Crispy Lemon Parmesan Chicken BAKED to perfection with delicious vegetables covered in a lemon garlic sauce. It’s an easy sheet pan meal that’s perfect for any night of the week!
Here are a few more sheet pan recipes we think you’ll love – Sheet Pan Chicken Fajitas, Oven-Roasted Vegetables, Strawberry Sheet Cake, and Sheet Pan Pancakes.
This Lemon Parmesan Chicken is both fresh and savory. The moist chicken cutlets are light but filling, and the crispy crumb coating is full of flavor and texture.
It’s a guilt-free chicken recipe that is baked in the oven and not deep-fried, so it requires no heavy cream, no flour, no large skillet, and no greasy oil. It’s low on calories, high on protein and it’s perfect for a low calorie diet.
Are you ready for a healthy meal that comes together in under 30 minutes? Here’s how to make it –
How to Make Lemon Parmesan Chicken
INGREDIENTS –
for the chicken
- non-stick olive oil cooking spray
- 1 large egg
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 1/2 tablespoon fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup breadcrumbs
- 1/3 cup fresh grated parmesan cheese
- 4 boneless, skinless chicken breasts
- fresh lemon slices
for the vegetables
- 8-10 baby potatoes, cut into quarters
- 1/2 cup butter, melted
- 2 teaspoons minced garlic
- salt to taste
- 1 pound green beans with the ends cut off
INSTRUCTIONS –
Prep time – 5 minutes || Cook Time – 30 minutes || Total Time – 35 minutes
PREP. Preheat oven to 400°F. Spray a baking tray with olive oil spray and set aside.
CUT. Cut your breasts into chicken cutlets.
MIX. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt, and pepper.
MARINATE. Set your chicken in the egg mixture, and let it sit while you make the crumb coating.
MIX. In a shallow bowl, stir the breadcrumbs and the parmesan cheese until combined.
COAT. Dredge the egg-coated chicken in the breadcrumbs, pressing lightly to coat. Shake off any excess crumb coating.
SPRAY. Place chicken onto the baking sheet and lightly spray with olive oil.
BAKE. Arrange the potatoes around the chicken. In a small bowl, mix the melted butter, 2 teaspoons garlic, and salt to taste. Drizzle half of the butter mixture over the potatoes, then bake in the preheated oven for 15 minutes.
FLIP. Remove the baking tray from the oven and flip each chicken breast. Add the green beans around the chicken and potatoes, then drizzle the remaining garlic butter over the top.
BROIL. Return to the oven and broil for 10 minutes, or until chicken is golden and crisp, and the potatoes are tender.
SERVE. Garnish with fresh lemon slices and serve immediately.
Doesn’t that look amazing! And it couldn’t be any easier to make!!!
VARIATIONS –
You could also use:
- Chicken thighs instead of chicken breasts.
- Asparagus or Brussel sprouts instead of green beans.
- Sweet potatoes instead of baby potatoes.
Side Dish Options:
This sheet pan is deliciously filling as-is, but here are a few side dish options that compliment the flavors of this meal –
- Filling Carbohydrates: Simmer a pot of rice or your favorite pasta or zucchini noodles on the stove over medium-high heat while you make your chicken. Season with butter, Italian seasoning, (or salt and pepper), and a squeeze of lemon juice.
- Fresh Salads: Garden Salad with Creamy Italian Dressing
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Lemon Parmesan Chicken
Ingredients
for the chicken
- non-stick olive oil cooking spray
- 1 large egg
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 1/2 tablespoon fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup breadcrumbs
- 1/3 cup fresh grated parmesan cheese
- 4 boneless skinless chicken breasts
- fresh lemon slices
for the vegetables
- 8-10 baby potatoes, cut into quarters
- 1/2 cup butter, melted
- 2 teaspoons minced garlic
- salt to taste
- 1 pound green beans , with the ends cut off
Instructions
- Preheat the oven to 400°F. Spray a baking tray with olive oil spray and set aside. Cut your breasts into chicken cutlets.
- In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
- Set your chicken in the egg mixture, and let it sit while you make the crumb coating.
- In another bowl, combine the breadcrumbs and the parmesan cheese. Roll the egg coated chicken in the breadcrumbs, pressing lightly to coat.
- Place chicken onto the baking sheet and lightly spray with olive oil.
- Arrange the potatoes around the chicken. In a small bowl, mix the melted butter, 2 teaspoons garlic and salt to taste. Drizzle half of the butter mixture over the potatoes, then bake in the preheated oven for 15 minutes.
- Remove the baking tray from the oven and flip each chicken breast. Add the green beans around the chicken and potatoes, then drizzle the remaining garlic butter over the top. Return to the oven and broil for 10 minutes, or until chicken is golden and crisp, and the potatoes are tender.
- Add fresh lemon slices and serve immediately.