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Panko Chicken With Lemon Cream Sauce

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Panko Chicken With Lemon Cream Sauce


When you’re looking for a dish that combines crispy textures with creamy, tangy flavors, Panko Chicken with Lemon Cream Sauce is a winner. This meal, featuring crunchy panko-coated chicken paired with a luscious lemon cream sauce, offers a delightful contrast that’s sure to satisfy your taste buds. It’s a popular choice for family dinners and special occasions alike, thanks to its appealing flavors and straightforward preparation.

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Ingredients Overview

To create this delicious dish, you’ll need:

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  • Chicken breasts: Boneless and skinless.
  • Panko breadcrumbs: The star for achieving a perfect crunch.
  • Eggs: For coating the chicken.
  • Flour: For dredging the chicken.
  • Parmesan cheese: Finely grated, to mix with panko.
  • Lemon: For zest and juice.
  • Heavy cream: For the sauce.
  • Butter: For richness.
  • Garlic: Minced, for flavor.
  • Chicken broth: For depth in the sauce.
  • Salt and pepper: To taste.
  • Fresh parsley: Chopped, for garnish.

Optional add-ins include capers, white wine, and fresh herbs like thyme or rosemary for extra flavor.

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The Charm of Panko Breadcrumbs

Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in a crispier coating. This texture contrast is what makes panko-coated chicken so irresistible. Panko’s ability to stay crunchy even when combined with a creamy sauce is part of its unique appeal.

Benefits of Cooking with Chicken

Chicken is a versatile, lean protein that is rich in essential nutrients like B vitamins, selenium, and phosphorus. It’s a great canvas for a variety of flavors and cooking methods, making it perfect for this panko and lemon cream sauce pairing.

Why Lemon Cream Sauce Stands Out

The lemon cream sauce adds a zesty, creamy component that beautifully complements the crispy panko chicken. The tanginess of the lemon cuts through the richness of the cream, creating a balanced and flavorful sauce that enhances the dish without overwhelming it.

Essential Tools for the Recipe

To prepare panko chicken with lemon cream sauce, you’ll need:

  • A large skillet: For frying the chicken.
  • Tongs: For handling the chicken pieces.
  • Mixing bowls: For dredging and coating the chicken.
  • A whisk: For making the sauce.
  • A baking sheet: For finishing the chicken in the oven, if needed.
  • A sharp knife: For slicing the chicken breasts.
  • Cutting board: For prepping ingredients.

Optional tools include a meat mallet for pounding the chicken breasts to an even thickness and a microplane for zesting the lemon.

Step-by-Step Cooking Instructions

1. Preparing the Chicken:
Start by slicing the chicken breasts into thinner cutlets. Season them with salt and pepper. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko and grated Parmesan.

Dredge each chicken piece in flour, shaking off the excess. Dip it in the egg, then coat it thoroughly with the panko-Parmesan mixture.

2. Cooking the Chicken:
Heat a generous amount of oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook until golden brown and crispy on both sides, about 3-4 minutes per side. If the chicken pieces are thick, finish cooking them in a preheated oven at 350°F until they reach an internal temperature of 165°F.

3. Making the Lemon Cream Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in chicken broth and bring to a simmer. Add heavy cream and continue to simmer until the sauce thickens slightly. Stir in lemon juice and zest, and season with salt and pepper. For an extra touch, add capers or a splash of white wine.

4. Combining and Serving:
Return the cooked chicken to the skillet, spooning the lemon cream sauce over each piece. Garnish with chopped parsley and serve immediately.

Tips for Perfect Panko Chicken

To achieve the right crispiness, ensure the oil is hot before adding the chicken. Avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Press the panko mixture firmly onto the chicken to help it adhere well and create a thick, crunchy coating.

Adjusting the Recipe for Dietary Needs

Making it Gluten-Free:
Use gluten-free panko and flour to make the dish suitable for those with gluten sensitivities.

Low-Carb Adjustments:
Replace the panko with crushed pork rinds or almond flour for a low-carb version.

Serving Suggestions

Side Dishes:
Pair your panko chicken with a fresh green salad, roasted vegetables, or garlic mashed potatoes. Steamed asparagus or a simple rice pilaf also make great accompaniments.

Beverage Pairings:
A crisp white wine like Sauvignon Blanc or Chardonnay complements the lemony sauce. For non-alcoholic options, try sparkling water with a slice of lemon or a light iced tea.

Presentation Tips

Serve the panko chicken on a large platter, with the lemon cream sauce generously spooned over each piece. Garnish with extra lemon zest and fresh parsley for a burst of color and freshness.

Storing and Reheating Leftovers

Store leftover chicken and sauce separately in airtight containers in the refrigerator. They will keep well for up to 3 days.

Reheat the chicken in the oven at 350°F to maintain its crispiness. Warm the sauce gently on the stovetop, adding a splash of chicken broth or cream to maintain its consistency.

Common Mistakes to Avoid

Pitfalls in Cooking Panko Chicken:

  • Overcooking the chicken: This makes it dry and tough.
  • Uneven coating: Ensure the chicken is evenly coated for consistent crispiness.
  • Soggy panko: Use fresh oil and avoid overcrowding the pan.

How to Fix Common Issues:

  • If the chicken is overcooked, serve it with extra sauce to add moisture.
  • If the coating is uneven, press the panko mixture onto the chicken more firmly and ensure the chicken is properly dredged in flour and egg.
  • To prevent soggy panko, cook the chicken in batches and drain on a wire rack.

The Versatility of Panko Chicken

Panko chicken can be used in various dishes beyond this recipe. Try slicing it for salads, using it in sandwiches, or pairing it with different sauces like marinara or honey mustard for a delicious twist.

The Appeal of Lemon in Cooking

Lemon has been a beloved ingredient in cooking for centuries, adding brightness and acidity to dishes. It’s used in a wide range of cuisines, from Mediterranean to Asian, and its zest and juice bring a fresh, tangy flavor that enhances both savory and sweet recipes.


Panko Chicken with Lemon Cream Sauce is a delightful, easy-to-make dish that brings together crispy textures and creamy, tangy flavors. Perfect for family dinners or special occasions, this recipe is sure to become a favorite. Give it a try and enjoy the delicious contrast of flavors and textures!


Can I use a different type of meat?
Yes, you can use turkey cutlets or pork chops as a substitute for chicken.

What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative if preferred.

How can I make this dish spicier?
Add a pinch of red pepper flakes to the lemon cream sauce or season the chicken with cayenne pepper.

Is there a vegetarian version of this recipe?
Yes, you can use firm tofu or thick slices of eggplant instead of chicken.

How long does it take to cook?
From start to finish, this dish takes about 40 minutes to prepare and cook.

Panko Chicken With Lemon Cream Sauce

When you're looking for a dish that combines crispy textures with creamy, tangy flavors, Panko Chicken with Lemon Cream Sauce is a winner. This meal, featuring crunchy panko-coated chicken paired with a luscious lemon cream sauce, offers a delightful contrast that's sure to satisfy your taste buds. It's a popular choice for family dinners and special occasions alike, thanks to its appealing flavors and straightforward preparation.

  • Panko Chicken
  • 1 Egg (slightly beaten)
  • 1/3 Cup All-Purpose Flour
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Fresh Black Pepper
  • 1 ½ Cups Panko Breadcrumbs
  • 1/2 Lemon Zest
  • 1/2 Cup Parmesan Cheese (shredded)
  • 2 Large Chicken Breasts
  • Olive Oil
  • Unsalted Butter
  • Lemon Cream Sauce
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Better than Bouillion (roasted chicken flavor)
  • 1 Clove Garlic (minced)
  • 1 Tablespoon All-Purpose Flour
  • 2 Tablespoon White Wine
  • 1 ½ Cups Heavy Cream
  • 1 Pinch Kosher Salt
  • 1 Pinch Fresh Black Pepper
  • 1 Lemon (zested and juiced)
  1. Place the egg in a dish.

    1 Egg

  2. In another dish place the flour, salt and pepper.

    1/3 Cup All-Purpose Flour,1/2 teaspoon Kosher Salt,1/4 teaspoon Fresh Black Pepper

  3. In one last dish place the panko, lemon zest and parmesan cheese.

    1 ½ Cups Panko Breadcrumbs,1/2 Lemon Zest,1/2 Cup Parmesan Cheese

  4. Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick. 2 Large Chicken Breasts

  5. Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
  6. Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.

    Olive Oil

  7. Dredge the chicken in the flour mixture, then egg and lastly the panko.
  8. Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.

    Unsalted Butter,Olive Oil

  9. Make the Lemon Cream Sauce:

    Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.

    1 Tablespoon Better than Bouillion,1 Tablespoon Unsalted Butter

  10. As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.

    1 Clove Garlic

  11. Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.

    1 Tablespoon All-Purpose Flour

  12. Quickly add the white wine and then the heavy cream.

    2 Tablespoon White Wine,1 ½ Cups Heavy Cream

  13. Season with salt and pepper.

    1 Pinch Kosher Salt,1 Pinch Fresh Black Pepper

  14. Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
  15. Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.

    1 Lemon

  16. Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.

Leftovers can be stored in the refrigerator for 3-4 days.


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