Introduction
Our favorite dish for hosting dinner guests is this easy-to-make panko-crusted chicken with lemon cream sauce. The breaded chicken is coated with panko breadcrumbs, and the sauce only requires a few ingredients.
The lemon cream sauce, with its creamy and tangy flavor, pairs perfectly with the panko chicken. For an even more delicious experience, we recommend serving it with mashed potatoes. Trust us, it’s just like the Chicken Costoletto at The Cheesecake Factory!
The chicken itself is irresistible with its golden brown, crispy exterior flavored with parmesan cheese and lemon zest. Kids even mistake it for chicken nuggets! Inside, it’s tender and moist.
The sauce is the real star of the dish, with its delightful butter and garlic flavors and a refreshing lemony finish.
Ingredients:
- 4 boneless skinless chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 lemon, juiced and zested
- Fresh parsley, chopped (optional)
Instructions:
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Preheat the oven to 400 degrees F. Season the chicken breasts with salt and pepper on both sides.
Next, set up a breading station by preparing three separate shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the panko bread crumbs, Parmesan cheese, garlic powder, dried oregano, paprika, and cayenne pepper.
Dip each chicken breast into the flour, coating it evenly. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the panko mixture, making sure the crumbs adhere to the chicken.
In a large skillet, heat vegetable oil over medium-high heat. Add the breaded chicken breasts and cook for approximately 3-4 minutes on each side, until they turn golden brown and crispy. Once cooked, transfer the chicken to a baking sheet lined with parchment paper.
Place the chicken in the preheated oven and bake for about 10-15 minutes, or until the internal temperature reaches 165 degrees F.
Meanwhile, using the same skillet in which the chicken was cooked, melt butter over medium heat. Add minced garlic and cook until fragrant, which usually takes about 1 minute. Pour in the heavy cream, chicken broth, lemon juice, and lemon zest, stirring everything together to combine.
Allow the mixture to simmer for approximately 5-7 minutes, until it thickens and coats the back of a spoon.
To serve, place the chicken on a plate and drizzle it generously with the lemon cream sauce. For an extra touch of freshness, garnish with chopped parsley if desired.
Enjoy your flavorful and crispy chicken with the delectable lemon cream sauce!
Panko Chicken with Lemon Cream Sauce Recipe
Ingredients
4 boneless skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
1/2 cup unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1/4 cup chicken broth
1 lemon, juiced and zested
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 400 degrees F.
Season chicken breasts with salt and pepper on both sides.
Set up a breading station by placing the flour, eggs (beaten), and panko bread crumbs mixed with Parmesan cheese, garlic powder, dried oregano, paprika, and cayenne pepper in three separate shallow dishes.
Dip each chicken breast into the flour, then the eggs, and finally the panko mixture, pressing the mixture onto the chicken to ensure it sticks.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for about 3-4 minutes on each side, until golden brown and crispy. Transfer to a baking sheet lined with parchment paper.
Bake chicken in the preheated oven for about 10-15 minutes, or until the internal temperature reaches 165 degrees F.
In the same skillet used to cook the chicken, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add heavy cream, chicken broth, lemon juice, and lemon zest, stirring to combine.
Let the mixture simmer for about 5-7 minutes, until it thickens and coats the back of a spoon.
Serve the chicken topped with the lemon cream sauce and garnished with chopped parsley, if desired.