Go Back
Close-up of one-pan lemon parmesan chicken, topped with lemon slices and nestled among roasted vegetables for a quick dinner.

30-Minute One-Pan Lemon Parmesan Chicken

Chicken breasts dunked in lemon butter, crusted in Parmesan breadcrumbs and roasted on one sheet pan with zucchini and broccoli. Dinner in 30 minutes with almost no cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Chicken
  • 3/4 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 lemon juice and zest
  • 2 Tbsp butter melted
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 dash kosher salt and pepper
  • 6-7 boneless skinless chicken breasts
  • 1 lemon sliced, for topping
Vegetables
  • 4 cups zucchini and broccoli bite-size pieces, or any roasting veg
  • 1 Tbsp olive oil plus a drizzle for the pan
  • 1 pinch kosher salt and pepper

Method
 

  1. Preheat the oven to 400°F. Line a sheet pan with foil and drizzle with a little olive oil.
  2. Mix the breadcrumbs and Parmesan in a medium bowl.
  3. In another bowl, combine the lemon juice and zest, melted butter, garlic powder, Italian seasoning, salt and pepper.
  4. One at a time, dip each chicken breast in the lemon butter, then dredge in the breadcrumb mixture, and lay on the pan.
  5. Top each breast with a lemon slice and drizzle any leftover lemon butter over the top.
  6. Toss the vegetables with the olive oil, salt and pepper and scatter them around (not on) the chicken.
  7. Bake uncovered about 20 minutes, until the chicken is golden and cooked through (165°F).

Notes

Use whatever vegetables you like roasted: zucchini, broccoli, peppers, asparagus.