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One Pan Lemon Chicken and Asparagus is the ultimate sheet pan dinner, quick, fresh, and full of flavor. With juicy chicken, tender asparagus, and a bright honey lemon glaze, it’s the kind of weeknight meal that feels both healthy and satisfying. Perfect for meal prep, lunch, or dinner, this dish is as practical as it is delicious.
After proving how much we love lemon with our Chicken Scallopini with Lemon Garlic Cream Sauce and the Lemon Garlic Roast Chicken, we couldn’t stop there. This easy honey lemon chicken recipe is all about simplicity, just toss everything onto a baking sheet, let the oven work its magic, and enjoy perfectly cooked chicken and asparagus without the fuss.
What Makes This Dish So Good
This Lemon Chicken and Asparagus recipe is all about fresh, simple ingredients that deliver big flavor. The honey lemon glaze caramelizes beautifully in the oven, coating the chicken in a sweet and tangy finish while keeping it juicy and tender. Paired with crisp asparagus, it turns into a light yet hearty dish you can feel good about serving.
The best part is how effortless it is to make. This easy honey lemon chicken recipe comes together in one pan, which means less time cleaning up and more time enjoying dinner. Whether you’re meal-prepping for the week or craving a quick lemon chicken with asparagus dinner, this sheet pan recipe makes healthy cooking feel simple and satisfying.
What Goes Into Lemon Chicken and Asparagus
With just a handful of fresh, everyday ingredients, this Lemon Chicken and Asparagus recipe comes together with ease.
- Chicken Breasts: Boneless and skinless chicken breasts are the perfect lean protein, baking up tender while soaking in the honey lemon glaze.
- Lemon Juice: Freshly squeezed lemon juice adds a zesty brightness that ties the chicken and asparagus together beautifully.
- Honey: A touch of honey balances the sharpness of the lemon, creating that signature sweet and tangy glaze.
- Asparagus: Fresh asparagus spears roast alongside the chicken, staying crisp-tender and adding a pop of green to the dish.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lemon Chicken and Asparagus
- Preheat and Prep: Position the oven rack in the middle and preheat to 200°C (400°F). Line a baking sheet with foil and lightly coat with cooking spray.
- Season the Chicken: Place the chicken breasts on the prepared sheet and season with a pinch of salt. Set them aside while you prepare the honey lemon mixture.
- Mix the Glaze: In a small bowl, whisk together the lemon juice, honey, soy sauce (if using), garlic, half the parsley, salt, and pepper. This will be the sweet and tangy glaze.
- Coat and Bake: Pour three-quarters of the glaze over the chicken and top with lemon slices. Cover with foil and bake for 20 minutes, or until the chicken is nearly cooked through.
- Add the Asparagus: Remove the foil and arrange the asparagus around the chicken. Drizzle with glaze, season with salt and pepper, and return to oven until golden.
- Finish and Serve: Sprinkle with the remaining parsley for freshness. Serve warm with rice, potatoes, or your favorite side dish.
A bright dish like Lemon Chicken and Asparagus calls for sides that balance freshness with comfort. Start with Strawberry Rhubarb Crisp, a fruity and tangy dessert that echoes the citrusy flavors of the chicken while adding a sweet finish to the meal.
For something savory, pair it with Caprese Crostini with Grilled Avocado for a fresh Mediterranean bite, and Creamy Roasted Tomato Basil Soup for a warm, velvety starter that contrasts nicely with the crisp asparagus. Together, these pairings create a well-rounded menu that feels both light and satisfying.
Recipe FAQ’s
Freshly squeezed lemon juice gives the best bright flavor, but bottled lemon juice can be used if that’s what you have on hand.
Yes, this sheet pan meal is very beginner-friendly. Everything is cooked in one pan, making it simple and foolproof.
Of course. If asparagus isn’t available, you can make the chicken on its own or swap in another vegetable of your choice.
WATCH US MAKE IT RIGHT HERE!
One Pan Honey Lemon Chicken Asparagus
Ingredients
- 1 spray cooking spray olive oil
- 4 chicken breasts boneless and skinless
- 1 pinch salt to season
- 1/3 cup lemon juice freshly squeezed
- 1/4 cup honey
- 1 tablespoon low sodium soy sauce optional for added flavour
- 1 tablespoon garlic finely chopped
- 2 tablespoons parsley fresh chopped, divided
- 1 teaspoon salt or more to your tastes
- ½ teaspoon cracked pepper to taste
- 4 asparagus 37-40 spears, woody ends removed
- 1 lemon sliced to garnish
Instructions
- Arrange oven shelf to the middle of your oven. Preheat oven 200°C | 400°F. Line a baking sheet with foil or parchment paper and spray with nonstick cooking oil spray. Arrange chicken on the sheet and season with salt; set aside.
- Combine together the lemon juice, honey, soy sauce, garlic, half of the parsley, salt and pepper. Pour three quarters of the honey lemon mixture over the chicken. Arrange the lemon slices over the top. Season with extra salt and pepper, if desired.
- Cover with foil and bake for 20 minutes, or until the chicken is cooked through. Uncover, arrange the asparagus around the chicken. Pour the remaining honey lemon mixture over the asparagus; season the asparagus with salt and pepper. Return to the oven to grill or broil until the chicken is golden and the asparagus is cooked. Garnish with the remaining parsley.
- Serve with a side of rice or potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My nine year old daughter is the pickiest of picky eaters, and she LOVED this. The sauce is divine. I love asparagus, but plan to try it with other veggies next time. Maybe some zucchini. Thank you for an excellent recipe that my daughter actually enjoyed!
I made this for two and didn’t adjust the marinade- so it was kind of poached. This make it really moist and lemony. I added the asparagus and cooked for another 10 minutes and served with roast chat potatoes. Easy as it all went in the oven. Fabulous!
Loved it! I used carrots and green beans – added the carrots 10 minutes before the chicken was close to done and the green beans 5 minutes before. I also added some olive oil over the veggies since I didn’t have enough sauce to go over it all. Served it over a bed of quinoa. Printed and saved – will definitely make it again.
Absolutely perfect! I don’t like asparagus but my family does but this recipe has definitely made me see what I’ve been missing. Even without all the fresh ingredients, this was an amazing meal. I’m elderly but when I saw this one pot recipe I knew I had to try it. Glad I did. I used chicken thighs ’cause that’s what I had. Will be trying more of your recipes. Thank you so very much.
I made this tonight with broccoli, squash, zucchini and asparagus!! My boyfriend loved it!
Absolutely dead easy, and totally delicious will definitely be making this again.
I didn’t have room for all the asparagus around the chicken so baked it in a separate pan – think it tasted even better for doing it that was because so much juice came out of the chicken.
Served it with vegetable rice, but would also be great with Couscous
Highly recommend as a quick and easy tasty meal.
Made this for myself tonight as a part of my meal prep. Came out BEAUTIFULLY! I melted butter in the foil lined pan before adding the chicken instead of using cooking spray. It came out juicy and DELICIOUS! Used a bit more lemon juice on the asparagus also. Great recipe and easy to make! Will be making this for my boyfriend soon!
Yum yum yum Karrigan! Your description made me hungry lol.