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A plate with a portion of crispy parmesan chicken and asparagus and a pan of food in the background

Crispy Parmesan Chicken and Asparagus Sheet Pan Dinner

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons flour
  • Grated zest of 1/2 lemon
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 large egg, beaten
  • 1 lb. boneless, skinless chicken tenders
  • 1 lb. fresh asparagus, trimmed
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400˚F. Combine breadcrumbs, cheese, flour, lemon zest, parsley, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish or pie plate. Place egg in a shallow bowl. Dip chicken tenders in egg, and then dredge in breadcrumb mixture, pressing gently to adhere. Arrange chicken on a rack set on a baking sheet and coated with cooking spray. Toss asparagus with oil, ½ teaspoon salt and ¼ teaspoon pepper, and spread in a single layer on rack around chicken. 

  2. Bake 20 minutes or until a thermometer inserted into the center of a chicken tender registers 165˚F and asparagus is tender. Serve with lemon wedges, if desired.