This Lemon Parmesan Chicken with Asparagus is a yummy dish that’s super easy to make. The zesty lemon and cheesy Parmesan create a great flavor that just makes your taste buds dance!
Plus, who can resist tender chicken and crisp asparagus? I love how this meal feels fancy while being so simple. Serve it with rice or pasta, and you’ve got a winner! 🍋🧀
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe because they cook quickly. You can swap them for chicken thighs for a richer flavor or use tofu for a vegetarian option.
Parmesan Cheese: Freshly grated Parmesan adds a wonderful flavor and texture. If you’re looking for a substitute, Pecorino Romano or nutritional yeast (for a vegan option) can work well.
Panko Breadcrumbs: Panko gives a great crispy texture. If you don’t have it, regular breadcrumbs can be used, but I’d recommend toasting them lightly for extra crunch.
Lemon: Fresh lemon juice really brightens up the dish! If you’re out of fresh lemons, bottled lemon juice will do, but it might lack the same fresh zing.
Asparagus: Fresh asparagus is wonderful in this dish, but green beans or broccoli can be good alternatives if you can’t find asparagus.
How Do I Ensure My Chicken Stays Moist and Cooked Perfectly?
Pounding the chicken to an even thickness is key. It helps the chicken cook evenly, preventing some parts from drying out while others remain undercooked.
- Use a meat mallet (or a rolling pin) on a cutting board, covering the chicken in plastic wrap for easy cleanup.
- Don’t skip on seasoning with salt and pepper – it makes a big difference!
- When frying, make sure the oil is hot enough to create a nice crust, but not so hot that it burns the breadcrumbs.
How to Make Lemon Parmesan Chicken With Asparagus
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tbsp olive oil (for frying)
- 1 lemon (sliced, plus extra for juice)
For the Asparagus:
- 3 cups fresh asparagus spears, trimmed
- 1-2 tbsp butter
For Garnish:
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, for a total of about 30 minutes. With some careful timing, you can have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 400°F (200°C). While it’s heating, line a baking sheet with parchment paper or give it a light greasing to prevent sticking.
2. Prepare the Chicken:
Take the chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/2 inch thickness. This will help them cook evenly. Season both sides of the chicken with salt and pepper to taste.
3. Make the Crust Mixture:
In a shallow bowl, mix the grated Parmesan cheese, panko breadcrumbs, garlic powder, oregano, and a pinch of salt and pepper. This will create a delicious coating for your chicken.
4. Beat the Eggs:
In another bowl, crack the eggs and beat them until well mixed. This will be used to help the breadcrumb mixture stick to the chicken.
5. Coat the Chicken:
Take each chicken breast and dip it in the beaten eggs, making sure it’s nicely coated. Then, dredge it in the Parmesan breadcrumb mixture. Press gently to make sure the breadcrumbs stick well.
6. Fry the Chicken:
In a large skillet over medium heat, add the olive oil. Once it’s hot, add the coated chicken breasts. Cook them for about 3-4 minutes on each side until they are golden brown.
7. Transfer to Baking Sheet:
Once browned, carefully place the chicken onto the prepared baking sheet. Lay lemon slices both on top of and underneath each chicken breast for added flavor.
8. Prepare the Asparagus:
In a bowl, toss the fresh asparagus with butter and season with salt and pepper. Arrange the asparagus around the chicken on the baking sheet.
9. Bake Everything:
Put the baking sheet in the preheated oven. Bake for 12-15 minutes or until the chicken is cooked through (the internal temperature should read 165°F or 75°C) and the asparagus is tender.
10. Finish and Serve:
Once done, take the baking sheet out of the oven. Squeeze some fresh lemon juice over the chicken and asparagus for an extra burst of flavor. Garnish with chopped parsley and serve immediately. Enjoy your meal with crispy chicken and delicious lemony asparagus!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can provide a juicier and richer flavor. Just ensure they’re boneless and skinless, and follow the same cooking instructions to achieve perfectly cooked chicken.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, substitute regular panko breadcrumbs with gluten-free panko options or crushed gluten-free crackers. Be sure to check the Parmesan cheese for any additives that might contain gluten.
What Should I Do If I Don’t Have Asparagus?
If asparagus isn’t available, you can use green beans or broccoli as a great alternative. Both will pair well with the chicken and can be cooked using the same method.
Can I Prepare This Dish in Advance?
You can prepare the chicken and breadcrumb mixture ahead of time! Coat the chicken, then cover and refrigerate it for up to 24 hours before frying and baking. The asparagus can be prepared just before baking to keep it fresh and tender.
