Name: Sheet Pan Lemon Pepper Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 large egg (beaten); 1 cup panko breadcrumbs; 1 to 1.5 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; Fresh lemon wedges (optional for garnishing)

There’s something incredibly satisfying about a one-pan meal that delivers both flavor and ease, and this Sheet Pan Lemon Pepper Chicken is just that! Juicy chicken tenders, vibrant vegetables, and zesty seasoning all come together on a single sheet pan for a dinner that’s as delicious as it is simple to prepare. Whether you’re a busy parent or just someone who loves a no-fuss dinner, this recipe will quickly become a staple in your kitchen.

Why It’s My Go-To

Sheet Pan Lemon Pepper Chicken is my go-to recipe for those hectic weeknights when I need something quick and satisfying. The lemon pepper seasoning adds a bright, zesty kick to the chicken, while the roasted vegetables provide a perfect balance of texture and flavor. Plus, the cleanup is a breeze—just one pan to wash! It’s a wholesome meal that doesn’t skimp on taste, making it a favorite in my home.

Ingredient Rundown

1 large egg: This will help the panko breadcrumbs stick to the chicken, creating a crispy, golden crust.
1 cup panko breadcrumbs: These Japanese-style breadcrumbs add an incredible crunch to the chicken.
1 to 1.5 pounds boneless skinless chicken breast tenders: Tender and juicy, these cook quickly and evenly on the sheet pan.
2 tablespoons olive oil: This adds flavor and helps to roast the vegetables perfectly.
2 cups broccoli florets: A nutritious veggie that adds color and a nice crunch.
2 cups cauliflower florets: These absorb flavors beautifully and roast to a tender perfection.
1 cup baby carrots or carrot sticks: Sweet and vibrant, they provide a lovely contrast to the other vegetables.
1 to 2 teaspoons lemon pepper seasoning: Adjust this to taste for that zesty, citrusy flavor.
1 teaspoon garlic powder: Adds depth and a savory note to the dish.
1 teaspoon salt: Enhances all the flavors in the dish.
1 teaspoon freshly ground black pepper: For a little kick and added flavor.
Fresh lemon wedges: Optional for garnishing and an extra squeeze of citrus before serving.

Essential Tools for Success

Sheet pan: A sturdy, rimmed sheet pan is essential for even cooking and easy clean-up.
Mixing bowl: Use this for mixing the egg and breadcrumbs.
Cutting board and knife: Handy for prepping your vegetables and chicken.
Meat thermometer: Optional, but great for ensuring your chicken is cooked perfectly.

Cooking Sheet Pan Lemon Pepper Chicken: The Process

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). This high temperature will help achieve that lovely golden-brown finish on your chicken and veggies.

Step 2: Prepare the Chicken

In a mixing bowl, beat the large egg. Dip each chicken tender into the egg, allowing any excess to drip off, then coat it in panko breadcrumbs. Ensure each piece is fully covered for maximum crunch.

Step 3: Season the Chicken

Place the coated chicken tenders on one side of the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 to 2 teaspoons of lemon pepper seasoning, garlic powder, salt, and black pepper.

Step 4: Prepare the Vegetables

On the other side of the sheet pan, toss the broccoli, cauliflower, and baby carrots with the remaining tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated.

Step 5: Roast Everything Together

Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized.

Step 6: Serve and Garnish

Once done, remove the sheet pan from the oven and let it cool for a few minutes. Serve the chicken with the roasted vegetables, and for an extra burst of flavor, squeeze fresh lemon juice over the top. Enjoy your delicious Sheet Pan Lemon Pepper Chicken!

Substitutions by Diet

Gluten-Free: Swap panko breadcrumbs for gluten-free breadcrumbs.
Vegetarian: Substitute chicken with firm tofu or chickpeas, and adjust cooking time accordingly.
Low Carb: Omit the breadcrumbs and use more vegetables or cauliflower rice.
Dairy-Free: This recipe is naturally dairy-free; all ingredients are free from dairy products.

Pro Perspective

One of the best things about Sheet Pan Lemon Pepper Chicken is its versatility. You can easily swap in whatever vegetables you have on hand, such as bell peppers, zucchini, or asparagus. The key is to cut them into similar sizes to ensure even cooking. Additionally, if you prefer a bit more spice, feel free to add a pinch of cayenne pepper to the seasoning mix for a kick. This dish is not only perfect for dinner but also makes fantastic leftovers for lunch!

Meal Prep & Storage Notes

If you’re looking to meal prep, this Sheet Pan Lemon Pepper Chicken holds up beautifully in the fridge. Store any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through. For meal prep, you can also chop and season the vegetables ahead of time, storing them in the fridge until you’re ready to cook. This makes it even easier to whip up this dish on a busy weeknight!

FAQ

Can I use bone-in chicken instead of tenders?

Yes, you can use bone-in chicken, but cooking times will vary. Bone-in pieces will take longer to cook, so make sure to check the internal temperature to ensure it’s fully cooked.

What other seasoning can I use if I don’t have lemon pepper?

If you don’t have lemon pepper seasoning, you can create a quick substitute using a mix of lemon zest, black pepper, and some garlic powder. It will provide a similar flavor profile!

Can I freeze the leftovers?

Yes, you can freeze the cooked chicken and vegetables. Just be sure to store them in an airtight container. They will last for about 2-3 months in the freezer. To reheat, thaw in the fridge overnight and then reheat in the oven or microwave.

What can I serve with Sheet Pan Lemon Pepper Chicken?

This meal is delicious on its own, but you can serve it with rice, quinoa, or a fresh salad for a more complete meal. A side of garlic bread would also pair wonderfully!

Final Thoughts

If you’re looking for a quick, flavorful, and healthy dinner option, look no further than this Sheet Pan Lemon Pepper Chicken. With its bright flavors and satisfying crunch, it’s bound to become a favorite in your household. Plus, the ease of preparation and cleanup makes it a winner on busy weeknights. Grab your ingredients, preheat that oven, and get ready to enjoy a delightful meal that everyone will love!