Sheet Pan Lemon Chicken
This Sheet Pan Lemon Chicken is an easy, one-pan dinner made with tender chicken breasts, fresh asparagus, butter, and lemon for simple, comforting flavor.
Ingredients
- 4 chicken breasts
- 1 bunch asparagus
- 1 lemon, sliced
- ⅓ cup butter, melted
- ¼ fresh lemon juice
- 1 teaspoon italian seasoning
Instructions
- Preheat the oven to 350 degrees. Grease a sheet pan or line with parchment paper and set aside.
- In a small mixing bowl combine butter, lemon juice and Italian seasoning.
- Cut the asparagus in half. Place the chicken breast and asparagus on the sheet pan then drizzle with butter mixture. Place lemon slices on top of the chicken breasts.
- Bake for 25 minutes at 350 degrees. Remove from the oven and serve.
Nutrition
Notes
- Meat Variations: Swap it with turkey breast, pork chops, or white fish fillets. Just adjust the cook time as needed based on the thickness and type of meat.
- Vegetable Options: Asparagus works beautifully, but you can also use chopped potatoes, broccoli, cauliflower, brussels sprouts, or green beans.
- Air Fryer Option: For a summer-friendly version, cook this in the air fryer at 350°F for 20–30 minutes. Use wire racks to layer the chicken and asparagus, and drizzle with the lemon butter mixture before cooking.
- Parchment Tip: For easy cleanup, butter the sheet pan before lining it with parchment paper to prevent sticking.
- Dairy-Free Swap: Replace the melted butter with olive oil if you need a dairy-free option.
- Boost the Lemon Flavor: Add lemon zest or lemon pepper seasoning for an extra punch of citrus.
- Check Doneness: Always ensure chicken reaches an internal temperature of 165°F before serving.
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