Description
A refined yet approachable chicken dish with a crisp panko-Parmesan crust and a silky lemon-Dijon sauce.
Ingredients
Scale
- 4 boneless, skin-on chicken breasts (6–8 oz each), pounded to ¾” thickness
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for searing)
- ¾ cup panko breadcrumbs
- ¼ cup finely grated Parmesan
- 1 tsp lemon zest
- 1 tsp flaky sea salt
- 2 large eggs, lightly beaten (room temperature)
- ½ cup all-purpose flour
- 2 tbsp unsalted butter (room temperature)
- 1 small shallot, finely minced
- ½ cup dry white wine (or low-sodium chicken stock)
- ¾ cup low-sodium chicken stock
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsp heavy cream (optional, for silkier finish)
- Fresh herbs finely chopped (parsley and chives), for finishing
- Extra lemon wedges
- Microgreens or finely chopped parsley
- Extra grated Parmesan (optional)
Instructions
- Prepare the crust: combine panko, Parmesan, lemon zest, and flaky salt in a shallow bowl. Place flour and beaten eggs in separate dishes for a three-station dredge.
- Season the pounded chicken with salt and pepper. Dredge each piece in flour, shake off excess, dip in egg, then press into the panko-Parmesan mix until evenly coated.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken, crust-side down first, and cook until deep golden brown, about 3–4 minutes per side depending on thickness.
- Transfer chicken to a warm oven (200°F/95°C) to rest while you make the sauce.
- Add 2 tbsp butter and the minced shallot to the same skillet. Sauté until aromatic and translucent, about 1 minute.
- Deglaze the pan with white wine, scraping up browned bits to capture all the flavor.
- Add chicken stock and Dijon mustard; simmer until slightly reduced and glossy, about 3–4 minutes.
- Stir in lemon juice and heavy cream if using, then swirl in the remaining butter off-heat to finish the sauce.
- Return the chicken to the skillet briefly to warm and coat the crust’s edge with sauce, or spoon the sauce over plated portions.
- Garnish with chopped herbs and extra Parmesan, and serve with lemon wedges.
Notes
Pounding the chicken to an even thickness helps it cook uniformly. For best results, keep the cooked chicken on a rack while resting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg