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Sheet Pan Lemon Chicken and Asparagus Dinner

Streamline your dinner routine with our flavorful sheet pan chicken and asparagus recipe, offering convenience and deliciousness in a single pan.

Sheet Pan Lemon Chicken and Asparagus Dinner

This lemon chicken with asparagus is the ultimate easy weeknight dinner with just minutes of prep and less than 20 minutes of cooking time!

Why this meal is certain to make it on your recipe rotation:

  • An entire meal in one sweep
  • Fewer dishes to wash
  • Extremely tasty
  • Includes servings of healthy veggies
  • Super adaptable to any ingredients you have on hand. If you don’t care for asparagus, swap it out for other veggies and adjust the cooking time accordingly.

What should I serve my chicken and asparagus with?

This truly is a meal-in-one but you can absolutely pair it with a side salad, grain or potato. We highly suggest baking it with golden baby red potatoes for easy cleanup. We’ve also paired it with brown rice tossed with a can of black beans, a pinch of salt and a drizzle of EVOO.

How do I prevent my chicken from overcooking?

The best way to prevent your chicken from overcooking is to use a meat thermometer. Chicken breasts should be cooked to an internal temperature of 165 degrees. Because the temperature continues to rise once the chicken is removed from the heat, we recommend removing the chicken from the oven a degree or two under 165 and then double-checking it right before slicing. We love this meat thermometer.

Can I prep this meal ahead?

If you frequent FfL, you know how much we love and live by food prep. To further simplify making this meal throughout the busy work week, you can prep a few things in advance.

  • Prep the asparagus: Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Cover with a plastic bag then refrigerate.
  • Prep the chicken: Trim off any excess fat, store in a Ziploc bag and refrigerate.
  • Prep the marinade: Whisk the marinade ingredients together in a mason jar or airtight container and refrigerate.
  • Prep your side dish, such as potatoes (if you choose to include one): Chop potatoes into quarters and store them submerged in a bowl of water in the refrigerator. Dry before roasting.

Can I freeze this recipe?

While chicken is extremely freezer-friendly, asparagus doesn’t freeze quite as well. If you plan on freezing this for future meals, swap the asparagus for a heartier, more freezer-friendly veggie, like broccoli.

After cooking, allow the chicken to cool completely. Transfer the meal to an airtight container or freezer bag (squeeze or suck out any excess air). Freeze for up to 3 months. Thaw in the refrigerator overnight.

Recipe variations

  • Use a different protein: Use the marinade on shrimp, fish or pork.
  • Make it spicy: Add ¼ teaspoon red pepper flakes for an added kick.
  • Swap veggies: Add potatoes, broccoli, cherry tomatoes, zucchini, bell peppers or green beans. Just make sure the cook times are about the same as asparagus or add the veggies at the correct time so you don’t end up with overly crispy or mushy veggies (potatoes would need to be added in advance, tomatoes added the last 10 minutes of baking).

Some ways to “reinvent” your leftover Sheet Pan Lemon Chicken and Asparagus

So you don’t tire of eating the same meal multiple days in a row, switch things up by reinventing your leftovers. Try mixing things up:

  • Grain bowls (or as we like to call them, Buddha bowls): Layer your favorite rice or grain in a bowl with spinach (wilted), your favorites veggies (roasted veggies, raw veggies, sweet potatoes, avocados, matchstick carrots, onions, etc.) and toppings. Use up whatever you have in your fridge: You can even drizzle your favorite dressing or sauce on top (tzatziki, hummus, salsa, BBQ sauce).
  • Salad: Cold, on a spruced-up salad topped with sautéed or raw veggies or a Greek Chicken Salad with tomatoes, cucumbers, olives, thinly sliced red onions and feta
  • Wraps: Slather tortillas or flatbread with pesto or hummus; top with greens, chicken and veggies of choice.
  • Quesadilla
  • Pizza: Using a dough ball, a tortilla or toasted bagel; topped with cheese, leftover chicken, veggies and your favorite sauce
  • Pasta: Chop up the chicken into cubes and add it to your favorite pasta dish. Want to go really simple? Mix it with shell pasta, a little olive oil, cheddar or cottage cheese, garlic and a heaping handful of spinach (wilted)
  • Soup: Add chopped chicken to Chicken Corn Soup, Easy 30-Minute Mushroom Vegetable Soup or Easy Tortellini Soup.

If you’ve tried this Sheet Pan Chicken and Asparagus or any other FULLforLife recipe, please rate it and let us know how it turned out in the comments below. Then follow us on FACEBOOK, INSTAGRAM, and PINTEREST for more delicious, healthy, family-friendly food, tips and advice.

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Sheet Pan Lemon Chicken and Asparagus Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


This lemon chicken with asparagus is the ultimate easy weeknight dinner with just minutes of prep and less than 20 minutes of cooking time!




  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place the chicken breasts on the baking sheet and set aside.
  3. In a large bowl, whisk together the garlic, EVOO, maple syrup, lemon zest, lemon juice, salt, pepper, rosemary, basil, thyme, oregano and parsley until combined. Pour half the mixture over the chicken breasts and set the bowl aside.
  4. Place the pan in the oven and bake until the chicken is almost cooked through and no longer pink in the center, 15-20 minutes depending on the thickness of the chicken breasts.
  5. Toss the asparagus in the remaining herbed mixture. Remove the chicken from the oven, nestle the asparagus around the chicken and scrape any remaining sauce from the asparagus over the chicken.
  6. Place the pan back in the oven, set the oven to the broil setting and broil on low until the asparagus is tender and the chicken is no longer pink in the middle, 5-10 minutes.
  7. Remove sheet pan from the oven and serve immediately.


Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Recipes
  • Method: Sheet Pan, Too Easy, 30 Minute Meals

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  1. Rondine Miller

    Easy and very tasty!

  2. Bonnie

    This Sheet Pan Lemon Chicken & Asparagus dinner is a game-changer! My family devoured it, and the simple prep saved our hectic weeknights. The leftover tips were spot-on, making it a win-win for busy moms like me looking for easy, delicious meals!


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