One Pan Chicken and Asparagus Bake Recipe – Easy Dinner Idea
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One pan chicken and asparagus bake is your answer to a quick, flavorful dinner. With just 10 simple ingredients, tender chicken and crisp asparagus come to life in a savory Asian-inspired marinade. It’s a healthy low-carb meal that’s ready in under an hour, making it perfect for those hectic weeknight dinners.
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When it comes to making dinner most nights during the week, I like to keep things simple and fresh with recipes like this chicken and asparagus bake. It has the flavors of a stir fry, but it’s cooked in one pan which means easy clean-up!
What you’ll love about this recipe
Here is what you will need
Ingredient List
How to make sheet pan chicken and asparagus
Prepare:
- Mix the marinade ingredients in a small bowl or mason jar, remove 3 tablespoons and set it aside.
- Clean and trim asparagus by rinsing and trimming the woody ends off; set aside.
- Preheat the oven to 400°F.
- Place the chicken breasts into a nonreactive dish and pour the marinade (except for the 3 tablespoons that you set aside) over the chicken. Marinate for at least 30 minutes.
- Place the chicken breasts in a single layer on a baking sheet and transfer to a preheated 400°F oven. Bake for 15 minutes.
- After 15 minutes, remove the sheet pan from the oven and add the prepared asparagus spears; brush with the remaining marinade mixture.
- Place the pan back into the oven and bake for 15 minutes longer; until the chicken is cooked to 165°F and the asparagus is crisp and tender.
Tips & Tricks
- Get a jump start and marinate the chicken the night before.
- Use a meat thermometer to check the internal temperature of the chicken which should be at least 165 degrees f.
- Line the sheet pan with parchment paper for easy cleanup!
Recipe variations
Protein – You can customize this recipe with a variety of proteins. Boneless chicken thighs, chicken tenders, pork chops, turkey cutlets, salmon, tempeh, or tofu all work well. If you opt for a different protein, be sure to adjust the cooking time accordingly.
Vegetables – Change up the vegetables and use any combination of broccoli, zucchini, green beans, or bell peppers.
Honey Mustard – Add a tablespoon of Dijon mustard and leave the sesame oil out for a tangy twist.
Fruit Juice – Instead of orange juice, try pineapple juice, lemon juice or lime juice.
Do you love sheet pan meals? Read about How to Build Sheet Pan Dinners. It breaks down how to build your own, mix and match ingredients, and simplify dinner without needing a recipe.
What to serve with chicken and asparagus sheet pan dinner
Sheet pan asparagus and chicken is essentially a full and healthy dinner by itself. But you can serve it with baked potatoes, roasted potatoes, steamed white rice or brown rice for a complete meal. If you are not counting carbs, the starchy sides complement the asparagus and chicken nicely, turning it into a hearty, satisfying dinner.
How to store and use leftovers
I am always happy to have leftovers because yesterday’s dinner tastes amazing the next day. Store leftovers in an airtight container for up to 4 days.
Reheat in the oven and enjoy or serve the leftovers sliced into bite-sized pieces as a salad topper. Leftover chicken and asparagus bake taste great in a salad, wrap, quesadillas or reheated as is.
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Recipe FAQs
Yes, you can use frozen asparagus, but it’s best to thaw it first and pat it dry to remove excess moisture which will help the asparagus roast better and keep it from becoming soggy.
You can marinate the chicken up to a day ahead and store it in the refrigerator. When it’s ready to cook, prepare the asparagus while the chicken is baking.
If you don’t have fresh ginger, you can use a half teaspoon of ground ginger instead.
You might also like these favorite recipes
- Sheet Pan Chicken Broccoli and Potatoes
- One Pot Philly Cheesesteak Pasta
- One Pan Pork Chops and Vegetables
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Click on serving size to scale this recipe
One Pan Chicken and Asparagus
Equipment
Ingredients
- 1 pound boneless chicken breasts
- 1 pound asparagus fresh
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon sriracha sauce
- 2 tablespoons orange juice
- 2 tablespoons olive oil
Instructions
- Prepare the ingredients: Mix 3 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 1 clove garlic (crushed), 1 tablespoon fresh ginger (grated), 1/2 teaspoon sriracha sauce, 2 tablespoons orange juice and 2 tablespoons olive oil in a small bowl or jar. Clean and trim the asparagus.
- Remove 3 tablespoons of the marinade and reserve it for the asparagus. Place the chicken breasts into a nonreactive dish such as a pyrex or glass dish and pour the remaining marinade over the chicken; marinate for at least 30 minutes.
- Place the chicken breasts onto a baking sheet and into a preheated 400 degree f oven. Bake for 15 minutes.
- Remove the baking sheet from the oven and arrange the asparagus on the baking sheet. Brush it with the remaining marinade mixture and place it back into the oven; bake for 15 minutes longer or until the chicken is cooked through (165 degrees) and the asparagus is tender.
Notes
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- Get a jump start and marinate the chicken the night before.
-
- Use a meat thermometer to check the internal temperature of the chicken which should be at least 165 degrees f.
-
- Line the sheet pan with parchment paper for easy cleanup!
- Fresh ginger – 1/2 teaspoon ground ginger
- Honey – An equal amount maple syrup, brown rice syrup or brown sugar.
- Boneless chicken breasts – Boneless chicken thighs, boneless pork chops, chicken tenders, turkey cutlets, salmon, tofu, tempeh.
- Soy sauce – Tamari sauce, coconut aminos
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
