Effortless Chicken Asparagus (Print version)
Juicy chicken breasts baked with asparagus, creamy Caesar dressing, Parmesan, and lemon in one easy pan.
# Ingredients:
Main
01 -
4 boneless, skinless chicken breasts, about 6 oz (170 g) each
02 -
1 teaspoon kosher salt, plus more as needed
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
1 cup (240 ml) creamy Caesar dressing, gluten-free if needed
06 -
2/3 cup (60 g) grated Parmesan cheese
07 -
1 lb (450 g) asparagus, woody ends trimmed
08 -
1 teaspoon garlic powder
09 -
1 lemon, cut into wedges
# Instructions:
01 -
Preheat the oven to 375°F. Pat the chicken dry and pound thick ends so the breasts are close to the same thickness.
02 -
Sprinkle the chicken on both sides with salt and pepper.
03 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden, then remove the skillet from the heat.
04 -
Spoon Caesar dressing over the chicken and sprinkle Parmesan evenly over the top.
05 -
Arrange asparagus around the chicken. Sprinkle the asparagus with garlic powder and a small pinch of salt.
06 -
Bake for 18-22 minutes, until the chicken reaches 165°F and the asparagus is crisp-tender. Rest for 5 minutes, then serve with lemon wedges.
# Good to know:
01 -
Pound thick chicken breasts for even cooking.
02 -
Use medium asparagus spears for the best texture.
03 -
Best served hot from the skillet.