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Panko Chicken With Lemon Cream Sauce Delight

Panko Chicken With Lemon Cream Sauce made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • Juice and zest of 1 lemon
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh parsley for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the chicken breasts by flattening them.
  3. Season the chicken with salt, pepper, and garlic powder.
  4. Coat the chicken in panko breadcrumbs mixed with olive oil.
  5. Arrange the chicken on a baking sheet lined with parchment paper.
  6. Bake the chicken for 25–30 minutes or until golden brown.
  7. While the chicken is baking, start the lemon cream sauce.
  8. In a saucepan, combine heavy cream, lemon juice, and zest, then heat gently.
  9. Add Parmesan cheese to the warm mixture, stirring until melted.
  10. Taste and adjust the seasoning as desired.
  11. Serve the baked chicken drizzled with the lemon cream sauce.