Panko Crusted Chicken With Lemon Cream Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper.
• STEP 3.Dip each chicken breast into beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
• STEP 4.Place the coated chicken breasts on the prepared baking sheet and drizzle with melted butter.
• STEP 5.Bake for 20-25 minutes or until the chicken is golden brown and cooked through.
• STEP 6.While the chicken is baking, prepare the lemon cream sauce. In a saucepan, melt butter over medium heat.
• STEP 7.Add minced garlic and cook for 1-2 minutes until fragrant.
• STEP 8.Whisk in flour and cook for another minute.
• STEP 9.Slowly pour in chicken broth and whisk until smooth and thickened.
• STEP 10.Stir in heavy cream, lemon juice, lemon zest, salt, and pepper. Cook for 2-3 minutes until heated through.
• STEP 11.Serve the panko crusted chicken with the lemon cream sauce drizzled over the top. Garnish with fresh parsley if desired.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra crispy chicken, you can double coat the chicken by dipping it in the beaten eggs and breadcrumb mixture twice.
• If you don't have panko breadcrumbs, regular breadcrumbs can be used as a substitute.
• To make the lemon cream sauce ahead of time, prepare it up until the step of adding the cream. Reheat and add the cream when ready to serve.
• Feel free to adjust the amount of lemon juice and zest in the sauce according to your taste preference.

Storage and Serving

• Serve the panko crusted chicken with lemon cream sauce immediately for the best taste and texture.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the oven or microwave until heated through before serving.