Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the boneless chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- In a large oven-safe skillet over medium-high heat, add a tablespoon of olive oil.
- Once hot, place the seasoned chicken breasts in the skillet and sear them for about 4-5 minutes on each side until golden brown.
- Remove the chicken from heat and set aside.
- In the same skillet, lower the heat to medium-low, pour in one cup of heavy cream, and squeeze in the juice of one fresh lemon.
- Stir well while scraping any browned bits off the bottom of the pan.
- Add chopped parsley and thyme to the sauce and let their fragrant aroma fill your kitchen.
- Once the sauce is smooth and slightly thickened (about 2-3 minutes), return the seared chicken breasts back into the skillet.
- Spoon some sauce over each breast to coat them luxuriously.
- Sprinkle panko breadcrumbs evenly over the top of each chicken breast.
- Drizzle with another tablespoon of olive oil to help them turn golden brown in the oven.
- Transfer your skillet into the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Garnish with additional parsley before serving.
Notes
Store leftovers in airtight containers.
Reheat gently in the oven.
Serve with fresh green salad.
Use fresh herbs for flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 25mg