Easiest One Sheet Pan Chicken with Asparagus and Potatoes

What’s Up, Hungry People

Looking for something easy—and healthy—for dinner tonight? If you’re lacking in cooking skills but still want to whip up something delicious, then this dish is for you!

This one sheet pan chicken, asparagus, and potatoes dish is a weeknight hero. It’s one of those meals that feels like it took a lot more effort than it actually did. Everything cooks together on a single sheet pan, so there’s minimal cleanup—because let’s be real, no one likes doing dishes after dinner.

And hey, you might even pick up a trick or two along the way. From blanching asparagus in the microwave (yes, it really works!) to getting that chicken just right without overcooking it, this recipe has a couple of handy tips that’ll make you look like a kitchen pro—even if you’re just starting out. So grab your ingredients, preheat the oven, and let’s get cooking!

Here’s What You Need

• Roasting Potatoes: These are small, evenly-sized potatoes that roast beautifully and absorb all the seasoning.
• Canola Oil: Helps the potatoes crisp up in the oven and also adds a neutral flavor.
• Cajun Seasoning: Adds a little kick to the potatoes, with a blend of spices that brings a warm, slightly spicy taste.
• Asparagus: Crisp and tender when cooked right, these green stalks add freshness and color to your plate.
• Salt: Essential for bringing out the natural flavors of the veggies and chicken.
• Black Garlic Powder or Garlic Powder: Adds a savory, slightly sweet depth to the asparagus.
• Water + Ice: Used for blanching the asparagus, which helps them retain their vibrant color and snap.
• Chicken Breasts: A lean protein that’s easy to cook and pairs well with the veggies.
• Flour: Lightly coats the chicken, giving it a golden, crispy exterior when pan-fried.
• Thyme: A fragrant herb that adds an earthy note to the chicken.
• Canola Oil (for frying): Helps achieve that golden brown sear on the chicken.

Let’s Cook

First up, let’s get those potatoes going. Since they take a bit longer to cook through than the other ingredients, it’s crucial to give them a head start. Slice your roasting potatoes in half—they’re small, so this’ll speed up the process. Toss them in canola oil and your Cajun seasoning of choice. Spread them out on a greased baking sheet, but keep them to about a third of the sheet so there’s room for the chicken and asparagus later on. Pop them into your preheated 425°F oven and roast away while you prep the rest—about 15-20 minutes should do the trick.

Next is BLANCHING the asparagus

Blanching is an important step in the process to get the asparagus nice and crispy. We are basically going to speed up the roasting time by first blanching the asparagus.

Usually blanching happens in a boiling pot of water on the stove where the veggies are then transferred to a pot of ice water to stop the cooking process – leaving a tender but crispy stalk of asparagus behind.

However for this recipe, I will be blanching the asparagus in the MIRCOWAVE.

Yes, it can be done!

And now that I know this, I will probably forever blanch my asparagus this way because it results in asparagus that maintains its snap while turning creamy in the center.

How to Microwave “Blanch” Asparagus

First, trim the woody ends of the asparagus (where it came out of the ground) and discard any with soft/mushy tips. Then place the asparagus in a microwave safe dish – like a ceramic casserole dish – and just barely cover with water. The asparagus should only be in about a quater to eigth inch of water. Any more and they may start floating.

Microwave the asparagus for 2-3 minutes, until it is bright green but not bendy. Then quickly transfer the blanched asparagus to a bowl of ice water to stop the cooking process.

Preparing the Chicken

Alright, now let’s get to the chicken. We want these chicken breasts nice and thin so they cook evenly. Grab a meat mallet and place the chicken between two sheets of wax paper. Give them a good pounding until they’re about a quarter inch thick. Next, mix up some flour with salt and thyme in a bowl. This is going to be your dredge for the chicken.

Heat up some canola oil in a skillet over medium-high heat, dredge your chicken in the seasoned flour, and fry each piece until it’s golden on the outside. Don’t worry about cooking it all the way through—we’re just after that golden-brown crust for now.

Putting it All Together

With the potatoes halfway roasted, and the chicken and asparagus prepped, it’s time to bring it all together. Take your baking sheet out and give those potatoes a quick stir and flip—this’ll help them cook evenly. Lay the blanched asparagus in a single layer on the sheet, keeping a space for the chicken beside them. Place the chicken next to the asparagus and slide everything back into the oven. Roast for another 10-15 minutes at 425°F until the chicken is cooked through and the asparagus tips are just starting to get crispy.

Troubleshooting and Tips

• Blanching Asparagus in the Microwave: Be sure not to over-microwave your asparagus. If they turn mushy, they’ve gone too far. Keep an eye on them to ensure they stay crisp.
• Prepping Chicken: If your chicken breasts are thicker than a quarter inch, they might not cook through on the baking sheet. Make sure to pound them to the right thickness.
• Seasoning to Taste: If Cajun seasoning isn’t your thing, feel free to swap it out for something milder, like a garlic herb blend. Just be sure to adjust the amount of salt accordingly.

Common Questions

• Can I use frozen asparagus?
  • Yes, but you’ll need to thaw it first. Frozen asparagus won’t have the same snap, but it’ll still taste great.
• Can I use chicken thighs instead of breasts?
  • Absolutely! Chicken thighs have more fat, so they’ll stay juicy, but they may need a few extra minutes in the oven.
• Do I have to blanch the asparagus?
  • It’s not mandatory, but blanching helps keep the asparagus tender-crisp and bright green. Skipping this step may result in softer asparagus.

This one sheet pan chicken, asparagus, and potatoes dish is the kind of meal that checks all the boxes—easy to prep, quick to cook, and full of comforting goodness. Whether you’re throwing it together for a busy weeknight dinner or just want something that’s simple but tasty, this recipe has you covered. Plus, there’s something really satisfying about pulling a fully cooked meal out of the oven without much cleanup afterward.

Green Bean & Mushroom Casserole

Lemon Dill Salmon with Capers and Asparagus Recipe

Puff Pastry & Prosciutto Asparagus Twists