and intrigued by one-pot and one-pan meals and pin them every.single.time when I see them on Pinterest. I’m a sucker. Inevitably, I end up dirtying more pans and more implements trying to do these things than I would if I followed my chef instincts.

This recipe had so many flaws. For instance, 1 1/2 pounds of chicken and a pound of asparagus is never going to fit on a single pan. Ever. Second – it calls for you to mix up this butter mixture, then only use 1 tablespoon of it to coat said 24 ounces of chicken and then get the panko mixture to stick to it. Now if I were a beginner in the kitchen, I would have wondered what to do when that liquid bowl was empty after 4 tenders went through it. Luckily, I didn’t take any butter out of it and instead, made up my own sauce of the asparagus… I’ve saved you those headaches with my rewrite below.

Now I will say that this was delicious, and the original recipe is mostly in tact. I made 3 or 4 major changes, but the flavors are still there. You just cannot accomplish this on any sized cookie sheet. But you and your family will love this dish if you love lemon, honey and parmesan… and really, who doesn’t?

And me, I’ll continue to get sucked into the one-pan-wonders.


Yields 4 servings
From Pinterest

1 1/2 Pound chicken breast tenders, boneless, skinless
1/3 Cup flour, all-purpose
1 Cup breadcrumbs, panko
1 Cup cheese, parmesan, grated, divided
1 tsp parsley, dried
1/2 tsp garlic powder
5 Large lemons, divided (1 reserved for slicing)
8 cloves garlic, fresh minced, divided
8 Tbls butter, unsalted, divided
1/2 Tbls pepper, lemon
1 Pound asparagus
5 Tbls oil, olive, divided
3 Tbls honey

Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside. Then line a small baking sheet, a 1/4 sheet pan, if you have one, and set aside.

Grab three bowls. Add the flour to one bowl.

Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt and pepper. Stir.

In the final bowl, add 1 teaspoon lemon zest, 4 tablespoons lemon juice, 4 cloves minced garlic, and 5 tablespoons melted butter. Stir. Set aside.

If you would rather use chicken breasts for this, you can. Just slice chicken breasts to the size of tenders (about 1 and 1/4-inch strips).

For this, use the left-hand-dry, right-hand-wet method. This way, you don’t end up coating your fingers at the same time you coat your chicken. To be successful, have everything prepped and ready to go!  Coat each tender in flour, then heavily dredge 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 seasoning over the tenders.

Bake in preheated oven for 10 minutes and remove. Flip the tenders to the other side. If desired place lemon slices over the chicken (optional).

Mix together 1 teaspoon lemon zest, 2 tablespoons olive oil,4 tablespoons lemon juice, 4 cloves minced garlic and toss with asparagus. Place the asparagus onto the small baking sheet and place it in the oven.

Return chicken to the oven and bake for another 10 to 12 minutes or until the internal temperature of the chicken has reached 165 degrees F.

Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1 to 2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.

Remove from the oven and top chicken with the honey lemon mixture and fresh parsley if desired and enjoy immediately. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs; serve.

Chef’s Note: 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.


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