This easy broccoli and lemon chicken sheet pan dinner is delicious, full of flavor, and ready in under 30 minutes. It’s low-carb, Keto-friendly, gluten-free, and an all around winner.

lemon chicken sheet pan dinner

I mentioned that my kielbasa, green bean, and edamame sheet pan dinner was “one of” my favorite meals to make. Well, here is the other one. This broccoli and lemon chicken sheet pan dinner is crazy delicious and so easy to pull together for a weeknight dinner idea.

(And me, with my low-carb fixation, loves this as is, but if you were serving this for a dinner party, maybe have some wild rice on the side?)

Just as I paired green beans or asparagus with kielbasa, here I pair broccoli with chicken because both take longer to cook. So they go well together on the sheet pan.

Looking for more low-carb ideas? Try my cauliflower grilled cheese. Or these Parmesan crisps for a delicious snack.

Some tips about this recipe:

• I cut and/or pound the chicken so it’s about 2 1/2 by 4 by 3/4-inch. I find that size works well timing-wise with the broccoli.
• I often don’t really measure the ingredients and just eyeball it to my own tastes, so it’s really a flexible recipe.
• Leave out the red pepper flakes if you’re not a fan of a little heat.
• Try serving with wild rice or scalloped potatoes.
• I like my broccoli a bit browned so it’s a little crisp. If you like it less browned, cut the chicken smaller and cook for less time.
• Feeding a crowd? I love my professional-size baking tray. It fits in my oven, but holds a lot more.
• Like the oven mitts? I found them at amazon.

FIND THE SHEET PAN KIELBASA AND GREEN BEAN DINNER RECIPE HERE.

how to make broccoli and lemon chicken sheet pan dinner

for the broccoli:

• 2 small crowns of broccoli, cut into florets
• 3 to 4 tablespoons olive oil
• 1/2 lemon
• 2 to 3 cloves garlic, minced
• 1/4 teaspoon lemon pepper
• 2 pinches coarse sea salt
• pinch red pepper flakes (optional)

for the chicken:

• 1 1/2 pounds chicken breast, cut and/or pounded into pieces about 2 1/2 x 4 x 3/4 inch
• 1 tablespoon melted butter OR olive oil
• 3 pinches coarse sea salt
• 1/4 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• pinch red pepper flakes (optional)
• 1/2 lemon, cut in thin slices

what to do:

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.

Place the broccoli florets in a large bowl. Pour 3 tablespoons olive oil over the broccoli. If the broccoli seems too dry, add more olive oil. Squeeze the half a lemon over the broccoli. Add the minced garlic, salt, lemon pepper, and red pepper flakes (if using) and stir well. Spread on half of the baking sheet.

Place the chicken breasts on the other half of the sheet pan. Brush generously with butter or olive oil. Sprinkle with salt, lemon pepper, garlic powder, paprika, and the red pepper flakes (if using). Place lemon slices on the chicken.

Bake until the chicken is cooked through to 165 degrees F, about 20 to 22 minutes.

Yield: 4 servings

lemon chicken and broccoli sheet pan dinner

Print

BROCCOLI LEMON CHICKEN SHEET PAN DINNER! Delicious, easy, ready in under 30 minutes. Low-carb, keto, whole 30, gluten-free.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 small crowns of broccoli, cut into florets
• 3 to 4 tablespoons olive oil
• 1/2 lemon 
• 2 to 3 cloves garlic, minced
• 1/4 teaspoon lemon pepper
• 2 pinches coarse sea salt
• pinch red pepper flakes (optional)
• for the chicken:
• 1 1/2 pounds chicken breast, cut and/or pounded into pieces about 2 1/2 x 4 x 3/4 inch
• 1 tablespoon melted butter OR olive oil
• 3 pinches coarse sea salt
• 1/4 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside. 
2. Place the broccoli florets in a large bowl. Pour 3 tablespoons olive oil over the broccoli. If the broccoli seems too dry, add more olive oil. Squeeze the half a lemon over the broccoli. Add the minced garlic, salt, lemon pepper, and red pepper flakes (if using) and stir well. Spread on half of the baking sheet. 
3. Place the chicken breasts on the other half of the sheet pan. Brush generously with butter or olive oil. Sprinkle with salt, lemon pepper, garlic powder, paprika, and the red pepper flakes (if using). Place lemon slices on the chicken. 
4. Bake until the chicken is cooked through to 165 degrees F, about 20 to 25 minutes. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 46mgSodium: 364mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 16g

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