Sheet Pan Lemon Butter Chicken and Asparagus

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Sheet Pan Lemon Butter Chicken and Asparagus Sheet Pan Lemon Butter Chicken and Asparagus



  • 2 tablespoons olive oil
  • 3 boneless skinless chicken breasts cut in half
  • 1 pound fresh asparagus washed and ends trimmed
  • 1 teaspoon sea salt
  • 1 teaspoon dried Herbes de Provence or Italian seasoning mix
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 lemon sliced
  • 2 tablespoons butter cubed
  • Grated Parmesan cheese optional


  1. Preheat oven to 425 degrees
  2. Line a baking sheet with heavy duty aluminum foil
  3. Pour olive oil on foil
  4. Add chicken breasts and asparagus, and coat with olive oil
  5. Season with sea salt, Herbes de Provence seasoning, pepper and garlic powder
  6. Place lemon slices over chicken and asparagus
  7. Bake for 15 minutes, then add butter over chicken and asparagus
  8. Bake for additional 5 minutes or until chicken reaches internal temperature of 165 degrees, according to a meat thermometer
  9. Remove from oven, sprinkle with grated Parmesan cheese, and serve immediately


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