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30 Minute One Pan Lemon Parmesan Chicken

Heidi Davison
One pan lemon parmesan chicken is a great meal for a busy week night. It's done in 30 minutes and there's only one pan to wash!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Cuisine American
Servings 6


  • 6-7 boneless skinless chicken breasts about 1.5 to 2 lbs
  • 3/4 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • Juice and zest of one large lemon
  • 2 Tbsp melted butter
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • dash of Kosher salt and freshly ground pepper
  • 2 cups fresh broccoli florets
  • 1 medium zucchini chopped
  • 2 Tbsp olive oil divided


  • Heat oven to 400 degrees.
  • Cover a baking sheet with foil and drizzle with 1 Tbsp of olive oil. Smear around on foil.
  • Mix bread crumbs and Parmesan cheese together in a bowl. Set aside.
  • Melt butter and combine with the lemon juice, zest, and spices in a separate bowl. Set aside.
  • Clean chicken breasts and set on a plate.
  • Set up dredging station to save time and avoid contamination.
  • Dip each chicken breast into the lemon butter and then coat generously with bread crumbs.
  • Place chicken on cookie sheet 1 inch apart from each other.
  • Repeat the dredging process for each chicken breast.
  • Place a lemon slice on top of each chicken breast.
  • Drizzle any remaining lemon butter on top of the chicken if you have it.
  • In a small bowl, coat broccoli and zucchini in 1 Tbsp olive oil and dash of salt and pepper.
  • Pour the veggies around the chicken on the pan.
  • Bake lemon parmesan chicken for 20 minutes at 400 degrees or until golden brown and tender.