This sheet pan chicken and asparagus bake dish is the perfect and easy way to get a healthy dinner on the table. Packed with protein and veggies, this dish is simple to make and baked all in one pan!
If you’re looking for a healthy and delicious dinner idea, then this baked chicken and asparagus dish! It is made on one sheet pan, so it is easy to prepare and clean up. Plus, it is loaded with flavor.
You will love how tender the meat turns out, and the asparagus adds a nice crunch. Serve this dish with some rice or quinoa for a complete meal.
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Why We Love This Recipe
This tender and juicy chicken and asparagus bake recipe is a healthy dish packed with protein and vegetables that the whole family will love.
You’ll appreciate how simple it is to make and how delicious it turns out. Plus, it’s packed with lean, healthy protein and veggies, making it a well-rounded meal.
One of the things I love most about this sheet pan meal is that it is so versatile. You can easily swap out the chicken for another meat like fish or the asparagus for another vegetable.
The best thing about easy chicken sheet pan recipes is they have almost no prep work and one pan to clean!
This baked chicken with asparagus is perfect for a busy weeknight meal or meal prep for the week. Double (or triple) the recipe and bake it on a Sunday. Then, enjoy it throughout the week.
Use the baked meat in our salad with green goddess dressing for lunch, then again for creamy white chicken enchiladas.
If you love easy poultry recipes, check out our Sheet Pan Chicken Drumsticks, Cast Iron Chicken Skillet, and Chicken Thigh Sheet Pan Dinner.
Ingredient Notes and Substitutions
- Chicken – We used boneless and skinless breasts but you can swap those with thighs for a juicier dish.
- Asparagus – The woody ends are trimmed off. If you’re not a fan of asparagus, then feel free to use green beans or broccoli instead.
- Honey lemon sauce – We used lemon juice, honey, soy sauce, and minced garlic to make the sauce. But you can also swap that with a store-bought teriyaki sauce.
Recipe Variations
- Replace chicken with other proteins, such as shrimp or salmon.
- Add some red pepper flakes to the honey lemon sauce for a little bit of spice.
- If you’re looking for an even more savory dish, add some Parmesan cheese to the asparagus before baking it.
Equipment Used
- Baking sheet
- Aluminum foil or parchment paper
Baking Asparagus With Chicken
Prepare. Preheat your oven to 400º F. Then, line a baking sheet with aluminum foil or parchment paper and set it aside. Next, whisk lemon juice, honey, soy sauce, and minced garlic together in a bowl or glass measuring cup.
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Bake the chicken. Add the breasts to the baking sheet. Then, sprinkle them with pepper, and put a light coat of honey lemon sauce on top of the meat. Put it in pre-heated oven for 20 minutes.
After that, remove the meat from the oven and add asparagus to the sheet pan surrounding the chicken.
🎯 TFN Pro Tip
As breasts can vary in size, I recommend checking the temperature of the breast at the 10-minute mark, when the asparagus is added, and 5 minutes after. Cook the chicken until the internal temperature is 165ºF.
Ready to Serve. Drizzle the oven-roasted asparagus with lemon honey sauce and gently toss to coat. Then add a sprinkle of black pepper and return to the oven for 5 minutes. Add an extra spoonful of honey lemon sauce to your dish, and top it with freshly chopped parsley before serving.
Make Ahead One Pan Chicken and Asparagus
You can make this dish ahead and then store it in an airtight container in the fridge for up to three days before baking. When you’re ready to bake it, follow the directions for baking.
Serving Suggestions
This baked chicken and asparagus sheet pan dinner can be served in a few different ways. For a light meal, serve it with a side salad like our creamy kale salad or some roasted or mashed potatoes. If you’re looking for a heartier meal, pair it with our basmati rice in Instant Pot or Instant Pot brown rice recipe.
To complement the dish, serve a side of cauliflower rice drizzled with olive oil and a sprinkle of thyme herbs for a fragrant touch. A small bowl of steamed carrots, seasoned lightly with salt and a hint of cream, adds a pop of color and a sweet contrast to the dish. Pair it with a glass of white wine to enhance the flavors, and consider incorporating a bit of melted mozzarella over the bake for extra indulgence. The combination offers a delightful balance of taste and texture, perfect for a comforting meal.
Recipe FAQs
For this recipe, you do not need to sear the breasts before baking them. However, if you want a bit of roasted color, feel free to pan-sear them in a pan over medium-high heat for a minute or two per side.
I don’t recommend covering it when baking it in the oven. When you cover the meat, it traps moisture beneath the lid or foil. This can cause the chicken to steam instead of roast.
One reason could be that you overcooked it. It should be cooked until it reaches an internal temperature of 165ºF. Let it rest for at least 5 minutes before serving.
Also, make sure you’re not overcooking your vegetables. Vegetables should be cooked until they’re crisp-tender. They’ll release their moisture and make the chicken dry if they’re overcooked.
Consider Making These Other Dinner Recipes…
If you tried this chicken and asparagus bake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chicken and Asparagus Bake
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts about 3-4 breasts depending on size
- ⅓ cup lemon juice
- ¼ cup honey
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 1 piece lemon sliced for garnish
- 1 bunch asparagus woody ends trimmed off
Instructions
- Preheat the oven to 400º F. Line a baking sheet with aluminum foil or parchment paper and set aside.
- Whisk together lemon juice, honey, soy sauce, and minced garlic in a bowl or glass measuring cup and set aside.
- Add chicken breasts to the prepared baking sheet. Sprinkle with pepper and spoon on a light coat of honey lemon sauce. Bake for 20 minutes.
- Remove chicken from oven and add asparagus to sheet pan surrounding chicken.
- Drizzle the asparagus with some honey lemon sauce and toss gently to coat. Add a sprinkle of black pepper and return to the oven for 5 minutes.
- Spoon on extra honey lemon sauce and garnish with freshly chopped parsley before serving.
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Mairead says
I love the ease and simplicity of one pan meals. This lemon infused chicken is perfect with asparagus. We all loved it.