Sheet Pan Chicken and Asparagus
Sheet Pan Chicken and Asparagus will save the day (and dinner) with its easy-to-prepare instructions, simple ingredients, and delightful flavor that the whole family is sure to love!
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts, pounded to even 1-inch thickness
- 3 tablespoons olive oil, divided
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon cracked black peppe, to taste, or 1/4 teaspoon ground black pepper
- 1 ½ teaspoon garlic powder
- 3 teaspoons Italian herb blend seasoning, or 3/4 teaspoon each dried basil, thyme, oregano, and parsley
- ½ lemon
- 1 pound asparagus, ends trimmed
- 2-3 tablespoons grated parmesan cheese
Instructions
- Preheat oven to 375 degrees and lightly grease a rimmed baking sheet.
- Stir together salt, pepper, garlic powder, Italian seasoning blend.
- Arrange chicken and asparagus in a single layer on the baking sheet.
- Drizzle olive oil over the asparagus and the chicken. Toss in the oil to coat.
- Season chicken and asparagus all over with the herb mixture.
- Squeeze fresh lemon juice over the chicken and asparagus. (For added flavor and visual appeal you can layer thin lemon slices between the asparagus spears) Sprinkle parmesan over the asparagus.
- Bake for 15-20 minutes until asparagus is tender and chicken is cooked through. Serve immediately.
Notes
Sometimes when I make this dish I like to brown the chicken in a pan on the stove over medium heat for 2-3 minutes on each side. Completely optional but I do like the added color and flavor when browned, and this step can be added in if you are using thicker chicken breasts to speed up the cooking process and ensure the chicken does not need more time to cook than the asparagus.
Nutrition
Calories: 264 kcal, Carbohydrates: 7 g, Protein: 28 g, Fat: 14 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 75 mg, Sodium: 1045 mg, Potassium: 689 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 919 IU, Vitamin C: 15 mg, Calcium: 68 mg, Iron: 3 mg