Tender baked chicken breasts with crispy parmesan coating paired with perfectly roasted asparagus in a bright lemon sauce that makes weeknight dinners feel special.
Recipe Details
Ingredients
- 4 pieces (680g) boneless, skinless chicken breasts, pounded to even thickness
- 450g fresh asparagus spears, trimmed
- 75g freshly grated Parmesan cheese
- 50g panko breadcrumbs
- 60ml extra virgin olive oil
- 60ml fresh lemon juice
- 2 tbsp fresh lemon zest
- 3 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 30g unsalted butter, melted
Instructions
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Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and lightly grease with cooking spray.
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In a shallow bowl, combine 75g freshly grated Parmesan cheese, 50g panko breadcrumbs, 1 tsp dried oregano, half the 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix well to create the coating mixture.
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Pat 4 pieces (680g) boneless completely dry with paper towels. Season both sides with remaining 1 tsp kosher salt and pepper. Brush each breast with {melted_butter}, then press firmly into the parmesan mixture, coating both sides thoroughly.
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Place coated chicken on one side of the prepared baking sheet. In a large bowl, toss 450g fresh asparagus spears with 60ml extra virgin olive oil, 3 cloves garlic cloves, 2 tbsp fresh lemon zest, and a pinch of salt and pepper.
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Arrange seasoned asparagus around the chicken on the baking sheet. Drizzle any remaining oil mixture over the chicken and vegetables.
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Bake for 20-25 minutes, or until chicken reaches an internal temperature of 74°C (165°F) and the coating is golden brown and crispy. The asparagus should be tender-crisp.
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Remove from oven and immediately drizzle 60ml fresh lemon juice over the entire dish. Let rest for 5 minutes before serving to allow juices to redistribute.
Tips
Perfect Coating: For extra crispy coating, place the coated chicken on a wire rack set over the baking sheet. This allows air to circulate underneath for even browning.
Chicken Thickness: Pound chicken breasts to an even 2cm (3/4 inch) thickness for uniform cooking. Use a meat mallet or rolling pin between plastic wrap.
Asparagus Selection: Choose asparagus spears of similar thickness for even cooking. Snap off the tough ends naturally where they break easily.
Make-Ahead Option: The chicken can be coated and refrigerated up to 4 hours ahead. Bring to room temperature for 15 minutes before baking.
Storage: Leftovers keep in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10-12 minutes to maintain crispiness.
Serving Suggestions: Pair with garlic mashed potatoes, rice pilaf, or a simple arugula salad dressed with lemon vinaigrette.