A full, balanced meal on one pan: lemon‑zested breaded chicken breast, roasted butternut squash, crisp asparagus, and a Parmesan finish. Easy, flavorful, and minimal cleanup.

Why You Will Love This Recipe

• One pan does it all—protein, starch, and vegetable together.

• Crispy breaded chicken with lemon zest adds brightness.

• Roasted squash and asparagus complement with natural sweetness and freshness.

• Parmesan and parsley finish ties everything together elegantly.

• Great for weeknight dinners when you want something impressive but practical.

One-Pan Chicken with Asparagus & Squash

When life’s busy, the magic of a one‑pan meal becomes a lifesaver—and this One Pan Baked Chicken with Parmesan Asparagus and Butternut Squash is a standout example. It begins with chicken breasts given a crisp, golden exterior: dredged first in flour, then egg, then a mixture of Italian breadcrumbs and vibrant lemon zest. That citrus zest cuts through the savory coating and lifts the flavor so the dish doesn’t feel heavy. While the chicken bakes, butternut squash—peeled, seeded, and cut into one‑inch chunks—roasts in olive oil with thyme, becoming tender yet slightly caramelized at the edges.

Midway through cooking, asparagus is added. Its tender spear form cooks quickly in the residual oven heat, finishing at just the right moment so it remains bright and crisp, not soggy. Asparagus also acts as a green counterpoint, visually and nutritionally balancing the richer squash and breaded chicken. When the final minutes arrive, Parmesan cheese is sprinkled atop the asparagus so it melts and adds a salty, nutty finishing note—a touch of elegance on a humble sheet of vegetables and chicken.

Because everything shares the same oven, the flavors mingle subtly: chicken juices mingle with squash and asparagus, the aromatic herbs infuse across sections, and the finishing parsley adds a fresh herbal note just before serving. What emerges is a plate that feels composed but required only one baking sheet and a few simple steps.

This recipe is friendly to timing flexibility: if your oven is ready, you can prep and start cooking quickly. The squash takes the longest, chicken is timed to overlap, and asparagus is added later—so nothing is overcooked. The lemon in the breadcrumb mixture prevents monotony, and the Parmesan gives the final touch that makes each bite feel complete.

Serving this straight from the pan over rice, quinoa, or even alongside crusty bread lets the sauce juices soak in. It’s visually appealing—the golden chicken, orange squash, green asparagus, and white Parmesan all contrasting—making it beautiful enough for guests yet simple enough for everyday meals.

Servings

4 servings

Time

Ingredients

• 1 cup Italian bread crumbs

• Zest of 2 lemons

• 4 boneless, skinless chicken breasts

• Kosher salt & freshly ground black pepper, to taste

• ¼ cup all-purpose flour

• 2 large eggs, beaten

• 1 large butternut squash (≈ 3 lbs), peeled, seeded, cut into 1″ chunks

• 4 Tbsp olive oil (divided)

• 1 teaspoon dried thyme

• 1 lb asparagus, trimmed

• ¼ cup freshly grated Parmesan

• 2 Tbsp chopped fresh parsley leaves

Instructions

1. Preheat oven to 400°F and lightly oil or spray a baking sheet.

2. In a bowl, combine bread crumbs and lemon zest; set aside.

3. Season chicken with salt & pepper. Dredge each breast in flour, then egg, then press into the breadcrumb‑zest mixture to coat evenly.

4. On one side of the baking sheet, spread butternut squash in a single layer. Drizzle with 2 Tbsp olive oil and sprinkle with thyme, salt, and pepper.

5. Place the breaded chicken in the center of the pan. Spray lightly with nonstick spray if desired. Bake for 18–20 minutes until chicken is golden and nearly cooked through.

6. During the last 10–12 minutes of cooking, add asparagus on the other side of the sheet. Drizzle remaining 2 Tbsp olive oil over asparagus and sprinkle with Parmesan cheese. Return to oven to finish.

7. Once done, garnish with chopped parsley and serve immediately.

Tips

• Make sure squash is cut evenly so all pieces roast evenly.

• Use fresh lemon zest—avoid the bitter white pith.

• Don’t crowd the pan; allow airflow for crisping.

• Add asparagus late to maintain its tender texture.

• Grate Parmesan right before using for maximum flavor and melt.