First thing 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.
How to Bread Chicken
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.
What is Panko
Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Panko is a Japanese style bread crumb that is thicker in texture.
Plus this one has all of the cheese and lemon zest in it to add a burst of flavor.
How to Perfectly Cook Chicken in a Pan
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.
How to Thicken a 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.
What is a Substitute for White Wine
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.
How to Make a Lemon Cream Sauce
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 (white wine does actually count but not as bad as lemon juice) will break up your sauce so it’s absolutely essential that you add that the very last. add the zest, juice and seasoning.
Can Cream Sauce be Made in Advance?
You can make cream sauce, béchamel sauce, or alfredo 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.
How Long Will Cream Sauce Last?
A 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 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 Cream Sauce
To reheat a cream sauce, 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 sauce is a little too thick, merely add a little milk or cream back in.
Panko Crusted Chicken with Lemon Cream Sauce
This creamy lemon sauce tastes amazing over the panko breaded chicken and even better if you throw mashed potatoes in there as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletto from The Cheesecake Factory.
I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. It’s outside is perfectly crunchy and the kids think it’s chicken nuggets, while the inside is juicy, moist chicken.
The sauce is to die for with it’s slightly melt in your mouth, hint of butter and garlic cream sauce and that final note of lemon at the very end.
What to Serve with Panko Crusted Chicken with Lemon Cream Sauce
We prefer to serve our panko crusted chicken with lemon cream sauce with light and fluffy mashed potatoes and bright, grilled asparagus with nothing but olive oil and seasoning on it. You could also do broccoli, peas, salad, pasta, you name it!
Panko Crusted Chicken With Lemon Cream Sauce
Panko Crusted Chicken with Lemon Cream Sauce
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!
- 2 Large Chicken Breasts
- 1 1/2 Cups Panko Bread Crumbs
- 1/2 Cup Parmesan Cheese, shredded
- Zest of 1/2 Lemon
- 1/3 Cup Flour
- 1/2 Ts Kosher Salt
- 1/4 Ts Fresh Black Pepper
- 1 Egg, slightly beaten
- Olive Oil
- Unsalted Butter
- 1 Tb Unsalted Butter
- 1 Tablespoon Better than Bouillion
- 1 Garlic Clove, minced
- 1 Tb Flour
- 2 Tb White Wine
- 1 1/2 Cups Heavy Cream
- Zest Of 1 Lemon
- Juice of 1 Lemon
- 1 Pinch Kosher Salt
- 1 Pinch Fresh Black Pepper
- Place the egg in a dish.
- In another dish place the flour, salt and pepper.
- In one last dish place the panko, 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.
- 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.
Yield: 4 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 731 Calories
- Total Fat: 51.6g
- Cholesterol: 249.1mg
- Carbohydrates: 32.2g
- Fiber: 2.1g
- Sugar: 4.4g
- Protein: 34.8g
All you need is one skillet, a few fresh ingredients and soon enough you’ll have 20 minute creamy sun dried tomato chicken pasta for dinner.