Sheet Pan Chicken and Asparagus

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

With minimal prep and cleanup, this sheet pan chicken and asparagus is a lifesaver when you need something healthy and delicious in a hurry. I love serving it with roasted potatoes for a more filling meal and I always have leftovers for lunch the next day.

Why you’ll love this recipe

• Easy & fast: This is a one-pan meal that’s ready in under 30 minutes with minimal clean up!
• Healthy & versatile: You’ve got your lean protein, starch and vegetable, plus options to customize.

Ingredients and substitutions

• Chicken cutlets – use boneless skinless chicken breasts cut into cutlets or use chicken thighs.
• Olive oil – use any neutral oil like canola oil, grape seed oil or avocado oil.
• Lemon juice – use fresh or bottled lemon juice or lime juice if you’re in a pinch.
• Dijon mustard – leave out if needed or add some dry mustard in a pinch.
• Garlic – use fresh or jarred minced garlic. Garlic powder would also work.
• Parsley – fresh is best, but use dried if that’s what you have.
• Rosemary – fresh is best, but dried works. substitute with thyme or oregano.
• Dill – fresh is best, but dried works. substitute with thyme or oregano.
• Paprika – leave this out if you don’t have or use a pinch of chili powder instead.
• Baby potatoes – any variation of baby potatoes will work. You can also dice a bigger potato of choice into smaller pieces.
• Asparagus – use any root vegetable or green of your choice like broccoli, cauliflower, carrots, green beans, etc.

How to make this recipe

Step 1: Marinate the chicken

Mix the marinade and marinate the chicken.

Step 2: Bake the potatoes and chicken

Toss potatoes in olive oil and season and bake with the chicken.

Step 3: Bake the asparagus

Remove the chicken, add the asparagus and bake with the potatoes a little longer.

Step 4: Finish and serve

Serve all together and enjoy!

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs. Keep in mind that thighs may require a longer cooking time, so be sure to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I prevent the asparagus from getting soggy?

Don’t overcrowd the pan. This allows the vegetables to roast instead of steam. Also, you can add the asparagus to the pan a little later than the chicken if you prefer it more crisp-tender.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

What to serve with this dish

These sides make the meal even more satisfying, while still keeping it healthy and balanced!

• Add some rice or quinoa to soak up any juices or sauce.
• Try any of these side salads for a fresh crunch with my homemade dressings.
• Try this low-carb cauliflower rice for a change.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.

Freeze & reheat from frozen: Freeze chicken and asparagus separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.