Crispy Parmesan Asparagus Chicken (Print Version)

Golden cheese-crusted asparagus and tender chicken over fresh greens with bright lemon dressing.

# What You’ll Need:

→ Crispy Parmesan Asparagus

01 - 1 pound fresh asparagus, trimmed
02 - 1/2 cup grated Parmesan cheese
03 - 1/4 cup grated Asiago cheese
04 - 1/2 cup gluten-free or regular breadcrumbs
05 - 2 large eggs
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon salt
09 - Olive oil spray

→ Chicken

10 - 2 cups cooked chicken breast, shredded

→ Salad

11 - 6 cups mixed salad greens
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup fresh basil leaves, torn

→ Lemon Dressing

15 - 1/4 cup extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - Salt and black pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - In a shallow bowl, whisk eggs. In another bowl, mix Parmesan, Asiago, breadcrumbs, garlic powder, salt, and pepper.
03 - Dip each asparagus spear into egg, then dredge in the cheese-breadcrumb mixture, pressing firmly to coat. Arrange in a single layer on the prepared baking sheet.
04 - Lightly spray coated asparagus with olive oil. Bake for 15 to 18 minutes, turning once halfway through, until golden and crispy.
05 - While asparagus bakes, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Season with salt and black pepper to taste.
06 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and basil. Add shredded chicken and toss gently to combine.
07 - Drizzle salad with half of the lemon dressing and toss lightly to coat evenly.
08 - Top salad with hot, crispy Parmesan asparagus spears.
09 - Drizzle with remaining lemon dressing and serve immediately.

# Expert Hints:

01 -
  • The contrast between crispy, warm asparagus and cool, fresh greens feels indulgent but somehow still healthy.
  • It comes together in under an hour and honestly feels fancier than the effort it requires.
  • You can prep everything ahead and just roast the asparagus right before serving, making it perfect for weeknight dinners or casual entertaining.
02 -
  • If you skip the olive oil spray on top of the asparagus, you'll end up with a dry, dull coating instead of that golden, crispy exterior that makes this dish sing.
  • Don't assemble the salad more than a few minutes before serving, or the greens will start to wilt from the residual heat of the asparagus and the weight of the dressing.
03 -
  • Use panko breadcrumbs instead of regular for an even crispier, more delicate coating that sounds amazing when you bite into it.
  • Make your dressing earlier in the day and let it sit so the flavors meld, then give it a quick whisk before using because it will separate slightly as it sits.
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