Thank god it’s Friday! And what’s on the agenda for dinner this evening? If you’re not sure, than look no further! This easy to make one pan dinner is a new favorite for sure. Don’t know about you, but it’s been a long week, and I could use an easy to make dinner right about now. And a chicken dinner is just what the doctor ordered.
All the lemony flavors in this meal are delicious and refreshing, perfect for the spring and summer time weather we have been experiencing lately. If you have read some of our blogs, you may notice I often talk about the weather. I have this fascination for it that goes all the way back to my childhood. One of my favorite channels is the weather channel, of course; something I don’t admit often, so if you can’t tell, this is me baring my soul. Growing up in Los Angeles, crazy weather is not something we experience very often, and I am oddly excited when we do! Weird? Yes, but it makes sense. We all want something we don’t have, and I want WEATHER! Ok, I am done geeking out, thanks for listening.
Currently we are experiencing a mix of clouds and sun and that is typical springtime in LA. It’s no wonder we’ve all been craving less hearty, and more summery recipes. And this is certainly a rave worthy recipe. The first time I made it, and this is easily done, I slightly overcooked the chicken. Something I improved upon when making it the second time around, and finally I got the time down just right. I find chicken is the one thing I tend to overcook and that’s over the fear of eating raw chicken, NOT A FUN EXPERIENCE! Please be sure to thoroughly cook your chicken, even if it means removing the asparagus and cooking the chicken for longer. I totally did that, but I have a thing for halfway cooked vegetables. The crunchier the better I say. Hope you all have a great weekend, and happy eating!
Quote of the Day: “The opinion which other people have of you is their problem, not yours.” – Elisabeth Kubler-Ross
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 1/2 lb boneless skinless chicken breast (or tenders)
- 1/3 cup flour
- 1 cup panko
- 1 cup Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 3-4 lemons
- 1 tbs minced garlic
- 8 tbs melted butter
- 1 tbs lemon pepper seasoning
- 1 lb asparagus
- 3 tbs olive oil
- 3 tbs honey
- optional: fresh parsely (1 lemon for topping)
Ingredients
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- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
- Grab three bowls. Add the flour to one bowl.
- Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
- In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
- Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
- Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
- Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
- Bake in preheated oven for 10 minutes and remove.
- Flip the tenders to the other side.
- Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
- If desired place lemon slices over the chicken (optional)
- Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
- Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
- Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
- Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.
Adapted From: Chelsea's Messy Apron
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