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Lemon Parmesan Sheet Chicken Recipe
What You Need
  • 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
  1. Preheat oven to 400°F.
  2. Spray a sheet pan or casserole dish with non-stick spray and set aside.
  3. In a bowl, whisk together the egg, lemon juice, garlic, parsley, salt and pepper.
  4. In a second bowl, combine the breadcrumbs and parmesan.
  5. Dredge the chicken through the egg mixture and then through the breadcrumb mixture, coating evenly on both sides.
  6. Place chicken in baking tray/casserole dish and pour melted butter overtop.
  7. Season the vegetables and then add to the casserole dish.
  8. Cover the dish with tinfoil.
  9. 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.