Sheet Pan Chicken and Asparagus is an easy dinner that’s ready in minutes! Zesty, marinated chicken roasted with crisp asparagus all on one pan. A quick marinade gives the chicken tons of flavor, and we also use it as a sauce to toss the asparagus in. Enjoy as a meal on its own or serve with rice or potatoes on the side!
Why We Love This Chicken and Asparagus Recipe
We love making dinner recipes like this Sheet Pan Chicken and Asparagus because they are so easy to make and everyone loves them! You can easily swap out the asparagus for another vegetable, or even use a couple of different kinds on the same pan so there’s something for everyone.
The marinade for the chicken is so flavorful, even 30 minutes is going to add good flavor to the chicken, but we recommend going longer if you can. But that’s another reason that we love this chicken and asparagus recipe, if you’re short on time – which we often are – it’s still going to result in an amazing, satisfying dish.
Ingredients For The Chicken Marinade
- Fresh garlic: Fresh garlic is best if you have it, or use garlic paste in a tube. Our last choice would be jarred garlic.
- Dijon mustard: We love the spice of dijon, but you can also use spicy brown mustard.
- Fresh lemon juice: Yep, we’re going to say fresh is best. Bottled lemon juice won’t add the same punch of flavor.
- Olive oil: We usually use extra virgin but regular olive oil will work, too.
- Low sodium soy sauce: If you only have regular soy sauce, omit the salt.
- Sweet chili sauce: Usually found by the ketchup, a sweet, super mild sauce.
- Worcestershire sauce: No subs for this sauce, if you don’t have it you can leave it out!
How To Make Sheet Pan Chicken and Asparagus
This sheet pan dinner couldn’t be easier to make. Just a couple of photos here to show you the size of the chicken pieces that we like using – the rest is a breeze. For complete instructions, scroll to the recipe card at the end of the post.
We like to marinate this chicken overnight but at least 30 minutes will give you decent flavor. After the chicken has marinated, dry off most of the marinade with paper towels so that the chicken gets a nice sear on the sheet pan.
The chicken is cooked first to give it a head start, then the asparagus is tossed with the marinade and added to the pan. Total cooking time is less than 20 minutes, so a really fast dinner once the chicken is already marinated.
What Side Go Well With Chicken and Asparagus?
One of the things I love about sheet pan dinners is that they are pretty much an all in one dinner. But here’s some side dish ideas that we also love:
- Crispy Shoestring French Fries
- Spicy Mushroom Rice
- Restaurant Style Spanish Rice
- Roasted Ranch Potatoes
- Slow Cooker Sweet Potatoes
Variations
There are so many ways that you can switch up the ingredients for this chicken and asparagus recipe. Switch up the protein, use a different vegetable or even a couple of different kinds.
- Instead of chicken breast: You can use chicken thighs, shrimp, or even steak. Keep in mind that different types of protein will cook at different times than what is listed here.
- Instead of asparagus: Broccoli, green beans, cauliflower, bell peppers, onions, brussels sprouts, or diced potatoes. If using potatoes, keep the dice small and add them to the pan when you first cook the chicken.
Looking For More Easy Dinner Recipes?
- Sheet Pan Chicken Murphy
- French Dip Sandwich Hack
- Chipotle Creamy Salsa Chicken
- BBQ Meatloaf Muffins
- Garlic Parmesan Chicken & Potatoes
- Sheet Pan Steak Dinner
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
Sheet Pan Chicken and Asparagus Recipe
- Prep Time: 10 minutes
- Marinating: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeThis Sheet Pan Chicken & Asparagus recipe is on the table in no time! Zesty, marinated chicken roasted with crisp asparagus that can be served on it’s own or with a side or rice or potatoes.
Ingredients
- 2 pounds chicken breast, cut into 2 inch pieces
- 1 pound asparagus, trimmed and cut into thirds
For the Marinade:
- 2 tablespoons chopped garlic
- 2 tablespoon dijon mustard
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup lemon juice
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
Instructions
- Add the ingredients for the marinade into a bowl and whisk together. Pour half of the marinade over the chicken to marinate and reserve half for later. Marinate the chicken in the refrigerator for at least 30 minutes or up to overnight. The longer the chicken marinates the more flavor it will have – we usually marinate the chicken in the morning for dinner that night.
- Preheat the oven to 425 degrees.
- Dry as much marinade off the chicken as possible and place on a sheet pan that’s been sprayed with cooking spray. Cook the chicken for 8 minutes and then remove from the oven and flip the chicken over to the other side.
- Toss the asparagus in 1/4 cup of the marinade then place on the sheet pan with the chicken. Return to the oven for 10 minutes until the asparagus is bright green and still crisp. If your asparagus is thicker, you might need to add another couple of minutes to the cooking time.
- Optional: We like to drizzle some of the remaining marinade over the warm chicken and vegetables before serving.
Recipe Notes
Store: Store leftovers in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in the microwave until just warmed through.
- Category: Dinner
- Method: Oven
- Cuisine: American
