Name: Sheet Pan Lemon Pepper Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 large egg; 1 cup panko breadcrumbs; 1 to 1 ½ pounds boneless skinless chicken breast tenders; 2 tablespoons olive oil; 2 cups broccoli florets; 2 cups cauliflower florets; 1 cup baby carrots or carrot sticks; 1 to 2 teaspoons lemon pepper seasoning (adjust to taste); 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; to taste fresh lemon wedges (for garnishing)

If you’re searching for a dinner that’s both delicious and effortless, look no further than this Sheet Pan Lemon Pepper Chicken. The beauty of this dish lies in its simplicity; with just a few ingredients, you can create a flavorful meal that pleases the whole family. The combination of tender chicken breast tenders, vibrant vegetables, and a bright lemon pepper seasoning makes for a dish that is not only satisfying but also visually appealing. Plus, the cleanup is a breeze since everything cooks together on one pan. Let’s dive into this delightful recipe!

Why Cooks Rave About It

This Sheet Pan Lemon Pepper Chicken has quickly become a favorite among home cooks for several reasons:

Quick and Easy: With minimal prep and cook time, this dish is perfect for busy weeknights.
One-Pan Wonder: Say goodbye to multiple pots and pans; everything cooks together, making cleanup a snap.
Healthy and Nutritious: Packed with lean protein and colorful vegetables, it’s a meal you can feel good about.
Customizable: You can easily swap out or add veggies based on what you have on hand.

Ingredient Notes

To make this delicious Sheet Pan Lemon Pepper Chicken, you’ll need the following ingredients:

1 large egg: This helps the breadcrumbs adhere to the chicken, creating a flavorful crust.
1 cup panko breadcrumbs: These light and crispy breadcrumbs add a delightful crunch.
1 to 1 ½ pounds boneless skinless chicken breast tenders: Choose tender cuts for quicker cooking.
2 tablespoons olive oil: This adds richness and helps the seasonings stick to the chicken and veggies.
2 cups broccoli florets: Adds color and nutrients.
2 cups cauliflower florets: A great source of fiber and vitamins.
1 cup baby carrots or carrot sticks: Sweet and crunchy, they pair perfectly with the chicken.
1 to 2 teaspoons lemon pepper seasoning: Adjust to your taste; this is the star seasoning of the dish.
1 teaspoon garlic powder: Adds depth and flavor.
1 teaspoon salt: Enhances the overall taste of the dish.
1 teaspoon freshly ground black pepper: For a kick of spice.
Fresh lemon wedges: Optional for garnishing, they add a zesty touch!

Recommended Tools

Before you start cooking, make sure you have these essential tools on hand:

Sheet pan: A sturdy pan ensures even cooking and easy cleanup.
Baking parchment or aluminum foil: Lining the pan can help prevent sticking and simplify cleanup.
Mixing bowls: For preparing the chicken and breadcrumbs.
Measuring cups and spoons: Precision is key in cooking!
Chef’s knife: For chopping veggies with ease.

Step-by-Step: Sheet Pan Lemon Pepper Chicken

Step 1: Preheat the Oven

Begin by preheating your oven to 400°F (200°C). This ensures that your chicken cooks evenly and gets a beautiful color.

Step 2: Prepare the Chicken

In a mixing bowl, whisk together the large egg, salt, garlic powder, and pepper. This mixture will help the panko breadcrumbs stick to the chicken. Dip each chicken tender into the egg mixture, allowing any excess to drip off.

Step 3: Bread the Chicken

Roll each egg-coated chicken tender in the panko breadcrumbs, pressing gently to ensure an even coating. Set aside on a plate.

Step 4: Prepare the Vegetables

In a separate bowl, toss the broccoli, cauliflower, and baby carrots with olive oil, lemon pepper seasoning, salt, and pepper. Make sure the veggies are well-coated.

Step 5: Arrange on the Sheet Pan

On a large sheet pan lined with parchment paper or foil, arrange the breaded chicken tenders in a single layer. Spread the seasoned vegetables around the chicken, ensuring everything has enough room to cook evenly.

Step 6: Bake

Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.

Step 7: Serve

Once done, remove the sheet pan from the oven. Let it cool for a minute before serving. Garnish with fresh lemon wedges for an extra burst of flavor.

Flavor-Forward Alternatives

If you want to mix things up, consider these flavor-forward alternatives:

Herb Crusted: Use Italian seasoning or fresh herbs like rosemary or thyme instead of lemon pepper for a different flavor profile.
Spicy Kick: Add a dash of cayenne or red pepper flakes to the breadcrumb mixture for some heat.
Cheesy Delight: Mix grated Parmesan cheese into the panko breadcrumbs for a cheesy, savory twist.
Different Veggies: Feel free to swap in asparagus, bell peppers, or zucchini based on your preferences.

Learn from These Mistakes

To ensure your Sheet Pan Lemon Pepper Chicken turns out perfectly every time, keep these common mistakes in mind:

Overcrowding the Pan: Make sure there’s enough space between the chicken and vegetables to allow for proper airflow, which helps everything cook evenly.
Not Preheating the Oven: Skipping this step can lead to uneven cooking and a lack of browning.
Skipping the Egg Wash: This step is crucial for getting that lovely crispy coating; don’t skip it!
Using Cold Chicken: Let the chicken sit at room temperature for about 15 minutes before cooking to ensure even cooking.

Storage Pro Tips

To keep your Sheet Pan Lemon Pepper Chicken fresh and delicious, follow these storage tips:

Allow any leftovers to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing the chicken and vegetables in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave until warmed through.

Ask & Learn

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add more flavor and moisture. Just be sure to adjust the cooking time as needed since they may take a bit longer to cook through.

What if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs, though the texture will be slightly different. For a crunchier alternative, crush some crackers or use cornflakes!

Can I prepare this dish ahead of time?

Yes! You can bread the chicken and toss the veggies in advance. Store them separately in the refrigerator and bake them just before serving for the best results.

What other seasonings work well with this recipe?

Feel free to experiment with spices like paprika, cumin, or even a store-bought spice blend to customize the flavors to your liking!

Serve & Enjoy

Your Sheet Pan Lemon Pepper Chicken is ready to be served! This dish pairs beautifully with a side salad, rice, or quinoa for a balanced meal. Whether you’re feeding the family or hosting a small gathering, this recipe is sure to impress. The vibrant colors and zesty flavors will leave everyone asking for seconds. Enjoy the delightful combination of crispy chicken and perfectly roasted vegetables, all while relishing the ease of a one-pan meal.

The enjoyment of cooking should never feel overwhelming, and with recipes like this, you can savor the process. Embrace the flavors, share with loved ones, and make lasting memories around the dinner table.