Lemon Panko Chicken
This lemon panko chicken breast is juicy, tender and has a crispy, lemon- and pepper-flavored shell.
Servings: 2
Calories (Estimated): 239kcal
Equipment:
- shallow bowl or pie plate
- measuring spoons
- citrus zester
- fork
- cutting board or cutting mat
- plastic wrap
- meat mallet or rolling pin
- paper towels
- cast iron pan
- kitchen tongs
- digital meat thermometer (recommended)
Ingredients:
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- ¾ teaspoon freshly grated lemon zest (you need about ¼ of a large lemon for that)
- 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
Instructions:
- Heat the oven to 400 degrees F.
- Add salt, garlic powder, onion powder, red pepper flakes, black pepper and lemon zest to a shallow bowl or pie plate.⅛ teaspoon salt, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, ⅛ teaspoon crushed red pepper flakes, ¼ teaspoon ground black pepper, ¾ teaspoon freshly grated lemon zest (you need about ¼ of a large lemon for that)
- Mix with a fork until well combined and all dry seasonings are evenly moistened by the lemon zest.*
- Add the panko and mix in well, using a fork. Set aside.2 tablespoons unseasoned panko bread crumbs
- Set the chicken breast on a cutting board or a cutting mat. Cover with plastic wrap and pound into an even thickness using a meat mallet or a rolling pin.8 ounces boneless, skinless chicken breast
- Dry the chicken well using paper towels, then rub with olive oil on both sides.1 teaspoon mild olive oil (to rub on the chicken)
- Press both sides of the oiled chicken breast into the panko mix until all of the mix is on the chicken. Set aside.
- Heat the remaining oil in a cast iron pan until shimmering.1 tablespoon mild olive oil (for frying the chicken)
- Fry the chicken breast on both sides until the panko crust is golden-brown (about 4 minutes on each side).
- Transfer the pan with the chicken into the oven. Bake the chicken until it is fully cooked and reaches an internal temperature of 165 degrees F. (About another 5 minutes, for a ¾-inch thick chicken breast.)
- Transfer the chicken onto a plate and let cool for 3 minutes before serving. Sprinkle with a few drops of lemon juice to taste.
Recipe notes:
*Make sure to get all ingredients well combined with the fresh lemon zest. Having the dry seasonings moistened by the lemon zest will help them stick to the panko bread crumbs.
