Spring Roasted Chicken & Asparagus Sheet Pan Dinner

Weeknight dinners just got a whole lot easier and more delicious with this fantastic sheet pan chicken and asparagus recipe.

It’s the perfect solution for those busy evenings when you want a homemade meal on the table without a mountain of dishes or complicated steps.

This recipe delivers tender, juicy chicken breast alongside perfectly roasted asparagus, all cooked together on a single pan for maximum convenience and minimal cleanup. It’s a truly elegant yet simple meal that feels special enough for guests but is practical enough for any regular Tuesday.

Sheet Pan Chicken and Asparagus

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• Total Time: 30-35 minutes
• Yield: 4 servings 1x

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Description

This sheet pan chicken and asparagus recipe is a quick, easy, and delicious weeknight meal that minimizes cleanup. It features tender chicken breast and perfectly roasted asparagus, all cooked on a single pan. Ideal for busy evenings, meal prep, or anyone seeking a wholesome and satisfying dinner with minimal fuss.

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Ingredients

Scale 1x2x3x

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 pound fresh asparagus, trimmed

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice (optional, for serving)

Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper.

2. Pat the chicken breast pieces dry with paper towels. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Spread the seasoned chicken in a single layer on one half of the prepared baking sheet.

3. Wash the asparagus spears and snap off the woody ends. In the same bowl, toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange the seasoned asparagus in a single layer on the other half of the baking sheet, next to the chicken.

4. Place the baking sheet in the preheated oven and roast for 10 minutes.

5. After 10 minutes, carefully remove the baking sheet from the oven. Using tongs, flip the chicken pieces and gently toss the asparagus to ensure even cooking and browning. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165 F / 74 C) and the asparagus is tender-crisp.

6. Once cooked, remove the sheet pan from the oven. If desired, squeeze fresh lemon juice over the chicken and asparagus for a bright, zesty finish. Garnish with chopped fresh parsley before serving immediately.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: main dish
• Method: roasting
• Cuisine: american

Nutrition

• Serving Size: 1 serving

Keywords: sheet pan, chicken, asparagus, easy, weeknight, healthy, quick, dinner, roast, meal prep

What You’ll Love About This Quick And Easy Recipe

This sheet pan chicken and asparagus dinner is a true weeknight hero because it simplifies cooking without sacrificing flavor. It’s designed for busy families, individuals looking for healthy and quick meal solutions, or anyone who appreciates a delicious dinner with minimal fuss. You’ll love that everything cooks on one pan, meaning less cleanup and more time to relax. It’s also a fantastic option for meal prepping, as both the chicken and asparagus reheat beautifully. Serve it when you need a wholesome, balanced meal that comes together quickly, making it ideal for after-school activities, late work nights, or simply when you’re craving something fresh and satisfying.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this recipe is straightforward, focusing on fresh produce and pantry staples. The beauty of a sheet pan meal is its simplicity, and the ingredient list reflects that, ensuring you can pull this together even on a busy day.

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice (optional, for serving)
• Fresh parsley, chopped (optional, for garnish)

For simple substitutions, you can easily swap boneless, skinless chicken thighs for the breasts if you prefer a slightly richer flavor and even moister texture. If fresh asparagus isn’t available, green beans or broccoli florets can be roasted in a similar fashion, though their cooking times might vary slightly. Feel free to experiment with other dried herbs like thyme or rosemary if oregano isn’t your favorite, or even a pre-made Italian seasoning blend for convenience. Adding a pinch of red pepper flakes can introduce a subtle heat if you enjoy a little kick.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those times when you need a delicious meal on the table without a long wait.

• Prep time: 10 minutes
• Cook time: 20-25 minutes
• Total time: 30-35 minutes

How To Make It Step By Step With Visual Cues

Creating this delicious sheet pan dinner is incredibly simple. Follow these steps for perfectly cooked chicken and tender-crisp asparagus every time.

1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes transferring food a breeze.
2. Prepare the Chicken: Pat the chicken breast pieces dry with paper towels. This helps ensure they brown nicely. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Spread the seasoned chicken in a single layer on one half of the prepared baking sheet.
3. Prepare the Asparagus: Wash the asparagus spears and snap off the woody ends. In the same bowl (no need to wash it!), toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange the seasoned asparagus in a single layer on the other half of the baking sheet, next to the chicken.
4. Initial Roasting: Place the baking sheet in the preheated oven and roast for 10 minutes. This initial cooking time allows both the chicken and asparagus to start cooking evenly.
5. Flip and Continue Roasting: After 10 minutes, carefully remove the baking sheet from the oven. Using tongs, flip the chicken pieces and gently toss the asparagus to ensure even cooking and browning. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is tender-crisp. The asparagus should be bright green and slightly charred in spots.
6. Final Touches and Serving: Once cooked, remove the sheet pan from the oven. If desired, squeeze fresh lemon juice over the chicken and asparagus for a bright, zesty finish. Garnish with chopped fresh parsley before serving immediately.

Easy Variations And Serving Ideas That Fit Real Life

This sheet pan meal is wonderfully versatile, making it easy to adapt for different tastes or occasions. For a kid-friendly twist, you can cut the chicken into smaller, bite-sized “nuggets” and serve with a favorite dipping sauce like honey mustard or ranch. You could also add some small potato wedges or sweet potato cubes to the pan alongside the chicken and asparagus, just be sure to cut them small enough to cook through in the same timeframe, or give them a 10-minute head start in the oven.

To make this meal more substantial, consider serving it over a bed of fluffy quinoa, brown rice, or a simple pasta. A fresh side salad with a light vinaigrette also complements the flavors beautifully. For an extra pop of flavor, sprinkle some grated Parmesan cheese over the asparagus during the last 5 minutes of cooking. If you’re hosting, this dish is perfect for a buffet-style meal; simply keep it warm in a low oven and let guests serve themselves. A drizzle of balsamic glaze or a sprinkle of toasted sesame seeds can also add an elegant touch.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect results every time.

• Overcrowding the Pan: This is one of the biggest mistakes with sheet pan meals. If you pile too much chicken and asparagus onto one pan, they will steam instead of roast, leading to soggy results. Use two baking sheets if necessary to ensure everything cooks in a single layer with enough space around each piece.
• Not Trimming Asparagus Properly: The woody ends of asparagus are tough and unpleasant to eat. Always snap or cut off the bottom inch or two of each spear. A good trick is to bend an asparagus spear; it will naturally break where the tough part ends and the tender part begins.
• Uneven Chicken Pieces: If your chicken pieces are vastly different sizes, some will cook faster than others, leading to dry spots or undercooked pieces. Aim for uniform 1-inch pieces to ensure everything cooks evenly.
• Forgetting to Pat Chicken Dry: Excess moisture on the chicken prevents it from browning and getting that delicious roasted texture. A quick pat with a paper towel makes a big difference.
• Overcooking the Asparagus: Asparagus cooks relatively quickly. You want it tender-crisp, not mushy. Keep an eye on it during the last few minutes of cooking. It should be vibrant green and slightly pliable, but still have a bit of a bite.

How To Store It And Make It Ahead Without Ruining Texture

This sheet pan dinner is excellent for meal prep and leftovers, making your week even easier.

To store leftovers, allow the chicken and asparagus to cool completely at room temperature. Then, transfer them to an airtight container and refrigerate for up to 3-4 days.

For reheating, the best method is to gently warm the chicken and asparagus in the oven or an air fryer. If using the oven, preheat it to 300°F (150°C) and spread the leftovers on a baking sheet. Heat for 10-15 minutes, or until warmed through. This helps maintain the texture better than a microwave, which can sometimes make the chicken rubbery and the asparagus soft. If you must use a microwave, heat in short 1-minute intervals, stirring in between, until just heated through.

If you want to make this ahead, you can do some of the prep work. You can cut and season the chicken up to a day in advance and store it in an airtight container in the refrigerator. The asparagus can be trimmed a day ahead as well. However, it’s best to roast everything fresh just before serving to ensure the best texture and flavor. Assembling the raw ingredients on the sheet pan and then refrigerating it uncooked isn’t recommended, as the vegetables can get soggy and the chicken might not cook as well.

Questions People Always Ask Before Making This Recipe

Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts, but make sure they are fully thawed before cutting and seasoning. Pat them very dry to remove any excess moisture from thawing.

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FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.