Lemon Parmesan Chicken

4.25 from 4 votes

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!

Prep Time5

Cook Time30

Course: dinner

Cuisine: American

Keyword: 30 minutes or less, chicken, lemon, parmesan, vegetables

Servings: people

Calories: 375kcal

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.

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