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!