Easy Sheet Pan Dinner

There’s something deeply satisfying about recreating a restaurant favorite right in your own kitchen. The first time I made this parmesan chicken, it was a chaotic Tuesday evening. I had barely 45 minutes to get dinner on the table, and I needed something delicious enough to win over both my picky kids and my skeptical partner. Surprisingly, not only did it come out golden and crisp on the outside, juicy on the inside, but the kitchen smelled like a bistro. That’s when I realized—I had struck sheet pan dinner gold.

This lemon herb chicken recipe is a simplified, beginner-friendly spin on a popular steakhouse classic. It’s a quick and healthy meal, easy to prep, and perfect for anyone who wants bold flavor without fuss. Whether you’re just learning your way around the kitchen or need a new go-to for busy weeknights, this recipe is the kind of no-fail magic you’ll come back to again and again.

Why This Recipe is Special

What sets this dish apart is its crisp parmesan crust, tender chicken, and the subtle zing of lemon-herb seasoning baked right in. It uses a classic three-step breading method (flour, egg, breadcrumbs), but we simplify it with pantry staples and oven-baking instead of deep frying. Plus, it’s versatile—easy to customize with what you have on hand, and it leaves you with minimal cleanup.

Let’s break it down so even a total beginner can pull this off on their first try.

Ingredients and Preparation

Here’s what you’ll need—no measurements here, just an explanation of why each element matters:

Chicken Breasts
Boneless, skinless chicken breasts are lean and cook quickly. Pounding them evenly helps them bake uniformly without drying out.

Parmesan Cheese
The real star here. Parmesan brings a rich, salty sharpness and helps create a deeply golden crust. Freshly grated is best, but pre-shredded will do in a pinch.

Mozzarella Cheese
Mild, melty, and creamy—this cheese adds that gooey topping you crave. Feel free to sub with provolone or fontina for a gourmet twist.

Breadcrumbs
Seasoned or plain, breadcrumbs give crunch and help hold the cheesy coating in place. Panko breadcrumbs work well too for extra crispiness.

Flour
Flour acts as the base layer for breading. It helps the egg mixture stick, which in turn helps the breadcrumbs cling.

Eggs and Milk
These act as the glue in your breading station. They create a smooth coating that locks in moisture and helps everything stick together.

Garlic
Fresh minced garlic adds aromatic depth. You could swap in garlic powder if that’s what you have.

Olive Oil
A quick sear before baking adds flavor and helps lock in juiciness. If you’re skipping the sear, a drizzle of oil on top before baking helps the crust crisp up.

Italian Seasoning
A blend of herbs (like basil, oregano, thyme) to round out the flavor profile. Add red pepper flakes if you like a bit of heat.

Salt and Pepper
Never underestimate seasoning—just a bit brings everything into balance.

Optional Add-ins

• Lemon zest or juice: For brightness
• Spinach: Layer under the cheese for a veggie boost
• Pepper Jack cheese: Swap for mozzarella for a spicy kick

Step-by-Step Instructions

Step 1
Preheat your oven to 375°F and lightly oil a sheet pan or baking dish. If you’re searing the chicken, also heat a skillet with a bit of olive oil over medium heat.

Step 2
Set up your breading station: one plate with flour and a pinch of salt and pepper, one bowl with beaten eggs and a splash of milk, and one plate with breadcrumbs mixed with grated Parmesan and Italian seasoning.

Step 3
Pound the chicken breasts to even thickness using a rolling pin or meat mallet. Dredge each piece in flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture until well coated.

Step 4
(If searing) Sear chicken in olive oil for 3-4 minutes per side until golden brown. Transfer to a baking dish or lined sheet pan. If skipping the sear, go straight to the oven with a drizzle of olive oil on top.

Step 5
Top each piece with a mixture of mozzarella, more Parmesan, and minced garlic. Bake for 20-25 minutes, or until the cheese is bubbling and the internal temperature of the chicken reaches 165°F. Rest for 5 minutes before serving.

Beginner Tips and Notes

• Chicken too thick? Slice in half or pound flatter for quicker, even cooking.
• Crust browning too fast? Tent with foil to protect the cheese from burning.
• No meat thermometer? Cut into the thickest part—if juices run clear and there’s no pink, it’s ready.
• Too messy? Use tongs to handle the breading steps. Lay parchment paper on the sheet pan for easy cleanup.
• No mozzarella? Use any melting cheese you have—Swiss, provolone, Monterey Jack.

Serving Suggestions

Serve this lemon herb parmesan chicken with:

• Garlic mashed potatoes or roasted baby potatoes for a hearty meal
• Caesar salad or steamed broccoli for something lighter
• Crusty bread to soak up any extra melted cheese goodness
• Herb yogurt sauce or a lemon aioli for dipping

Storage Tips

Leftovers keep well in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep that crispy crust. Avoid the microwave—it’ll make the coating soggy. You can also freeze cooked portions and reheat from frozen at 375°F for 20-25 minutes.

Conclusion: Ready to Cook?

There you have it—a lemon herb chicken recipe that’s easy enough for beginners and delicious enough for anyone. It’s one of those easy sheet pan dinners that looks fancy but feels comforting, with just enough crispy-cheesy goodness to make it a favorite.

Try it out, make it your own, and let me know how it goes in the comments. Did you try a different cheese? Add lemon? I’d love to hear how you made this dish your own.

FAQ About Lemon Herb Parmesan Chicken

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