This sheet pan chicken and asparagus recipe is super healthy, easy to whip up and takes just minutes of your kitchen time!
I don’t know about you, but I’m a big fan of meals that are healthy and easy to cook. Less time in the kitchen literally translates to more ‘me’ time, and that’s what I really need some days. For those days, sheet pan meals are a literal saviour.
They help me get my dinner ready in a jiffy, and it also means I’ll have less dishes to clean up afterwards- a win!
And here’s an incredibly versatile, flavourful and easy recipe for you to try when you’re in the mood to enjoy a nice home cooked meal but don’t want to spend a lot of time in the kitchen. Read on to discover how to make it the right way!
Why Can’t I Bake Chicken & Asparagus Together?
If baking the chicken first and following up with the asparagus seems like too much work, here’s why you need to do it. Asparagus cooks super quick, and if you try to cook it with the chicken, you might risk burning it while the chicken cooks to perfection.
Removing the asparagus at the right time will end up leaving your chicken undercooked- again, a no-no.
Can I Add in Another Veggie?
Of course! That’s the beauty of this recipe. You can add in literally any veggie you have- even those that are threatening to go bad in the next few days in your crisper. Carrots, bell peppers, brussels sprouts, cherry tomatoes and potatoes are some good choices to consider.
If you’re a big fan of bold flavours, you can also swap the Italian seasoning with some paprika or garlic powder and some cayenne for the heat!
Tips & Tricks to Nail the Sheet Pan Chicken and Asparagus
The fun part about sheet pan dinners is that they’re super easy to execute, which means there’s little to no scope of going wrong with them. Plus, you can modify them and make them better in so many different ways.
Here’s how to get that super flavourful and healthy sheet pan chicken and asparagus dinner ready with some tips and tricks to help you nail the recipe.
- Make sure you use heavy, good quality aluminium baking sheets. Using older, inexpensive ones can do the job, but only for a while. It is only a matter of time before the sheet pan warps in the oven. And of course, make sure it has non stick coating too.
- If you’re adding other veggies too, make sure you don’t add them all together and overcrowd the pan. Doing this will cause your veggies to get all steamed and mushy instead of having that nice brown char. If you’re cooking for a crowd or have many veggies to work with, space them out on two sheet pans or cook in batches.
- If you’re not a big fan of the post meal clean-up, you can also consider laying some parchment paper or aluminium foil on the sheet pan before placing your ingredients on it. This will make sure you get all the flavours on your plate, and there’s less mess to clean up later.
On the hunt for some more fun and quick recipes to try your hands at? Here are a few of my personal favourites.
Sheet Pan Chicken and Asparagus
- 1 lb Chicken Breast
- 1 bundle/bag Asparagus
- 1 tbs Italian Seasoning
- Olive Oil
- Salt & Pepper to taste
- Shredded Parmesan Cheese
- Lemon Slices
- Pre-heat oven to 350 degrees.
- Lay the chicken breasts on a sheetpan.
- Coat with olive oil.
- Sprinkle salt and pepper to taste.
- Bake for 20 minutes.
- Remove from oven and add asparagus to the sheetpan.
- Coat with olive oil.
- Sprinkle asparagus and chicken with Italian seasoning.
- Add lemon slices over the chicken and asparagus.
- Bake for 15-20 minutes for until the chicken has fully cooked.
- Sprinkle with Parmesan cheese before serving.