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One Pan Low Carb Parmesan Lemon Chicken with Asparagus and Tomatoes
Prep Time
10
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
servings
Calories:
526
kcal
Author:
Kim Grabinski
Ingredients
For the marinade:
1
teaspoon
salt
⅓
cup
olive oil
⅓
cup
fresh lemon juice
approx. 2 lemons
1
teaspoon
lemon zest
½
teaspoon
black pepper
2
teaspoon
minced garlic
1
teaspoon
oregano
For the Garlic Parmesan Butter:
½
cup
shredded Parmesan cheese
4
tablespoon
salted butter - softened
1
tablespoon
minced garlic
1
teaspoon
dried parsley
For the chicken:
1-½ - 2
lbs
boneless
skinless chicken thighs
1
lb
fresh asparagus
2
small tomatoes
1
lemon
½
cup
shredded Parmesan cheese
4
tablespoon
salted butter
1
teaspoon
dried parsley
salt
black pepper
Instructions
For the marinade:
In a small bowl, mix together all of the marinade ingredients.
Place chicken in a shallow dish and pour marinade on top.
Cover and place in refrigerator for 4 hours or overnight. You may want to flip the chicken a couple of times while marinating.
For the Garlic Parmesan Butter:
In a medium bowl, mix together all garlic Parmesan butter ingredients until combined.
For the chicken:
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Remove chicken from marinade and place in the center of baking sheet.
Spread the garlic Parmesan butter evenly across the tops of the chicken.
Bake for 15 minutes.
Meanwhile, melt 4 tablespoon butter over low heat.
Remove baking sheet from oven and add asparagus around the edges of the pan.
Slice tomatoes and add on top of the asparagus.
Sprinkle salt and pepper over veggies.
Drizzle melted butter over veggies and then top with ½ cup shredded Parmesan and 1 teaspoon dried parsley.
Add sliced lemons.
Return pan to oven and bake for 10-15 minutes or until chicken reaches the proper internal temperature and veggies are tender.
Recipe Notes
Nutrition information was calculated using MyFitnessPal and is for reference/information only. I highly recommend doing your own calculations.