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Home » 30 Minute Meals » Chicken and Asparagus Bake

Chicken and Asparagus Bake

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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!

baked chicken and asparagus with rice garnished with parsley and a slice of lemon on top while placed in a white plate with sheet pan chicken and a plate with a cloth in the background

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 chicken turns out, and the asparagus adds a nice crunch. Serve this dish with some rice or quinoa for a complete meal.

Easy and Healthy One Pan Chicken Meal

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 this sheet pan chicken recipe is it has 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 chicken in our green goddess cobb salad for lunch, then again for creamy chicken enchiladas.

If you love easy chicken recipes, check out our Sheet Pan Chicken Drumsticks and Sheet Pan Chicken Thighs with Veggies.

top view of chicken and asparagus bake with rice garnished with parsley and a slice of lemon on top while placed in a white plate with sheet pan chicken with asparagus and slice of lemon in the background

What you’ll need for Sheet Pan Chicken and Asparagus

  • Chicken breasts – boneless and skinless
  • Lemon juice
  • Honey
  • Soy sauce
  • Garlic
  • Black pepper
  • Parsley chopped
  • Lemon
  • Asparagus

Equipment used for One Pan Chicken and Asparagus

chicken and asparagus bake with rice garnished with parsley and a slice of lemon on top while placed in a white plate with sheet pan chicken with asparagus and slice of lemon in the background

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.

chicken breast with minced garlic and honey lemon sauce in an aluminum foil placed on a baking sheet

Bake the chicken. Add the chicken breasts to the baking sheet Then, sprinkle them with pepper, and put a light coat of honey lemon sauce on top of the chicken. Put it in preheated oven for 20 minutes.

chicken breast with sauce garnished with parsley and pepper on top of aluminum foil

After that, remove the chicken from the oven and add asparagus to the sheet pan surrounding the chicken.

chicken breast with sauce garnished with parsley, pepper and a slice of lemon on top of aluminum foil

Note: As chicken breasts can vary in size, I recommend checking the temperature of the chicken breast at the 10-minute mark, when the asparagus is added, and 5 minutes after. Cook the chicken until the internal temperature is 165ºF.

chicken and asparagus bake in one pan with garnish and slice of lemon on top

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.

a spoon putting a drizzle of honey lemon sauce on the baked chicken and asparagus placed on a sheet pan

How to Serve Baked Chicken and Asparagus Recipe

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 Kale Salad or some roasted or mashed potatoes. If you’re looking for a heartier meal, pair it with our Basmati rice or Brown rice.

serving the baked chicken and asparagus with garnish of parsley and lemon slice in a white plate with another plate and sheet pan of baked chicken and asparagus in the background

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.

baking chicken with asparagus in one pan with a slice of lemon on top

One Pan Chicken and Asparagus Bake Variations

  • If you’re not a fan of asparagus, then feel free to use green beans or broccoli instead.
  • Swap chicken breast with chicken thighs for a juicier dish.
  • Other proteins, such as shrimp or salmon, can be used instead of chicken.
  • 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.
a white plate of chicken and asparagus bake with garnish of parsley and slice of lemon with rice and a silver fork on side

Frequently Asked Questions

Should you sear chicken breasts before baking?

For this recipe, you do not need to sear the chicken 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.

Should you cover chicken when baking in the oven?

I don’t recommend covering the chicken when baking it in the oven. When you cover the chicken, it traps moisture beneath the lid or foil. This can cause the chicken to steam instead of roast.

Why is my chicken dry and chewy?

One reason could be that you overcooked it. Chicken 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.

Check Out our other Easy Chicken Recipes

Get the Full Chicken and Asparagus Sheet Pan Dinner Here

a white plate of chicken and asparagus bake with garnish of parsley and slice of lemon with rice with another sheet pan chicken and slice of lemon in the background
Print Pin
5 from 1 vote

Chicken and Asparagus Bake

This juicy and delicious one-pan chicken and asparagus bake is an easy and healthy weeknight meal that your whole family will love.
Course Lunch, Dinner
Cuisine American
Keyword Chicken, chicken piccata, chicken breasts, one pan meal, sheet pan dinner, easy chicken breasts, chicken dinner, sheet pan chicken, baked chicken, chicken and asparagus
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 236kcal

Equipment

  • Baking Sheet
  • Aluminum foil or parchment paper

Ingredients

  • 1 pound boneless skinless chicken breasts about 3-4 breasts depending on size
  • 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.

Notes

As chicken breasts can vary in size, I recommend checking the temperature in the center of the boneless chicken breast at the 10 minute mark, when the asparagus is added, and 5 minutes after. Remove when the center of the chicken reaches 165ºF internally.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 27g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 388mg | Potassium: 747mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1061IU | Vitamin C: 33mg | Calcium: 50mg | Iron: 3mg

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