This Lemon Herb Chicken & Asparagus Sheet Pan Dinner will be your new go-to for those busy weeknights when you just want to get dinner on the table in a hurry. It’s a delicious and healthy one pan meal that’s quick to prepare, cook and clean-up!
Lemon Herb Chicken and Asparagus
I love an easy meal and so does my family. Flavorful chicken with equally flavorful asparagus takes just about 30 minutes total to cook, and minimal prep time. Lemon and herbs give this chicken an incredible flavor, and a little olive oil rub makes the chicken extra juicy. Plus it all cooks on the same sheet pan making clean up a breeze.
Why you’ll love this one pan meal!
If there’s one thing a busy parent needs in their arsenal it’s the one pan meal!
- They are quick and easy, and often a full course meal in just one pan.
- They don’t require a ton of babysitting and they come together pretty quickly.
- The Sheet Pan Dinner is the new one pan! All you need is a rimmed baking sheet like this. You can line the pan with parchment paper or foil if you like for even easier clean-up, but I usually skip that step. Because I use olive oil on the chicken and veggies the sticking is minimal, if at all.
How to Make Lemon Herb Chicken and Asparagus
You don’t need a ton of ingredients to make this Lemon Herb Chicken & Asparagus Sheet Pan Dinner, I’m guessing you already have most of them on hand. I knew after the way my family scarfed this meal down that it was going to be a new favorite I’d be making over and over again. I am already thinking about the next time!
- Asparagus (the super thin pencil kind is my favorite)
- Olive oil
- Italian seasoning
This has become my go-to seasoning combo for chicken – I love it!
Instructions and tips
- Marinate: I marinated the chicken in the olive oil, lemon juice and seasonings for about half an hour, but you could skip that step if you’re in a hurry and just rub the marinade into the chicken.
- Equal size equals even cooking: Keep in mind that I do cut my chicken into smaller pieces and I do pound the thicker pieces out. If you don’t do that, you may end up with some pieces that are over-cooked and some that are under.
- Bake in 2 steps: The chicken takes longer to cook than the asparagus so that goes in first for about 15 minutes, then the asparagus is added to the sheet pan and drizzled with olive oil, a squeeze of lemon and pinch of salt. Bake for an additional 12 minutes.
Lemon Herb Chicken and Asparagus is a lovely meal on it’s own, maybe add a loaf of crusty Italian bread to round it out. Some sides we love with lemon herb chicken:
- Olive Garden Salad Copycat
- Lemon Kale Caesar Salad
- Garlic & Herb Butter Baby Potatoes
- Garlic Mashed Potatoes
What to do with leftovers
If you have chicken and asparagus leftover, store them covered in the fridge. They will remain fresh for 3-4 days. I don’t like to freeze asparagus as it tends to become mushy. But you can freeze the lemon herb chicken in an airtight container for up to 3 months.
For more easy weeknight meals, try these:
- Italian Chicken & Veggies Sheet Pan Dinner
- Shredded Chicken Parmesan Sandwich
- Hamburger Soup
- Sloppy Joe Tater Tot Pie
Lemon Herb Chicken & Asparagus Sheet Pan Dinner
- 1 1/2 pounds boneless skinless chicken breasts about 2 large or 4 small filets
- 1 bunch thin asparagus about 3/4-1 pound
- 2 lemons
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- Olive oil for drizzling
- Salt to taste
- In a zip-top bag, pound thicker chicken breasts to even thickness. Cut in half if desired. *If using filets, pounding isn't needed.
- In a small bowl combine 3 tablespoons olive oil, Italian seasoning and juice from one lemon. Pour into bag with the chicken and massage to coat. Marinate in the refrigerator for 30 minutes to an hour. *Can skip the marinating time if in a hurry.
- Preheat oven to 400 degrees F. Arrange chicken in the center of a large sheet pan and sprinkle with salt and pepper on both sides. Bake for 15 minutes.
- Take pan out of the oven. Slide chicken to one side of the sheet pan and arrange asparagus on the other side. Drizzle asparagus with olive oil (about a tablespoon or so) and squeeze juice from half a lemon over the asparagus. Sprinkle with salt, then toss gently to coat using tongs since the pan will be hot.
- Bake for another 10-12 minutes or until chicken is cooked through (165 degrees F) and asparagus is crisp-tender (soft, but still has a bite to it). Remove from the oven and cover with foil. Let chicken rest, covered, for 5 minutes before serving.