Overhead of a sheet pan chicken dinner with broccoli and potatoes.

Sheet Pan Lemon Chicken, Potatoes, and Broccoli is a simple and delicious one-pan meal that simplifies dinner (and makes clean-up easy!). This easy-to-make dish combines the zesty flavors of Parmesan chicken, perfectly roasted potatoes, and vibrant broccoli, all on a single baking sheet. Whether it’s a busy weeknight or you’re simply looking for a no-fuss dinner option, this sheet pan dinner is a great complete meal.

Sliced chicken breast topped with parmesan with veggies and citrus alongside.

What do I need to make this sheet pan lemon chicken recipe?

You’ll need:

  • Boneless skinless chicken breasts. Cut these in half lengthwise so that they are done cooking at the same time as the veggies.
  • Baby potatoes
  • Broccoli florets
  • Extra virgin olive oil or other high-temperature cooking oil.
  • Salt and pepper
  • Mayonnaise
  • Shredded Parmesan cheese. Freshly shredded cheese will give the best flavor, but pre-shredded or powdered Parmesan cheese will work if you need to save some time.
  • Italian seasoned bread crumbs. Plain bread crumbs, panko, or gluten-free bread crumbs will also work.
  • Minced garlic
  • Lemon
  • Fresh parsley (optional but definitely recommended)

Protip: Boost your flavors!

If you use more plain-flavored bread crumbs, add some Italian seasoning whenever you use the bread crumbs for more flavor. You can also experiment with your own seasonings—try garlic powder, smoked paprika, dried oregano, or other dried herbs. Or if you’re a garlic lover, just add a few more garlic cloves to the potatoes and broccoli!

One pan lemon chicken tray bake with potatoes, broccoli, and parmesan.

How do I make this sheet pan lemon chicken?

The key to this recipe is to make sure the chicken, potatoes, and broccoli are all the correct size—that’s the secret to everything being done at the same time!

Collage of six simple steps to make lemon chicken and vegetables. A text overlay reads, "How to Make Sheet Pan Lemon Chicken."
  1. Get prepped: Grease a sheet pan and preheat the oven to 425°F. Cut the baby potatoes into quarters. Cut broccoli into florets, if needed. Slice the chicken breasts in half lengthwise, so each turns into two thin filets.
  2. For the chicken: Rub olive oil on both sides of the chicken, and season with salt and pepper. Spread a light layer of mayonnaise all over the chicken, and cover with Parmesan and bread crumbs. Set the chicken on the prepared baking sheet.
  3. For the potatoes: Toss the potatoes with olive oil, Parmesan, bread crumbs, and garlic. Add the potatoes to the baking pan in a single layer.
  4. For the broccoli: Stir the broccoli with olive oil, cheese, bread crumbs, and garlic. Add the veggies to the sheet pan as well.
  5. Everything should now be on the sheet pan in a single layer. Use half the lemon to squeeze lemon juice over the whole pan. Cut the other half into slices and arrange the lemon slices evenly around the pan.
  6. Bake for 25 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F. Flip the broccoli around the 12-minute mark to help it cook evenly.

Can I use frozen broccoli?

You can, though it will be softer than fresh broccoli. Thaw the broccoli completely and pat it dry before tossing it with the oil, Parmesan, bread crumbs, and garlic. If you skip the patting dry step, the bread crumbs and cheese won’t stick to the veggies!

Overhead of a full sheet pan of chicken and vegetables topped with parmesan and citrus slices.

Will everything really cook in 25 minutes?

Yep, as long as you cut everything to the right size! Make sure you:

  • Cut the chicken breasts in half lengthwise to make them thinner.
  • Even though you’re using baby potatoes, cut them into quarters. If you only cut them in half, the potatoes will take 45 minutes to cook, at which point your chicken and broccoli will be overcooked!
  • Cut the broccoli into florets. You may use the broccoli stalk as well, as long as you cut it into small pieces.

If anything needs a little extra cooking time, remove the pieces that are fully cooked through and return the pan to the oven for a few more minutes.

Protip: Cover, if needed!

If the broccoli is browning too quickly, loosely cover it with aluminum foil towards the end of the baking time.

How do I store leftover sheet pan lemon chicken?

Store any leftovers in the fridge in an airtight container for up to 3-4 days.

Tight view of lemon chicken topped with parmesan, broccoli florets and baby potatoes nestled on either side.

Want more easy sheet pan dinners like this one?

Overhead of a sheet pan chicken dinner with broccoli and potatoes.

Parmesan Lemon Garlic Chicken Sheet Pan Dinner

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This easy sheet pan dinner combines lemon chicken, roasted potatoes, and broccoli for a delicious and healthy meal. Perfect for busy weeknights!


For the Chicken:

  • 3 large boneless, skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup mayonnaise
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup Italian seasoned bread crumbs

For the Potatoes:

  • 4 cups baby potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons shredded parmesan cheese
  • 2 tablespoons Italian seasoned bread crumbs
  • 1/2 teaspoon minced garlic

For the Broccoli:

  • 4 cups broccoli florets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons shredded parmesan cheese
  • 2 tablespoons Italian seasoned bread crumbs 
  • 1/2 teaspoon minced garlic


  • 1 lemon sliced in half
  • Optional: fresh parsley for garnish


  1. Preheat the oven to 425°F and prepare a baking sheet by spraying with a light coating of cooking spray.
  2. Prep the ingredients: Slice the chicken breasts in half lengthwise to create 6 thin cutlets. Cut the baby potatoes into quarters. If starting from a whole head of broccoli, cut it into florets.
  3. Prepare the chicken: Drizzle with olive oil, salt and pepper. Spread a light coating of mayonnaise over each chicken breast. Combine the parmesan cheese and bread crumbs in a small bowl and sprinkle over chicken breasts.
  4. Prepare the Potatoes: In a large bowl, stir the potatoes, olive oil, parmesan cheese, bread crumbs, and garlic until well combined. Place on a prepared baking sheet in a single layer.
  5. Prepare the Broccoli: In a large bowl, stir the broccoli, olive oil, parmesan cheese, bread crumbs, and garlic until well combined.
  6. Place the prepared chicken, potatoes, and broccoli on the prepared baking sheet. Squeeze juice from half a lemon over the entire baking sheet. Slice the remaining half and place evenly around the baking sheet.
  7. Bake in a preheated oven for 25 or until the chicken reaches 165°F and the potatoes and broccoli are cooked through. Halfway through cooking time, flip the broccoli and rotate the baking sheet if needed.


  • Cutting all the ingredients to the right size is the key to success for this sheet pan dinner!
  • If the broccoli starts browning too quickly after flipping it, loosely cover it with foil for the remainder of the baking time.
  • Leftovers store well for 3-4 days in an airtight container in the fridge.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 62mgSodium: 880mgCarbohydrates: 43gFiber: 7gSugar: 4gProtein: 30g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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