Parmesan Crusted Chicken with Lemon Cream
This easy Parmesan Crusted Chicken with Lemon Cream features juicy, boneless chicken breasts coated with a crunchy, cheesy Parmesan and panko crust, pan-seared to golden perfection. It’s topped with a silky, tangy lemon cream sauce that adds a bright, fresh flavor, making it a quick and satisfying meal ideal for busy weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
- Diet: Gluten Free (when using gluten-free panko)
Ingredients
Scale
Chicken and Crust
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese (preferably freshly grated)
- 1 cup panko breadcrumbs (or gluten-free panko for gluten-free option)
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Cooking
- 2 tbsp olive oil
- 2 tbsp butter
Lemon Cream Sauce
- 1/2 cup heavy cream (or yogurt/Greek yogurt for lighter version)
- 2 tbsp fresh lemon juice
- Pinch of salt
Garnish (optional)
- Fresh chopped parsley
- Extra grated Parmesan cheese
- Thin lemon zest strips
Instructions
- Prepare the Chicken: Pat the chicken breasts dry thoroughly with paper towels, then season both sides evenly with salt, pepper, and garlic powder to enhance flavor and help the crust adhere.
- Make the Parmesan Crust: In a shallow dish, combine the grated Parmesan, panko breadcrumbs, garlic powder, and freshly ground pepper. Dredge each chicken breast in the mixture, pressing gently so the crust sticks well to the surface.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the crusted chicken breasts carefully and cook for about 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Prepare the Lemon Cream Sauce: Lower the heat to low and add the heavy cream, fresh lemon juice, and a pinch of salt to the same skillet. Stir occasionally to scrape up any flavorful browned bits from the pan. Let the sauce simmer gently until it thickens slightly.
- Combine and Serve: Return the chicken to the skillet, spoon the lemon cream sauce over the top, and allow it to warm through for about a minute. Garnish with chopped fresh parsley, extra Parmesan, and lemon zest strips if desired. Serve immediately.
Notes
- Dry the chicken thoroughly before breading to ensure the crust sticks and crisps properly.
- Use freshly grated Parmesan for better melting and crispness compared to pre-grated cheese.
- Avoid overcrowding the pan; cook chicken in batches if necessary to get even browning.
- Taste and adjust lemon juice and seasoning in the sauce to balance the creaminess and brightness perfectly.
- Allow the chicken to rest a few minutes after cooking to lock in juices and maintain tenderness.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 130mg
Keywords: Parmesan Crusted Chicken, Lemon Cream Sauce, Crispy Chicken, Quick Dinner, Easy Chicken Recipe, Gluten-Free Chicken
