Crispy Parmesan Asparagus Chicken (Print)

A satisfying mix of crispy asparagus, juicy chicken, fresh greens, and bright lemon dressing.

# Components:

→ Crispy Parmesan Asparagus

01 - 1 lb asparagus, trimmed
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup panko breadcrumbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon black pepper
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 2 tablespoons olive oil

→ Shredded Chicken

09 - 2 cups cooked shredded chicken breast
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Salad Base

12 - 6 cups mixed salad greens
13 - 1/2 cup cherry tomatoes, halved
14 - 1/4 cup red onion, thinly sliced
15 - 1/4 cup shaved Parmesan cheese, optional

→ Lemon Dressing

16 - 1/4 cup extra virgin olive oil
17 - 2 tablespoons fresh lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon honey
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk eggs. In another bowl, combine Parmesan cheese, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear in egg, then coat thoroughly with the Parmesan-breadcrumb mixture. Place on prepared baking sheet.
04 - Drizzle asparagus with olive oil. Bake 12 to 15 minutes, turning once halfway through, until golden and crispy.
05 - While asparagus bakes, season shredded chicken with salt and pepper. Warm slightly if desired.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - In a large bowl, toss salad greens with cherry tomatoes and red onion.
08 - Divide greens among four plates. Top with shredded chicken and crispy asparagus. Drizzle with lemon dressing and garnish with shaved Parmesan cheese if using.
09 - Serve immediately while asparagus remains warm.

# Expert Advice:

01 -
  • The asparagus gets ridiculously crispy and golden, with a savory Parmesan crust that makes you feel like you're eating something indulgent.
  • It's naturally filling thanks to the shredded chicken, but light enough that you won't feel weighed down afterward.
  • The whole thing comes together quickly, which means you can actually enjoy cooking it instead of stressing over timing.
02 -
  • Don't skip the egg wash step; it's what makes the breadcrumb coating stick and crisp up properly in the oven, not turn soggy and sad.
  • If your asparagus spears are thick and chunky, give them a few extra minutes in the oven and they'll be perfectly tender inside with that shatteringly crisp exterior.
  • Make your dressing while the asparagus bakes so everything is ready at the same time; cold dressing on warm food creates a beautiful temperature contrast.
03 -
  • Room-temperature eggs coat the asparagus more smoothly and evenly than cold ones straight from the fridge, so let them sit out for a few minutes first.
  • If you're worried about the asparagus sticking, spray your parchment paper with cooking spray before you lay the spears down; it's a small step that saves frustration.
  • Taste your dressing before you pour it on the salad and adjust the lemon or salt to your preference; a good dressing is the difference between a meal you tolerate and one you actually crave.
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