Parmesan Lemon Garlic Chicken Sheet Pan Dinner

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

5 from 1 vote

Parmesan Lemon Garlic Chicken Sheet Pan Dinner

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

Prep Time20

Cook Time25

Total Time45

Course: Sheet Pan Dinners

Cuisine: American

Servings: servings

Calories: 445kcal

Author: Cassie Johnston

Ingredients

For the Chicken:

3 large boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1 teaspoon salt
½ teaspoon pepper
¼ cup mayonnaise
½ cup shredded Parmesan cheese
½ 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
½ 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
½ teaspoon minced garlic

Other:

1 lemon sliced in half
Optional: fresh parsley for garnish

Instructions

Preheat the oven to 425°F and prepare a baking sheet by spraying with a light coating of cooking spray.
Prepare the chicken: Slice 3 large boneless, skinless chicken breasts in half lengthwise to create 6 thin cutlets. Drizzle with 1 tablespoon extra virgin olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Spread the ¼ cup mayonnaise over the chicken, giving each breast a light coating. Combine the ½ cup shredded Parmesan cheese and ½ cup Italian seasoned bread crumbs in a small bowl and sprinkle over chicken breasts.
Prepare the Potatoes: Cut 4 cups baby potatoes into quarters. In a large bowl, stir the potatoes,2 tablespoons extra virgin olive oil, 2 tablespoons shredded Parmesan cheese, 2 tablespoons Italian seasoned bread crumbs, and ½ teaspoon minced garlic until well combined. Place on a prepared baking sheet in a single layer.
Prepare the Broccoli: If starting from a whole head of broccoli, cut it into 4 cups broccoli florets. In a large bowl, stir the broccoli,2 tablespoons extra virgin olive oil, 2 tablespoons shredded Parmesan cheese, 2 tablespoons Italian seasoned bread crumbs, and ½ teaspoon minced garlic until well combined.
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.
Bake in a preheated oven for 25 minutes, 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. Garnish with parsley when serving.

Notes

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