Parmesan Chicken & Asparagus Pan
Tender chicken and fresh asparagus baked in a golden Parmesan crust, perfect for a quick, cheesy weeknight meal. Serve with a side salad or crusty bread for a satisfying, flavorful dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 bunch fresh asparagus, trimmed
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C)
- Combine olive oil, garlic powder, paprika, salt, and pepper in a bowl for marinade
- Add chicken breasts and let marinate for 5 minutes
- Trim asparagus and place on baking sheet; drizzle with olive oil and season with salt and pepper
- Arrange chicken breasts on the baking sheet with asparagus
- Sprinkle Parmesan cheese over chicken breasts
- Drizzle lemon juice over chicken (optional)
- Bake for 25 minutes or until chicken reaches 165°F and cheese is golden brown
- Let rest for 5 minutes before serving
Notes
Let chicken sit at room temperature 10-15 minutes before baking for even cooking
Use a meat thermometer to avoid overcooking
Optional: Add garlic cloves or cherry tomatoes for extra flavor
Use a meat thermometer to avoid overcooking
Optional: Add garlic cloves or cherry tomatoes for extra flavor