Sheet-Pan Lemon-Pepper Chicken with Broccoli & Tomatoes

So, you want a dinner that tastes like you put in major effort but actually requires about as much work as pressing “Next Episode” on Netflix? This sheet-pan lemon-pepper chicken is exactly that. We’re talking juicy chicken, roasted veggies, and a flavor punch so fresh you’ll feel like you accidentally became the kind of person who meal preps. Bonus: fewer dishes, more time for doing literally anything else.

Why This Recipe is Awesome

First of all, it’s a one-pan wonder. Translation: less time scrubbing dishes, more time eating. Second, lemon-pepper seasoning is basically magic—it makes you look like you know what you’re doing even if your cooking skills usually peak at toast. And lastly, this is a “toss it on a pan and let the oven do the heavy lifting” type of meal. You can even throw it together while half-watching a TV show.

Ingredients You’ll Need

4 boneless, skinless chicken breasts (or thighs if you like extra juicy meat)
1 large head of broccoli, chopped into florets (the green tree-looking veggie, yes)
1 cup cherry tomatoes, halved
3 tablespoons olive oil (liquid gold for flavor)
1 lemon, zested and juiced (zest = fancy, juice = flavor)
1 tablespoon lemon-pepper seasoning (store-bought or DIY if you’re feeling extra)
1 teaspoon garlic powder
Salt, to taste (don’t be shy)
Fresh parsley, chopped, for garnish (optional, but makes it look like you tried)

Step-by-Step Instructions

Preheat the oven to 400°F (200°C). If you forget this step, you’ll regret it later.
Line a large sheet pan with parchment paper or foil for easy cleanup. You’ll thank yourself when you’re not scrubbing baked-on chicken juice.
Place the chicken breasts in the middle of the pan. Surround them with broccoli and cherry tomatoes. It should look like a cozy veggie blanket for your chicken.
In a small bowl, mix olive oil, lemon juice, lemon zest, lemon-pepper seasoning, garlic powder, and salt. Pour this glorious mixture evenly over everything.
Toss the veggies lightly so they’re coated in the citrusy goodness.
Bake for 20–25 minutes, or until the chicken reaches an internal temp of 165°F (74°C) and the veggies are tender.
Remove from the oven, sprinkle with fresh parsley if you want to be extra, and serve hot.

Common Mistakes to Avoid

Overcooking the chicken – Dry chicken is basically edible cardboard. Use a meat thermometer if you can.
Forgetting to season the veggies – They need flavor too, not just the chicken.
Crowding the pan – If things are too close, they’ll steam instead of roast. Spread them out for that golden-brown magic.
Using bottled lemon juice – It’s just… no. Fresh lemon is non-negotiable here.

Alternatives & Substitutions

Protein swap – Try salmon, shrimp, or even tofu instead of chicken. Adjust cook times accordingly.
Veggie change-up – Cauliflower, zucchini, or asparagus all work great here. Basically, if it roasts well, you can use it.
Spice level – Add chili flakes or cayenne if you like a little kick.
Oil option – Avocado oil is a solid substitute if olive oil isn’t your thing.

FAQ

Can I use frozen broccoli?
Yep, just thaw it first or it’ll make everything watery.

Do I need to marinate the chicken?
Nope. The lemon-pepper mix works its magic in the oven.

Can I meal prep this?
Absolutely. Just portion it into containers and you’re good for the week.

What if I only have bone-in chicken?
It works—just increase the cook time and keep an eye on it.

Can I skip the tomatoes?
Sure, but they add a nice sweetness that balances the lemon.

Is lemon-pepper seasoning spicy?
Not really. It’s more tangy and zesty than hot.

Can I double the recipe?
Yep, just use two sheet pans so nothing gets overcrowded.

Final Thoughts

There you go—a fresh, zesty, and totally foolproof dinner that doesn’t require a culinary degree. Whether you’re cooking for family, friends, or just yourself (because self-care = roasted chicken), this recipe is a keeper. Now grab a fork and dig in… and don’t forget to bask in the glory of your minimal dishwashing victory.