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!
Recipe Tips and Variations
Use these tips to keep this dish fresh and delicious, every time you make it!
- Even it out: Cut the baby potatoes into smaller pieces to make sure they cook evenly.
- Marinate: Marinate the chicken in the lemon mixture for 30 minutes to make it more flavourful.
- Switch the veg: Swap asparagus with other vegetables like broccoli, green beans, or bell peppers.
- Add a kick: Sprinkle some red pepper flakes over the dish before baking.
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.
More chicken sheet pan dinners
Sheet Pan Chicken and Asparagus
Ingredients
Chicken marinade
- 4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic minced
- 1 tbsp fresh parsley finely chopped; or 1 tsp dried
- 1 tbsp fresh rosemary finely chopped; or 1 tsp dried
- 1 tsp fresh dill finely chopped; or 1/2 tsp dried
- 1/2 tsp each salt & pepper
Potatoes
- 1 tbsp olive oil
- 2 cups baby potatoes, sliced in half
- 1/2 tsp paprika
- 1/2 tsp each salt & pepper
Asparagus
- 1 lb asparagus
- 1 tsp olive oil
Instructions
- Preheat oven to 425 F. In a large bowl, mix olive oil, lemon juice, dijon mustard, garlic, parsley, rosemary, dill and salt & pepper together. Add chicken cutlets and marinate for 10 minutes.
- Add baby potatoes to a parchment-lined baking sheet and toss with a bit of olive oil and season with salt, pepper and paprika. Add marinated chicken to the baking sheet. Bake for 20 minutes.
- Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, drizzle with a bit of olive oil and season with more salt & pepper. Bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!
Comments & Reviews
Mindy T. says
This was actually really easy to prepare (an important detail for me on weekdays, LOL). My chicken breasts were rather small, so when I sliced them lengthwise, they actually cooked way too fast. After 15 minutes, the taters were almost done, the chicken was done (but I wasn’t sure so I left it in the pan – wrong choice, sigh. And at the end of the final 10 minutes, the asparagus was still a bit more crunchy than we prefer, so I removed the (perfect) potatoes and the (overdone) chicken and just let the asparagus go for another five minutes. Next time, I will look for larger chicken breasts – I was a bit nervous about slicing them lengthwise, but having seen it done on cooking shows, I knew how, but the pieces were just too small and cooked too fast. Flavor was great, though! I will try this one again. Used fresh parsley and oregano from my front porch, I think that helped the flavors really “pop.” Will definitely try this one again with larger chicken breasts.
Dawn says
I forgot to add the lemon juice and this was still very good. So quick and easy for a great dinner in a hurry.
darcy Olson says
What would you use instead of potatoes?
Taylor Stinson says
You could try sweet potatoes, mushrooms or even another green veggie such as broccoli 🙂
Julie A Brooks says
Hi, can this recipe be done on foil instead of parchment paper? Thank you.
Taylor Stinson says
Hi Julie – I wouldn’t recommend it. Foil will cause everything to stick. Just make sure you use a clean pan and then spray it with some cooking spray or grease it with olive oil and you can cook it that way without the parchment 🙂
Kat says
Sorry if I missed it but did you coat the asparagus with the lemon mixture as well?
Taylor Stinson says
Hey Kat – no you just add it to the pan after the chicken and potatoes have cooked for 15 min. You can reserve some of the lemon mixture for the asparagus if you’d like but it’s not necessary. Hope that helps!
Lauren Wiseley says
Do you cook the chicken and potatoes for the additional 8-10 minutes or is that just for the asparagus? Making this tonight for dinner!
Taylor Stinson says
Hey Lauren! You keep the chicken and potatoes on the tray and bake another 8-10 minutes with the asparagus. I’ve modified the directions to make that more clear. Hope that helps 🙂
Rachel says
Hi there! Do you sear your chicken before placing it in the oven?
Taylor Stinson says
No I don’t – you just throw it on the sheet pan 🙂
Debbie Crawford says
Thinking of trying with frozen asparagus. Yes?
Taylor Stinson says
Hey Debbie – I honestly would not try this because the asparagus will be soggy and overcooked. If you’re willing to compromise on the texture you could give it a try though!
Debbie Crawford says
So we had it for dinner. It was really good! I did use frozen asparagus and it turned out delicious! I looked online to see if it was even possible to roast frozen asparagus and found some great tips. So adjusted accordingly. Very good recipe. Both my picky adult son and husband loved it.
Taylor Stinson says
So happy it turned out well for you Debbie!! 🙂 Thank you for reporting back!
Frank Strickland says
From a non-cooking husband 🙂 – I’ve made two of your recipes now. Easy to make – within my limited skills – and tasty. Thanks!
Sarah Bengford says
Can you freeze this? I am making these for my husband for work and he likes some variety not the same every day.
Taylor Stinson says
I wouldn’t recommend freezing this particular recipe unfortunately 🙁