Sheet Pan Lemon Pepper Chicken and Vegetables – 🍗🍋🥦🥕 An EASY 30-minute sheet pan meal that’s healthy and full of zesty lemon pepper flavor in every bite! The chicken is juicy on the inside and crispy on the outside without having to fry it! You can customize the veggie choices based on your favorites!
Table of contents
Easy Sheet Pan Lemon Pepper Chicken Recipe
I adore sheet pan meals for their quickness, ease, ability to customize the proteins + veggies, and the seasonings, and this sheet pan lemon chicken recipe is no exception! Here’s why I love it:
- These oven-baked chicken tenders are crispy on the outside, and are tender and juicy on the inside thanks to some help from panko breadcrumbs – no frying needed!
- Add this easy sheet pan recipe to your weeknight meal rotation because you’re getting protein and veggies in one fell swoop
- Ready in just 30 minutes ⏰
- Cleanup is so easy – just one sheet pan to wash (and if you line it with foil, it’s even easier)!
Ingredients in Crispy Baked Lemon Pepper Chicken
- large egg
- panko breadcrumbs
- boneless skinless chicken breast tenders – Wondering if you can use other cuts of chicken? See the FAQs below
- extra virgin olive oil
- broccoli florets
- cauliflower florets
- carrots – baby carrots, carrot sticks, or sliced carrots
- lemon pepper seasoning
- garlic powder
- salt
- freshly ground black pepper
- fresh lemon wedges, optional for garnishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Sheet Pan Lemon Chicken Tenders and Vegetables
- Simply beat an egg, dip the chicken into it, add the chicken to a large ziptop plastic bag along with panko breadcrumbs.
- Seal up the bag and shake. This is the modern DIY version of shake-and-bake chicken!
- Place the vegetables of your choice on a baking sheet, and the coated chicken pieces, and generously season everything with lemon pepper seasoning and garlic powder.
- Bake for 20 to 25 minutes, optionally garnish with lemon wedges and a spritz of lemon juice, lemon zest, or some fresh parsley, and your dinner dish is ready!
Recipe FAQs
The chicken gets its crispiness from one key ingredient: panko breadcrumbs. Japanese-style breadcrumbs and are not the same as regular breadcrumbs so don’t substitute those. These are coarser, crunchier crumbs and yield chicken tenders that have a lovely crispiness on the outside that you wouldn’t get from regular breadcrumbs.
Yes you can! Follow the overall gist of the air frying process that I use in my Air Fryer Crispy Chicken Breast recipe.
To keep this recipe a quick-cooking one, and so that the chicken + veggies cook through in the same amount of time, I used boneless skinless chicken breast tenders. Sometimes chicken tenders also go by the name of ‘chicken cutlets’ or just chicken strips.
If you can’t find these at your grocer, you can of course purchase larger chicken breasts, and then slice them into smaller pieces – maybe halve them, but if you buy 1 very large chicken breast, I would slice it into 6-8 ‘strips’.
You can also use boneless skinless chicken thighs, provided that you cut them into smaller pieces to mimic the size of typical chicken tender.
There really are no limits to what vegetables that can be used. This is a great recipe to clean out the produce drawer. Roasted vegetables are so good and I’ve never met one I didn’t love!
Some other options include:
Potatoes – provided they’re cut into bite-sized pieces
Bell peppers
Red onion
Mushrooms
Brussels sprouts
Zucchini
Summer squash
Cherry tomatoes
Small-diced potatoes
Fresh green beans
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Sheet Pan Lemon Pepper Chicken and Vegetables
Ingredients
- 1 large egg
- ⅔ cup panko breadcrumbs
- 1 to 1 ¼ pounds boneless skinless chicken breast tenders, (see the FAQs for more chicken info)
- 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, or to taste
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- fresh lemon wedges, optional for garnishing
Instructions
- Preheat oven to 400F (use Convection if you have it) and if desired, line a baking sheet with aluminum foil for easier cleanup. Spray the baking sheet or the foil on top with cooking spray; set aside.
- To a medium bowl, add the egg, lightly beat it with a fork, add the chicken, and toss and flip chicken with the fork so all pieces are coated evenly; set aside momentarily.
- To a large ziptop plastic bag add the panko.
- Remove the chicken from the bowl using a fork (discard the excess egg), drop it into the plastic bag, seal bag, and toss and shake bag to evenly coat the chicken. Alternatively, you can add the panko breadcrumbs to a large shallow bowl and you can coat the chicken by dredging it through the bowl piece by piece, flipping within the bowl to coat evenly; so this method takes longer.
- Place the chicken pieces on the prepared baking sheet, evenly spaced but not touching, down the center of the sheet pan. If there is excess panko in the bag, use your fingers to push it onto the chicken in sparsely coated areas.
- Add the broccoli, cauliflower, carrots to the baking sheet, evenly drizzle with olive oil, and toss the veggies lightly with your fingers to coat evenly.
- Evenly sprinkle everything with lemon pepper seasoning, garlic powder, and if/as desired add salt and pepper, to taste. Note – Most lemon pepper seasoning (and garlic powder) already has some salt and in the came of the lemon pepper, it also has pepper in it, and depending on your preference, you may want to add additional salt and/or black pepper, or not.
- Bake for about 20 to 25 minutes, or until chicken is cooked though. Depending on how your oven cooks, you may want to flip chicken and toss vegetables midway through to ensure even cooking.
- Optionally garnish with lemon wedges and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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