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 Time10 mins
Cook Time26 mins
Servings: 4 servings
- 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
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!