One Pan Lemon Chicken with Asparagus
One Pan Lemon Chicken with Asparagus is a zesty 30-minute dinner that’s naturally gluten-free, packed with spring vegetables, and perfect for busy weeknights!
You know what I love about spring? The asparagus stalks piled high at the farmer’s market and that irresistible urge to cook something bright and lemony. This One Pan Lemon Chicken with Asparagus has become my go-to weeknight dinner when I need something quick, nourishing, and completely gluten-free without any fuss.
I stumbled onto this recipe during one of those chaotic Wednesday evenings when my kids needed dinner now and I had exactly one clean pan left in the kitchen. The golden, crispy chicken paired with tender seasonal spring vegetables and that vibrant lemon sauce? Pure magic. And honestly, the fact that it all comes together in just 30 minutes feels like a little gift to my sanity.
This sheet pan meal (well, technically a skillet meal, but who’s counting?) checks every box: naturally gluten-free, packed with protein, and bursting with fresh flavors that make everyone at the table happy. Whether you’re new to gluten-free cooking or you’ve been at it for years, this zesty 30-minute dinner is about to become your new best friend.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken breasts, boneless & skinless | 1 lb |
| Plain gluten-free flour | 1/4 cup (35g) |
| Sea salt or kosher salt | 3/4 tsp + more to taste |
| Black pepper | 1/2 tsp + more to taste |
| Avocado oil | 2 tbsp + more if needed |
| Asparagus stalks, woody ends trimmed & cut in half | 1 lb (450g) |
| Garlic, crushed | 2 cloves |
| Chicken stock | 1 cup (240ml) |
| Fresh lemon juice | 3 tbsp (45ml) |
| Lemon zest | 2 tsp |
| Dijon mustard | 2 tsp |
| Fresh parsley, roughly chopped | 1 tbsp + more for garnishing |
Instructions
Step 1: Cut each chicken breast in half width-ways, then place the pieces between two sheets of plastic wrap or parchment paper. Pound them gently until they’re even in thickness—about 1/4-inch works perfectly. This ensures your One Pan Lemon Chicken with Asparagus cooks evenly and stays tender.
Step 2: In a large, shallow bowl or plate, whisk together the gluten-free flour, salt, and pepper until well combined. Dip each chicken piece into the flour mixture, pressing gently to coat both sides. Shake off any excess flour back into the bowl, then set the coated chicken on a large plate.
Step 3: Warm the avocado oil in a large skillet over medium-high heat until it shimmers slightly. Add the chicken pieces in a single layer (don’t crowd the pan!) and cook for about 5 minutes until they turn beautifully golden brown. Flip each piece and cook the other side for 3-4 minutes until golden and cooked through, then transfer to a plate.
Step 4: Add a bit more oil to the pan if it looks dry, then toss in the asparagus and crushed garlic. Sauté for about 1 minute until fragrant—you’ll smell that gorgeous garlicky aroma right away. Pour in the chicken stock, fresh lemon juice, lemon zest, and dijon mustard, then crank up the heat to bring everything to a boil.
Step 5: Reduce the heat to medium and let the sauce simmer for 3-4 minutes until the asparagus turns tender-crisp and bright green. Stir in the fresh parsley, then nestle the chicken back into the pan. Make sure each piece gets coated in that tangy, buttery sauce—this is where the magic happens for this zesty 30-minute dinner.
Step 6: Taste the sauce and add more salt and pepper if needed (I usually add a pinch more!). Remove from heat and serve immediately with your favorite gluten-free sides. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Substitutions
Flour Options: If you don’t have plain gluten-free flour on hand, you can use rice flour or even almond flour for the chicken coating. Rice flour creates a slightly crispier texture, while almond flour adds a subtle nutty flavor. Both work beautifully in this One Pan Lemon Chicken with Asparagus recipe.
Chicken Alternatives: Chicken thighs work wonderfully here if you prefer dark meat—they’re naturally juicier and just as quick to cook. You can also use turkey cutlets for a leaner option. Just adjust the cooking time slightly if the pieces are thicker.
Vegetable Swaps: Well… asparagus is seasonal, but green beans, snap peas, or even broccoli florets make excellent substitutes when spring vegetables aren’t available. Zucchini strips work too, though they’ll cook faster, so add them a minute or two later.
Oil Choices: Swap avocado oil for olive oil, ghee, or even coconut oil depending on what you have. I love avocado oil for its high smoke point and neutral flavor, but olive oil adds a lovely Mediterranean touch to this sheet pan meal.
Troubleshooting
Chicken Not Browning: Make sure your pan is hot enough before adding the chicken—it should sizzle immediately when it hits the oil. Overcrowding the pan traps steam and prevents that golden crust, so cook in batches if necessary.
Sauce Too Thin: If your lemon sauce seems watery, let it simmer an extra minute or two to reduce and thicken naturally. You can also whisk in a tiny bit more gluten-free flour mixed with cold water if you want a thicker consistency.
Asparagus Overcooked: Asparagus can go from perfectly tender to mushy quickly, so keep an eye on it during the simmer. Thinner stalks cook faster than thick ones, so adjust your timing accordingly for this zesty 30-minute dinner.
Dry Chicken: Pounding the chicken to an even thickness is key—uneven pieces cook unevenly and can dry out. If you’re worried, use a meat thermometer and pull the chicken at 165°F for juicy, perfect results every time.
Storage & Meal Prep
Store your One Pan Lemon Chicken with Asparagus in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better. Reheat gently on the stovetop with a splash of chicken stock to refresh the sauce, or microwave in 30-second intervals until warmed through.
For meal prep, you can pound and flour the chicken breasts ahead of time and keep them covered in the fridge for up to 24 hours. Trim your asparagus and store it in a damp paper towel in the crisper drawer. When dinner time rolls around, this seasonal spring vegetables dish comes together in minutes.
Serving Suggestions
This One Pan Lemon Chicken with Asparagus pairs beautifully with fluffy rice, creamy mashed potatoes, or even gluten-free pasta tossed with olive oil. I love serving it alongside a simple arugula salad dressed with lemon vinaigrette for a complete, balanced meal.
For a heartier option, try it with roasted baby potatoes or quinoa to soak up all that gorgeous lemon sauce. The bright, zesty flavors also complement crusty gluten-free bread perfectly—ideal for mopping up every last drop from your plate.
Variations
Creamy Lemon Chicken: Stir in 1/4 cup of heavy cream or coconut cream during the last minute of simmering for a luxurious, velvety sauce. This turns the dish into an indulgent comfort meal that’s still quick enough for weeknights.
Mediterranean Twist: Add halved cherry tomatoes, kalamata olives, and a sprinkle of feta cheese for a Greek-inspired version of this zesty 30-minute dinner. The salty olives and tangy feta pair beautifully with the lemon and asparagus.
Kid-Friendly Version: Reduce the lemon juice to 2 tablespoons and skip the dijon mustard if your little ones prefer milder flavors. You can also cut the chicken into bite-sized strips before coating for easier eating.
Dairy-Free Option: This recipe is naturally dairy-free as written! Just make sure your chicken stock is dairy-free (most are) and you’re good to go. It’s perfect for families managing multiple dietary needs.
Herb Variations: Man, oh man, fresh herbs make such a difference! Try swapping parsley for fresh dill, basil, or tarragon to completely change the flavor profile of this One Pan Lemon Chicken with Asparagus.
FAQs About One Pan Lemon Chicken with Asparagus
Can I use frozen asparagus for this recipe?
Fresh asparagus works best for texture and flavor, but frozen asparagus can work in a pinch. Thaw it completely and pat it very dry before adding to the pan, as excess moisture will make the sauce watery. You’ll also want to reduce the simmering time by a minute or two since frozen vegetables are typically blanched before freezing.
How do I know when the chicken is fully cooked?
The safest way is using a meat thermometer—chicken should reach an internal temperature of 165°F. If you don’t have one, look for clear juices (not pink) and firm, white meat throughout. Pounding the chicken to an even thickness helps ensure consistent cooking for this sheet pan meal.
What’s the best gluten-free flour for coating chicken?
Any all-purpose gluten-free flour blend works beautifully for this One Pan Lemon Chicken with Asparagus recipe. Look for blends containing xanthan gum for better binding and texture. Bob’s Red Mill, King Arthur, and Cup4Cup are all excellent choices that create a crispy, golden coating.
Can I make this recipe ahead of time?
While it’s best served fresh, you can prep components ahead: pound and coat the chicken, trim the asparagus, and mix your lemon sauce ingredients. Store everything separately in the fridge, then cook fresh when ready. The actual cooking only takes about 15 minutes for this zesty 30-minute dinner.
Why did my sauce turn out bitter?
Bitterness usually comes from the lemon zest if you grated too deep into the white pith. Use only the bright yellow outer layer when zesting. Also, according to trusted culinary science research, overheating garlic can create bitter flavors, so keep that initial sauté to just about a minute.
What other seasonal spring vegetables work well here?
Sugar snap peas, fresh green beans, baby carrots, or even sliced zucchini make wonderful substitutes or additions. You can also try baby bok choy for an Asian-inspired twist. Just adjust cooking times based on the vegetable’s density—harder vegetables need more time to tenderize.
Final Thoughts
This One Pan Lemon Chicken with Asparagus has earned its spot in my weekly dinner rotation, and I have a feeling it’ll do the same for you. The combination of tender chicken, crispy coating, and that bright lemon sauce with seasonal spring vegetables is simply unbeatable—especially when you’re juggling a million things and need dinner on the table fast.
Whether you’re cooking for your family on a busy Tuesday or prepping this zesty 30-minute dinner for Easter brunch, it’s flexible, forgiving, and absolutely delicious. The fact that it’s naturally gluten-free means everyone can enjoy it without special modifications or separate meals.
One Pan Lemon Chicken with Asparagus
Equipment
- Large skillet or pan
- Meat mallet or rolling pin
- Plastic wrap or parchment paper
- Large shallow bowl or plate
- Measuring cups and spoons
Ingredients
- 1 lb chicken breasts boneless & skinless
- ¼ cup plain gluten-free flour 35g
- ¾ tsp sea salt or kosher salt + more to taste
- ½ tsp black pepper + more to taste
- 2 tbsp avocado oil + more if needed
- 1 lb asparagus stalks woody ends trimmed & cut in half, 450g
- 2 cloves garlic crushed
- 1 cup chicken stock 240ml
- 3 tbsp fresh lemon juice 45ml
- 2 tsp lemon zest
- 2 tsp dijon mustard
- 1 tbsp fresh parsley roughly chopped + more for garnishing
Instructions
- Cut each chicken breast in half width-ways, then place the pieces between two sheets of plastic wrap or parchment paper. Pound them gently until they’re even in thickness—about 1/4-inch works perfectly. This ensures your One Pan Lemon Chicken with Asparagus cooks evenly and stays tender.
- In a large, shallow bowl or plate, whisk together the gluten-free flour, salt, and pepper until well combined. Dip each chicken piece into the flour mixture, pressing gently to coat both sides. Shake off any excess flour back into the bowl, then set the coated chicken on a large plate.
- Warm the avocado oil in a large skillet over medium-high heat until it shimmers slightly. Add the chicken pieces in a single layer (don’t crowd the pan!) and cook for about 5 minutes until they turn beautifully golden brown. Flip each piece and cook the other side for 3-4 minutes until golden and cooked through, then transfer to a plate.
- Add a bit more oil to the pan if it looks dry, then toss in the asparagus and crushed garlic. Sauté for about 1 minute until fragrant—you’ll smell that gorgeous garlicky aroma right away. Pour in the chicken stock, fresh lemon juice, lemon zest, and dijon mustard, then crank up the heat to bring everything to a boil.
- Reduce the heat to medium and let the sauce simmer for 3-4 minutes until the asparagus turns tender-crisp and bright green. Stir in the fresh parsley, then nestle the chicken back into the pan. Make sure each piece gets coated in that tangy, buttery sauce—this is where the magic happens for this zesty 30-minute dinner.
- Taste the sauce and add more salt and pepper if needed (I usually add a pinch more!). Remove from heat and serve immediately with your favorite gluten-free sides. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
