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Lemon Herb Chicken & Asparagus Sheet Pan Dinner

This Lemon Herb Chicken & Asparagus Sheet Pan Dinner is a delicious and healthy one pan meal that is perfect for busy weeknights that's ready in 30 minutes!
Prep Time5 mins
Cook Time27 mins
Marinating time (optional)30 mins
Total Time1 hr 2 mins
Course: Dinner
Cuisine: American
Keyword: asparagus, lemon herb chicken
Servings: 4 servings
Calories: 321kcal
Author: Kristin


  • 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.


Calories: 321kcal | Carbohydrates: 9g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 491mg | Potassium: 876mg | Fiber: 4g | Sugar: 3g | Vitamin A: 694IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 3mg