Crispy Parmesan Asparagus Chicken (Printable)

Crispy Parmesan-coated asparagus meets tender chicken and mixed greens with zesty lemon dressing for a satisfying meal.

# What You'll Need:

→ 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 chicken breast, shredded
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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk eggs. In another bowl, combine grated Parmesan, panko breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture. Arrange coated spears on the prepared baking sheet.
04 - Drizzle asparagus with olive oil. Bake for 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 extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - In a large bowl, combine mixed salad greens, cherry tomatoes, and red onion. Gently toss together.
08 - Divide dressed greens among four plates. Top each with shredded chicken and crispy asparagus spears. Drizzle with lemon dressing and garnish with shaved Parmesan if desired.
09 - Serve immediately while asparagus is still warm and crispy.

# Expert Suggestions:

01 -
  • The asparagus gets so gloriously crispy that even people who normally skip vegetables will come back for more.
  • It's elegant enough for company but simple enough that you're not stressed while cooking.
  • The bright lemon dressing cuts through the richness in a way that makes you want another bite immediately.
02 -
  • If you coat the asparagus more than 30 minutes before baking, the egg will begin breaking down the breadcrumb coating and you'll end up with a soggy mess instead of that crispy shell you're after.
  • Don't skip turning the asparagus halfway through baking because the underside won't crisp evenly without it, and the whole point is that satisfying crunch.
03 -
  • Make the dressing and season the greens separately, then dress only the portion you're serving immediately so you always have crisp salad waiting if someone asks for seconds.
  • If you're cooking for a crowd, you can coat and bake the asparagus ahead of time, then reheat it in a 375°F oven for five minutes right before serving so it's still crispy.
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