Easy One-Pan Lemon Herb Chicken and Asparagus Dinner

Name: Easy One-Pan Lemon Herb Chicken and Asparagus Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 large Chicken Breasts (Boneless, skinless); 1 bunch Asparagus (Trimmed ends); 2 tablespoons Olive Oil; 1 medium Lemon (Juiced and zested); 1 teaspoon Garlic Powder; 1 teaspoon Dried Oregano; 1 teaspoon Salt (Or to taste); 0.5 teaspoon Black Pepper (Or to taste, freshly ground); 1 cup Cherry Tomatoes (Optional, for color and freshness)

A deliciously simple and healthy one-pan meal featuring tender chicken breasts and crisp asparagus, brightened with fresh lemon and aromatic herbs. This recipe is perfect for a quick weeknight dinner, minimizing cleanup and maximizing flavor. Enjoy a balanced and satisfying meal with minimal effort.

#chicken

#asparagus

#one-pan

#lemon

#herb

#healthy

#weeknight

#dinner

#easy

#sheet pan

Close-up of the finished Lemon Herb Chicken and Asparagus

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

350

Calories

40g

Protein

15g

Carbs

15g

Fat

One-Pan Lemon Herb Chicken and Asparagus ready to serve

Ingredients

Chicken Breasts
(Boneless, skinless)
4 large
Asparagus
(Trimmed ends)
1 bunch
Olive Oil
2 tablespoons
Lemon
(Juiced and zested)
1 medium
Garlic Powder
1 teaspoon
Dried Oregano
1 teaspoon
Salt
(Or to taste)
1 teaspoon
Black Pepper
(Or to taste, freshly ground)
0.5 teaspoon
Cherry Tomatoes
(Optional, for color and freshness)
1 cup

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Overhead shot of the sheet pan meal out of the oven

Instructions

0/6 completed

1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Preview
5m
Preview
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
5m
Using parchment paper prevents sticking and makes cleanup a breeze.
2
Pat chicken breasts dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, dried oregano, salt, and black pepper.
Preview
3m
Preview
Pat chicken breasts dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, dried oregano, salt, and black pepper.
3m
Patting chicken dry helps it brown better and absorb the marinade.
3
Place chicken breasts on one side of the prepared baking sheet. Drizzle half of the lemon-herb mixture over the chicken, ensuring each piece is well coated.
Preview
2m
Preview
Place chicken breasts on one side of the prepared baking sheet. Drizzle half of the lemon-herb mixture over the chicken, ensuring each piece is well coated.
2m
Arrange chicken in a single layer to ensure even cooking.
4
Toss the trimmed asparagus and optional cherry tomatoes with the remaining lemon-herb mixture in the same bowl. Arrange them on the other side of the baking sheet.
Preview
3m
Preview
Toss the trimmed asparagus and optional cherry tomatoes with the remaining lemon-herb mixture in the same bowl. Arrange them on the other side of the baking sheet.
3m
Ensure vegetables are in a single layer so they roast instead of steam.
5
Bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and asparagus is tender-crisp.
Preview
25m
Preview
Bake for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and asparagus is tender-crisp.
25m
Use a meat thermometer to ensure chicken is safely cooked. Overcooking will make the chicken dry.
6
Remove from oven. Let the chicken rest for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.
Preview
5m
Preview
Remove from oven. Let the chicken rest for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.
5m
Resting the chicken allows the juices to redistribute, keeping it moist and flavorful.