This Sheet Pan Chicken and Asparagus is a kitchen hack you didn’t know you were missing. Tender chicken breasts are oven-baked with asparagus and red potatoes in a zesty lemon sauce for one of the easiest weeknight dinners!
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There are nights in my house when out of pure desperation, and severe hangryness, I absolutely WING IT and pray dinner comes out edible. (Something a little bit of butter and salt help with quite a bit!)
This was exactly the case when this baked sheet pan chicken with lemon garlic sauce recipe was born.
I didn’t want to cook everything separately. So, I doubled the lemon garlic sauce so there would be enough to coat the chicken breasts AND the vegetables and cooked everything together.
The result?
Not only was the chicken incredibly moist, tender, and delicious, but the vegetables were BURSTING with maximum flavor from the fresh lemony-garlic-goodness. It will for sure be in your dinner rotation on the regular.
Want more baked chicken breast recipes like this Lemon Garlic Chicken and Asparagus? You might also enjoy these Oven-Baked Sheet Pan Chicken Fajitas and this Sheet Pan Thai Peanut Sauce Chicken and Veggies.
Ingredients
- Chicken Breasts. One pound of boneless skinless chicken breasts are used in this recipe. It is OK to get slightly more or less, but try to cut them into equal-sized portions that are about 4 ounces each. In a pinch, skinless chicken thighs will work, but you’ll need to adjust the cooking time.
- Lemon. Fresh lemon juice and zest are used in this recipe. Please do NOT get the kind in the bottle or skimp on the zest.
- Garlic. Much like the fresh lemon, fresh minced garlic cloves are highly recommended in this recipe. Garlic powder will not give the sauce quite the same punch that fresh cloves will.
- Butter. Butter adds such a rich depth of flavor to this dish. If you need to avoid it, feel free to use olive oil, avocado oil, or a vegan butter substitute instead.
- Asparagus. Asparagus spears are so delicious, especially when they’re in season at the grocery store or grown in your garden. Make sure you trim the ends until all of the woody stock has been removed. You can also achieve this by snapping the ends of each asparagus stalk, it’s your personal preference.
- Red Potatoes. While their reddish-hued skin gives this sheet pan dinner a brilliant pop of color, Yukon gold potatoes or baby potatoes will also work quite well.
How to Make Sheet Pan Chicken and Asparagus
Please see the recipe card below for more detailed ingredient amounts.
1. Tenderize the Chicken
Pounding chicken with a meat mallet is the easiest way to get it perfectly juicy and tender.
- Use a cutting board that is designated for meat and preferably not a wooden one since bacteria can seep into it.
- Place a piece of wax paper or parchment paper over the top of the chicken breasts.
- Using the flat side of the meat mallet pound each chicken breast 5-10 times, or until they have been flattened to about 1-inch thick.
- If they are quite large, cut into equal 4- to 5-ounce portions.
2. Make the Sauce
Whisk the butter, lemon juice, lemon zest, garlic cloves, honey, salt, and pepper together in a medium-sized bowl.
Some will be for the chicken pieces, and the rest will be divided between the potatoes and asparagus.
3. Season the Chicken and Potatoes
Line a rimmed baking sheet with parchment paper. Spread the chicken down the center. Brush 2 tablespoons of the garlic butter sauce over the breasts using a basting brush.
Add the potatoes to a large bowl. Pour half of the remaining sauce over them. Toss well to ensure they’re evenly coated.
Spread the potatoes around the seasoned chicken breast. Cook the chicken and potatoes in a preheated 400℉ oven for 17 to 20 minutes.
Check out how to make Roasted Yukon Gold Potatoes.
4. Add Asparagus and Serve
While the chicken and potatoes are cooking, add the prepared asparagus to the same bowl as the potatoes. Drizzle the rest of the sauce over the asparagus and toss to combine.
Lay the asparagus on the cookie sheet with the chicken and potatoes in a single layer and roast for another 12 to 15 minutes.
Everything is done when the chicken is cooked to an internal temperature of 165℉ and the veggies are cooked to your desired doneness.
When ready to serve this easy sheet pan chicken, simply let it sit for 5 minutes after coming out of the oven and serve with additional black pepper, lemon zest, and lemon slices.
Check out this Roasted Asparagus recipe, too.
Recipe Tip
Since the sheet pan is quite full while cooking the chicken breasts, you will cook them for about 5 minutes longer than you normally would without the asparagus and potatoes.
FAQs
Yes! A sheet pan chicken recipe is a great way to cook chicken and vegetables quickly with minimal cleanup that is also so good for you.
Cooking chicken on a sheet pan with vegetables takes a little longer than by itself, so count on almost 30 minutes of cook time. You need an internal temperature of 165℉.
Recipe Tips
- Same size. Make sure the chicken is cut and pounded to equal thickness so they cook at similar rates.
- Go in order. Chicken and potatoes take a little longer than asparagus, so pay attention to when you add everything to the pan.
- Change it up. Broccoli, cauliflower, or green beans would substitute wonderfully for the asparagus. Yukon gold potatoes, sweet potatoes, or russet potatoes can be used in place of the red potatoes.
- Make it pop. Add some red pepper flakes or fresh herbs to the sauce for extra flavor.
- Be sure. Use a meat thermometer to ensure the chicken is cooked to 165℉.
More Easy Chicken Dishes
Chicken is so diverse, healthy, and easy to whip up in so many ways. Try these recipes next.
- Thai Chicken Meatballs
- Honey Garlic Chicken Stir Fry
- Spinach Artichoke Stuffed Chicken
- Chicken Bryan
- Apricot Chicken
- Baked BBQ Chicken
- Creamy Pesto Chicken Gnocchi
Other Simple Sheet Pan Recipes
When you’re craving an easy dish with simple ingredients, these sheet pan meals are perfect for busy weeknights.
- Loaded Sheet Pan Nachos
- Sheet Pan Breakfast Potato Hash
- Oven-Baked Sheet Pan Chicken Fajitas
- Sheet Pan Chicken and Veggies
- Sheet Pan Chicken Caprese
- Sheet Pan Thai Chicken and Veggies
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Sheet Pan Chicken and Asparagus Recipe
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Ingredients
- 1 lb. chicken breasts pounded to 1-inch thick, cut into 4-oz. portions
- 3 Tbsp. butter melted, or olive oil
- 2 Tbsp. lemon juice freshly squeezed
- 2 tsp. lemon zest
- 3 garlic cloves finely minced
- 1 ½ Tbsp. honey agave nectar or pure maple syrup
- 1 tsp. salt to taste
- ¼ tsp. black pepper to taste
- 1 lb. asparagus ends trimmed, cut into 2-inch pieces*
- 1 lb. red potatoes cut into thin wedges*
Instructions
- Preheat oven to 400 degrees.
- Prepare Chicken: Pound the chicken with a meat mallet until it's 1-inch thick. If you have large chicken breasts, cut them into four equal 4-ounce portions.1 lb. chicken breasts
- Make the Sauce: In a medium-sized bowl whisk together butter or oil, lemon juice, lemon zest, garlic cloves, honey (optional), salt, and pepper.3 Tbsp. butter, 2 Tbsp. lemon juice, 2 tsp. lemon zest, 3 garlic cloves, 1 ½ Tbsp. honey, 1 tsp. salt, ¼ tsp. black pepper
- Season Chicken: Place chicken breasts down the center of a parchment paper-lined baking sheet and brush 2 tablespoons of the sauce over the breasts with a basting brush.
- Season Potatoes and Bake: Place potatoes in a large bowl and pour half of the remaining sauce over them. Toss to coat. Spread potatoes in an even layer around the chicken breasts and bake in preheated oven for 17-20 minutes.1 lb. red potatoes
- Cook Asparagus: Add asparagus to the same bowl and pour the remaining sauce on top. Toss to coat. Add asparagus to the baking sheet and continue cooking for an additional 12-15 minutes, or until asparagus is cooked to your preference and chicken reaches an internal temperature of 165 degrees. (You can check this with a meat thermometer.) Serve immediately with additional black pepper and lemon zest. Enjoy!1 lb. asparagus
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Notes
- You can also use agave nectar or maple syrup in place of the honey.
- Feel free to experiment with different potatoes or other vegetables such as broccoli or cauliflower.
- Same size. Make sure the chicken is cut and pounded to equal thickness so they cook at similar rates.
- Go in order. Chicken and potatoes take a little longer than asparagus, so pay attention to when you add everything to the pan.
- Change it up. Broccoli, cauliflower, or green beans would substitute wonderfully for the asparagus. Yukon gold potatoes, sweet potatoes, or russet potatoes can be used in place of the red potatoes.
- Make it pop. Add some red pepper flakes or fresh herbs to the sauce for extra flavor in this chicken, potato, and asparagus sheet pan dinner.
- Be sure. Use a meat thermometer to ensure the chicken is cooked to 165℉.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sheet pan dinners are the best for using up extra vegetables. Excited to try this one!
Yes!! They totally are. Can’t wait to hear what you think 🙂