Lemon-Herb Sheet Pan Chicken & Asparagus

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Baked with crisp asparagus and garlic in a vibrant lemon-herb glaze. This American-inspired sheet-pan recipe, ready in about 37 minutes, pairs boneless chicken breasts, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) boneless chicken breasts
1 lb (trimmed) asparagus
3 tbsp olive oil
1 (zest and 2 tbsp juice) lemon
1 tsp dried thyme
3 cloves (minced) garlic
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
Step 3: Arrange chicken breasts on the sheet pan, placing asparagus around the edges. Drizzle with remaining 2 tbsp olive oil, lemon juice, lemon zest, dried thyme, and minced garlic.
Step 4: Roast for 20-22 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp with charred edges.