Raised in the Kitchen cookbook giveaway graphic

Raised in the Kitchen is available now!

Cozy Christmas Movie & Snack Nights 🎥🎄

Panko Crusted Chicken With Lemon Cream Sauce

37 Reviews
A couple of years ago, I won a Knorr Cookoff with this Panko Chicken with Lemon Cream Sauce! It’s an easy breaded chicken recipe topped with a creamy lemon sauce!
Panko Chicken with Lemon Cream Sauce and a bed of asparagus

Easy Panko Chicken with Lemon Cream Sauce

This panko crusted chicken with lemon cream sauce is one of our favorite recipes to make for when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a couple of ingredients.

The creamy lemon sauce tastes amazing over the panko chicken and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletto served at The Cheesecake Factory.

I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.

The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special. 

lemon cream sauce being drizzled over panko chicken that's laying on mashed potatoes

Panko Chicken 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: 

  • Chicken breasts
  • Panko breadcrumbs
  • Shredded Parmesan
  • Lemons
  • All-purpose flour
  • Egg
  • Unsalted butter
  • Olive oil
  • Better Than Bouillon 
  • White wine
  • Heavy cream

What is Panko? 

Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy. 

How to Make Breaded Chicken and Lemon Cream Sauce

First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.

First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.

Next up is the egg. You need to create a “glue” in order to keep the bread crumbs stuck on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.

Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor.

Now just fry up the chicken in a skillet. This post on how to perfectly cook a chicken is all you need. It’s an awesome and easy method that will have your chicken perfectly white through the whole middle without ever cutting into the chicken.

panko crusted chicken topped with lemon sauce and lemon slice

How to Make Lemon Cream Sauce

The lemon sauce is actually quite easy as well. All you have to do is cook the butter and garlic, add the flour, which will act as a thickener.

The most important step at this point is to now cook that flour flavor out for about 30 seconds by continuing to whisk it in the pan. Flour is the best thickener for a cream sauce as it will blend will and works the best.

Quickly add the white wine, we use cooking white wine since we don’t drink alcohol, and although a white grape juice is a normal substitute for white wine, in this cream sauce it ends up a little too sweet and flowery for my taste.

Next, add the cream and cook until thick. Bringing the sauce back to a boil and then allowing it to stay at a gentle boil, around medium, maybe medium high heat for a few minutes will thicken it. Now just season to taste and don’t be afraid to add a little more salt as a flavorless sauce is merely under-seasoned. Lastly, add the zest, juice and seasoning.

Can I Prep Panko Chicken with Lemon Cream Sauce in Advance?

I don’t recommend prepping the panko chicken ahead of time since it’s best fresh from the skillet. However, you technically can make the lemon cream sauce in advance but you may want to consider a couple of things.

A cream sauce thickens as it cools, so you can add a couple extra tablespoons of liquid to reduce how much thickening occurs. You should always cool your sauce, which can be done by placing it in a clean, cool bowl or also putting that bowl over an ice bath as you don’t want a cream sauce to sit out for very long.

Finally, press plastic wrap directly onto the cream sauce in the bowl and use a sharp knife to puncture a hole or two. Refrigerate until you’re ready to use it. We also like to just use a ziploc bag and press the air out.

Note that the lemon cream sauce sadly doesn’t keep very well, so by the third day it’s time to let it go. We like to use it in a new way for leftovers like a casserole the next night.

Can You Freeze Lemon Cream Sauce?

Cream sauce can be frozen though it tends to curdle a bit upon reheating. That’s why we are obsessed with our Food Saver as it allows the air to be sucked out and we can usually get a few weeks out of a cream sauce in the freezer.

How to Reheat Lemon Cream Sauce

To reheat the lemon sauce for the chicken, heat water in the base of a double boiler, then place the sauce in the top of the double boiler in a glass bowl. It’s very important to heat slowly, stirring occasionally to help counteract the tendency to curdle. If your lemon cream sauce is a little too thick, merely add a little milk or cream back in.

panko breaded chicken topped with creamy lemon sauce atop bed of mashed potatoes

What to Serve with Panko Chicken 

Panko chicken pairs well with any number of sides! The panko crusted chicken and lemon cream sauce are both nice and bright in flavor, which is why we enjoy pairing it with a heavier tasting side like creamy mashed potatoes. 

Here are a few other easy side dishes we serve with this easy breaded chicken: 

Tips for Making Panko Chicken with Lemon Cream Sauce

You technically don’t have to pound the chicken flat before cooking it, but it actually makes the cooking process easier in the long-run. Pounding the chicken breasts to an even thickness ensures that they cook at the same rate throughout. 

A lemon cream sauce is different than just making a regular cream sauce. Have you ever noticed that your sauce can separate or clump up? Acid will break up your sauce so it’s absolutely essential that you add that the very last (white wine does actually count, but it’s not as bad as lemon juice). 

Also note that there are really no substitutions that can be made when prepping the cream sauce. Heavy cream is essential, as is real butter. Without them, your cream sauce may not thicken up properly. 

Panko Crusted Chicken With Lemon Cream Sauce

Raised in the Kitchen - Carrian Cheney

Our new book is now available!

This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.

Buy now

A couple of years ago I won a Knorr Cookoff with this Panko Crusted Chicken with Lemon Cream sauce! It's breaded chicken with a creamy sauce!

Panko Crusted Chicken with Lemon Cream Sauce

4.33 from 37 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
A couple of years ago, I won a Knorr Cookoff with this Panko Chicken with Lemon Cream Sauce! It's an easy breaded chicken recipe topped with a creamy lemon sauce!


Panko Chicken

  • 2 Large Chicken Breasts
  • 1 1/2 Cups Panko Breadcrumbs
  • 1/2 Cup Parmesan Cheese , shredded
  • Zest of 1/2 Lemon
  • 1/3 Cup All-Purpose Flour
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Fresh Black Pepper
  • 1 Egg , slightly beaten
  • Olive Oil
  • Unsalted Butter

Lemon Cream Sauce

  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Better than Bouillion
  • 1 Garlic Clove minced
  • 1 Tablespoon All-Purpose Flour
  • 2 Tablespoon White Wine
  • 1 1/2 Cups Heavy Cream
  • 1 Lemon , zested and juiced
  • 1 Pinch Kosher Salt
  • 1 Pinch Fresh Black Pepper


Make the Panko Chicken:

  • Place the egg in a dish.
  • In another dish place the flour, salt and pepper.
  • In one last dish place the panko, lemon zest and parmesan cheese.
  • Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
  • 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.
  • 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.

Make the Lemon Cream Sauce:

  • Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
  • As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
  • 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.
  • Quickly add the white wine and then the heavy cream.
  • Season with salt and 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.
  • Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.


Left overs can be stored in the refrigerator for 3-4 days.
Nutrition Facts
Panko Crusted Chicken with Lemon Cream Sauce
Amount Per Serving (1 g)
Calories 771 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 28g175%
Trans Fat 1g
Polyunsaturated Fat 19g
Cholesterol 221mg74%
Sodium 1019mg44%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 7g8%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.

Panko Crusted Chicken with a Lemon Cream Sauce

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oh, Sweet Basil on Instagram

Want more of our family, recipes, and all our shenanigans?

Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured!

Cozy Christmas Movie & Snack Nights 🎥🎄

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating


  • That was good!

    • Reply
    • Thank you so much Julie!

      • Reply
  • What kind of white wine? I don’t drink so I don’t know what to use.

    • Reply
    • We don’t drink alcohol either, so we just use white cooking wine. You could also substitute chicken broth if you want.

      • Reply
  • This is the best recipe on your website. No, I haven’t tried all of the others, but why mess with anything else when this one exists?

    • Reply
    • Hahaha…you’re the best Kristie! Thank you!

      • Reply
  • I really didn’t want a crunchy chicken, so I just sautéed skin on boneless thighs, used the rendered fat and the same skillet to make my sauce, so omitted the Better Than Bullion, but thank you for info on how to get the chicken flavor in the flour!
    This was delicious and even my picky teen loved it.
    Your sauce has now usurped Chicken Vesuvius as our favorite chicken/ lemon/garlic dish. And we love Chicken V.
    Thank you!

    • Reply
    • Now that is saying a lot!! Made my day! Thank you so much for the support and for taking time to leave us a comment!

      • Reply
  • This is my absolute favorite recipe ever! Delicious.

    • Reply
    • You’re the best Sarah! Thank you!!

      • Reply
  • Can you use chicken cutlets to eliminate the pounding and cutting? Also I currently have some in the freezer 😬 Thanks!

    • Reply
    • Sure! Enjoy!

      • Reply
  • So delicious! A restaurant quality meal. I didn’t have the better than bouillon so I just added a little chicken stock, and it was perfect.

    • Reply
    • Thank you so much Lisa! I’m so glad you enjoyed it!

      • Reply
  • We just made this for the second time and it’s SO GOOD. Thank you for sharing!

    • Reply
    • I’m pretty much obsessed with this recipe! It is a regular in our house! Thank you so much for taking time to leave a comment!

      • Reply
  • What kind of “Better than Bullion?”

    • Reply
    • We like the roasted chicken flavor for this! I bet the vegetarian, garlic, or mushroom would all be good too!

      • Reply
  • This was sooo delicious!!

    • Reply
    • Yay!! I’m glad you liked it!!

      • Reply
  • Everytime I bread my chicken, with breadcrumbs or pankos, the breading falls off the chicken when I cut in to it. I follow the same procedure as you suggested…flour, egg, then pankos. Do you have a tip for this, or is the common? Thank you!

    • Reply
    • Hi Shana! This can happen for various reason. When the chicken is too wet when you bread it, if the oil you use to fry it is not hot enough or too hot, if you do not shake off the excess flour or you are not patting bread crumbs onto the chicken. Give some of those a try and see if you have better luck! Great question!

      • Reply
  • Delicious! Made this and served asparagus as well as a potato/sweet potato hash. I’m not typically a sauce person. But the lemon cream sauce was so good on EVERYthing.

    • Reply
    • Thank you so much Meredith! So glad you enjoyed it!

      • Reply
  • What flavor Better than Bouillion do you use?

    • Reply
    • We use the organic roasted chicken flavor, but whatever your favorite is would work great!

      • Reply
  • This was an absolutely delicious recipe. It’s somewhat time consuming but it is well worth it.

    • Reply
    • Thank you for the feedback Kathy!

      • Reply
  • Ooooohmyyyyygooooodnesssssss. This is SO good!!! Thank you so much for the recipe! It’s a new family fave.

    • Reply
    • Yay!! Thank you Becki!! Thank you for taking time to give us feedback!

      • Reply
  • That lemon cream sauce is amazing!!!! I can eat it with a spoon! I’m doing keto and wanting to put it on broccoli and some asparagus. Do you have nutrition info for just the cream sauce? How many carbs??

    • Reply
    • Hi Anna! thank you! I don’t have nutrition info for just the sauce. I’m so sorry! You could plug the ingredient into an app like My Fitness Pal and it will calculate the carbs for you.

      • Reply
  • This looks DELICIOUS and I can’t wait to try it! Where do you find the white wine that you use for this recipe? We don’t drink alcohol either! Thanks! 

    • Reply
    • Most grocery stores sell cooking wine with the vinegars

      • Reply
  • Made this gluten free with a side or gluten free orzo. I also put the sauce on top of the orzo. Best meal ever. I baked the chicken as well.

    • Reply
    • Sounds wonderful!

      • Reply
  • So I learned today that they are discontinuing the knorr condensed chicken stock. I make this recipe at least once a week. What can I add to replace it?

    • Reply
    • Oh no!! That is so lame. I would just use a tablespoon of better than bouillon. I’ll correct the recipe. Thanks for the heads up!

      • Reply
    • thanks for the recipe! i made this once for both me and my boyfriend, and it’s been a repeat recipe every other week, and sometimes every week! it’s THAT delicious. everything from the chicken, the seasonings to cream sauce is so yummy 😊

      • Reply
  • Best chicken dish I’ve ever made. So yummy!

    • Reply
    • Oh we are so thrilled!! We just love this recipe too!

      • Reply
  • Made this tonight. The hubster grumbled when I told him dinner would be a new recipe. Then, I showed him the picture and he became hopeful. Then he tasted it and went through the roof. So yummy!! I did substitute the heavy cream for coconut milk to lessen the dairy for my lactose intolerance. Excellent. Thanks for sharing your recipe!!

    • Reply
    • Yay!! So thrilled it went well and now I can’t wait to make it again! It’s been forever!

      • Reply
  • I made this the other night with cauliflower rice and it was AMAZING!!!!

    • Reply
    • Lauren, I’m so glad to hear you liked it! Thank you so, so much!

      • Reply
  • I am making this today for Easter. Thanks for the recipe!!!

    • Reply
  • this recipe looks delicious and I can't wait to try it. Thanks for posting!

    • Reply
  • Looks like a prize winning recipe! Congrats!

    • Reply
  • I enjoyed meeting you last Saturday at the contest. Thanks for sharing this recipe, where do you find this Knorr condensed chicken broth?

    • Reply
  • Hey Carrian,
    I know this defeats the purpose for Knorr anyway, but I make my own chicken stock and freeze it. What do you think the conversion would be? I would love to try it but don't see any reason to go buy chicken stock.

    • Reply
  • I just bought some of the knorr chicken concentrate so I'm glad to hear it's a good product. I will certainly try your recipe. Its my fav of the finalists. Good luck.

    • Reply
  • Sounds delicious! Just read that you are a finalist- congratulations!

    • Reply
  • Love panko and lemon. I bet I would love this. 🙂

    • Reply
  • That looks Delish, C! I am nervous to do any cooking all of a sudden…weird!? Yes. I'm going into the Dr. for further testing this week because my glucose levels were too high. 🙁 So, until I know what I'm allowed to eat or not, I'll have to put this one on my bookmarks list. Pray for me!

    BTW, you looked super duper cute as always at the TRAX event on Friday! LOVE your face!

    • Reply
  • Looks yummy & a very creative way to use chicken stock! I hope you win!

    • Reply
  • This sounds so delicious! I love the lemon sauce.

    • Reply
  • Sounds grrreat! Good luck, hope you win.

    • Reply

Cozy Christmas Movie & Snack Nights 🎥🎄