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Sheet Pan Lemon Garlic Chicken

Sheet Pan Lemon Garlic Chicken


  • 2 pounds of boneless skinless chicken breasts, cut into small strips.
  • 1/2 cup of flour
  • 1 cup of panko bread crumbs
  • 1 Cup of Parmesan Cheese
  • 1 Tablespoon of Italian Seasoning
  • 1 Tablespoon of dry parsley
  • 2 tablespoons of lemon pepper seasoning
  • 3 cloves of garlic finely chopped
  • 1 teaspoon of cumin
  • 1/2 cup of olive oil
  • 1/2 cup of melted butter
  • 1/2 cup of lemon juice
  • 2 lemons sliced (optional)
  • 4 tablespoons of honey
  • 1 pound of asparagus
  • 1 pound of Brussels sprouts
  • salt pepper, and red chili pepper flakes (optional) to taste.


  • Preheat the oven to 400 degrees F.
  • Season the chicken with salt, pepper, cumin, and two of the cloves of garlic.
  • Set up a station of three bowls.
  • In the first bowl, add flour, salt, and dry parsley.
  • In the second bowl, combine the bread crumbs, 1 cup of Parmesan cheese, Italian seasoning, and lemon pepper seasoning and mix well.
  • In the third bowl, add the lemon juice, melted butter, olive oil, 1 clove of garlic, red pepper chili flakes (optional), salt, and pepper. Set aside half of this mixture in a separate bowl.
  • First coat the chicken in the bowl of flour, next in the bowl with the lemon juice combination, and third in the bowl with the bread crumbs and Parmesan cheese. Place on the sheet pan.
  • Add the honey and red to the bowl of the lemon and butter mixture that you set aside earlier and mix well before adding to a bowl with the Brussels sprouts and asparagus to season them. Set aside what is left of the lemon and butter mixture.
  • Add to the pan with the chicken.
  • Bake for 7-10 minutes before flipping the chicken. Add additional Parmesan cheese on top and place the slices of lemon on different parts of the sheet pan. Bake for an additional 10 minutes.
  • Remove from the oven and brush with the remaining lemon and butter mixture.
  • Serve hot.