Ingredients
Scale
For the chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt & black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley or chives, finely chopped
- 2 tbsp olive oil or butter
For the creamy lemon-chive sauce:
- 1 tbsp butter
- 1 garlic clove, minced
- ¾ cup heavy cream or half-and-half
- Zest and juice of ½ lemon
- 2 tbsp fresh chives, finely chopped
- Salt & white pepper to taste
- Optional: 2 tbsp grated Parmesan for extra richness
Instructions
- Prep chicken: Pound breasts to even ½” thickness. Season with salt and pepper.
- Bread chicken: Set up 3 shallow bowls:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: mix panko, Parmesan, and parsley
Dredge each breast: flour → egg → crumb mixture, pressing to adhere.
- Cook chicken: Heat oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and internal temp reaches 165°F (74°C). Transfer to a plate; tent with foil.
- Make sauce: In same skillet, melt butter over medium-low. Add garlic; cook 30 sec. Pour in cream; simmer 2–3 minutes until slightly thickened. Stir in lemon zest, juice, chives, salt, and optional Parmesan.
- Serve: Spoon sauce over chicken. Garnish with extra chives and lemon wedges.
💡 Pro Tips:
– For extra crispiness, bake at 400°F (200°C) for 10–12 min after searing.
– Use freshly grated Parmesan—pre-shredded won’t melt as smoothly.
– Pair with roasted potatoes, asparagus, or a simple arugula salad.
Prep Time & Nutrition (per serving):
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min
Servings: 4 | Calories: 480 | Net Carbs: 12g | Fats: 30g | Protein: 38g
Servings: 4 | Calories: 480 | Net Carbs: 12g | Fats: 30g | Protein: 38g