Sheet Pan Lemon Pepper Chicken and Vegetables 🍗🍋 is an EASY 30 minute dinner with juicy chicken, tender vegetables, and plenty of zesty lemon pepper flavor. Everything cooks together on one sheet pan for a healthy meal with minimal cleanup. You can easily customize the vegetables based on what you have on hand or what your family likes best!
Easy Sheet Pan Lemon Pepper Chicken Recipe
- I adore sheet pan recipes for their quickness, ease, and how simple they are to customize with different proteins, vegetables, and seasonings. This sheet pan lemon chicken is no exception.
- The chicken tenders are crispy on the outside thanks to panko breadcrumbs, but still tender and juicy on the inside, with no frying needed.
- It’s ready in just 30 minutes, which makes it perfect for busy weeknights when you want a real dinner without making things complicated.
- You get protein and veggies all on one pan, and cleanup is minimal. If you line the pan with foil, it’s even easier.
- The lemon flavor keeps everything bright and fresh, while the crispy chicken makes it feel family-friendly and satisfying rather than like boring “healthy” food.
Ingredients in Sheet Pan Lemon Pepper Chicken
- Chicken breast tenders, egg, and panko breadcrumbs: Chicken tenders keep this sheet pan meal quick because they cook in about the same amount of time as the vegetables. If you cannot find chicken tenders, slice chicken breasts into smaller strips, or use boneless skinless chicken thighs cut to a similar size. Panko breadcrumbs are best for a lighter, crispier coating.
- Broccoli, cauliflower, and carrots: These hearty vegetables roast well together. Baby carrots, carrot sticks, or sliced carrots all work. You can also use bite-sized potatoes, bell peppers, red onion, mushrooms, Brussels sprouts, zucchini, summer squash, cherry tomatoes, or fresh green beans.
- Extra virgin olive oil, lemon pepper seasoning, garlic powder, salt, and black pepper: These keep the chicken and vegetables flavorful without much effort. Fresh lemon wedges: Optional, but they add a bright pop of fresh lemon flavor right before serving.
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
- This easy sheet pan dinner is like a modern DIY shake-and-bake chicken, with crispy panko-coated chicken and tender vegetables all baked together on one pan.
- Dip the chicken in beaten egg, then add it to a zip-top bag with panko breadcrumbs and shake until evenly coated.
- Arrange the coated chicken and vegetables on a baking sheet.
- Season everything generously with lemon pepper seasoning and garlic powder.
- Bake until the chicken is cooked through and the vegetables are tender, then finish with lemon wedges, lemon juice, lemon zest, or fresh parsley if desired.
Sheet Pan Lemon Pepper Chicken and Vegetables
Equipment
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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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.
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Super easy to prepare! Chicken was crispy and delicious!!
Thanks for the 5 star review, Connie, and for making this recipe very soon after I posted it. I always love it when I hear back quickly from readers like you who make something soon after I post it! Glad it was easy, crispy, and delish!