Panko Chicken with Lemon Cream Sauce

During my travels through Japan, I discovered that panko breadcrumbs are a staple in Japanese cuisine, known for their light, airy texture that gives fried dishes their irresistible crunch.

While panko originated in Japan, this Panko Chicken with Lemon Cream Sauce beautifully merges Japanese crispiness with European-inspired lemon cream flavors, creating a fusion that feels both elegant and comforting.

It’s like taking a quick culinary journey from Tokyo’s modern kitchens to the cozy cafés of southern France, all in a single plate.

Ingredients

Here are the ingredients you will need to create this delicious and elegant meal.

For the Panko Chicken:

• 1 egg, slightly beaten – This acts as the “glue” that helps the panko breadcrumbs stick to the chicken.
• 1/3 cup all-purpose flour – Creates a dry surface for the egg wash to adhere to, ensuring a solid coating.
• 1/2 teaspoon Kosher salt – Essential for seasoning the chicken from the very first layer.
• 1/4 teaspoon fresh black pepper – Freshly ground pepper offers a much better flavor than pre-ground.
• 1 ½ cups panko breadcrumbs – These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs.
• 1/2 lemon, zested – Adding zest directly to the panko infuses the coating with a bright, citrusy aroma.
• 1/2 cup Parmesan cheese, shredded – Use freshly shredded Parmesan for the best melt and flavor; it blends beautifully with the panko.
• 2 large chicken breasts – Pounding these thin ensures they cook quickly and evenly.
• Olive oil and unsalted butter, for frying – The combination of oil and butter gives a rich flavor and prevents the butter from burning too quickly.

For the Lemon Cream Sauce:

• 1 tablespoon unsalted butter – Forms the rich base of your cream sauce.
• 1 tablespoon Better than Bouillon, roasted chicken flavor – This concentrate adds a deep, savory chicken flavor that you can’t get from broth alone.
• 1 clove garlic, minced – Freshly minced garlic provides an aromatic and flavorful foundation.
• 1 tablespoon all-purpose flour – This is your thickening agent for the sauce.
• 2 tablespoons white wine – Use a dry white wine like Sauvignon Blanc; it adds acidity and depth.
• 1 ½ cups heavy cream – This is crucial for a rich, creamy sauce that won’t curdle.
• 1 pinch Kosher salt – To taste, enhancing all the other flavors.
• 1 pinch fresh black pepper – For a hint of spice.
• 1 lemon, zested and juiced – The juice and zest are added at the end to keep the flavor bright and prevent the sauce from breaking.

Note: This recipe provides four generous servings, perfect for a family meal or dinner with friends.

Variations

While this recipe is a star on its own, you can easily tweak it to fit different dietary needs or flavor preferences.

• Gluten-Free: Swap the all-purpose flour for a gluten-free all-purpose blend and use gluten-free panko breadcrumbs. Ensure your Better than Bouillon is also certified gluten-free.
• Alcohol-Free: If you prefer not to use white wine, you can substitute it with an equal amount of chicken broth. It will result in a slightly less acidic but still delicious sauce.
• Flavor Add-ins: For an extra layer of flavor, add a teaspoon of Dijon mustard to the cream sauce. You could also stir in some fresh chopped parsley or chives at the end for a burst of freshness and color. A pinch of red pepper flakes in the sauce can add a nice, subtle heat.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

• Three shallow dishes: You’ll need these for the breading station (flour, egg, panko mixture).
• Large skillet: Use this for pan-frying the chicken to a perfect golden brown.
• Small saucepan: This is for preparing the silky lemon cream sauce.
• Whisk: Essential for creating a smooth, lump-free cream sauce.
• Meat mallet or rolling pin: To pound the chicken breasts to an even thickness for consistent cooking.

How to Make Panko Chicken with Lemon Cream Sauce?

This recipe seems elegant, but it’s surprisingly quick and straightforward. The result is a restaurant-quality meal made right in your own kitchen in under 30 minutes.

Step 1: Prepare the Chicken

First, set up your breading station with three shallow dishes. Place the flour mixed with salt and pepper in the first dish, the beaten egg in the second, and the panko breadcrumbs mixed with lemon zest and Parmesan cheese in the third. Place your chicken breasts between two pieces of plastic wrap and pound them to an even 1/4-inch thickness. This step is key for fast, even cooking.

Step 2: Bread and Cook the Chicken

Heat a tablespoon each of olive oil and butter in a large skillet over medium-low heat. Take one piece of pounded chicken and dredge it first in the flour, shaking off the excess. Next, dip it into the egg, letting any excess drip off. Finally, press it firmly into the panko mixture, ensuring it’s fully coated. Place the chicken in the hot skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Repeat with the remaining chicken, adding more oil and butter as needed.

Step 3: Make the Lemon Cream Sauce

While the chicken cooks, you can start the sauce. In a small saucepan over medium heat, melt the butter with the Better than Bouillon concentrate. Add the minced garlic and cook for about a minute until fragrant. Whisk in the flour and continue to whisk for another 30-60 seconds to cook out the raw flour taste. Quickly pour in the white wine, followed by the heavy cream, whisking continuously to prevent lumps.

Step 4: Finish the Sauce and Serve

Bring the sauce to a simmer, whisking occasionally until it has thickened. Season with a pinch of salt and pepper. Right before serving, remove the saucepan from the heat and stir in the lemon zest and juice. This final step is crucial to prevent the acid from breaking the cream sauce. Pour the warm sauce over the crispy panko chicken and serve immediately.

Japan: The Art of Crispy Perfection 🇯🇵

Traveling through Japan, especially in cities like Osaka and Tokyo, you quickly realize that panko isn’t just a breadcrumb and it’s a culinary art form. 

Known for its light, crisp texture, panko (meaning “bread powder”) was invented in Japan during World War II using electric current-baked bread. 

Today, it’s the heart of Japanese fried dishes like katsu. This Panko Chicken with Lemon Cream Sauce beautifully blends Japan’s crispy tradition with European citrus elegance, creating a dish that symbolizes cultural harmony.

Additional Tips for Making this Recipe Better

Through making this dish multiple times, I’ve discovered a few things that help ensure it turns out perfectly every time.

• Don’t crowd the pan: When you’re frying the chicken, cook it in batches if needed. I find that adding too many pieces at once lowers the temperature of the oil, which can result in soggy, greasy breading instead of a light, crispy crust.
• Press the panko firmly: When breading the chicken, I make sure to press the chicken into the panko mixture with gentle but firm pressure. This helps the coating adhere properly so it doesn’t fall off during cooking.
• Wait to add the lemon: I can’t stress this enough—add the lemon juice and zest off the heat at the very end. Acid can cause a cream sauce to “break” or curdle, so adding it last ensures your sauce stays smooth and silky.

How to Serve Panko Chicken with Lemon Cream Sauce?

If you ever visit Tokyo or Osaka, you’ll find panko-crusted dishes served in casual eateries and fine dining spots alike, often paired with creamy or citrusy sauces to balance the texture. This version, topped with a silky lemon cream sauce, embodies that cultural harmony and Japanese technique meets European flavor. Whether served at a dinner party or a quiet evening meal, it’s a dish that bridges continents with every bite.

Make Ahead and Storage

While this dish is best served fresh, you can prepare some components ahead of time, and leftovers store well.

Make Ahead: You can prepare the breading station by mixing the dry ingredients for the flour and panko mixtures ahead of time. You can also pound the chicken breasts, cover them, and store them in the fridge for up to a day before you plan to cook.

Storing: Store leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken will stay good for up to 3-4 days, though the breading will lose its crispness.

Freezing: I do not recommend freezing this dish. The cream sauce is likely to separate upon thawing, and the panko crust on the chicken will become soggy.

Reheating: To reheat the chicken and revive some of its crispiness, place it on a baking sheet in a 375°F (190°C) oven for 10-15 minutes. Gently reheat the sauce in a saucepan over low heat, stirring occasionally. Do not bring it to a boil.

Nutritional Information

This is an estimated nutritional breakdown for one serving of this Panko Chicken with Lemon Cream Sauce.

• Calories: 771 kcal
• Protein: 34g
• Carbohydrates: 46g
• Fat: 50g

Why You’ll Love This Recipe?

This dish is sure to become a new favorite in your household for several reasons.

• Fast and Easy: From start to finish, this impressive meal comes together in under 30 minutes, making it perfect for a busy weeknight when you want something special without the fuss.
• Restaurant-Quality Flavor: The combination of crispy, savory chicken and a bright, creamy lemon sauce tastes like something you’d order at a nice restaurant. It’s an easy way to elevate your home cooking.
• Amazingly Crispy Texture: Panko breadcrumbs create a uniquely light and crunchy crust that stays crispy, providing a wonderful textural contrast to the tender chicken and smooth sauce.
• Incredibly Versatile: This chicken is delicious with a variety of sides, from mashed potatoes and pasta to roasted vegetables or a simple salad, making it easy to adapt to any meal plan.