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One-Pan Chicken with Asparagus & Squash

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Finsihing Time 5 minutes
Total Time 35 minutes
Servings 4

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
 

  • Preheat oven to 400°F and lightly oil or spray a baking sheet.
  • In a bowl, combine bread crumbs and lemon zest; set aside.
  • Season chicken with salt & pepper. Dredge each breast in flour, then egg, then press into the breadcrumb‑zest mixture to coat evenly.
  • 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.
  • 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.
  • 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.
  • Once done, garnish with chopped parsley and serve immediately.

Notes

  • 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.