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One Pan Lemon Parmesan Chicken with Asparagus

Whitney Larsen, RD, LMNT Positive Nutrition

Recipe Adapted from:


  • 1 and 1/2 pounds boneless skinless chicken breasts or tenders
  • 1/3 cup flour
  • 1 cup panko or bread crumbs
  • ½ cup parmesan cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 6 tablespoons olive oil, separated
  • 2-3 lemons
  • 1 tablespoon minced garlic
  • 3 tablespoons melted butter
  • 1 pound asparagus
  • 3 tablespoons honey


  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. Grab three bowls. Add the flour to one bowl.
  3. Combine panko, 1/2 cup grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt and pepper. Stir to combine.
  4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 3 tablespoons olive oil. Stir.
  5. Slice chicken breasts to the size of tenders (about 1 inch strips) or use chicken tenders.
  6. Coat chicken in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
  7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders.
  8. Place the asparagus next to the tenders and drizzle with olive oil, lemon juice, salt and pepper to taste.
  9. Place in the oven and bake for 20-25 minutes or until the internal temperature of the chicken has reached 165 degrees F.
  10. Optional sauce: whisk 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
  11. Remove pan from the oven and top with the honey lemon mixture, 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.

Whitney Larsen, RD, LMNT – Positive Nutrition of Omaha 

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