When I cook a 30-minute, one-pan lemon parmesan chicken dinner, I like to imagine turning on Frank Sinatra radio, donning my favorite apron, and spinning around the kitchen like June Cleaver. Ummmmm, yeah, right!
Who am I kidding? Many days, my hair is in a messy bun, I’m wearing yesterday’s yoga pants (that I slept in, too!), and my idea of cooking involves calling Dominos. Most weeknight meals fall somewhere in between these two extremes, lol!
I try really hard to have home-cooked meals at least 6 times a week, but sometimes they are throw-together dinners like this one-pan lemon parmesan chicken. It’s easy-peasy, doesn’t require a whole lot of brain power, and there’s only one pan to clean afterward!
Why You’ll Love This One-Pan Lemon Parmesan Chicken
This 30-minute one-pan lemon parmesan chicken recipe is perfect for busy weeknights. It’s quick, simple, and leaves you with minimal cleanup, all while delivering a delicious, wholesome meal your family will love.
Step 1: Preheat the Oven
Start by heating your oven to 400 degrees and lining a cookie sheet with aluminum foil. Drizzle a little bit of olive oil onto the foil so the chicken won’t stick. Then put 3/4 cup of Italian bread crumbs into a medium-sized bowl with 1/2 cup of Parmesan cheese.
Love chicken and Parmesan together?
Heidi's chicken alfredo is that pairing, baked creamy.
Step 2: Prepare the Lemon Butter Mixture
In a separate bowl, combine the juice and zest of one lemon with 2 tablespoons of melted butter. You will also need to add 1/2 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a dash of Kosher salt and pepper. Prep 6-7 boneless skinless chicken breasts and set them on a plate.
Step 3: Create Your Dunking Station
Set up your dunking station ahead of time so that you only have to dirty your hands once and you aren’t dripping chicken juice all over your counter! One at a time, dip your chicken breasts into the lemon butter mixture and then into the breadcrumbs. Make sure all the sides of the chicken are covered in lemon butter before dredging in the bread crumbs.
Step 4: Place Chicken on the Baking Sheet
Then place your one-pan lemon parmesan chicken on the foil-lined baking sheet. Place a lemon slice on top of each piece of chicken and then drizzle any remaining lemon butter on top. If you don’t have any leftovers, that’s A-ok!
Step 5: Prep Your Veggies
In a small bowl, chop up about 4 cups of veggies into bite-sized pieces. Use whatever veggies you like roasted. I opted for zucchini and broccoli because I have a bunch of it from the garden. Drizzle a tablespoon of olive oil on top. Throw in a pinch of Kosher salt and freshly ground pepper and then toss it all together.
Step 6: Bake Everything Together
Sprinkle the veggies around the one-pan lemon parmesan chicken, being careful to make sure none are on top of the chicken. Bake uncovered at 400 degrees for about 20 minutes or until the chicken is golden in color and tender.
Explore More Meal Ideas
Wasn’t that one-pan lemon parmesan chicken a slam dunk?! Simple, healthy, and family-friendly! And you can even make it with a messy bun and yoga pants.
If you’re like me and try your best to make home-cooked meals but don’t want them to be time-consuming or complicated, I have some new, fresh ideas for you! My favorite 30-minute meals are my chicken and black bean fajitas, a simple 5-ingredient tomato pesto pizza, and creamy fettuccine vegetable primavera. I also live out of my slow cooker. I have more than 20 Crockpot meals on my site, but my favorites are 5-ingredient orange chicken, healthy enchilada quinoa, and Thai white chicken chili.
If all these suggestions don’t tickle your fancy, you can check out my Pinterest Boards, where I’m always adding more fresh and fabulous ideas. Happy cooking, y’all!
30-Minute One-Pan Lemon Parmesan Chicken
Ingredients
Method
- Preheat the oven to 400°F. Line a sheet pan with foil and drizzle with a little olive oil.
- Mix the breadcrumbs and Parmesan in a medium bowl.
- In another bowl, combine the lemon juice and zest, melted butter, garlic powder, Italian seasoning, salt and pepper.
- One at a time, dip each chicken breast in the lemon butter, then dredge in the breadcrumb mixture, and lay on the pan.
- Top each breast with a lemon slice and drizzle any leftover lemon butter over the top.
- Toss the vegetables with the olive oil, salt and pepper and scatter them around (not on) the chicken.
- Bake uncovered about 20 minutes, until the chicken is golden and cooked through (165°F).
