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Crunchy Lemon Parmesan Chicken with Broccoli is a lemony sheet pan dinner made with chicken breast, Parmesan cheese, panko breadcrumbs, butter and of course, loads of lemon and a side of broccoli.
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Crunchy Lemon Parmesan Chicken with Broccoli
Crunchy Lemon Parmesan Chicken with Broccoli is super lemony and has a great crunch from the panko mixture.
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Crunchy Lemon Parmesan Chicken with Broccoli
Crunchy Lemon Parmesan Chicken with Broccoli is a lemony sheet pan dinner made with chicken breast, Parmesan cheese, panko breadcrumbs, butter and of course, loads of lemon and a side of broccoli.
Prep Time 10 minutes
Cook Time 26 minutes
Servings 4 servings
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup flour
- 1/3 cup unsalted butter melted
- 3 lemons zest and juice
- 1 tablespoon garlic minced
- 1.5 pounds chicken breast thin cut
- 1 lemon sliced thinly
- 2 cups broccoli
- olive oil
Instructions
- Preheat oven to 400 degrees.
- Gather ingredients, 3 bowls, foil, baking sheet, measuring cups, knife, and cutting board.
- Cover baking sheet with foil and lighly grease with olive oil.
- In bowl #1: mix breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- In bowl #2: flour.
- In bowl #3: stir together the melted butter, 5 tablespoons lemon juice, 2 teaspoons lemon zest, and minced garlic.
- Set aside 4 tablespoons of the lemon butter mixture for later.
- Arrange your work station with the three bowls: flour, breadcrumb mixture and lemon butter mixture.
- Coat your chicken strips in the flour, then dip it into the lemon butter and finally coat with the breadcrumb mixture.
- Lay the strip on the prepared baking tray. Repeat until you have used up all the chicken. Sprinkle with any leftover breadcrumb mixture.
- Bake for 10 minutes and remove from oven.
- Turn the chicken pieces carefully. Decorate with thinly sliced lemon.
- Nestle the broccoli in the space around the chicken and drizzle with the remaining lemon butter mixture that we set aside earlier. Sprinkle with salt.
- Bake for another 14 to 16 minutes.
- Serve and enjoy!
Anne Murphy
November 19, 2016 at 11:13 PMLove the lemon and parmesan!
J @ Bless Her Heart Y'all
November 19, 2016 at 2:30 PMThis sounds like delicious idea for dinner! I need to save it so I can make it for the hubby!
Erin
November 19, 2016 at 2:23 AMYum! Bright & tasty.
Amanda
November 16, 2016 at 3:16 AMBeautiful! Easy to make it gluten-free. Winner, winner, chicken dinner!! 🙂
Tina
November 15, 2016 at 7:52 PMThanks for this recipe, it’s time to start eating healthy!
Pantry Half Full
November 14, 2016 at 10:45 PMThis looks great Amber! So glad to be a part of the Recioe Swap Club. Here’s the video, in case anyone wants to have a little look: http://pantryhalffull.com/crunchy-lemon-parmesan-chicken-recipe/