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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Season both sides of the chicken breasts with salt and black pepper.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan.

Step 8

Stir in the heavy cream, Dijon mustard, and lemon juice. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Step 9

Taste and adjust seasoning with salt and pepper as needed. Stir in the chopped parsley just before serving.

Step 10

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

Serving size	(1716.8g)

Amount per serving	% Daily Value*
Calories	4226.5

Total Fat 261.0g	0%
Saturated Fat 95.2g	0%
Polyunsaturated Fat 67.2g
Cholesterol 1305.6mg	0%
Sodium 5135.8mg	0%
Total Carbohydrate 176.0g	0%
Dietary Fiber 7.6g	0%
Total Sugars 8.9g
Protein 275.3g	0%

Vitamin D 89.0IU	0%
Calcium 683.9mg	0%
Iron 19.4mg	0%
Potassium 2382.5mg	0%

*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.

Source of Calories

Fat: 56.5%

Protein: 26.5%

Carbs: 16.9%