Juicy, lightly breaded Garlic Parmesan Chicken & Asparagus is cooked to perfection and covered in melty parmesan cheese -all in one skillet and in just 30 minutes!
Quick and scrumptious dinner recipes are just our specialty. Try our Chicken and Potatoes with Dijon Cream Sauce, Honey Garlic Chicken Thighs, Chicken with Garlic Herb Butter, and Herb Butter Salmon and Asparagus.
Why This Recipe Works
One Pan Wonder: This easy garlic parmesan chicken and asparagus recipe uses just one skillet to minimize dishes and gets dinner on the table in just 30 minutes! Chicken and veggies is a classic option for dinner, and this version is packed with flavor and simple to make.
Family Favorite: The crispy parmesan chicken in this dish is sure to be a family favorite! If you have any picky eaters that don’t like asparagus, you can replace it with green beans or any other vegetable that you have on hand. The savory garlic and creamy, salty parmesan will go with literally any vegetable!
Ingredients
This garlic parmesan chicken and asparagus skillet requires minimal ingredients for maximum flavor! Here’s what you’ll need:
- Chicken: I used chicken breast here. Slice them in half lengthwise so they aren’t as thick. This way they will cook more quickly and more evenly!
- Flour: Flour with the spices will be used to dredge the chicken to create a thin crust on the chicken!
- Garlic Powder: For a deeper, more savory flavor.
- Salt & Pepper: To taste.
- Asparagus: Asparagus is a wonderful vegetable side here. It is mostly in season in the spring, but you can buy it any time of year! If you prefer to replace it with a different vegetable, try fresh green beans.
- Butter: To cook everything up!
- Parmesan Cheese: For garnish.
Here’s How to Make It
Step by Step Instructions
- Heat Skillet: Melt the butter in a large nonstick skillet over medium heat. (not pictured)
- Combine Flour with Seasoning: While butter is melting, whist together flour, 1 1/2 teaspoons garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge (dip) the chicken breasts in the flour mixture, being sure to coat all sides. (photos 1-3)
- Sauté: Once the butter is melted, add your chicken to the pan in a single layer (you’ll probably need to squish them in there, it’s perfectly fine if they are touching and squished). Cook for about 2-3 minutes- just long enough to brown the outside of the chicken, then flip the chicken and move all chicken breasts over to one side of the skillet as best you can. (photo 4)
- Add Asparagus: Add asparagus to the bare part of the pan. Sprinkle with remaining salt, garlic powder and black pepper. Cook chicken and asparagus until chicken is white through the middle and asparagus is tender. (photos 5-7)
- Sprinkle with Cheese: Sprinkle the chicken and asparagus with the parmesan cheese. Allow to cook another couple of minutes until the cheese is melty. You can set a pot lid of piece of aluminum foil over the top of the pan to speed this up. Garnish with chopped parsley if desired and serve. (photo 8)
Expert Tips
- If your skillet isn’t big enough to cook chicken and asparagus at the same time, then first cook the chicken fully in the pan. Then, take the chicken out and place it on a plate. Cook the asparagus in the same skillet until tender, then place the chicken back into the skillet on the bed of asparagus. Sprinkle with cheese and let the cheese melt with the lid on. This will also allow the chicken to get nice and hot before serving!
- You can use chicken breast or boneless skinless chicken thighs if you prefer! If the chicken thighs are small-medium sized, they should cook in the same amount of time. If they are larger, the cooking time may vary!
- Serve your asparagus with a squeeze of lemon juice for a bit of tangy, fresh flavor!
- If you need an additional side dish, serve with crispy roasted smashed potatoes or creamy mashed potatoes!
Frequently Asked Questions
Asparagus will take just about 10 minutes to cook in a skillet. You can adjust the cooking time depending on how tender you want it to be! The thinner the pieces of asparagus, the faster they will take to cook!
To store, place in an airtight container in the refrigerator for up to 3-4 days! Reheat in the microwave until heated through.
More Easy Dinner Recipes to Try
- Chicken and Potatoes with Dijon Cream Sauce
- Instant Pot Pot Roast
- Lemon Chicken Piccata
- Skillet Chicken with Sun Dried Tomato Sauce
- Cajun Shrimp and Rice Skillet
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Skillet Garlic Parmesan Chicken & Asparagus
Ingredients
- 2 large boneless skinless chicken breasts - cut in half lengthwise
- ¼ cup flour
- 2 teaspoons garlic powder - divided
- 1 teaspoon salt - divided
- ½ teaspoon black pepper - divided
- 1 pound asparagus
- 2 tablespoons butter
- ½ cup shredded parmesan cheese
Instructions
- Melt butter in a large nonstick skillet over medium heat.
- While butter is melting, whisk together flour, 1 1/2 teaspoons garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Dredge the chicken breasts in the flour mixture, being sure to coat all sides.
- Once butter is melted, add your chicken to the pan in a single layer (you’ll probably need to squish them in there, it’s perfectly fine if they are touching and squished). Cook for about 2-3 minutes – just long enough to brown the outside of the chicken, then flip the chicken and move all chicken breasts over to one side of the skillet as best you can.
- Add asparagus to the bare part of the pan. Sprinkle with remaining salt, garlic powder, and black pepper. Cook chicken and asparagus until chicken is white through the middle and asparagus is tender.
- Sprinkle chicken and asparagus with the parmesan cheese. Allow to cook another couple of minutes until the cheese is melty (you can set a pot lid or a piece of aluminum foil over the top of the pan to speed this up!) Garnish with chopped parsley if desired and serve.
Notes
- If your skillet isn’t big enough to cook chicken and asparagus at the same time, then first cook the chicken fully in the pan. Then, take the chicken out and place it on a plate. Cook the asparagus in the same skillet until tender, then place the chicken back into the skillet on the bed of asparagus. Sprinkle with cheese and let the cheese melt with the lid on. This will also allow the chicken to get nice and hot before serving!
- You can use chicken breast or boneless skinless chicken thighs if you prefer! If the chicken thighs are small-medium sized, they should cook in the same amount of time. If they are larger, the cooking time may vary!
- Serve your asparagus with a squeeze of lemon juice for a bit of tangy, fresh flavor!
- If you need an additional side dish, serve with crispy roasted smashed potatoes or creamy mashed potatoes!
I’m calling bullshit on the photo. There’s tomato paste or passata on the chicken in the photo…..and no mention of it in the recipe.
I’m sorry but you are very mistaken, there’s no tomato paste or any sauce on the chicken.
I was also wondering what is the “red”on the chicken in the picture.
Hi Ang, the red you are seeing is just the browned part of the chicken 🙂
Never seen red part of browned chicken before.??? Looks like good ole tomato sauce to me too.
Regardless it looks good!
Just FYI. Made this exactly as instructed and it browned just like the pic. No tomato sauce at all. I think the garlic powder added a small hint of color.
What is the carb count?
I’m not a fan of asparagus…what do you think of throwing some green beans with the spices?
That sounds so yummy!
Tiffany, when you say to cut the breasts lengthwise, do you mean to split them into cutlets? If so, can I pound them instead? Thanks.
Looks delicious, would love to make it but with no Calorie info or other info on there can’t really do it. With our diet restrictions we have to be careful what we eat. 🙁
Go online and plug everything into a calorie counter. Easy peasy