One-Pan Lemon Herb Chicken & Asparagus Bake
A zesty, one-pan dish with juicy chicken breasts and tender asparagus in a bright lemon herb marinade. Perfect for a quick weeknight dinner, this flavorful recipe bakes everything together for easy cleanup and impressive results.
Ingredients
- 4 skinless, boneless chicken breasts
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice (or lemon zest)
- 1 tsp minced garlic (or 1 clove)
- 1 tsp dried herbs (thyme, rosemary, or Italian seasoning)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C)
- Whisk olive oil, lemon juice, garlic, herbs, salt, and pepper in a bowl
- Add chicken breasts and coat; let marinate 5 minutes
- Place asparagus in a baking dish, drizzle with oil, and toss with salt and pepper
- Arrange marinated chicken among asparagus
- Bake for 30 minutes or until chicken reaches 165°F
- Let rest 5 minutes before serving
Notes
Use fresh herbs (like parsley or dill) for brighter flavor
Marinate chicken up to overnight in the fridge
Check doneness with a meat thermometer
Trim asparagus for even cook time
Let rest 2-3 minutes for juicier chicken
Swap asparagus for green beans, broccoli, or bell peppers
Add red pepper flakes for heat
Vegetarian option: replace chicken with tofu and marinate 1+ hour
Store leftovers in airtight containers for 3-4 days
Marinate chicken up to overnight in the fridge
Check doneness with a meat thermometer
Trim asparagus for even cook time
Let rest 2-3 minutes for juicier chicken
Swap asparagus for green beans, broccoli, or bell peppers
Add red pepper flakes for heat
Vegetarian option: replace chicken with tofu and marinate 1+ hour
Store leftovers in airtight containers for 3-4 days