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

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.
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.