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- 4 boneless, skinless chicken breasts - 1 bunch of fresh asparagus, trimmed - 2 lemons (one for juicing and one sliced for garnish) - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) When I whip up One Pan Lemon Asparagus Chicken, I focus on using fresh, simple ingredients. The chicken breasts provide lean protein, while asparagus adds a bright crunch. Lemons bring a zesty touch that ties everything together. Keep pantry staples handy, like olive oil and dried oregano. They help create a quick marinade that packs flavor. Garlic powder also plays a key role, adding depth without extra work. For seasoning, use salt and pepper to enhance the dish. Fresh parsley adds a lovely pop of color and a hint of freshness at the end. With these ingredients, you can easily prepare a delicious meal that pleases everyone. For the full recipe, refer to the section above. Start by preheating your oven to 400°F (200°C). This step is key for cooking the chicken and asparagus evenly. A hot oven helps the chicken brown nicely and keeps the asparagus crisp. In a large bowl, mix together olive oil, juice from one lemon, minced garlic, dried oregano, garlic powder, salt, and pepper. Whisk it until all ingredients blend well. Then, add the chicken breasts. Make sure each piece is coated in the marinade. Cover the bowl and let it sit for about 15 minutes. This time allows the flavors to soak into the chicken. While the chicken marinates, get the asparagus ready. Spread the trimmed asparagus on a baking sheet. Drizzle a bit of olive oil on top. Season it with salt and pepper, then toss to coat. After that, place the marinated chicken breasts among the asparagus. Ensure there’s enough space for everything to cook well. Now, slice the second lemon into rounds. Scatter these slices over the chicken. This adds extra flavor as it bakes. Slide the baking sheet into your preheated oven. Bake for about 25 to 30 minutes. To check for doneness, use a meat thermometer. The chicken should reach 165°F (75°C), and the asparagus should be tender but not mushy. Once done, take it out and let it rest for 5 minutes. This helps the juices settle in the chicken. Before serving, sprinkle with fresh parsley for a bright touch. For the full recipe, check out the details above. Marinating the chicken is key for great taste. I recommend you let the chicken soak for at least 15 minutes. This short wait helps the flavors blend well. The lemon juice adds a bright, zesty taste. For extra zing, use lemon slices. Place these slices on top of the chicken before baking. This lets the juice drip down and infuses the meat with flavor. For sides, I love pairing this dish with rice or quinoa. The grains soak up the sauce nicely. You can also serve it with a fresh salad or crusty bread. To present the dish, transfer everything to a large platter. Drizzle the pan juices over the chicken and asparagus. This makes your meal look much more inviting and delicious. If you want a lighter meal, try using skinless chicken thighs. They have a bit more fat, but they are still tasty. You can also reduce the olive oil in the marinade. Adding extra veggies boosts the nutrients. Consider bell peppers, zucchini, or cherry tomatoes. Toss them with the asparagus for a colorful plate. {{image_4}} You can switch asparagus for other veggies. Try green beans, zucchini, or bell peppers. These choices add color and flavor. Each season brings new veggies. In winter, use Brussels sprouts or carrots. In fall, consider roasted butternut squash. Mix and match for fun tastes. Combining flavors is key. Add cherry tomatoes for sweetness. Toss in some mushrooms for earthiness. The more colors, the more fun your plate looks. Different veggies can also change the cooking time. Keep an eye on them while baking. You can use different chicken cuts too. Chicken thighs are juicy and tender. They can add rich flavor to this dish. If you want leaner meat, chicken breasts work great. Both options cook well with lemon and garlic. For vegetarian alternatives, consider chickpeas or tofu. Both options soak up flavors nicely. You can also use tempeh for a nutty taste. Just make sure to adjust cooking times for these proteins. Explore different herbs to change the dish. Thyme adds a savory taste. Rosemary gives a warm, earthy flavor. You can even mix herbs for a unique twist. Adding spices can boost the dish. A pinch of red pepper flakes adds heat. Cumin or smoked paprika brings depth. Don't be afraid to experiment with what you love. To store leftovers, place the chicken and asparagus in an airtight container. Let the dish cool to room temperature before sealing. This helps keep it fresh. I recommend using glass containers for better flavor retention. Store in the fridge for up to three days. When it’s time to eat, reheating is key. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place your dish in an oven-safe pan and cover it with foil. This keeps moisture in. Heat for about 15 minutes or until warm. If you use the microwave, heat in short bursts of one minute. Stir in between to avoid hot spots. If you want to freeze it, let it cool first. Place the chicken and asparagus in a freezer-safe bag. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. To thaw, move it to the fridge overnight. This keeps the texture nice. Reheat as mentioned above for the best results. Enjoy your tasty meal anytime! For the full recipe, check out the One Pan Lemon Asparagus Chicken recipe. Cooking chicken in the oven usually takes 25 to 30 minutes. For best results, set your oven to 400°F (200°C). Check the chicken's internal temperature. It should reach 165°F (75°C) to be safe to eat. Always use a meat thermometer for accuracy. Yes, you can prepare this dish ahead. Marinate the chicken and store it in the fridge for up to 24 hours. This helps the flavors soak in. You can also chop the asparagus a day before. Just keep it in a sealed bag. On cooking day, spread the chicken and asparagus on the baking sheet. Bake when ready. This dish pairs well with many sides. Consider serving it with rice or quinoa for a hearty meal. A fresh salad can add crunch and balance. Garlic bread complements the flavors nicely, too. Try roasted potatoes for a filling side. Each option enhances your One Pan Lemon Asparagus Chicken. This blog post covers a simple yet delightful recipe for One Pan Lemon Asparagus Chicken. We discussed essential ingredients, like chicken and asparagus, and pantry staples you likely have. The step-by-step instructions make cooking stress-free, while tips enhance flavor and presentation. You can easily experiment with different vegetables and proteins, adding your personal touch. Storing leftovers properly helps maintain taste. With this guide, you can create a tasty meal that impresses. Enjoy cooking and sharing this dish with family and friends!

One Pan Lemon Asparagus Chicken

Elevate your dinner with this One Pan Lemon Asparagus Chicken recipe! Juicy chicken breasts are marinated in a zesty lemon and garlic blend, then baked alongside fresh asparagus for a vibrant, flavorful meal that’s super easy to make. With just one pan and simple ingredients, you’ll have a delicious dish ready in under 45 minutes. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 bunch of fresh asparagus, trimmed

2 lemons (one for juicing and one sliced for garnish)

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C), ensuring it reaches the right temperature for even cooking.

    In a large mixing bowl, combine the olive oil, juice from one lemon, minced garlic, dried oregano, garlic powder, and a generous pinch of salt and pepper. Whisk together until the marinade is well-blended.

      Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover and allow them to marinate for about 15 minutes to enhance the flavor.

        While the chicken is soaking in the marinade, prepare the asparagus. Spread the trimmed asparagus onto a baking sheet. Drizzle with a splash of olive oil, season with salt and pepper, and toss to ensure they are evenly coated.

          After the chicken has marinated, nestle the chicken breasts among the asparagus on the baking sheet, allowing space for everything to cook evenly.

            Take the second lemon and slice it into rounds. Disperse the lemon slices evenly over the chicken to infuse additional flavor during baking.

              Place the baking sheet in the preheated oven and bake for 25-30 minutes. Keep an eye on the chicken, checking that it reaches an internal temperature of 165°F (75°C) and that the asparagus becomes tender but not overcooked.

                Once cooked, carefully remove the baking sheet from the oven and allow the dish to rest for about 5 minutes, allowing the juices to settle in the chicken.

                  Just before serving, sprinkle freshly chopped parsley over the top for a vibrant finish that enhances the dish's appeal.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Transfer the chicken and asparagus to a large serving platter, and drizzle any residual pan juices over the top. This will amplify the dish's flavors and visual allure!