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.
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.
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.
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?
- Sheet Pan Healthy Chicken Parm
- Spicy Chicken and Corn Tacos
- Buffalo Chicken Quesadillas
- Sheet Pan Asian Chicken Stir Fry
- Grilled Pineapple Barbecue Chicken
Here are some of the products and tools I used to create this recipe.
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Sheet Pan Lemon Pepper Chicken
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- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray (cover with foil for easier clean up).
- 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.
- Toss the green beans with the olive oil and season with salt and pepper. Spread out on the baking sheet around the chicken.
- Cook for 15 minutes until chicken is cooked through and tender.
* 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.
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