15-Minute Sheet Pan Lemon Pepper Chicken

A quick, bright sheet-pan meal of lemony pepper chicken with green beans and red onion ready in minutes.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

1 large lemon sliced into thin rounds
1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
1 pound fresh green beans trimmed and halved
1/2 red onion half of one large or 1 medium, sliced into strips or small chunks
2 to 3 tablespoons olive oil
1 to 2 teaspoons lemon pepper seasoning blend
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
fresh parsley optional for garnishing
optional finishes Parmesan cheese, garlic, soy sauce, chili garlic sauce, etc., to finish if desired

Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil for easier cleanup and arrange the lemon slices evenly across the sheet.
Place the cut chicken, trimmed and halved green beans, and sliced red onion on the baking sheet over and around the lemon slices in a single layer.
Drizzle the olive oil evenly over the chicken and vegetables, then sprinkle the lemon pepper seasoning, kosher salt, and black pepper over everything; toss gently to coat using tongs or a spatula.
Bake for about 15 minutes, then use tongs or a spatula to toss the chicken and vegetables (leave the lemon slices on the pan) for even browning.
Return to the oven and bake until the chicken is cooked through and vegetables show some golden color, about another 5 minutes; total baking time will vary with chicken thickness—check for doneness.
Remove from oven, garnish with fresh parsley if using, and finish with any optional ingredients (Parmesan, extra garlic, soy sauce, or chili garlic sauce) to taste.