20 Minute One Pan Lemon Parmesan Chicken and Broccoli

Ingredients

• 454 g (1 lb)boneless, skinless chicken breasts or tenders (about 4 breasts)
• 54 g (½ cup)Italian-style breadcrumbs
• 25 g (¼ cup)Parmesan cheese
• Juice and zest of 1lemon
• 1lemon, sliced
• ½ teaspoongarlic powder
• 1 teaspoonItalian seasoning
• 30 ml (2 tablespoons)melted butter or oil
• 180 g (2 cups)broccoli florets
• As neededcooking spray or oil for drizzling

Instructions

1. 1

   Prepare the tray

   Heat the oven to 200°C (400°F). Line a baking sheet with foil or grease it with oil, then set it aside.

2. 2

   Cut the chicken

   Halve the chicken breasts, then cut them into long tenders about 5 cm (2 inches) wide.

3. 3

   Mix the coatings

   In a shallow bowl, mix the breadcrumbs with the Parmesan. In another bowl, combine the lemon juice and zest, melted butter or oil, garlic powder and Italian seasoning.

4. 4

   Coat the chicken

   Dip each tender first in the lemon mixture, then in the breadcrumb mixture, and arrange it on the baking sheet. Repeat with the remaining chicken. Lay the lemon slices over the chicken and drizzle over any lemon mixture left in the bowl.

5. 5

   Add the broccoli

   Arrange the broccoli on the tray. Coat the chicken and broccoli with cooking spray or drizzle with a tablespoon of oil, then lightly sprinkle the broccoli with Parmesan.

6. 6

   Bake until golden

   Bake for 20 minutes, or until the chicken is golden and tender and the broccoli is crisp.

What is lemon Parmesan chicken?

This is a baked chicken-and-vegetable dinner with a crisp breadcrumb coating, Parmesan and bright lemon. It draws on familiar Italian-American flavours rather than one fixed regional recipe.

Lemon butter seasons the chicken before it is coated, while lemon slices bake on top. Cooking the broccoli on the same tray keeps the preparation simple and gives it a chance to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 43g protein, 25g carbs, 17g fat.

Chicken supplies most of the protein, while the breadcrumbs and broccoli contribute carbohydrates and fibre. Butter or oil and Parmesan account for much of the fat; serve with extra vegetables or a modest portion of rice or potatoes to round out the plate.

The coating and flavour

Breadcrumbs: Italian-style crumbs bring seasoning as well as crunch. Press them gently onto the chicken so they adhere to the lemon mixture.

Lemon and Parmesan: Juice and zest provide both acidity and fragrant citrus oils, while Parmesan adds savoury flavour. The lemon slices on top carry that flavour through the bake.

Cutting the chicken evenly

Tenders: Aim for pieces around 5 cm (2 inches) wide, keeping their thickness as even as you can. Similar-sized pieces are more likely to cook at the same rate.

Coating: Let excess lemon mixture drip off before dipping the chicken into the crumbs. This helps the coating cling without becoming overly wet.

Getting crisp broccoli

Spacing: Spread the florets across the tray rather than piling them up. Crowded broccoli releases moisture and is less likely to crisp.

Cheese: The method calls for a light Parmesan sprinkle over the broccoli. Keep the amount within the listed Parmesan quantity, as the recipe does not give a separate quantity for this topping.

Timing and doneness

Oven: Bake at 200°C (400°F) for 20 minutes, checking that the chicken is cooked through and the coating is golden. The recipe gives no separate internal-temperature target.

Tray: If the chicken pieces vary in thickness, check the smallest ones first and continue cooking as needed. The broccoli should be crisp at the edges, not limp.

What to serve with it

Sides: The chicken and broccoli can be served as they are for a simple meal. For a more substantial plate, add cooked rice, potatoes or crusty bread.

Finishing touch: A squeeze of lemon at the table suits the baked lemon slices and cuts through the buttery, cheesy coating.

Recipe notes & tips

• Pat the chicken dry before coating so the breadcrumb mixture sticks more reliably.
• Use a shallow dish for the breadcrumbs to make dipping each tender easier.
• Cut the broccoli into similarly sized florets so they roast at a similar pace.
• Use a rimmed baking sheet to keep the lemon mixture and cooking juices contained.
• Serve soon after baking while the coating and broccoli are at their crispest.

Variations

• Use chicken tenders: Keep them whole if they are already close to the suggested size.
• Add black pepper: Season the lemon mixture to give the coating a gentle peppery edge.
• Try smoked paprika: Mix a little into the breadcrumbs for a warmer, smoky note.
• Swap the broccoli: Use cauliflower florets, cut to a similar size, in its place.
• Use olive oil: Choose oil instead of butter in the lemon mixture for a different flavour.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar thickness so they finish cooking at about the same time.
• Wet breadcrumb coating: Let excess lemon mixture drip off before coating the chicken.
• Crowded tray: Leave space around the broccoli so it roasts rather than steams.
• Too much oil: Use a light spray or drizzle so the coating does not become greasy.
• Assuming time guarantees doneness: Check the chicken before serving and bake longer if needed.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat in an oven until hot throughout; the coating may soften in a microwave.

Frequently asked questions