Crispy Baked Lemon Chicken and Veggies is the ultimate easy sheet pan dinner! Crispy Parmesan coated lemon chicken served up with seasoned potatoes and asparagus smothered in a garlic butter sauce. The perfect must-have easy dinner recipe!
When it comes to easy dinner ideas, this crispy baked lemon chicken is my favorite hands down!!
What isn’t there to love about juicy Parmesan chicken bursting with lemon flavor, seared crispy then baked in the oven with seasoned potatoes and asparagus tossed in garlic butter?
..um …. nothing!!!!
This easy sheet pan dinner is a must have when it comes to busy weeknights and lazy weekends.
We all need quick and easy dinner recipes and this is my go-to crispy baked chicken recipe when I want something delicious without all the fuss.
Simply dredge your chicken breasts through a Parmesan breadcrumb mix, sear your chicken for a few minutes before transferring them to a large sheet pan and then add your veggies and bake.
Why This Is The Best Lemon Chicken
- You get the best of both worlds, crispy pan fried chicken and juicy oven baked chicken all in the same dish.
- You can mix up your veggie choices depending on your family’s favorites.
- Veggies smothered in a garlic butter sauce are still considered healthy (might be lying on that one!).
- Easy sheet pan dinners are a must have when it comes to busy nights.
- Perfect easy dinner idea to impress company and a great meal to feed a whole family without the stress and mess of a large complicated dinner.
To make this Crispy Lemon Baked Chicken, you will need:
- Chicken breasts
- Eggs
- Lemon
- Garlic
- Panko breadcrumbs
- Parmesan Cheese
- Baby Potatoes
- Asparagus
- Seasonings
- Vegetable oil
How To Make Lemon Parmesan Chicken
To make this lemon chicken sheet pan dinner, you start by preheating your oven to 400 degrees and spraying a large baking sheet pan with non stick spray.
In a bowl, add eggs, lemon pepper seasoning, lemon juice, parsley and salt. Whisk to combine.
In a separate bowl, add the Parmesan, lemon pepper and Panko breadcrumbs and stir to combine.
Dredge both sides of the chicken breasts through the egg mixture, then the breadcrumb/Parmesan mixture, lightly pressing to make sure your chicken is completely covered.
In a large skillet, add vegetable oil and heat over medium high heat. Once heated, add 2 or 3 pieces of chicken to the vegetable oil and fry chicken for 3-4 minutes on each side or until lightly browned.
When both sides have been cooked, remove chicken to the prepared baking sheet pan.
While your chicken is cooking, quarter the baby potatoes and add to a medium sized bowl. Add 2 tablespoons of melted butter to the bowl along with 2 teaspoons of Cajun seasoning.
Toss to coat and then add your potatoes to your sheet pan next to the chicken.
Bake for 20 minutes.
While your chicken and potatoes are in the oven, remove the woody ends of your asparagus by gently bending your asparagus stalks and letting them break naturally.
Discard the thick ends and then chop your asparagus in one inch pieces and add them to the same bowl you used for your potatoes.
Add 2 tablespoons of melted butter and fresh garlic. Toss to coat.
After the 20 minutes of oven baking your chicken are done, remove pan and add the asparagus. Return to the oven for another 10 minutes.
When done, remove from oven and sprinkle with a squeeze of fresh lemon and a bit of fresh chopped parsley (optional). Serve immediately.
Pro Tips for Perfect Oven Baked Chicken
- If you have time, let your chicken marinate in the lemon/egg mixture. It will bring out the lemon flavor even more.
- Mix up your veggies any way you like it. Don’t like asparagus, use Brussels sprouts. Not a fan of potatoes, sub them out for carrots. You get the idea.
- If you don’t want to pan sear your chicken, don’t fret about it. Simply follow the instruction and instead of frying your chicken in a skillet, simply move the chicken to the baking pan. Add 5 minutes to your final baking time and flip your chicken half way through.
- If your grocery store carries supper thick chicken breasts (like mine), simply lay your chicken breast flat on a cutting board and using a sharp knife, cut your chicken lengthwise so you have two chicken breasts from the one.
Oven Baked Chicken
By searing your chicken off in a skillet first, you are ensuring your chicken stays crispy and juicy. By finishing the cooking process by oven baking your chicken, you are guaranteeing the chicken will come out perfect every time.
Sheet Pan Vegetables
Some other great veggies options for this chicken sheet pan dinner would be:
- Brussels sprouts
- Broccoli
- Zucchini
- Green beans
- Sweet potatoes
- Carrots
More Easy Sheet Pan Dinners
Enjoy!
If you’ve tried this Lemon Chicken Sheet Pan, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Crispy Baked Lemon Chicken and Veggies
Ingredients
FOR THE CHICKEN
- 4 skinless, boneless chicken breasts
- 3 large eggs
- 1 lemon, juiced
- 1 teaspoon lemon pepper seasoning divided
- 1 tablespoon dried or fresh parsley divided
- 1/4 teaspoon salt
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
FOR THE VEGGIES
- 24 ounces baby potatoes
- 1 bunch asparagus
- 4 tablespoons butter, melted divided
- 2 teaspoons Cajun seasoning
- 3 cloves fresh garlic, minced
Instructions
- To make this lemon chicken sheet pan dinner, you start by preheating your oven to 400 degrees and spraying a large baking sheet pan with non stick spray. Set aside.
- In a bowl, add eggs, lemon pepper seasoning, lemon juice, parsley and salt. Whisk to combine. In a separate bowl, add the Parmesan, lemon pepper and Panko breadcrumbs and stir to combine.
- Dredge both sides of the chicken breasts through the egg mixture, then the breadcrumb/Parmesan mixture, lightly pressing to make sure your chicken is completely covered.
- In a large skillet, add vegetable oil and heat over medium high heat. Once heated, add 2 or 3 pieces of chicken to the vegetable oil and fry chicken for 3-4 minutes on each side or until lightly browned. When both sides have been cooked, remove chicken to the prepared baking sheet pan.
- While your chicken is cooking, quarter the baby potatoes and add to a medium sized bowl. Add 2 tablespoons of melted butter to the bowl along with 2 teaspoons of Cajun seasoning. Toss to coat and then add your potatoes to your sheet pan next to the chicken. Bake for 20 minutes.
- While your chicken and potatoes are in the oven, remove the woody ends of your asparagus by gently bending your asparagus stalks and letting them break naturally. Discard the thick ends and then chop your asparagus in one inch pieces and add them to the same bowl you used for your potatoes. Add 2 tablespoons of melted butter and fresh garlic. Toss to coat.
- After the 20 minutes of oven baking your chicken are done, remove pan and add the asparagus. Return to the oven for another 10 minutes. When done, remove from oven and sprinkle with a squeeze of fresh lemon and a bit of fresh chopped parsley (optional). Serve immediately.
Notes
- If you have time, let your chicken marinate in the lemon/egg mixture. It will bring out the lemon flavor even more.
- Mix up your veggies any way you like it. Don't like asparagus, use Brussels sprouts. Not a fan of potatoes, sub them out for carrots. You get the idea.
- If you don't want to pan sear your chicken, don't fret about it. Simply follow the instruction and instead of frying your chicken in a skillet, simply move the chicken to the baking pan. Add 5 minutes to your final baking time and flip your chicken half way through.
- If your grocery store carries supper thick chicken breasts (like mine), simply lay your chicken breast flat on a cutting board and using a sharp knife, cut your chicken lengthwise so you have two chicken breasts from the one.
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