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One-Pan Parmesan Baked Chicken and Asparagus

This One-Pan Parmesan Crumb Baked Chicken and Asparagus is crispy, healthy, filling, easy, and delicious.  The chicken is simply breaded with a mixture of parmesan cheese and breadcrumbs.  The Asparagus is lightly seasoned with extra virgin olive oil, garlic, salt, and pepper.  Sprinkle the entire pan with scallions for a mild onion flavor and this dish is loaded with amazing but simple delicious-ness!

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 496 kcal
Author Carrie Tyler

Ingredients

  • 16 oz Asparagus, 1 bunch
  • 16 oz Chicken Breasts
  • ¾ cup Grated Parmesan Cheese
  • ¾ cup Panko Breadcrumbs
  • 2 teaspoon Salt
  • 2 teaspoon Fresh Ground Pepper
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Extra Virgin Olive Oil
  • Olive Oil Cooking Spray
  • 2 Scallions
  • 1 Egg

Instructions

Prep Ahead to make your 'Kit'

  1. Get a large bowl or small sheet pan for storing all of the 'kit' prepped food on.  Note, this is not the bowl/pan you will necessarily cook with later as you need a large sheet pan for cooking and that may not be ideal for storing in your fridge.

  2. Rinse the asparagus and cut off the woody ends, usually this will be about 1 inche off the end.  Place the asparagus in a 1 gallon sealable bag and toss with 1 teaspoon extra virgin olive oil, ½ teaspoon garlic powder, salt and fresh ground pepper to taste. Place bag on sheet pan for storing in fridge.

  3. Slice the scallions into thin strips.  Put in small baggie and place on sheet pan for storing in fridge.

  4. Mix the parmesan cheese, breadcrumbs, ½ teaspoon salt, and ½ fresh ground pepper.  

  5. Slice the chicken breasts into 1 inch wide strips and put in a 1 gallon sealable bag.  Place bag on sheet pan for storing in fridge.

  6. Place 1 egg on the sheet pan for cracking when you are ready to cook.  Now on your storage sheet pan you will have: 1. bag of seasoned asparagus 2. bag of sliced scallions 3. bag of parm-breadcrumb mixture 4. bag of cut chicken strips 5. one egg.  The only thing left is the Extra Virgin Olive Oil, which you do not need to put on the sheet pan.

Cook

  1. Preheat oven to 400 degrees F and spray a large sheet pan (I used an 18 inch) with olive oil cooking spray.  Pull your 'kit' out of the fridge.

  2. Crack the egg into a medium size bowl (big enough to fit a couple pieces of chicken at a time).  In a separate bowl of similar size, pour in the parmesan-breadcrumb mixture.

  3. Dip each chicken strip into the egg wash and then coat with the parm-breadcrumbs.  Then place on sheet pan that has been coated with olive oil cooking spray.  Spray the top of each chicken piece lightly as well.

    Raw chicken breaded on pan

  4. Sprinkle ¼ of the scallions over the chicken, then place in the oven for 15 minutes.  

  5. After the chicken has been in the oven for 15 minutes, take the pan out and flip each piece of chicken over.  Then add the asparagus to the pan, in and around the chicken.  Sprinkle another ¼ of the scallions over top and put back in the oven for another 15 minutes.

  6. After a total of 30 minutes in the oven, the chicken should be completely cooked through...browned and crispy on the outside, moist and tender on the inside.  The asparagus will be slightly tender, but still slightly crisp and fresh with a delicious gentle roasted char to the outside.  Let sit for a few minutes before serving.

  7. No additional sides are needed for this absolutely simple, satisfying, and delicious dish!  Enjoy!