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This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make panko breaded chicken, and the lemon sauce is made with only a few ingredients.
Table of Contents
- Panko Chicken Recipe Ingredients
- How to Make Panko Chicken
- How to Make Lemon Cream Sauce
- Tips for Making Panko Chicken with Lemon Cream Sauce
- Can I Bake Panko Chicken in the Oven?
- What to Serve with Panko Chicken
- Make Ahead and Storage Instructions
- More Easy Chicken Recipes to Try:
- Watch How to Make This Recipe At Home
- Panko Crusted Chicken with Lemon Cream Sauce Recipe
The golden, crispy panko chicken has just the right hints of Parmesan and lemon zest, with a crunchy outside and juicy, tender chicken inside. The kids even think it tastes like chicken nuggets.
The creamy lemon sauce is rich with butter and garlic, finished with a bright touch of lemon that makes it extra special. Spoon it over the chicken and add mashed potatoes on the side for an extra comforting meal. It’s incredibly delicious and very similar to the Chicken Costoletta from The Cheesecake Factory.
Panko Chicken Recipe Ingredients
This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:
- Boneless Skinless Chicken Breasts: tender, juicy base for breaded chicken
- Panko Breadcrumbs: creates a light, crunchy coating
- Grated Parmesan: adds savory, salty flavor to the breading
- Lemons: bring bright, fresh citrus flavor
- All-Purpose Flour: helps the breading stick to the chicken
- Egg: acts as the binding layer for the coating
- Unsalted Butter: adds richness to the sauce
- Olive Oil: used for cooking the chicken
- Better Than Bouillon: adds deep, savory flavor to the sauce
- White Wine: adds acidity and depth
- Heavy Cream: creates a smooth, creamy lemon sauce
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Panko Chicken
- Bread: Set up three bowls with seasoned flour, beaten egg, and panko mixed with lemon zest and Parmesan.
- Dredge: Coat each piece of chicken in the flour, pressing lightly, then shake off the excess.
- Dip: Dip the floured chicken into the egg to help the crumbs stick.
- Coat: Press the chicken into the panko mixture until fully coated on all sides.
- Pan Fry: Heat oil in a skillet and cook the chicken until golden and crispy, flipping once, and cooked through.
- Serve: Plate the chicken and serve it with the creamy lemon sauce for dipping.
How to Make Lemon Cream Sauce
- Melt: Melt the butter in a skillet and cook the garlic until fragrant.
- Roux: Whisk in the flour and cook briefly to remove the raw flour taste.
- Liquid: Slowly whisk in the white wine or chicken stock.
- Add Cream: Stir in the heavy cream and bring to a gentle simmer.
- Thicken: Cook, whisking often, until the sauce thickens.
- Finish: Season to taste, then stir in the lemon zest and juice off the heat.
Tips for Making Panko Chicken with Lemon Cream Sauce
Pound the chicken: You don’t have to pound the chicken, but flattening it to an even thickness helps it cook more evenly and makes the process easier overall.
Add acid last: Lemon cream sauce is a little different than a basic cream sauce. Acid can cause the sauce to separate, so be sure to add the lemon juice at the very end. White wine also adds acidity, but it’s gentler than lemon juice.
Use the right ingredients: This is one recipe where substitutions don’t work well. Heavy cream and real butter are essential for a smooth, properly thickened sauce. Skipping or swapping them can cause the sauce to break or turn thin.
Can I Bake Panko Chicken in the Oven?
Yes, this chicken recipe works great baked in the oven. Line a baking sheet with foil and spray it with cooking spray. Preheat the oven to 425 degrees F. Place the breaded chicken on the sheet and bake for 8-12 minutes or until the internal temperature is 165 degrees F. Crispy baked panko chicken is now ready for that delicious cream sauce!
What to Serve with Panko Chicken
Panko chicken pairs well with a wide variety of sides. Since the panko-crusted chicken and lemon cream sauce are bright and flavorful, we like to serve it with something a little richer, such as creamy mashed potatoes or roasted fingerling potatoes.
Other favorite pairings include grilled lemon pepper asparagus, lemon roasted broccoli, dill pea and cucumber salad, broccoli salad, or a simple mix of garlic roasted vegetables. These sides round out the meal and balance the flavors perfectly.
Make Ahead and Storage Instructions
Panko chicken is best made fresh and isn’t something I recommend prepping ahead of time, since it loses its crispness as it sits. The lemon cream sauce can be made in advance, though it needs a little care.
Because cream sauces thicken as they cool, adding a few extra tablespoons of liquid can help. Cool the sauce quickly, then store it in the refrigerator with plastic wrap pressed directly on the surface or sealed in a zip-top bag with the air removed. It’s best used within two days.
The lemon cream sauce can also be frozen, though it may curdle slightly when reheated. To reheat, warm it slowly using a double boiler, stirring often, and add a splash of milk or cream if it becomes too thick. Heating gently helps keep the sauce as smooth as possible.
This easy and delicious Panko Chicken with Lemon Cream Sauce recipe is perfect for a quick weeknight dinner. Crispy chicken is topped with a creamy lemon sauce for a dish that will have your taste buds dancing.
More Easy Chicken Recipes to Try:
- Easy Asian Orange Chicken
- Thai Peanut Sauce Noodles and Chicken
- Easy Honey Baked Chicken
- Grilled Hawaiian Chicken
- Easy Teriyaki Chicken
Watch How to Make This Recipe At Home
Panko Crusted Chicken with Lemon Cream Sauce
Ingredients
Panko Chicken
- 1 Egg, slightly beaten
- ⅓ Cup All-Purpose Flour
- ½ teaspoon Kosher Salt
- ¼ teaspoon Fresh Black Pepper
- 1 ½ Cups Panko Breadcrumbs
- ½ Lemon, zested
- ½ Cup Parmesan Cheese, shredded
- 2 Large Chicken Breasts
- Olive Oil
- Unsalted Butter
Lemon Cream Sauce
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Better than Bouillon, 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
Instructions
Make the Panko Chicken:
- Place the egg in a dish.1 Egg
- In another dish place the flour, salt and pepper.⅓ Cup All-Purpose Flour, ½ teaspoon Kosher Salt, ¼ teaspoon Fresh Black Pepper
- In one last dish place the panko, lemon zest and parmesan cheese.1 ½ Cups Panko Breadcrumbs, ½ Lemon, ½ Cup Parmesan Cheese
- Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.2 Large Chicken Breasts
- Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
- Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.Olive Oil
- Dredge the chicken in the flour mixture, then egg and lastly the panko.
- 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
Make the Lemon Cream Sauce:
- Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.1 Tablespoon Better than Bouillon, 1 Tablespoon Unsalted Butter
- 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
- 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
- Quickly add the white wine and then the heavy cream.2 Tablespoon White Wine, 1 ½ Cups Heavy Cream
- Season with salt and pepper.1 Pinch Kosher Salt, 1 Pinch Fresh Black Pepper
- Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
- Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.1 Lemon
- Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love love love this recipe! I use it all the time. I call it my copycat Chicken Costaletta from cheesecake factory but better recipe!
Love to hear this Lacey!! Thank you for the feedback!
I made it again for the second time tonight. My only question is, how do you keep the breading from burning and coming off when you flip it? It was very tasty! Just trying to figure out how to keep it together.
Hi Melody! The struggle is real! The thing that I have found works the best is making sure the chicken is very dry before dredging it in the flour. I even pat the pieces dry with paper towels. Once you dredge in flour, then the egg, press firmly into the panko mixture. Lastly, make sure there is a good coating of oil or butter in the pan when the chicken is cooking. I hope this helps! And honestly, I still lose pieces of the panko from time to time.
Dear Carrian, this recipe was a wonderful surprise! I normally am not a creme sauce person, but this recipe was just delicious and fresh! I absolutely loved it! Thank you so much!
Thank you so much Lisa! So glad you enjoyed it!
This recipe is amazing! We make it all the time. One of our absolute favorites!!
Love to hear this! Thanks Nicole!
A favorite recipe!
Thank you Heidi!!