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.
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 1lb boneless, skinless chicken breastsCut in half lengthwise.
  • 1/2cup breadcrumbs
  • 2 lemons1 lemon cut into slices, and the other zested and juiced.
  • 1/4cup grated Parmesan cheese
  • 1 1/2teaspoons italian seasoning
  • 1/2teaspoon garlic powder
  • 1/4cup salted butterMelted. Half a stick. I used 1 LAND O LAKES Butter with Olive Oil and Sea Salt Halfstick
  • 1bunch broccolicut into florets
  • 1pint cherry tomatoes
  • 5 or 6whole garlic cloves
  • salt and pepper
  • cooking spray or olive oil
  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.