Herb-Crusted Lemon Chicken with Asparagus
A quick and easy 30-minute dinner featuring juicy lemon chicken breasts with a crunchy herb crust, roasted alongside tender asparagus for a fresh and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 large lemon, zested and juiced
- 2 tablespoons fresh herbs (parsley, thyme, rosemary), chopped
- ½ cup panko breadcrumbs (about 60 g)
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese (about 25 g), optional
- 2 tablespoons extra virgin olive oil
- 1 bunch asparagus (about 1 lb / 450 g), trimmed
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, combine panko breadcrumbs, lemon zest, chopped fresh herbs, minced garlic, grated Parmesan cheese, salt, pepper, and olive oil. Mix until crumbs are evenly coated and slightly moist.
- Pat chicken breasts dry with paper towels. Season both sides lightly with salt and pepper. Spoon about half of the lemon juice over the chicken and let soak for 1-2 minutes.
- Press each chicken breast firmly into the herb crust mixture, coating the top evenly. Place coated chicken breasts on one side of the baking sheet.
- Trim woody ends off asparagus. Toss asparagus with olive oil, salt, pepper, and remaining lemon juice. Spread asparagus in a single layer on the other side of the baking sheet.
- Bake in preheated oven for 18-20 minutes until chicken reaches an internal temperature of 165°F (74°C) and crust is golden brown. Asparagus should be tender-crisp.
- Optional: Broil chicken for 1-2 minutes at the end for extra crispness, watching closely to avoid burning.
- Let chicken rest for 5 minutes before serving. Serve hot with roasted asparagus, garnished with lemon wedges or fresh herbs if desired.
Notes
Pat chicken dry before seasoning to help herb crust stick. Use fresh herbs for best flavor; if using dried, reduce quantity to one-third. Do not overcrowd pan to ensure crisp crust and tender asparagus. Let chicken rest after baking to keep it juicy. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, omit Parmesan or use vegan cheese alternative. Broil briefly at the end for extra crispness if desired.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350400
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 1015
- Fiber: 3
- Protein: 40
Keywords: lemon chicken, herb crust, asparagus, quick dinner, healthy chicken recipe, easy weeknight meal, gluten-free option