Sheet Pan Chicken and Asparagus
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This Sheet Pan Chicken and Asparagus is an easy, flavorful, and healthy dinner! The chicken turns out perfectly tender and juicy, while the asparagus brings a fresh, vibrant flavor to the dish. Plus, sheet pan recipes are a game-changer—less mess means more time to relax after dinner. It’s simple, delicious, and ideal for any weeknight meal.
It’s safe to say that this oven-baked chicken and asparagus is the perfect all-in-one meal.
Sheet Pan Chicken and Asparagus
I love simple, hassle-free dinners—especially when cleanup takes less time than cooking. Any recipe that meets that requirement instantly earns a spot on my favorites list.
I’m a big texture person, so the tenderness of the asparagus spears and the tender chicken is quite the perfect pair. Everyone from kids to adults will truly enjoy the ease and taste.
Why Make This Easy Chicken and Asparagus Dinner
- Simple ingredients – This recipe keeps it easy with straightforward ingredients you probably already have on hand. No need for a special trip to the store—it’s all about simple, bold flavors that shine.
- Affordable – Chicken and asparagus are often on sale, so you can whip up a delicious, budget-friendly dinner without breaking the bank.
- Perfect for leftovers – If meal prepping is your thing, this dish has you covered. The chicken works beautifully in other meals—shred it for salads, toss it into sandwiches, or enjoy it as is. Versatile and tasty!
Ingredients (+ tips) to make oven-baked chicken and asparagus
(Ingredients at a glance. Grab the full recipe at the bottom of the post.)
- Chicken Breasts | Chicken breasts can vary greatly in size. So, the cooking time can vary a bit depending on size. Try to make sure your fillets are all the same thickness to ensure even cooking. It can help to pound each breast out to about 3/4-inch at the thickest part. If your breasts are huge, you may want to split them in half.
- Olive oil | Olive oil is my favorite for oven baking, but you could use avocado oil or canola oil.
- Spices | Spices such as minced garlic, salt, pepper, paprika, herbs de provenance (a yummy blend of several herbs and spices.) You can use an Italian spice blend if you don’t have herbs de provenance.
- Asparagus | Look for medium-thickness asparagus. Thinner asparagus will take less time (- 3 minutes) and thicker more time (+ 3 minutes). If asparagus is not your thing, roasted green beans or Brussels sprouts are delicious. (Green beans will need about 14 minutes, and larger Brussels sprouts can bake for the same amount of time as the chicken; smaller ones will need closer to 20 minutes.)
- Lemon | Juice of one lemon. If you don’t have fresh lemon, three tablespoons of bottled lemon juice is equivalent to the juice of one lemon.
- Butter
How to Make Sheet Pan Chicken and Asparagus
(scroll to the bottom for the printable recipe card)
1 Preheat the oven: Preheat the oven to 425F. Line a baking sheet with aluminum foil and spray with oil.
2 Prep the chicken: Combine chicken, oil, and spices in a gallon baggie or bowl. Thoroughly coat the chicken breast with oil and herbs. Arrange the chicken breast on one-half of the baking sheet. Cook for 12 minutes.
3 Prep the asparagus: While cooking chicken breast, wash the asparagus and snap off the woody ends. Combine asparagus, melted butter, lemon juice, salt, pepper, and garlic in a bowl, thoroughly coating the asparagus.
4 Flip the chicken and add asparagus: Flip the chicken breasts over and add the asparagus to the remaining half of the baking sheet. Return the baking sheet to the oven and cook for an additional 10 minutes.
5 Check the internal temperature: Check the internal temperature of your chicken breasts. Depending on their thickness, you may need to cook them for an additional 2-3 minutes or until they reach 165F.
Recipe Tips
- Use a digital thermometer: If you are anything like me and have a fear of serving undercooked chicken, a digital thermometer is your new best friend! I use the kind that you hang through the oven door and sounds an alarm when the chicken reaches 165 degrees. (Best invention ever!)
- Pat the chicken dry with a paper towel: Before adding any seasonings, pat off any moisture from the chicken skin with a paper towel. This helps the seasonings stick to the skin.
- Let the cooked chicken rest before slicing: Allowing the chicken to rest for about 5 minutes before slicing helps to lock in the juices and keep the chicken moist.
FAQ’s
Does this recipe work with other veggies?
Yes, broccoli, (20 minutes) baby potatoes, (25 minutes) green beans, (14 -16 minutes) tomatoes, (20 minutes) zucchini (9 to 10 minutes), Brussels sprouts (20 to 30 minutes.
Can you use chicken thighs instead of breasts?
Yes, remove the skin and trim off any extra fat. The thighs will need 20 to 25 minutes to cook. Use your thermometer and adjust the recipe accordingly.
How to Tell if Chicken is Done
I ALWAYS recommend using a meat thermometer, but if you don’t have one, you can check for doneness by piercing the chicken with a knife. When the juices run clear, it is most likely done. This is the digital thermometer I use.
Can this be made in the air fryer?
Yes, place 2 to 3 chicken breasts in the air fryer basket and cook at 375F for 10 minutes. Flip the chicken over, add the asparagus, and cook for an additional 5 to 6 minutes or until the chicken is cooked through. (Always check the internal temperature of your breast with a thermometer to ensure it has reached 165F.)
Storage Suggestions
To store leftovers, let the chicken and asparagus cool completely before storing them in an airtight container. You can store them separately or together.
More Chicken Recipes
- Air Fryer Buffalo Chicken Wings
- Creamy Chicken Stew in 30 Minutes (stovetop recipe)
- 30 Minute Chicken and Rice Casserole
- Air Fryer Chicken Parmesan
- Baked Chicken Leg Quarters
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Tried This Sheet Pan Chicken and Asparagus?
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Print
Sheet Pan Chicken and Asparagus
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: servngs depend on size of chicken breasts
- Category: main dish
- Method: oven
Description
This Sheet Pan Chicken and Asparagus is an easy, flavorful, and healthy dinner! The chicken turns out perfectly tender and juicy, while the asparagus brings a fresh, vibrant flavor to the dish.
Ingredients
Chicken:
- 3 Chicken breasts
- 1 1/2 tbsp avocado or olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/2 tsp herbes de provance
Asparagus:
- 1 bunch of asparagus
- 2tbsp butter
- Juice of 1 lemon
- 1/4 tsp salt
- Pinch of black pepper
- 1 tsp minced garlic
Instructions
- Preheat oven to 425F. Line a baking sheet with aluminum foil and spray with oil.
- Combine chicken, oil and spices in a gallon baggie or bowl. Thoroughly coat the chicken breast with oil and herbs. Arrange the chicken breast on one half of the baking sheet. Cook for 12 minutes.
- While chicken breast is cooking, wash the asparagus and snap off the woody ends. In a bowl or baggie combine asparagus, melted butter, lemon juice, salt, pepper, and garlic.
- Remove baking sheet from oven.
- Flip the chicken breasts over and add the asparagus to the remaining half of the baking sheet.
- Return baking sheet to oven and cook for an additional 10 minutes.
- After 10 minutes the asparagus will be cooked. Check the internal temperature of your chicken breast. Depending on the thickness of your chicken breasts you may need to cook it for an additional 2-3 minutes until it reaches 165F
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