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Sheet-Pan Garlic Butter Lemon Herb Chicken Breast & Asparagus

Sheet-pan garlic butter lemon herb chicken breast delivers juicy, evenly roasted chicken with tender-crisp asparagus in a single oven session. The bright lemon zest and garlic butter herb sauce coats everything for a quick dinner ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sheet-Pan Garlic Butter Lemon Herb Chicken Breast & Asparagus
  • 4 boneless, skinless chicken breasts Pat dry for better browning.
  • 1 lb asparagus, trimmed Trim ends so they roast evenly.
  • 4 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped, for serving Add at the end for fresh flavor and color.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper, so the chicken and asparagus roast without sticking.
Make the garlic butter lemon herb sauce
  1. Whisk together the melted butter, olive oil, garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper until smooth and evenly combined.
Assemble on the sheet pan
  1. Place the chicken breasts and asparagus on the sheet pan, then pour the garlic butter mixture evenly over everything.
Coat and keep for easier basting
  1. Toss the asparagus to coat, keeping the chicken separate for easier basting and more even cooking.
Roast
  1. Roast for 22–25 minutes, until the chicken reaches 165°F and the asparagus is tender-crisp, turning nothing so the pan stays set for even roasting.
Serve
  1. Garnish with fresh parsley and serve immediately while the chicken is juicy and the asparagus still has bite.

Notes

For best results, trim asparagus to roughly the same thickness and pat the chicken dry so it browns instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat until warmed through (avoid overcooking the chicken). Freezing isn’t recommended for best texture, but you can refrigerate and reheat. For a lighter option, use 2 tbsp butter plus 2 tbsp olive oil in the sauce to reduce saturated fat while keeping the lemon-garlic flavor.