Panko Chicken with Lemon Cream Sauce Recipe: Zesty & Creamy Dish

I still remember the first time I made panko chicken with lemon cream sauce—it felt like a restaurant-quality dish landed right on my kitchen table.

The chicken was so crispy and golden, and that creamy lemon sauce tied it all together in the most mouthwatering way. What I love most is how simple it is to make, even on busy nights.

You don’t need any fancy ingredients, just a few pantry staples and a little zest. Now, every time I make it, my family asks when we’re having it again—and honestly, I don’t mind at all!

Panko Chicken with Lemon Cream Sauce recipe

Ingredients

Here’s everything you’ll need for this crispy, tangy masterpiece, along with a few tips I’ve learned.

2 boneless chicken breasts – Pound them evenly for quicker, juicier cooking.
1 cup panko breadcrumbs – Toasting them first adds an even crunchier coating.
½ cup grated parmesan cheese – Freshly grated gives richer flavor than pre-shredded.
1 lemon (zested and juiced) – Use fresh lemon for a brighter, tangier sauce.
1 large egg – Helps the breadcrumbs stick perfectly to the chicken.
½ cup all-purpose flour – Season with salt and pepper for an extra layer of flavor.
2 tbsp unsalted butter – Adds a rich, buttery taste to the crust and sauce.
2 tbsp olive oil – Prevents butter from burning while frying.
½ cup heavy cream – Gives the sauce its silky texture.
2 cloves garlic, minced – Fresh garlic brings out the citrus flavor in the sauce.
¼ cup white wine – Or substitute with chicken broth for a milder flavor.

Note: This recipe serves 2 people generously. Double the ingredients for more servings.

Variations

This recipe is easy to customize so you can make it your own.

Swap chicken breasts for boneless thighs for a juicier bite.
Use gluten-free panko for a wheat-free version.
Replace white wine with coconut milk for a richer, dairy-free sauce.
Add fresh herbs like parsley, thyme, or basil for a fragrant twist.
Spice it up with a pinch of red pepper flakes in the sauce.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Nonstick skillet – For an even, golden crust on the chicken.
Mixing bowls – To set up the flour, egg, and breadcrumb coating stations.
Tongs – Makes flipping the chicken easier without damaging the crust.
Saucepan – For simmering the creamy lemon sauce to perfection.

How to Make Panko Chicken with Lemon Cream Sauce?

Making this recipe is a breeze once you know the steps. Here’s how I do it every time.

Prepare the Chicken

I start by pounding the chicken breasts to an even thickness—this makes cooking faster and keeps the meat juicy. Then I season the flour with salt and pepper, coat the chicken in it, dip in beaten egg, and press into the breadcrumb-parmesan-lemon zest mixture.

Pan-Fry the Chicken

In a skillet, I heat butter and olive oil over medium heat. Once hot, I add the chicken and let it cook for about 3–4 minutes per side until golden and crispy. The oil keeps the butter from burning, and the butter gives the chicken that delicious, rich flavor.

Make the Lemon Cream Sauce

While the chicken rests, I melt butter in a saucepan and sauté garlic until fragrant. I whisk in flour to thicken, then slowly pour in the wine (or broth) and cream. Once the sauce starts to thicken, I stir in the lemon zest and juice for that signature citrus kick. A little salt and pepper at the end makes it perfect.

Plate and Serve

I place the chicken on a warm plate, drizzle the sauce generously over the top, and garnish with fresh parsley or extra lemon zest. It’s just as much a feast for the eyes as it is for the taste buds.

Additional Tips for Making this Recipe Better

From my own trial and error, here’s what works best for me:

Pound chicken evenly so it cooks uniformly and stays juicy.
Toast the panko lightly before breading for extra crispiness.
Don’t overcrowd the pan; fry in batches if needed.
Taste the sauce before serving and adjust the lemon juice to your liking.
Rest the chicken for a few minutes before slicing so the juices stay inside.

How to Serve Panko Chicken with Lemon Cream Sauce?

I love serving this dish with creamy mashed potatoes or roasted asparagus for a balanced plate. For a lighter option, a fresh green salad works beautifully. For presentation, I slice the chicken diagonally, fan the slices out, and drizzle extra sauce over them. A lemon wedge or sprinkle of parsley adds that restaurant-style finish.

Nutritional Information

Here’s the approximate nutritional breakdown per serving:

Calories: 771
Protein: 34g
Carbohydrates: 46g
Fat: 50g

Make Ahead and Storage

Make Ahead: I often bread the chicken earlier in the day and keep it in the fridge until cooking time. The sauce can also be made in advance—just wait to add the lemon juice until just before serving to keep it fresh and vibrant.
Storage: Store cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in the oven at 350°F so it stays crispy, and gently heat the sauce on the stove. I don’t recommend freezing the sauce, as it can separate.

Why You’ll Love This Recipe?

This dish is a perfect balance of crispy and creamy, with flavors that keep you coming back for more. Here’s why I think you’ll love it:

Crispy and Juicy – The panko crust seals in moisture while giving you a perfect crunch.
Simple but Fancy – Feels like a gourmet dish but takes less than 30 minutes.
Packed with Flavor – Lemon, garlic, and parmesan create a bright, savory taste.
Easy to Customize – Works with chicken, fish, or even a vegetarian protein.
Perfect for Any Occasion – Weeknight dinner or special guest night, it always works.

Ash Tyrrell