Go Back
Homemade Lemon Panko Chicken recipe photo

Lemon Panko Chicken

Crispy panko-crusted chicken brightened with lemon zest and juice for a quick weeknight dinner.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 2 servings

Equipment

  • shallow bowl or pie plate
  • Measuring Spoons
  • citrus zester
  • Fork
  • cutting board or mat
  • Plastic Wrap
  • Meat Mallet or Rolling Pin
  • Cast iron pan

Ingredients
  

  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon freshly grated lemon zest about 1/4 of a large lemon
  • 2 tablespoons unseasoned panko bread crumbs
  • 8 ounces boneless skinless chicken breast
  • 1 teaspoon mild olive oil to rub on the chicken
  • 1 tablespoon mild olive oil for frying the chicken
  • fresh lemon juice to taste, for finishing

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a shallow bowl or pie plate, combine the salt, garlic powder, onion powder, crushed red pepper flakes, black pepper, and lemon zest; mix with a fork until the dry seasonings are evenly moistened by the zest.
  • Add the panko to the seasoned lemon mixture and stir with a fork until evenly combined; set aside.
  • Place the chicken breast on a cutting board, cover with plastic wrap, and pound to an even thickness (about 3/4-inch) using a meat mallet or rolling pin.
  • Pat the chicken dry with paper towels, then rub both sides with 1 teaspoon olive oil.
  • Press both sides of the oiled chicken into the panko mixture so the crumbs adhere and the chicken is well coated; set aside.
  • Heat 1 tablespoon olive oil in a cast iron (or ovenproof) skillet over medium-high heat until shimmering.
  • Fry the chicken 4 minutes per side, or until the panko is golden brown.
  • Transfer the skillet to the preheated oven and bake until the chicken reaches 165°F (74°C) internal temperature, about 4–6 minutes more depending on thickness.
  • Remove the chicken to a plate and let rest 3 minutes, then sprinkle with lemon juice to taste and serve.

Notes

  • Mix the dry seasonings and lemon zest until the seasonings are moistened by the zest.
  • Pound the chicken to an even thickness for even cooking.
  • Use an ovenproof skillet so you can move from stovetop to oven easily.
  • Check doneness with a thermometer for safe results.