Panko Chicken With Lemon Cream Sauce

This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.

I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.

The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.

The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.

Panko Chicken Recipe Ingredients

This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:

• Boneless Skinless Chicken Breasts
• Panko Breadcrumbs
• Grated Parmesan
• Lemons
• All-Purpose Flour
• Egg
• Unsalted Butter
• Olive Oil
• Better Than Bouillon
• White Wine
• Heavy Cream

The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.

What is Panko?

Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.

How to Make Breaded Chicken and Lemon Cream Sauce

First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.

First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.

Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.

Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.

Now just fry up the chicken in a skill

Weekly Menu Plan – Jun. 24 to Jun. 30

Need some meal inspiration? Check out our weekly menu plan for delicious, easy-to-make meals for the week of Jun. 24 to Jun. 30.

Monday: Smoked Chicken Kale Salad with Cranberries

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Tuesday: 20 Minute Tomato and Basil Angel Hair Pasta Recipe [+ Video]

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Wednesday: French Dip Sandwich [+ Video]

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Thursday: Citrus Oven Baked Salmon over Arugula Cucumber Salad

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Friday: Raspberry Pineapple Coconut Smoothie

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Saturday: Easy Greek Pasta Salad [+ Video]

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Sunday: Easy Garlic Butter Steak at Home

READ: Weekly Menu Plan – Jun. 24 to Jun. 30

Made without a drop of cream or dairy milk, this Chocolate Peanut Butter Ice Cream is a non-dairy and vegan ice cream that my boys devour.

Creamy, sweet Homemade Ice Cream is a cool treat on a warm day and a fun snack for pretty much any night of the year. I’ve had several requests for more non-dairy and vegan ice cream recipes lately and because of that, I’m happy to finally be sharing this recipe with you.

My family is now and likely always will be full of dairy lovers. My boys easily drink over a gallon of milk a day and I often take for granted our love for dairy. It’s a great fit for our lifestyle.

However, I have friends and family, and many readers who can’t tolerate dairy due to allergies. Because of that, I’m always on the lookout for truly tasty alternative milks.

There are a lot of new plant protein milk choices in markets that intrigue me. I couldn’t wait to try them in homemade ice cream.

Vegan Chocolate Ice Cream

Chocolate Ice Cream loaded with chunks of sweet peanut butter proved to be irresistible for my youngest two boys. The kids went a bit nuts over the peanut butter chunks filling this chocolate ice cream.

The whole batch was almost gone within a few minutes of my shooting these photos. (And then turning them loose on the ice cream in the freezer.)

When using plant protein milks, not all of them are created equal for the purposes of making ice cream. You want to choose a plant based milk that is higher in protein with a decent fat content.

Fat is crucial to the overall texture of the finished ice cream, so please don’t try to use a fat-free plant based milk. Likewise, the protein contributes body to the finished ice cream.

Bolthouse Farms® Plant Protein Milk contains 10 grams of pea protein per serving, making this a solid choice over some of the other alternative milks on the market.

If Bolthouse Farms alternative milks are not available in your market, try to choose a pea protein based milk that is similar in nutritional composition to it; somewhere around 10 grams of protein and 5 grams of fat per serving.

Cheesy Meatballs and Zucchini Skillet

Want a quick and easy healthy dinner recipe? This cheesy meatballs and zucchini skillet is a one pot wonder and the whole family, yes even your picky eaters will be happy.

We actually love sticking zucchini into savory dinner meals to get extra veggies into our meal. Have you tried our Mexican zucchini boats or our creamy zucchini sausage casserole? Zucchini is so versatile and can be paired with so many different flavor profiles. I just love it!

Anyway, THIS SKILLET. It’s so good you guys! Gather up all your zucchini cause you’re gonna put this one on repeat ’til there ain’t no zucchini left! I’m sure everyone’s made zoodles by now, but I’ve got a tip to making them turn out just right–not mushy, but not too crunchy either. Keep reading for all the tips for the best zoodles!

What are Zoodles?

Zoodles are “noodles” made out of zucchini. Using a spiralizer, you create thin, spaghetti-like strips of zucchini and then they are cooked like noodles in a dish. They are healthier and low carb than regular pasta.

Ingredients for Meatballs and Zucchini Skillet

You only need a few ingredients to get this tasty zucchini spaghetti on the table! Here is your grocery list:

• Zucchinis: Fresh from the garden if you have them!
• Meatballs: We love the pre-cooked frozen turkey meatballs from Trader Joe’s, but you can use any meatballs you love.
• Marinara Sauce: The absolute best store-bought sauce is Rao’s! It’s so good!
• Mozzarella + Mild Cheddar Cheese: shredded and mixed together
• Garlic Salt: adds flavor
• Salt and Pepper: adds flavor
• Basil: Fresh is preferred!

The measurements for each ingredient can be found in the recipe card at the end of the post.

Tips for Making the Best Zoodles

Once you spiralize the zucchini you have to place them in a strainer or colander and sprinkle them with salt! This helps release the liquids. Let them sit for 10-15 minutes and then use a clean cloth to wrap the zoodles up and squeeze the water out. Squeeze, squeeze, squeeze until the water stops dripping.

How to Make This Skillet Recipe

You’ll love this dish because you cook everything in one skillet! It’s ridiculously easy. I even use pre-cooked frozen turkey meatballs from Trader Joe’s and use my favorite jar of marinara sauce (hello, Rao’s!). If you’ve got time to make the meatballs and Read more

Oatmeal is anything but boring when it’s made into Baked Oatmeal Cups – like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast!

Baked Oatmeal Cups

A few years ago, while staying in New Mexico, my kids were spending the night with their grandma, so I found myself with a little more time than usual to get our breakfast together. I took advantage of the lazy morning to play with my baked oatmeal recipe.

I take baked oatmeal seriously. Around here, we enjoy it in just about all its forms from Pumpkin Spice Baked Oatmeal to Heart Shaped Craisin Baked Oatmeal.

For this version, I decided to focus on raisins as the primary mix-in. Sometimes the simplest flavors are the best ones.

I knew my husband and I already loved sweet bites of raisin baked into chewy oatmeal. We’re lifelong members of the meal RAISIN Cookie Club, not Oatmeal Chocolate Chip Cookie. Since I’m usually making baked oatmeal in large batches for the whole family, this weekend I decided to try something different.

Instead of baking the oatmeal in a 9 x 13 pan, I used individual ramekins this time. The oatmeal turned out even chewier this way with a delicious crisp crust.

We absolutely loved this version with the slightly toasted oats on top. They have all the comforting chewy hominess of a classic Oatmeal Raisin Cookie but you can eat them with a spoon.

The individual ramekins also transform a humble bowl of oatmeal into a breakfast that feels extra special. Everyone loves individual servings!

Oatmeal with Raisins

Making baked oatmeal is so easy and comes out so tasty that I’m sure you’ll become as hooked on it as we have. All it takes is mixing oats, a bit of brown sugar, spices, and raisins together with milk and eggs, then letting it bake in the oven.

While baking the oatmeal in ramekins gives you so many more delicious crunchy crust bites, a tripled recipe will also bake nicely in a 9×13 pan to feed a crowd.

Rai