Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli

Published February 24, 2017. Updated November 16, 2018

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Lemon Chicken with Parmesan Roasted Broccoli is one of the easiest dinners you can make and you’ll love this easy clean up! You get tender, bright lemony chicken breasts, and flavorful parmesan coated broccoli. A dinner the whole family will love!

Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli | Cooking Classy
Lemon Chicken and Roasted Broccoli

I actually made this recipe for my brother. He recently graduated from college and just started his first nursing job.

He’s looking for easy recipes and he told me he’s been making a lot of baked lemon chicken (with lemon pepper and garlic powder), but he said it’s been coming out dry and tough/chewy.

So my tips to him were pound the thicker parts of the chicken just enough to even out the thickness so it cooks evenly, and if you’ll be cooking more than one chicken breast use chicken breasts that are even in size.

Watch the Video (1 Min)!

Then I like to cook the chicken breasts at a fairly high temp, and always test the internal temperature of the chicken with an instant read thermometer (anything past 165 and your chicken starts to dry), and if you’ve got time a quick salty marinade (like the 15 minutes allotted here) works wonders.

The salty acidic marinade helps makes the chicken nice and tender while the lemon, herbs and garlic and a delicious flavor.

This is a recipe that’s pretty hard to mess up if you follow those simple steps.

Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli | Cooking Classy

Chicken Recipe for Any Day of the Year!

Chicken is one of my go to dinners so I hope by now I know how to cook it :). Of course my favorite cooking method is grilling chicken because I love the slight charred flavor but for cold winter days and quick weeknight meals this is the perfect option!

Plus, I love with this oven roasted method how a veggie can be cooked alongside it (you could also sub asparagus (which will only need 1 Tbsp oil), or cauliflower, bell peppers, zucchini, or yellow squash because those all have shorter roasting times).

Aren’t sheet pan meals just the best?? Try this one out, it’s one of my favs! And pair it with a side of quinoa or brown rice to complete the healthy meal.

Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli | Cooking Classy

Tips for This Recipe

  • Pound chicken breasts to even the thickness.
  • Don’t skip the marinating time, even though it’s short that little of time lets some flavor soak ing.
  • Smaller chicken thighs can be used as well but increase baking time as needed.
  • I don’t recommend baking the chicken with lemon slices because while it may look pretty it leaves behind a bitter taste from the lemon pith.

Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli | Cooking Classy

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4.94 from 15 votes

Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli

This is one of the easiest dinners you can make and you'll love this easy clean up! You get tender, bright lemony chicken breasts, and flavorful parmesan coated broccoli. A dinner the whole family will love!
Servings: 4
Prep15 minutes
Cook18 minutes
Marinating15 minutes
Ready in: 48 minutes


Chicken and marinade


  • 1 1/4 lbs broccoli crowns, chopped into bite size florets (about 5 cups florets)
  • 2 Tbsp olive oil
  • 1 clove garlic minced
  • 2 Tbsp grated parmesan (the fine powdered stuff)


  • Pound thicker portion of chicken breast with the flat side of a meat mallet to even out their thickness. Add chicken to a gallon size resealable gallon bag. 
  • In a small bowl whisk together 3 Tbsp oil, lemon juice, garlic, Italian seasoning and season with 1 1/4 tsp salt and 3/4 tsp pepper. 
  • Pour marinade over chicken, seal bag while removing excess air. Rub marinade around the chicken after sealing bag. Transfer to refrigerator and let rest at least 15 minutes (or up to 4 hours).
  • During those 15 minutes preheat oven to 425 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray. 
  • Place broccoli on baking sheet, toss with 2 Tbsp olive oil and the garlic and season with salt. Spread into an even layer covering about 2/3 of the baking sheet (as pictured).
  • Remove chicken from marinade in bag and transfer to the remaining space on the baking sheet in a single layer (I spooned the garlic from the marinade over the chicken as well). 
  • Roast in preheated oven until each chicken breast registers 165 degrees in center and broccoli is tender and nicely browned in spots, about 16 - 22 minutes. 
  • Remove from oven and sprinkle broccoli with parmesan then sprinkle chicken with parsley if desired and garnish with lemon slices. Season chicken with more salt to taste as desired. Serve warm.
Nutrition Facts
Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli
Amount Per Serving
Calories 470 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 95mg32%
Sodium 176mg8%
Potassium 778mg22%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 2g2%
Protein 35g70%
Vitamin A 1005IU20%
Vitamin C 131.5mg159%
Calcium 114mg11%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Mj

    Not sure if my chicken breasts were to big, but the whole sheet pan filled up with fat juices from the chicken, the broccoli was floating in it and all soggy. Had to throw it all out and just have plain chicken.

  • Amy

    This was a great recipe but I made the broccoli once with Parmesan and once without it. It tastes better without it!

    • Jaclyn

      Jaclyn Bell

      Sorry I couldn’t say for sure, nutrition estimates come from an automated calculator.

  • Rachel

    I normally don’t like to make chicken at home because I always have trouble cooking it just right, I tend to get well-done and not-done-enough. But I followed this recipe and we loved it!!!

    The only difference I made was marinating the chicken for 24 hours instead of the 15min-4hrs. But the broccoli was perfect and the Parmesan added such a nice touch! We made baby Yukon potatoes for the side and they paired perfectly.

    Sheet pan recipes are my new favorite thing because I (more often than not) somehow manage to use every pan and bowl in the house to cook just one meal, and this recipe meant I only needed to clean one pan so I was all for it. Definitely will be using it again!!

  • Leah

    I made this tonight and the recipe was an excellent jumping off point for me since we have several diet challenges: gluten, dairy, and eggs.

    I simply seasoned the chicken with lemon pepper and waited the prescribed 15 minutes before dredging in a gluten-free, seasoned flour coat and put it into the oven with the broccoli.

    I also used whole breasts which I thawed and then cut into smaller pieces so that they would cook through. Thanks for the tip about the tenders as this is why I cut them and they cooked nicely. I really enjoyed the meal and I will keep your recipe handy to remind me of temps and times.