Lemon Pepper Chicken with Roasted Broccoli
By Better Plate RecipesLemon Pepper Chicken with Roasted Broccoli is a simple sheet-pan dinner with chicken breasts, broccoli florets, olive oil, lemon pepper seasoning, garlic powder, fresh garlic, lemon zest, lemon juice, parsley, and lemon wedges. It roasts until juicy, bright, and crisp-edged with simple cleanup too.
Why You’ll Love This Recipe
This dinner keeps things simple without tasting plain. The chicken gets a lemon pepper and garlic powder coating, then roasts on the same pan as broccoli. The broccoli gets its own olive oil, fresh garlic, and lemon zest, so it tastes bright and seasoned instead of like a plain side. Everything comes out of the oven together, and the lemon juice and parsley go on at the end for a fresh finish. It is low-carb as written, but easy to make heartier with rice, quinoa, roasted potatoes, or bread. It is also easy to prep and reheat gently. The recipe is also easy to scale because the same seasoning method works for extra chicken or broccoli, as long as the pan is not overcrowded.
What Makes This Recipe Work
A hot oven is important because it gives the broccoli browned edges while the chicken cooks through. Patting the chicken dry helps the seasoning stick and encourages a better roasted surface. Cutting the broccoli into similar-size florets helps everything finish at the same time. The broccoli sits on the same pan as the chicken but gets its own lemon zest and garlic coating, so it tastes seasoned rather than plain. Resting the chicken before slicing keeps the juices inside. The final lemon juice is added after roasting because fresh citrus tastes brighter when it is not cooked the whole time. The method also protects texture, which matters for a healthy dinner. The heartier ingredients get enough heat, while the brighter finishes stay fresh enough to lift the whole plate.
Ingredient Notes & Easy Swaps
Chicken breasts: Use similar-size chicken breasts so they roast evenly. If one side is much thicker, gently flatten it before seasoning.
Broccoli: Cut broccoli into even florets so the pieces roast at the same speed. The edges should brown slightly while the stems stay tender.
Olive oil: Olive oil helps the chicken stay moist and helps the broccoli get crisp edges. Make sure the broccoli is lightly coated, not dripping.
Lemon pepper seasoning: Some lemon pepper blends already contain salt. If yours tastes salty, reduce the added salt so the chicken does not become overseasoned.
Garlic powder and fresh garlic: Garlic powder seasons the chicken evenly, while fresh garlic gives the broccoli stronger flavor. Keep the fresh garlic mixed with oil so it does not burn.
Lemon zest and juice: Zest adds bright lemon flavor before roasting, while lemon juice tastes freshest after cooking. Use both for the best flavor.
Parsley: Parsley adds color and a fresh finish. Add it after roasting so it stays green.
Lemon wedges: Lemon wedges let each person add extra brightness at the table. They are especially helpful if the chicken or broccoli tastes a little flat.
Lemon Pepper Chicken with Roasted Broccoli
Description
Lemon Pepper Chicken with Roasted Broccoli is a simple sheet-pan dinner with chicken breasts, broccoli florets, olive oil, lemon pepper seasoning, garlic powder, fresh garlic, lemon zest, lemon juice, parsley, and lemon wedges. It roasts until juicy, bright, and crisp-edged with simple cleanup too.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 5 cups broccoli florets (about 1 large head)
- 3 tbsp olive oil, divided
- 1 tbsp lemon pepper seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
Instructions
- 1Equipment: a large rimmed baking sheet, parchment paper, a small bowl, a large bowl, a pastry brush, paper towels, a cutting board, a knife, an instant-read thermometer, measuring cups, measuring spoons, and serving dishes.
- 2Preheat the oven to 425 degrees F.
- 3Line a large rimmed baking sheet with parchment paper.
- 4Cut the broccoli into evenly sized florets.
- 5Pat the chicken breasts dry with paper towels.
- 6Brush both sides of the chicken with 1 tablespoon olive oil.
- 7In a small bowl, mix 1 tablespoon lemon pepper seasoning, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 8Sprinkle the seasoning over both sides of the chicken and press it in gently.
- 9Place the chicken on one side of the baking sheet with space between pieces.
- 10In a large bowl, toss the broccoli with 2 tablespoons olive oil, 2 minced garlic cloves, lemon zest, and 1/4 teaspoon salt.
- 11Spread the broccoli on the other side of the baking sheet in a single layer.
- 12Roast for 22 to 25 minutes, until the chicken reaches 165 degrees F and the broccoli has browned edges.
- 13Squeeze the lemon juice over the chicken and broccoli.
- 14Sprinkle with chopped parsley.
- 15Let the chicken rest for 5 minutes.
- 16Slice the chicken against the grain and serve with lemon wedges.
Tips and Tricks
- 1
Use a large sheet pan. Broccoli needs space for moisture to escape, or it will steam instead of roast. Open space gives you better browned edges and a more flavorful vegetable side. This keeps the color bright and the texture lively.
- 2
Pat the chicken dry before seasoning. Dry chicken holds onto the lemon pepper mixture better and roasts with a nicer surface. Moist chicken can make the seasoning slide off and brown unevenly. This keeps the meat juicy and easier to slice.
- 3
Cut broccoli into similar-size florets. Even pieces cook at the same pace, so you do not get tiny burnt bits and large firm pieces on the same pan. Flat sides brown especially well. This keeps the color bright and the texture lively.
- 4
Rest the chicken before slicing. Five minutes lets the juices settle inside the meat. If you slice immediately, the juices run out and the chicken can taste dry even when cooked correctly. This keeps the meat juicy and easier to slice.
Nutrition
Per serving — Calories: 425kcal, Protein: 56g, Carbs: 12g, Fat: 17g, Fiber: 4g, Sugar: 1g, Sodium: 460mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
43 High-Protein Dinner Ideas
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