Sheet Pan Lemon Chicken Parmesan

SHEET PAN SUPPERS! These are some of my favorite types of meals. A great option for meal prepping or busy weeknight dinners, because it’s just one pan to clean and the cook time is entirely hands off. Just pop in the oven and go live your life for 20-30 minutes. I love classic Chicken Parmesan with the hearty marinara sauce and loaded with lots of cheese, but sometimes I want something a little lighter. The addition of lemon gives the classic a nice fresh, twist. And I love that the veggies have the same cook time so you have a main dish and side all ready to go.

Sheet Pan Lemon Chicken Parmesan - a fresh twist on an Italian classic. Made on a sheet pan makes for easy clean up. Kathleenscravings.com

 

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Sheet Pan Lemon Chicken Parmesan
Sheet Pan Lemon Chicken Parmesan - a fresh twist on an Italian classic. Made on a sheet pan makes for easy clean up.
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 400°F. In a flat bowl, mix together the breadcrumbs, zest of 1 lemon, grated Parmesan, Italian seasoning, garlic powder and salt and pepper to taste. Set aside. In another flat bowl, mix the melted butter and lemon juice.
  2. Line a baking sheet with parchment, foil, or grease with cooking spray or oil. In an assembly line fashion, dip the chicken pieces in the butter mixture then dip in the breadcrumbs. Flipping over and making sure the chicken is completely covered in the breadcrumbs. Place breaded chicken pieces on the baking sheet.
  3. Arrange the broccoli florets, tomatoes, and garlic cloves around the chicken. Drizzle the remaining butter over the vegetables. Place the lemon slices on the chicken. Season everything with salt and pepper to taste.
  4. Bake for about 25 minutes (depending on size of chicken) in the preheated oven. The chicken is done when the juices run clear or measures 165° with an internal thermometer. The broccoli should be fork tender.
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