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–+ servings
A chicken breast, asparagus, and lemon wedges on a plate.
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5 from 2 votes

Sheet Pan Chicken and Asparagus

A simple one-pan bake with chicken and asparagus in a tangy honey Dijon sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Canadian
Servings: 2
Calories: 258kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2 boneless skinless chicken breasts
  • ½ lb. asparagus

For the Sauce

US Customary - Metric

Instructions

  • Preheat oven to 400℉ (200℃).
  • Line a baking sheet with parchment paper.
  • Place a chicken breast between two pieces of plastic wrap, covering it fully. Use a meat mallet or rolling pin to flatten the chicken breast to a consistent half-inch thick. Repeat for the other piece of chicken.
  • Place the chicken on one side of the baking sheet.
  • Mix the sauce ingredients in a small bowl.
  • Spoon one-third of the sauce on top of each chicken breast. (Don't touch the chicken and dip the spoon back in the bowl. Just drop the sauce on.)
  • Spread the sauce over the chicken.
  • Bake for 15 minutes .
  • Remove the pan from the oven. Toss the asparagus with the last 1/3 of the sauce. Mix to coat and place on the empty side of the baking sheet.
  • Bake for 10 more minutes, or until the asparagus is cooked but still has a bite to it and the chicken is cooked to an internal temperature of 165℉. (Use a meat thermometer.)

Video

Notes

The government of Canada advises that chicken is cooked when it reaches an internal temperature of 165°F (74°C). My chicken is usually around 175°F (80°C, but perfectly cooked, juicy, and tender. The asparagus still has a bite to it and is not soft.
To double the recipe, use two sheet pans or one large one, making sure each chicken breast has space around it to cook evenly.
Store leftovers in the fridge in an airtight container for 3-4 days.

Nutrition

Calories: 258kcal | Carbohydrates: 15g | Protein: 27g | Fat: 10g | Fiber: 3g | Sugar: 11g | Calcium: 43mg | Iron: 3mg