Sheet Pan Chicken and Asparagus Recipe

Name: Sheet Pan Chicken and Asparagus Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. chicken breasts; 3 Tbsp. butter; 2 Tbsp. lemon juice; 2 tsp. lemon zest; 3 garlic cloves; 1 ½ Tbsp. honey; 1 tsp. salt; ¼ tsp. black pepper; 1 lb. asparagus; 1 lb. red potatoes

User Reviews

4.3

12 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
334 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Sheet Pan Chicken and Asparagus Recipe

Wren Wallace

Report

This Sheet Pan Chicken and Asparagus is a kitchen hack you didn't know you were missing. Tender chicken breasts are oven-baked with asparagus and red potatoes in a zesty lemon sauce for one of the easiest weeknight dinners!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb. chicken breasts pounded to 1-inch thick, cut into 4-oz. portions
3 Tbsp. butter melted, or olive oil
2 Tbsp. lemon juice freshly squeezed
2 tsp. lemon zest
3 garlic cloves finely minced
1 ½ Tbsp. honey agave nectar or pure maple syrup
1 tsp. salt to taste
¼ tsp. black pepper to taste
1 lb. asparagus ends trimmed, cut into 2-inch pieces*
1 lb. red potatoes cut into thin wedges*

Add to Shopping List

Instructions

Preheat oven to 400 degrees.
Prepare Chicken: Pound the chicken with a meat mallet until it's 1-inch thick. If you have large chicken breasts, cut them into four equal 4-ounce portions.
Make the Sauce: In a medium-sized bowl whisk together butter or oil, lemon juice, lemon zest, garlic cloves, honey (optional), salt, and pepper.
Season Chicken: Place chicken breasts down the center of a parchment paper-lined baking sheet and brush 2 tablespoons of the sauce over the breasts with a basting brush.
Season Potatoes and Bake: Place potatoes in a large bowl and pour half of the remaining sauce over them. Toss to coat. Spread potatoes in an even layer around the chicken breasts and bake in preheated oven for 17-20 minutes.
Cook Asparagus: Add asparagus to the same bowl and pour the remaining sauce on top. Toss to coat. Add asparagus to the baking sheet and continue cooking for an additional 12-15 minutes, or until asparagus is cooked to your preference and chicken reaches an internal temperature of 165 degrees. (You can check this with a meat thermometer.) Serve immediately with additional black pepper and lemon zest. Enjoy!

Notes

Prep-Ahead Instructions:
Whisk together lemon garlic sauce and store it in an airtight container in the refrigerator for up to 3 days. Pound thin and cut chicken breasts into 4-ounce portions. Cut asparagus into 2-inch strips and potatoes into wedges. Store potatoes in water for up to 24 hours and asparagus in an airtight container for up to 2 days. Heat up lemon garlic sauce when ready to prepare and follow the remaining directions below.
Storage Directions:
Store any leftovers of this chicken sheet pan dinner in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3-4 months. When ready to reheat, let the frozen leftovers thaw in the refrigerator for 24 hours and reheat either in a skillet over medium heat for 7-10 minutes or in a 300 °F oven for 10-15 minutes.
Recipe Tips:
You can also use agave nectar or maple syrup in place of the honey.
Feel free to experiment with different potatoes or other vegetables such as broccoli or cauliflower.
Same size. Make sure the chicken is cut and pounded to equal thickness so they cook at similar rates.
Go in order. Chicken and potatoes take a little longer than asparagus, so pay attention to when you add everything to the pan.
Change it up. Broccoli, cauliflower, or green beans would substitute wonderfully for the asparagus. Yukon gold potatoes, sweet potatoes, or russet potatoes can be used in place of the red potatoes.
Make it pop. Add some red pepper flakes or fresh herbs to the sauce for extra flavor in this chicken, potato, and asparagus sheet pan dinner.
Be sure. Use a meat thermometer to ensure the chicken is cooked to 165℉.

Nutrition Information

Show Details

Calories 334kcal (17%) Carbohydrates 28g (9%) Protein 29g (58%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 96mg (32%) Sodium 711mg (30%) Potassium 1173mg (34%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1170IU (23%) Vitamin C 24.2mg (27%) Calcium 54mg (5%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 334 kcal

% Daily Value*

Calories	334kcal	17%
Carbohydrates	28g	9%
Protein	29g	58%
Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	96mg	32%
Sodium	711mg	30%
Potassium	1173mg	25%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	1170IU	23%
Vitamin C	24.2mg	27%
Calcium	54mg	5%
Iron	3.7mg	21%