Tuesday, October 4, 2011

Parmesan-Panko Crusted Chicken with Lemon Butter Sauce

The hubs & I love us some chicken! It seems that I’m always trying to come up with new ways to prepare it… One of our absolute favorite methods is by far breading it and pan searing and/or baking it! I use the tried and true assembly line of flour, egg wash, and breading; a method that works. every. time. It holds a breading on better than any other method I’ve tried. As I pretty much use this method for coating just about everything (chicken, fish, zucchini, eggplant…), I try to get creative with my breading choices. This dinner, I was feeling a parmesan-panko crust… with a lemon butter sauce.

Excellent. choice.

I love a good panko crust. It gives your food a crunch like nothing else can. Plus, I can even trick get the hubs to go for the whole wheat kind (he usually turns his nose up to anything whole wheat).

Aw shoot… I think I just gave myself away. Honey, I promise the brown color was from toasting it in the pan… it definitely was not whole wheat. 😉 Ah forget it, I’m a terrible liar. I used whole wheat bread crumbs. There, I said it. And you know what? The hubs LOVED it. Disguised by parmesan… he couldn’t tell the difference – hello cheesy salty goodness!

This dinner was AMAZING. Served over a bed of creamy smashed red potatoes, topped with a drizzle of lemon butter sauce, along side of some perfectly seasoned oven roasted asparagus. Heaven on a plate.

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Parmesan-Panko Crusted Chicken with Lemon Butter Sauce

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


For the Chicken:
4 chicken breasts, pounded thin (1/3" or so)
1/2-3/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1 cup whole wheat panko bread crumbs
3/4 cup grated parmesan cheese
2 tablespoons butter, divided
2 tablespoons olive oil, divided

For the Lemon Butter Sauce:
2 tablespoons butter
1 tablespoon olive oil
1/3 cup chicken broth
1/4 teaspoon dried oregano
salt & pepper to taste
1 1/2 tablespoons flour
4 tablespoons lemon juice
3/4 cup half and half (or cream)


For the Chicken:
Set up an assembly line of three rimmed dishes. In the first dish, add the flour, salt, and pepper; mix well. In the second dish, add the 2 beaten eggs. In the last dish, combine the panko and parmesan cheese. Dredge the chicken in the flour to coat well and shake to remove excess. Next, dip in the eggs and then immediately into the Panko Parmesan mixture being sure to coat well. Set on a parchment lined baking sheet and repeat with remaining pieces of chicken.

Preheat oven to 350° F. Line a large jelly roll pan/baking sheet with foil, and top with an oven-safe cookie cooling rack. Spray well with non-stick cooking spray. Set aside.

Heat 1 tablespoon each of the butter and olive oil in a non-stick skillet over medium-high heat. Once the pan is nice and hot, pan sear the chicken (only 2 at a time to avoid over-crowding) for 2-3 minutes per side. Keep a close eye as they will brown quickly due to the parmesan cheese. They should be nice and golden when you flip them. Once both sides are browned, remove and place onto prepared pan. Add the remaining tablespoon of butter and olive oil and repeat process with the last 2 chicken breasts.

Place pan into oven and bake for 12-18 minutes at 350º F until chicken is cooked through (cooking time depends on how thin you pound out the chicken).

For the Lemon Butter Sauce:
While chicken is baking, add the butter, olive oil, and chicken broth to the pan that the chicken was cooked in. Bring to a simmer and whisk the flour into it until all of the lumps have been removed and it begins to thicken. Season with oregano, salt, and pepper. reduce heat to low. Once chicken is about ready, add the half and half and lemon juice to the sauce and whisk together until warmed through. Serve chicken over mashed potatoes with a drizzle of the sauce. Delicious!

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56 Responses to “Parmesan-Panko Crusted Chicken with Lemon Butter Sauce”

  1. 1

    brandi — October 4, 2011 @ 3:06 pm

    yeah, nick would love this – and i would, too! love a good crust on chicken 🙂

  2. 2

    Jane — October 4, 2011 @ 3:21 pm

    And this is exactly why you’re my favorite food blog! Yum! This looks amazing. I seriously have like half your site bookmarked in my recipes folder. lol

    • Kristina replied: — October 4th, 2011 @ 9:31 pm

      aww (blush)… nicest comment EVER 🙂

  3. 3

    Bev Weidner — October 4, 2011 @ 4:43 pm

    oh. my. gosh. yes. please. in. my. face.

  4. 4

    Anne — October 4, 2011 @ 6:46 pm

    I love Whole Wheat Panko Bread Crumbs. But they are hard to find in my area. I have only been able to find them at Whole Foods.

  5. 5

    Tanya - Three Square Meals — October 5, 2011 @ 5:24 am

    I haven’t found any whole wheat panko bread crumbs in my store yet but I am going to go for it anyway. This chicken dish looks so tasty! Thanks.

    • Kristina replied: — October 6th, 2011 @ 10:36 am

      you can make it with regular white panko crumbs… 🙂

  6. 6

    Sandra — October 5, 2011 @ 8:45 am

    Dinner is served! I never knew panko was available in whole wheat. Job well done Mrs.

    • Kristina replied: — October 5th, 2011 @ 9:15 am

      aw thanks Sandra! Yes, there is whole wheat panko… The one I’ve seen is Ian’s brand and I get it at Publix… but I’ve heard they have it at Whole Foods also.

  7. 7

    lindsay — October 5, 2011 @ 8:58 am

    oh my goodness, i am drooling over chicken and its only 9 am! we eat alot of chicken and i tend to get bored with it but this looks yummy! thank you!

  8. 8

    Erin — October 5, 2011 @ 11:59 am

    Mm panko makes the perfect crunchy crust that I can never achieve with regular breading.

    • Kristina replied: — October 6th, 2011 @ 10:36 am

      i lurrve panko!

  9. 9

    Philo — October 5, 2011 @ 12:04 pm

    So trying this looks delish 🙂

    • Kristina replied: — October 6th, 2011 @ 10:36 am

      you can do it Philo!!! 😉

  10. 10

    Bree — October 5, 2011 @ 10:46 pm

    Okay, this looks fabulous!!!

  11. 11

    Nina — October 6, 2011 @ 12:47 am

    This reminds me so much of the crispy chicken costolleta from Cheesecake Factory (which happens to be my FAVORITE dish), that I’m bookmarking it immediately in order to make this whenever I miss it. Thanks for the recipe!

    • Kristina replied: — October 6th, 2011 @ 10:37 am

      It’s definitely really similar! Except I’m pretty sure they don’t use parmesan in the crust…

  12. 12

    Dad — October 6, 2011 @ 11:12 am

    Great post. I did not know they made whole wheat panko. I’ll have to try that. I too love to use your mthod of breading it is the best. I sometimes switch the panko with seasoned italian bread crumbs. For a nice twist on the sauce try replacing the stock with a nice white wine. It gives it a nice extra flavor. Keep up the great posts. Love you bunches, Dad

    • Kristina replied: — October 24th, 2011 @ 12:44 pm

      yep, Publix has the whole wheat ones… I think they are Ian’s brand??

  13. 13

    Russell at Chasing Delicious — October 6, 2011 @ 3:09 pm

    Yum! This looks like such a scrumptious, comfortable dinner. That lemon butter sauce sounds like an awesome addition too.

  14. 14

    janet@fromcupcakestocaviar — October 6, 2011 @ 11:42 pm

    Oh yum! Little better than breaded chicken and you’re right, Panko is awesome! Now though, I need to look for the whole wheat kind. I haven’t seen that around here.

  15. 15

    Fran {The Flavorful Fork} — October 7, 2011 @ 2:27 pm

    I love using Panko breadcrumbs too. They give the meal a nice crunch and taste much lighter than regular breadcrumbs.

  16. 16

    Lindsey@Lindselicious — October 7, 2011 @ 2:47 pm

    Oooh this is totally my kinda meal. I am so making this- this weekend.

  17. 17

    Peggy — October 8, 2011 @ 7:16 am

    Way to “trick” the hubs! This chicken looks amazing and it’s just beautifully plated, as well =)

    • Kristina replied: — October 24th, 2011 @ 12:45 pm

      i’m soo sneaky 😉

  18. 18

    Amanda — October 8, 2011 @ 7:37 pm

    I nearly licked my computer screen.

  19. 19

    Lilly — October 9, 2011 @ 11:22 am

    Tina did you try to trick your hubby again? Please keep up the good job =)
    Men don’t know what they like till they tried it hahah
    Great way of preparing chicken. I think I could get my hubby to eat it as well.

  20. 20

    Melanie — October 10, 2011 @ 8:40 pm

    This chicken was absolutely amazing and so easy to make! Thank you for this wonderful recipe!!I had some sauce left so i saved it to put on some salmon!

    • Kristina replied: — October 24th, 2011 @ 12:45 pm

      so glad you enjoyed! 🙂

  21. 21

    lindsay — October 13, 2011 @ 9:54 am

    hey lady! i made this chicken last night and it was fabulous! thank you so much for sharing. also, for the lemon butter sauce you said to add 3/4 …? half and half. i added 3/4 cups…hope that is what you meant- so yummy!

    • Kristina replied: — October 24th, 2011 @ 12:43 pm

      yep 3/4 cups… i’ll fix that now :)glad you enjoyed!

  22. 22

    Sandy — October 16, 2011 @ 8:52 pm

    Made this today for my 3 very picky little boys and they loved it! I think it was the crunch that made it great for them and the sauce was delicious! Great recipe 🙂

    • Kristina replied: — October 19th, 2011 @ 8:55 am

      yay! gotta love pleasing those picky eaters! 🙂

  23. 23

    Barbara — October 24, 2011 @ 10:09 am

    I made this for dinner the other night. Rob & I both loved it! It was so easy to make & being a working gal with limited time, we were enjoying a delicious meal within an hour!

    Thank you for sharing.

    • Kristina replied: — October 24th, 2011 @ 12:42 pm

      so glad to hear it!!! 🙂

  24. 24

    Biana @ TastyGalaxy.com — October 24, 2011 @ 12:53 pm

    The chicken looks great, and I like the whole meal, chicken, mashed potatoes and asparagus, they all look so great together. Thank you for sharing the recipe!

  25. 25

    Grace — November 8, 2011 @ 4:56 pm

    Love this delicious perfect recipe!! Made it twice in one already!!

  26. 26

    Michelle — December 28, 2011 @ 9:46 am

    This was amazing, my husband and I licked our plates 🙂 making it again this week. Thanks for the recipe!

  27. 27

    Kerry — January 17, 2012 @ 8:12 pm

    I love this recipe for chicken, fish, and veggies, it is always perfect. A few additions I like….for chicken add some fresh parsley or cilantro (depending on your sauce) to the bread crumbs dip. If you just don’t have time for a sauce, just put arugula, red onion, pieces of orange, and use olive oil, some juice from the orange, zest from the orange rind, salt and pepper for a dressing, and just plop it on top of the hot chicken. It’s a one dish meal salad and chicken and the hot/cold crispy/salad salty parm/sweet orange mix is great.

  28. 28

    sheri — February 15, 2012 @ 10:08 pm

    I made just this sauce with a little extra pasta sauce to thin it out and added parmesan cheese and tossed with asparagus and angel hair – so good!! Thank you! 🙂

  29. 29

    sheri — February 15, 2012 @ 10:09 pm

    I meant to say I thinned it out with pasta water. 🙂

  30. 30

    Donald Prest — April 5, 2012 @ 8:30 pm

    I found your recipe today while looking for a similar panko-crusted chicken dish I’d made a few weeks ago. I like yours better. The other had a simple lemon butter sauce. Your cream sauce is dee-lish. I didn’t use 4 tbls of lemon juice, tho…just 2 tbls. Everyone asked for seconds!

  31. 31

    Erica — April 24, 2012 @ 6:36 pm

    I made this for supper tonight, and it was completely delicious!! YUM!

  32. 32

    Dave — July 2, 2012 @ 2:24 am

    I’ve been experimenting with breaded chicken and lemon-butter sauces, and now I find I should have just come to your blog! I’ll be making this for my Mrs.!

  33. 33

    Erica — July 18, 2012 @ 6:26 pm

    I made this for my family and they loved it! Ill be making double the sauce next time because they pretty much licked the pan clean!

  34. 34

    Katie — December 9, 2012 @ 5:31 pm

    This recipe looks delicious!! I have a question though— when you say butter do you recommend salted or unslated?


    • Tina replied: — December 10th, 2012 @ 8:46 am

      i typically use salted… but if you want to limit your sodium intake you can substitute unsalted.

  35. 35

    Kerry — December 10, 2012 @ 1:40 pm

    I use this same recipe for the chicken, but for a slightly “lighter” version I put it on top of a bed of arugula with some small chuncks of orange, or I also have used pomagranite seeds or mandarine orange slices, some sunflower seeds, and as a “dressing” olive oil with a rasberry or any fruit flavored vinegarette/salt/pepper and a bit of dijon mustard for a dressing. Nice for a summer dish, and also great for cold salad for lunch the next day.

  36. 36

    katie — December 10, 2012 @ 7:57 pm

    This was so delicious. When i ask hubby what he wants for dinner, he almost always asks for steak, but this time he asked for lemon chicken. I loved it. He worked late so he has not tried it yet…
    Thank you for a great recipe, this is a keeper.

  37. 37

    Holly — December 17, 2012 @ 10:04 am

    Recently found your site, made this the other night and it was a winner all around with the family! (this includes 2 toddlers!) We make a lot of breaded cutlets but these were phenomenal and the sauce was just perfect! Thank you soo much for these wonderful recipes! You need to write a book!

  38. 38

    Joyce Trujillo — December 23, 2012 @ 2:21 pm

    I have made this with the progresso lemon pepper panko bread crumbs. I squeeze lemon juice over ckn pcs, take some smashed garlic, put under skin. Add a slice of lemon. To the bread crumbs, I added some lemon zest when adding the Parmesan cheese. Great for lemon lovers!

  39. 39

    David — March 7, 2013 @ 7:07 pm

    My other requires i cook him this once every two weeks. Its like the chicken royale at the Grand Lux amaaaaziiiing. We love it

  40. 40

    Lianne — June 14, 2013 @ 9:15 am

    This was delicious! Thanks for the recipe! It involves my favorite combination — easy and elegant 🙂 We had it without the potatoes and just sauced up the asparagus instead. Yum!

  41. 41

    aw — October 14, 2014 @ 2:43 pm

    this receipe coulb be better explained…nothing about how to dredge the chicken then pan sear and bake…very confusing…but im a simple man so what do i know

  42. 42

    Traci — December 7, 2015 @ 1:43 pm

    Just starting the whole cooking thing! So I’m unfamiliar when you say you put the cookie cooling rack on top of the foil covered pan. Do you lay the chicken breasts on the cooling rack? Or on the foil?

    • Tina replied: — December 13th, 2015 @ 4:34 pm

      You line a pan with foil then insert the oven safe cooling rack… THEN add chicken on top. It allows the air to circulate around the chicken so it doesn’t get soggy. Hope that helps!

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