Are looking for a one pan lemon parmesan chicken and asparagus recipe that is appetizing? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious one pan lemon parmesan chicken and asparagus should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of one pan lemon parmesan chicken and asparagus, start from the type of ingredients, next selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare one pan lemon parmesan chicken and asparagus delicious as long as you know the trick and how to make this dish you can be treat special.

Ingredients and seasonings required in prepare

1. Prepare 2 lbs boneless, skinless chicken thighs, trimmed
2. Take 1/3 cup flour
3. Prepare 1 stick (8 Tbs) unsalted melted butter, divided
4. Prepare 1 cup Panko bread crumbs
5. Use 1 cup grated Parmesan cheese
6. Take S&P
7. Use 2 tsp garlic powder
8. Take 2 Tbs parsley
9. Use 4 cloves garlic, minced and divided
10. Use Zest and juice of 2 lemons, divided
11. Take 1 lb fresh asparagus

Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Taste and adjust salt & pepper if needed. In a small bowl or cup whisk together the lemon juice and mustard until fully mixed. Pour into the skillet with the asparagus along with the chicken stock and the zest.

How to make:process One Pan Lemon Parmesan Chicken and Asparagus:

1. Preheat oven to 400
2. Line baking sheet with parchment
3. Place flour and S&P in one bowl
4. Put 6 Tbs melted butter, 2 cloves garlic, zest and juice of 1 lemon in second bowl
5. In a third bowl, combine Panko, Parmesan, S&P, garlic powder and parsley. Blend
6. Dredge chicken on each side in flour, then butter mixture, and into Panko mixture
7. Place on baking sheet
8. Repeat until each piece is coated
9. Place pan in oven and bake 15 minutes
10. While chicken cooks, trim asparagus
11. Melt remaining butter and add remaining garlic and lemon zest and juice and blend
12. Coat asparagus with butter mixture
13. Flip chicken over so underside and cook
14. Add asparagus to pan
15. Bake an additional 10-15 minutes or until asparagus is tender-crisp and chicken internal temperature is 165
16. When chicken is done, drizzle with remaining butter mixture
17. Done and ready to serve!

Bring the liquid to a boil and then reduce down to a simmer. Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm. Place chicken on a clean work surface and cover with plastic wrap.

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