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sheet pan lemon butter chicken and asparagus dinner
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5 from 2 votes

Sheet Pan Lemon Butter Chicken and Asparagus

Seasoned chicken breasts topped with butter and  lemon and baked with asparagus on one sheet pan for a delicious 20 minute dinner with easy clean-up!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 160kcal
Author Dee


  • 2 tablespoons olive oil
  • 3 boneless skinless chicken breasts cut in half
  • 1 pound fresh asparagus washed and ends trimmed
  • 1 teaspoon sea salt
  • 1 teaspoon dried Herbes de Provence or Italian seasoning mix
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 lemon sliced
  • 2 tablespoons butter cubed
  • Grated Parmesan cheese optional


  • Preheat oven to 425 degrees
  • Line a baking sheet with heavy duty aluminum foil
  • Pour olive oil on foil
  • Add chicken breasts and asparagus, and coat with olive oil
  • Season with sea salt, Herbes de Provence seasoning, pepper and garlic powder
  • Place lemon slices over chicken and asparagus
  • Bake for 15 minutes, then add butter over chicken and asparagus
  • Bake for additional 5 minutes or until chicken reaches internal temperature of 165 degrees, according to a meat thermometer
  • Remove from oven, sprinkle with grated Parmesan cheese, and serve immediately


Calories: 160kcal | Carbohydrates: 4g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 488mg | Potassium: 386mg | Fiber: 2g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 14.4mg | Calcium: 26mg | Iron: 1.9mg