Chicken · 30 min
Cheesy Asparagus Lemon Chicken Bake
- 30 min
- 2–6 servings
- 530 kcal / serving
This one-pan bake yields tender chicken topped with bright lemon oil, garlicky asparagus, and melty mozzarella. It’s a straightforward weeknight dish with flavorful steps and minimal cleanup.
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Ingredients
- 1 small bunchasparagus
- ¾ lbchicken breasts, boneless skinless
- ¼ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ (8 oz) blockmozzarella cheese
- lemons
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, garlic powder, paprika, salt
Cookware
baking dish · chef's knife · citrus juicer (optional) · cutting board · grater · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ¼ small bunchItalian (flat-leaf) parsley
- ½lemon
- lemons
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (8 oz) blockmozzarella cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ¼ small bunch | ½ small bunch | ¾ small bunch |
| lemon | ½ | 1 | 1 ½ |
| mozzarella cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and keep the pantry spices nearby.
- Rinse and dry the asparagus and chicken, getting them ready for assembly.
- Combine the listed spices in a small bowl to form the seasoning mix.
- Cut the chicken in half horizontally to make thin fillets, place them in a baking dish, and season with the spice blend.
- Trim woody ends from the asparagus and lay them over the chicken fillets.
- Grate the lemon zest into the spice bowl, then juice the lemon into the same bowl and whisk in the oil to make a lemon oil dressing.
- Pour the lemon oil over the chicken and asparagus, then proceed to grate the mozzarella.
- Sprinkle the mozzarella evenly over the asparagus and slide the dish into the oven; bake about 20 minutes until the chicken is cooked through.
- A few minutes before the timer ends, switch the oven to broil and cook until the cheese and dish are lightly golden, 1–2 minutes.
- Remove, mince the parsley leaves, and sprinkle over the top with crushed red pepper for serving.
- Divide the chicken and asparagus between plates and finish with parsley for garnish.
Two tips
- You can prep the spice mix and zest/juice the lemon ahead and refrigerate until ready to bake.
- If you have leftover bake, store in an airtight container and reheat gently to avoid drying out the chicken.
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 54 g
- Carbs
- 8 g
- Fat
- 31 g
- Fiber
- 3 g
- Sodium
- 441 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.