Crispy Herb-Crusted Chicken with Lemon-Basil Butter and Roasted Asparagus

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper. In a shallow bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, and a pinch of salt and pepper.

In another bowl, whisk together 2 large eggs and 1 tablespoon of Dijon mustard until well combined. Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

Place the coated chicken breasts on the prepared baking sheet. Trim the ends of 1 pound of asparagus and arrange them around the chicken on the baking sheet.

Drizzle the asparagus with 1 tablespoon of olive oil and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

While the chicken and asparagus are baking, prepare the lemon-basil butter by melting 1/2 cup of unsalted butter in a small saucepan over low heat.

Add the zest of 1 lemon, the juice of 1 lemon, and 1/4 cup of fresh basil leaves, finely chopped. Stir to combine and remove from heat.

Once the chicken and asparagus are done, plate them elegantly, drizzling the lemon-basil butter over the chicken and asparagus.

Garnish with additional basil leaves and lemon wedges for a fresh touch. Serve immediately and enjoy this sophisticated dish with your favorite side salad or rice pilaf.