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Panko Chicken with Lemon Cream Sauce Recipe
Ash Tyrrell

Panko Chicken with Lemon Cream Sauce Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.