Sheet Pan Italian Lemon Chicken and Asparagus
Lemon Garlic Chicken and Asparagus, baked to perfection, combines seasoned chicken cubes with fresh asparagus, all topped with a rich, lemony butter sauce. It's an effortlessly prepared meal that's ideal for a hearty and tasty dinner.
Ingredients
- 1 large package of chicken tenderloins cut into 2-inch cubes
- 2 tsp Kosher salt
- 2 tsp freshly cracked black pepper
- 4 tsp onion powder
- 2 tsp Italian seasoning
- 2 tsp smoked paprika
- 1 tsp lemon garlic pepper seasoning
- 2 bunches of asparagus rinsed and trimmed
- 1 cup unsalted sweet cream butter melted
- 2 tsp olive oil
- 4 tsp minced garlic
- 2 tbsp Cajun hot sauce
- 1/2 cup chicken broth
- Juice of 1 lemon
- 2 tbsp minced parsley
- Lemon slices for garnish
Instructions
- Preheat the oven to 400 degrees F. Line a baking dish with parchment paper.
- Cut the chicken tenderloins into bite-size pieces (about 1-2 inches) and set aside in a medium bowl.
- In a small bowl, combine the salt, black pepper, Italian seasoning, smoked paprika, and onion powder. Mix the spices together, then coat the chopped chicken with the spice mixture.
- Arrange the trimmed asparagus on each side of the baking sheet. Season lightly with salt and pepper.
- In a separate bowl, combine the melted butter, olive oil, minced garlic, hot sauce, chicken broth, and lemon juice to create the sauce.
- Place the seasoned chicken pieces between the asparagus on the baking sheet. Drizzle both the chicken and asparagus with the prepared lemon butter sauce.
- Bake in the preheated oven until the chicken is cooked through and the asparagus is tender.