Name: Sheet Pan Lemon Pepper Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 large egg (beaten); 1 cup panko breadcrumbs; 1 to 1 ½ pounds boneless skinless chicken breast tenders; 2 tablespoons olive oil; 2 cups broccoli florets; 2 cups cauliflower florets; 1 cup baby carrots or carrot sticks; 1 to 2 teaspoons lemon pepper seasoning (adjust to taste); ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; Fresh lemon wedges (optional for garnish)

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If you’re looking for a quick, easy, and flavor-packed meal, then you’ve stumbled upon the perfect recipe! Sheet Pan Lemon Pepper Chicken brings together juicy chicken tenders and vibrant vegetables, all roasted to perfection on a single sheet pan. This dish is not only a breeze to prepare, but it also allows for minimal cleanup, making it ideal for busy weeknights or leisurely weekends. The bright notes of lemon and the zing of pepper elevate simple ingredients into a delightful meal that the whole family will love.

The Upside of Sheet Pan Lemon Pepper Chicken

Sheet pan dinners have taken the culinary world by storm for good reason. They are efficient, versatile, and incredibly satisfying. With this Sheet Pan Lemon Pepper Chicken, you’ll enjoy a well-balanced meal that includes protein and veggies in one go. The benefits are numerous:

Time-Saving: Everything cooks simultaneously, which reduces prep and cooking time.
Easy Cleanup: One pan means less mess and fewer dishes to wash.
Customizable: You can easily switch up the veggies or spices to suit your taste.
Flavor Explosion: The lemon pepper seasoning infuses the chicken and vegetables with zesty goodness.

The Essentials

To make this delicious Sheet Pan Lemon Pepper Chicken, you will need the following ingredients:

1 large egg: This helps the panko breadcrumbs adhere to the chicken.
1 cup panko breadcrumbs: These create a delightful crunch when baked.
1 to 1 ½ pounds boneless skinless chicken breast tenders: Tender and easy to cook.
2 tablespoons olive oil: Adds flavor and helps with browning.
2 cups broccoli florets: A nutrient-rich vegetable that adds color.
2 cups cauliflower florets: Another healthy addition for texture and taste.
1 cup baby carrots or carrot sticks: Sweet and crunchy, perfect for roasting.
1 to 2 teaspoons lemon pepper seasoning: Adjust to your taste for a zesty kick.
½ teaspoon garlic powder: Enhances the overall flavor profile.
½ teaspoon salt: Essential for bringing out the flavors.
½ teaspoon freshly ground black pepper: Adds a bit of heat.
Fresh lemon wedges: Optional for garnishing and extra zest.

Must-Have Equipment

Before diving into the cooking process, make sure you have the following equipment:

Sheet pan: A sturdy one that can hold all your ingredients comfortably.
Bowl: For mixing the egg and coating the chicken.
Whisk or fork: To beat the egg.
Spatula: For tossing the vegetables and chicken with oil and seasoning.
Meat thermometer: To ensure your chicken is cooked through.

Directions: Sheet Pan Lemon Pepper Chicken

Let’s get cooking! Follow these simple steps for a delicious meal.

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This temperature is key for achieving crispy chicken and perfectly roasted vegetables.

Step 2: Prepare the Chicken

In a medium bowl, beat the large egg. In another bowl, add the panko breadcrumbs along with 1 teaspoon of lemon pepper seasoning, garlic powder, salt, and black pepper.

Step 3: Coat the Chicken

Dip each chicken tender into the beaten egg, allowing any excess to drip off. Then, coat the chicken in the panko breadcrumb mixture, pressing lightly to ensure it sticks.

Step 4: Prepare the Vegetables

In a large bowl, combine the broccoli florets, cauliflower florets, and baby carrots. Drizzle with olive oil and season with the remaining lemon pepper seasoning, salt, and black pepper. Toss until the vegetables are evenly coated.

Step 5: Arrange on the Sheet Pan

On a large sheet pan, arrange the coated chicken tenders in a single layer. Surround them with the seasoned vegetables, making sure everything has space to roast.

Step 6: Roast in the Oven

Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C). The vegetables should be tender and slightly caramelized.

Step 7: Serve and Garnish

Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes before serving. Garnish with fresh lemon wedges for an extra burst of flavor!

What to Use Instead

If you need to make substitutions, here are some options:

Chicken: Feel free to use chicken thighs instead of breasts for a juicier option.
Vegetables: Swap in your favorites such as bell peppers, zucchini, or asparagus.
Panko breadcrumbs: Regular breadcrumbs can be used, but they won’t be as crispy.
Olive oil: Avocado oil or melted coconut oil can be used as alternatives.

Common Errors (and Fixes)

Cooking can sometimes be tricky, but here are some common mistakes and how to avoid them:

Overcrowding the pan: If the chicken and vegetables are too close together, they won’t roast properly. Spread them out for even cooking.
Not preheating the oven: Always ensure your oven is fully preheated for the best results.
Under-seasoning: Don’t be afraid to taste and adjust your seasoning before cooking!
Overcooking the chicken: Use a meat thermometer to avoid dryness; aim for 165°F (75°C).

Save It for Later

If you find yourself with leftovers, you can store them easily!

Let the chicken and vegetables cool to room temperature, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can also freeze leftovers for up to 2 months. Just ensure to label your container with the date!

Reader Questions

Can I use frozen chicken tenders?

While frozen chicken can be used, it’s best to thaw them before cooking for even cooking. Adjust cooking times accordingly.

What can I serve with this dish?

This meal pairs beautifully with a side of rice or quinoa. You can also serve a light salad for added freshness.

Can I make this recipe ahead of time?

Yes! You can prep the chicken and vegetables in advance and store them in the fridge until you’re ready to bake.

Can I add more spices?

Absolutely! Feel free to experiment with herbs and spices such as paprika, cumin, or even a sprinkle of parmesan cheese for added flavor.

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Serve & Enjoy

Now that your Sheet Pan Lemon Pepper Chicken is ready, gather your loved ones around the table and enjoy this vibrant dish together. It’s not just a meal; it’s a celebration of flavors, textures, and the joy of cooking. With every bite, you’ll be reminded of the simplicity and satisfaction that come from a home-cooked dinner. So go ahead, dig in, and savor the deliciousness of this easy sheet pan wonder!