Healthy tender lemon chicken with crispy roasted broccoli is baked in one pan and ready in under 20 minutes! 
Quick and easy meals are the only type of recipes in my dinner rotation this summer. We are prepping for the summer heat, a vacation, and lots of outdoor fun, so cooking is the last thing I want to worry about!
You know how much I love healthy dishes that are also quick and delicious and this one pan baked lemon chicken and broccoli is just that. The entire dinner is baked in just one pan and is sooooo good! plus, it bakes in just 20 minutes, so that’s a huge plus!
The chicken is dipped in a lemon, butter mixture and then coated with panko breadcrumbs and parmesan. On the side I like to add broccoli because they cook at the same rate but asparagus, zucchini, or green beans will also work.
20 Minute One Pan Lemon Parmesan Chicken and Broccoli
Ingredients
- 1 lb boneless skinless chicken breasts or tenders, about 4 breasts
- 1/2 cup Italian-style bread crumbs
- 1/4 cup parmesan cheese
- Juice and Zest of 1 lemon
- 1 lemon sliced
- 1/2 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 2 tablespoons melted butter or oil
- 2 cups broccoli florets
- cooking spray or oil for drizzling
Instructions
- Preheat oven to 400F. Line a baking sheet with foil or grease with oil; set aside.
- Cut chicken breasts in halves then into long tenders about 2 inch wide.
- Combine the panko breadcrumbs and parmesan cheese in shallow bowl and set aside. Combine the lemon juice and zest, butter, garlic powder, and italian seasoning in another bowl.
- Dip chicken tenders one at a time in the lemon butter mixture then into the breadcrumbs and line tenders on the baking sheet. Repeat until all tenders are coated. Top chicken with fresh lemon slices and drizzle with remaining lemon butter mixture (if any)
- Add broccoli to the pan. Spray chicken and broccoli with cooking spray or drizzle with a tablespoon of oil. Lightly sprinkle broccoli with parmesan cheese.
- Bake 20 minutes or until chicken is golden and tender and broccoli is crispy.
I used 2.5 tablespoons of lemon concentrate, and 1/2 teaspoon Adobo seasoning and 1/2 tsp Italian seasoning. I did not use lemon slices.. I sprinkled a little parm and lemon over chicken AND broccoli before baking. I didn’t mind that breadcrumbs were soft not crispy because the chicken was not dry. Next time I will put the broccoli in 5-7 minutes before chicken as I like roasted it a little more done, but flavor of chicken was delicious.
I made this using 3 Tbsp of lemon juice instead of using fresh lemons (I didn’t have any on hand) and, even though I left it in the oven a little too long, I thought it was delicious!
I was oit of broccoli when i came across this recipe. I substituted the broccoli with cherry tomatoes and it was delicious! I tossed the tomatoes in olive oil, lemon juice, and garlic, before cooking, and then just cooked everything as directed
This was very good, but had to change it up a bit since I’m low carb. Make it with a side of garlic parm lemon zoodles and a perfect low carb meal
The chicken didnt have a lot of flavor in the end, but some post baking addition of italian seas, salt, and pepper helped. The overwh flavor profile was lemon. The broccoli turned out fine, but also had little flavor.
Omg this is an easy and tasteful recipe. Big hit in my house!
The flavour was delicious, although the chicken topping was soggy 🙁 The broccoli was not crispy. With a few adjustments, it could be great.
If your having an issue with the put come of the lemons I suggest prepping them a different way maybe in chuncks isstead of slices it makes the tang distriBute better and let the breading brown and cook evenly
I followed recipe exactly and it was really good excet, the only thing I didn’t like was the lemon on top because it made it soggy and had to much of a lemon taste.Will make again without the lemon on top.
Followed the recipe exactly, except with gluten free bread crumbs. Quick and delicious!
Happy to find this idea ! Greta photo, too ! Thank you and have a nice week !