This Lemon Parmesan Sheet Chicken Recipe is one of the best recipes you will put on your family menu this week. Scroll down below for a printable version of Sheet Chicken and enjoy tonight!
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Lemon Parmesan Sheet Chicken Recipe
If you want to get a printable version of this lemon Parmesan sheet chicken recipe, make sure you scroll below. Also, if this recipe is not what you were looking for, try this delicious number one recipe, pinned by over 500,000 people, Chicken Breast Recipe instead. I hope you enjoy!
For The Chicken:
- 1 large egg
- 2 Tablespoons lemon juice
- 2 teaspoons minced garlic
- 1 Tablespoon fresh chopped parsley
- Salt and pepper, to taste
- ½ cup Panko-style breadcrumbs
- 1/2 cup fresh grated Parmesan cheese
- 4 skinless, boneless chicken breasts
For The Veggies:
- 8-10 baby potatoes, cut in half
- ½ cup butter, melted
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- 1 lb asparagus, cut into half
How to make Lemon Parmesan Sheet Chicken
Preheat oven to 400°F.
Spray a sheet pan or casserole dish with non-stick spray and set aside.
In a bowl, whisk together the egg, lemon juice
, garlic, parsley, salt and pepper.
In a second bowl, combine the breadcrumbs
and Parmesan
.
Dredge the chicken through the egg mixture and then through the breadcrumb mixture, coating evenly on both sides.
Place chicken in baking tray/casserole dish and pour melted butter over top.
Season the vegetables and then add to the casserole dish.
Cover the dish with tinfoil
.
Bake for 20 minutes, then remove tinfoil and continue baking 5-10 more minutes, until chicken in golden brown and a thermometer inserted reads 165F. The vegetables should be fork-tender now, as well.
Lemon Parmesan Sheet Chicken Recipe
- 1 large egg
- 2 Tablespoons lemon juice
- 2 teaspoons minced garlic
- 1 Tablespoon fresh chopped parsley
- Salt and pepper (to taste)
- ½ cup Panko-style breadcrumbs
- 1/2 cup fresh grated Parmesan cheese
- 4 skinless (boneless chicken breasts)
- For The Veggies:
- 8-10 baby potatoes (cut in half)
- ½ cup butter (melted)
- 2 teaspoons minced garlic
- Salt and pepper (to taste)
- 1 lb asparagus (cut into half)
- Preheat oven to 400°F.
- Spray a sheet pan or casserole dish with non-stick spray and set aside.
- In a bowl, whisk together the egg, lemon juice, garlic, parsley, salt and pepper.
- In a second bowl, combine the breadcrumbs and parmesan.
- Dredge the chicken through the egg mixture and then through the breadcrumb mixture, coating evenly on both sides.
- Place chicken in baking tray/casserole dish and pour melted butter overtop.
- Season the vegetables and then add to the casserole dish.
- Cover the dish with tinfoil.
- Bake for 20 minutes, then remove tinfoil and continue baking 5-10 more minutes, until chicken in golden brown and a thermometer inserted reads 165F. The vegetables should be fork-tender now, as well.
Looking for more great chicken recipes to fill your week? Try Lemon Butter Chicken by clicking below.
