Sheet Pan Lemon Pepper Chicken
Whenever I’m in need of a quick and satisfying meal, I turn to my trusty Sheet Pan Lemon Pepper Chicken. This dish has saved me during busy weeknights and lazy Sundays alike. It’s amazing how something so simple can deliver such wonderful flavors and textures. The zesty, vibrant taste of lemon combined with the crispy, golden chicken is simply irresistible! Not to mention, the mix of colorful vegetables adds a beautiful touch to the dish. It’s also a great way to bring the family together at the dinner table, as everyone loves the fresh and hearty elements of this recipe.
Recipe Snapshot
30 mins
7 mins
23 mins
Medium
350 kcal
30 g
Paleo, Whole30, Gluten-Free
15 g
Baking Sheet, Oven, Frying Pan
Why This Sheet Pan Lemon Pepper Chicken Shines
1. It’s a One-Pan Wonder
Who doesn’t love meals that require minimal cleanup? The Sheet Pan Lemon Pepper Chicken allows you to mix everything on one sheet pan. This means less time scrubbing dishes and more time enjoying the delicious food you’ve prepared.
2. Packed with Flavor
The bright and tangy flavor from the lemon cuts through the richness of the chicken. Adding lemon pepper seasoning enhances the dish even further, making each bite a burst of refreshing flavor.
3. Versatile Ingredients
This recipe is highly adaptable. You can switch out the vegetables based on what you have on hand or your personal preferences. Feel free to throw in some seasonal veggies or even swap out the chicken for another protein!
4. Healthy and Nutritious
With lean chicken and colorful veggies like broccoli and carrots, this dish is not only delicious but also nutritious. It’s a wholesome meal that satisfies without weighing you down.
5. Quick and Easy Preparation
The steps to prepare the Sheet Pan Lemon Pepper Chicken are straightforward. Just season, coat, and bake! This simple preparation method makes it easy for anyone to get in the kitchen and whip up a meal.
6. Great for Meal Prep
This dish is perfect for meal prepping. You can make a big batch and store it for the week, so you always have a healthy meal ready to go. Just reheat and enjoy!
7. Family-Friendly
Even the pickiest eaters in your family are likely to enjoy this meal. The crispy chicken and sweet veggies can be a hit with kids, making it an ideal family dinner choice.
What to Buy for Sheet Pan Lemon Pepper Chicken
When it comes to creating a fantastic Sheet Pan Lemon Pepper Chicken, the quality and freshness of your ingredients are vital. Each component plays a significant role in the flavor profile, from the tender chicken to the vibrant vegetables. Let’s take a look at what you need.
- 1 large egg: Acts as a binder to help the breadcrumbs stick to the chicken, giving it that crispy coating.
- ⅔ cup panko breadcrumbs: These Japanese-style breadcrumbs create an irresistibly crunchy texture on the chicken.
- 1 to 1 ¼ pounds boneless skinless chicken breast tenders: The main protein source, these are lean and cook quickly, making them perfect for this dish.
- 2 tablespoons olive oil: Adds richness and helps with the roasting process.
- 2 cups broccoli florets: A healthy and colorful addition that pairs wonderfully with the chicken.
- 2 cups cauliflower florets: Adds a delightful texture and absorbs the flavors beautifully.
- 1 cup baby carrots or carrot sticks: Sweet and crunchy, they make for a colorful addition.
- 1 to 2 teaspoons lemon pepper seasoning: The star seasoning that brings that zesty flavor to the dish.
- ½ teaspoon garlic powder: Enhances the overall flavor; optional but recommended.
- ½ teaspoon salt: Essential for seasoning; adjust to taste.
- ½ teaspoon freshly ground black pepper: Adds a hint of spice and depth.
- Fresh lemon wedges: Optional garnish for an extra zesty kick when serving.
Making Sheet Pan Lemon Pepper Chicken
Creating the Sheet Pan Lemon Pepper Chicken is not only easy but also incredibly rewarding as the aromas fill your kitchen. Let’s dive into the step-by-step process of making this delicious dish.
- Preheat your oven to 400°F. If you have a convection setting, use it for an even cook. For easier cleanup, consider lining a baking sheet with aluminum foil and spraying it lightly with cooking spray.
- In a medium bowl, crack the egg and whisk it gently with a fork until it’s well-beaten. Add the chicken tenders to the bowl and toss them around, ensuring each piece gets a nice coating of egg. Set this aside for a moment.
- Take a large ziptop plastic bag and fill it with the panko breadcrumbs. Once the chicken is coated in the egg, remove it from the bowl with a fork, letting the excess egg drip off, then drop the chicken into the bag. Seal the bag and give it a good shake to coat the chicken evenly.
- If you prefer a more manual method, you can place the panko breadcrumbs in a shallow bowl. Dredge each piece of chicken through the breadcrumbs, flipping to coat thoroughly. This might take a little longer but can be satisfying!
- Arrange the coated chicken pieces on the prepared baking sheet. Make sure they are evenly spaced and not touching, as this will help them crisp up nicely. If there are any leftover breadcrumbs in the bag, sprinkle them over the chicken.
- Now, add the broccoli, cauliflower, and baby carrots to the sheet pan. Drizzle the vegetables lightly with olive oil and toss them with your hands to ensure they are evenly coated.
- Sprinkle everything on the pan with lemon pepper seasoning, garlic powder, and if desired, a generous pinch of salt and pepper. Remember that many seasoning blends already have salt, so adjust according to your taste.
- Slide the baking sheet into the preheated oven and bake for 20 to 25 minutes. During this time, the chicken will cook through, and the veggies will roast beautifully. You may want to check halfway through and flip the chicken and toss the vegetables for an even cook.
- Once the chicken is golden brown and cooked through, remove the baking sheet from the oven. Optionally, garnish with fresh lemon wedges for an extra pop of flavor when serving.
- Serve immediately and enjoy your wonderful Sheet Pan Lemon Pepper Chicken with family or friends!
Things Worth Knowing
- Cooking Spray: Use a non-stick spray to ensure easy removal of the chicken and veggies from the baking sheet.
- Check for Doneness: The internal temperature of the chicken should reach 165°F to ensure it is cooked through.
- Color is Key: Look for a golden-brown color on the chicken and tender, slightly charred edges on the vegetables for the best texture.
- Let it Rest: Allow the chicken to rest a few minutes out of the oven before serving to help retain its juiciness.
Substitutions and Tips
If you’re eager to try the Sheet Pan Lemon Pepper Chicken, here are some helpful tips and substitutions to make the most of this recipe:
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. This dish is great for reheating!
- Freezing: You can freeze this meal for up to 4 months. Just keep in mind that the chicken might lose some of its crispiness when reheated.
- Variations: Experiment with different vegetables such as bell peppers or zucchini for a unique twist.
- Spice it Up: Add some crushed red pepper or cayenne for a little heat if you enjoy spicy food.
- Garnish Options: Fresh herbs like parsley or thyme can add an aromatic touch when serving.
Accompaniments for Sheet Pan Lemon Pepper Chicken
When it comes to pairing the Sheet Pan Lemon Pepper Chicken, you have many delightful options to elevate the meal. Here’s what I recommend:
- Rice or Quinoa: These grains are perfect for soaking up the juices from the chicken and veggies, providing a wholesome base.
- Mixed Green Salad: A fresh salad with vinaigrette can complement the flavors and add a refreshing crunch.
- Bread Rolls: Soft rolls can be a great side to mop up any leftover sauce on your plate.
- Grilled Asparagus: Adding grilled asparagus can provide a beautiful color contrast and a lovely charred flavor.
- Perfect for Meal Prep: This dish can be prepared in bulk and stored, making it ideal for quick lunches or dinners throughout the week.
- Family Gatherings: The Sheet Pan Lemon Pepper Chicken is also great for serving at family gatherings, as it can easily feed a crowd.
FAQ
Conclusion
The Sheet Pan Lemon Pepper Chicken is a delightful dish that brings together simplicity and flavor. It’s easy to prepare, healthy, and sure to impress your family or guests. I encourage you to try making it tonight; it could just become a staple in your dinner rotation!
Sheet Pan Lemon Pepper Chicken
Equipment
- Baking Sheet
- Oven
- Frying Pan
Ingredients
- 1 large egg
- ⅔ cup panko breadcrumbs
- 1 to 1 ¼ pounds boneless skinless chicken breast tenders
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup baby carrots
- 1 to 2 teaspoons lemon pepper seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- fresh lemon wedges optional for garnishing
Instructions
- Preheat your oven to 400°F. If you have a convection setting, use it for an even cook. For easier cleanup, consider lining a baking sheet with aluminum foil and spraying it lightly with cooking spray.
- In a medium bowl, crack the egg and whisk it gently with a fork until it's well-beaten. Add the chicken tenders to the bowl and toss them around, ensuring each piece gets a nice coating of egg. Set this aside for a moment.
- Take a large ziptop plastic bag and fill it with the panko breadcrumbs. Once the chicken is coated in the egg, remove it from the bowl with a fork, letting the excess egg drip off, then drop the chicken into the bag. Seal the bag and give it a good shake to coat the chicken evenly.
- If you prefer a more manual method, you can place the panko breadcrumbs in a shallow bowl. Dredge each piece of chicken through the breadcrumbs, flipping to coat thoroughly. This might take a little longer but can be satisfying!
- Arrange the coated chicken pieces on the prepared baking sheet. Make sure they are evenly spaced and not touching, as this will help them crisp up nicely. If there are any leftover breadcrumbs in the bag, sprinkle them over the chicken.
- Now, add the broccoli, cauliflower, and baby carrots to the sheet pan. Drizzle the vegetables lightly with olive oil and toss them with your hands to ensure they are evenly coated.
- Sprinkle everything on the pan with lemon pepper seasoning, garlic powder, and if desired, a generous pinch of salt and pepper. Remember that many seasoning blends already have salt, so adjust according to your taste.
- Slide the baking sheet into the preheated oven and bake for 20 to 25 minutes. During this time, the chicken will cook through, and the veggies will roast beautifully. You may want to check halfway through and flip the chicken and toss the vegetables for an even cook.
- Once the chicken is golden brown and cooked through, remove the baking sheet from the oven. Optionally, garnish with fresh lemon wedges for an extra pop of flavor when serving.
- Serve immediately and enjoy your wonderful Sheet Pan Lemon Pepper Chicken with family or friends!
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. This dish is great for reheating!
- Freezing: You can freeze this meal for up to 4 months. Just keep in mind that the chicken might lose some of its crispiness when reheated.
- Variations: Experiment with different vegetables such as bell peppers or zucchini for a unique twist.
- Spice it Up: Add some crushed red pepper or cayenne for a little heat if you enjoy spicy food.
- Garnish Options: Fresh herbs like parsley or thyme can add an aromatic touch when serving.
