In this chicken and asparagus recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal. This is one quick dinner recipe you'll be returning to again and again.

Karen Rankin
Source:, January 2020




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

  • Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

  • Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

Nutrition Facts

352 calories; protein 27.6g; carbohydrates 30.7g; dietary fiber 5.7g; sugars 8g; fat 13.8g; saturated fat 2.3g; cholesterol 62.7mg; vitamin a iu 10780.7IU; vitamin c 23.4mg; folate 184.4mcg; calcium 72.5mg; iron 2.4mg; magnesium 62mg; potassium 910.3mg; sodium 599.4mg; thiamin 0.3mg; added sugar 3g.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved this. My husband said it tasted very gourmet since the flavors were distinct but not overpowering. My pan wasn't large enough so I couldn't cook in a single layer so I just added a little bit onto the cooking time. Broiled for same 10 minutes. Read More
Rating: 5 stars
Tasty! I m a slow cook but had this on the table in 40 minutes including prep. Served w/couscous instead of potatoes. Will definitely make again doubling the delicious tangy sauce. Very pretty plated would gladly serve to guests. I don t know how to cut chicken breasts crosswise. Google delivers conflicting definitions. Butterflied the breasts and they were thinner than the specified 1/2 so I pounded only enough to even them out and shortened oven time to 10 min at 375 5 min broil. Read More
Rating: 5 stars
It doesn't get easier than a one-pan recipe. This is fresh and good! Read More
Rating: 5 stars
This was really good. Even my son liked it and he is not a veggie (besides mashed potatoes) guy. I also added cherry tomatoes. Make more of the basting sauce so potatoes especially don't dry out too much; it's also good to pour over the chicken and veggies when serving. Read More