Description

This bright, zesty Lemon Chicken & Asparagus is an easy sheet-pan dinner that’s perfect for busy weeknights. Tender, juicy chicken breasts roast alongside crisp-tender asparagus, all infused with fresh lemon, garlic, and oregano. With minimal prep and just one pan to clean, it delivers a fresh, flavorful meal that feels light yet satisfying.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 bunch fresh asparagus, trimmed
2 tablespoons olive oil
Zest and juice from 2 lemons
3 cloves garlic, minced
1 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Fresh chopped parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
Add the chicken breasts to the bowl, turning to coat them evenly in the marinade. Let them sit for at least 15 minutes while you prepare the asparagus.
Arrange the trimmed asparagus on the prepared baking sheet. Drizzle with a light extra splash of olive oil, if desired, and season with salt and pepper. Toss to coat and spread into an even layer on one side of the pan.
Place the marinated chicken breasts on the other side of the baking sheet, making sure they are not overlapping.
Bake for 20–25 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F / 75°C) and the asparagus is crisp-tender.
Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish the chicken and asparagus with freshly chopped parsley and an extra squeeze of lemon, if desired, before serving.

Notes

For extra flavor, marinate the chicken for up to 2 hours in the refrigerator.
If your asparagus spears are very thick, you may want to start them 3–5 minutes earlier or cut them in half lengthwise.
Cooking time may vary slightly depending on the thickness of the chicken breasts; always use internal temperature as your guide.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Sheet Pan
Cuisine: American, Mediterranean-inspired

Nutrition

Serving Size: 1 chicken breast + 1/4 of the asparagus
Calories: 320 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 13 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 120 mg

Keywords: lemon chicken, asparagus, sheet pan dinner, healthy chicken recipe, weeknight dinner, gluten free, low carb