Panko Chicken With Lemon Cream Sauce
The first time I made panko chicken with lemon cream sauce, I was amazed by how elegant yet easy the dish turned out. The crispy golden crust on the chicken mixed with the creamy, tangy sauce made me feel like I was serving something straight off a restaurant menu. It’s become one of those recipes I keep going back to, something I love sharing with family or impressing guests with.
Ingredients
- 2 boneless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 lemon zested and juiced
- 1 large egg
- 1/2 cup all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 2 cloves garlic minced
- 1/4 cup white wine or a substitute like chicken stock
Instructions
- Start by pounding the chicken breasts to an even thickness. Coat each piece in flour seasoned with salt and pepper. Then dip it into beaten egg to create a sticky layer, and finally press it into a mixture of panko, lemon zest, and parmesan for that flavorful crust.
- Heat a combination of butter and olive oil in a skillet over medium heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. The butter gives a rich flavor, while the oil prevents the butter from burning. 🍳✨
- Melt butter in a saucepan and sauté minced garlic until fragrant. Sprinkle in flour as a thickener, whisking continuously to avoid clumps. Slowly pour in white wine (or substitute) and heavy cream, stirring as the sauce thickens. Add lemon zest and juice at the end for that bright, citrusy kick. Don't forget to season with salt and pepper! 🧄🍋
- Place the crispy chicken on a serving plate, drizzle it generously with the lemon cream sauce, and garnish with extra lemon zest or parsley. Serve hot, alongside your favorite sides like mashed potatoes or grilled vegetables. 🍽️
Notes
- Pound Your Chicken Evenly: Flattening the chicken to an even thickness ensures it cooks uniformly and stays juicy. Plus, it helps the breading stick better.
- Don’t Overcrowd the Pan: To keep the crust golden and crispy, fry the chicken in batches. Crowding the pan can cause the breading to steam instead of crisp up.
- Add Lemon to Taste: Lemon flavor can vary, so start with less juice in the sauce and add more gradually until it reaches your preferred level of tanginess.