Panko Chicken with Creamy Sauce
Crispy, golden-brown perfection meets rich indulgence in this Panko Chicken with Creamy Sauce recipe. Tender, juicy chicken breasts are coated in a crunchy panko-Parmesan crust and pan-fried to create a satisfying crunch with every bite. The dish is elevated by a luscious garlic cream sauce infused with Dijon mustard, a hint of lemon, and fresh parsley, making it both comforting and elegant. Perfect for a weeknight dinner or a special occasion, this recipe comes together in just 40 minutes and pairs beautifully with steamed vegetables or a side of rice. Whether you're craving a family-friendly crowd-pleaser or a gourmet-inspired meal, this panko chicken delivers both flavor and sophistication.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 whole Eggs
- 2 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Gently pound them to an even thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and black pepper.
Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and combine the panko breadcrumbs and grated Parmesan cheese in a third dish.
Coat each chicken breast in flour, shaking off any excess. Dip into the beaten eggs, and finally press firmly into the panko mixture, ensuring an even coating.
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken breasts. Cook for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove and set aside on a plate lined with paper towels.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan.
Stir in the heavy cream, Dijon mustard, and lemon juice. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with salt and pepper as needed. Stir in the chopped parsley just before serving.
Serve the crispy panko chicken on a plate and generously drizzle the creamy sauce over the top. Pair with a side of steamed vegetables or rice, if desired.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
