Sheet Pan Lemon Pepper Chicken

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Lemon Pepper Chicken is baked on a sheet pan with a crispy Parmesan crust and cooked with green beans for a one pan dinner that your whole family will love. Plus with just calories, Weight Watchers SmartPoints, and a low carb option, it's a recipe that works for almost any diet.

299 CALORIES 10g CARBS 10g FAT 43g PROTEIN
3
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(7 PointsPlus®)

A healthy Sheet Pan Lemon Pepper Chicken complete with green beans that is cooked on one sheet pan and ready in just twenty minutes!

One of the most common requests I recieve is for easy chicken recipes that are family friendly. Today I am sharing one of those recipes. I mean who doesn't love crispy, cheesy, lemony chicken? It's packed with flavor and other than a little work breading the chicken, it's an easy meal that you can make on a busy weeknight.

Lemon Pepper Chicken with green beans on a sheet pan.

The real magic of this recipe comes in the crunchy, lemony breading. It's made with a combination of Panko breadcrumbs, Parmesan cheese, and lemon pepper seasoning. If you haven't used lemon pepper seasoning before, it's basically a combination of granulated lemon zest and black pepper. One note, it's important to buy a lemon pepper seasoning that uses real lemons and not lemon extract, which can end up tasting a little artificial. Usually I buy this one and love that I can see the actual lemon. You can also make your own by adding lemon zest and black pepper to the breading mixture.

The other critical element of the breading is the Parmesan cheese. It adds a nutty and salty element that pairs perfect with the lemon and pepper. And in my opinion, everything tastes better with a little cheese. This breading is only used on one side of the chicken. Not only does this reduce the amont of breading needed, it also ensures that we don't end up with soggy breading on half the chicken.

Weight watchers Lemon Pepper Chicken on a gray sheet pan with green beans.

Tips for Making this Lemon Pepper Chicken and Green Beans

  • Make your own lemon pepper seasoning for the chicken using fresh lemon zest and black pepper. You can also marinate the chicken in some lemon juice and garlic before breading it to add some extra flavor.
  • For a low carb version, skip the Panko breadcrumbs and double up on the Parmesan cheese.
  • Looking for the crispiest chicken? One trick is to mix a small amount of olive oil or melted butter into the breading. Using just a small amount, a tablespoon or so for the entire recipe, will create a really crunchy texture and ensure you get the crispiness you are looking for.
  • You can use almost any quick cooking vegetable for this recipe - green beans, broccoli, aspragus, zucchini, cauliflower, etc. Season it simply with salt and pepper or add your own spice blend. You can also make some extra panko and Parmesan breading for the vegetables if your family doesn't love plain veggies. It will give them some crunch and can make them more appealling for non veggie lovers.

Looking for more healthy chicken recipes?

Here are some of the products and tools I used to create this recipe.

  • Lemon pepper seasoning: This is my favorite one since it freshly grinds the pepper and lemon peel resulting in a natural and really flavorful seasoning. 
  • Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well.

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The Recipe

Sheet Pan Lemon Pepper Chicken

PREP TIME: 15 Min
COOK TIME: 20 Min
TOTAL TIME: 35 Min
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Ingredients

US METRICS
  • 1.33 lbs boneless skinless chicken cutlets
  • 2 U eggs, whisked
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 tsp. lemon pepper
  • 1/2 tsp garlic powder
  • Salt and pepper
  • 3 cups green beans
  • 2 tsp. olive oil

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Instructions

  1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray (cover with foil for easier clean up).
  2. Combine the panko breadcrumbs, Parmesan cheese, lemon pepper, garlic powder, salt, and pepper. Press one side of the chicken into the egg and then into the panko and Parmesan mixture. Place it on the baking sheet with the breading up. To make it extra crispy, spray the chicken with cooking spray or drizzle with a little olive oil.
  3. Toss the green beans with the olive oil and season with salt and pepper. Spread out on the baking sheet around the chicken.
  4. Cook for 15 minutes until chicken is cooked through and tender.
Nutritional Facts
Serving Size: 6 oz. chicken and 3/4 cup green beans
Amount Per Serving
Calories 299
Calories from Fat 67
% Daily Value *
Total Fat 10g
12%
Saturated Fat 3g
14%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 100mg
33%
Sodium 275mg
12%
Total Carbohydrate 10g
3%
Dietary Fiber 2g
9%
Sugars 3g
Protein 43g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Sheet Pan Lemon Pepper Chicken
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
3 Comments
On Sheet Pan Lemon Pepper Chicken
Barbara
October 30, 2018 - 15:32
I'm not seeing the WW points. Did they get left out by mistake?
Amanda
October 30, 2018 - 12:38
How can this weight of chicken possibly be cooked in this short of time. It should take ar least 30 mi
October 30, 2018 - 13:36
They are chicken cutlets, which are much thinner than a traditional chicken breast, so they cook significantly faster. If you only have larger chicken breasts, I would recommend cutting them in half horizontally to create two thinner pieces of chicken. That way they will cook more quickly.
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