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Ginger lemon Chicken


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  • 1/2 cup Panko bread crumbs
  • 1 Tbsp sesame seeds
  • 1 Tbsp butter
  • 4 small boneless skinless chicken breasts
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 2 green onions thinly sliced
  • 2 Tbsp minced gingerroot
  • 1 clove garlic, minced
  • Grated zest of 1/2 lemon
  • 1 tsp cornstarch
  • 1 cup 10% hald and half cream
  • 1 Tbsp reduced-sodium soy sauce
  • lemon wedges


Preparation time 15mins
Cooking time 30mins


Step 1

Preheat oven to 400F. Line baking sheet with foil; butter foil.
In large dry nonstick frypan over med-hi heat, toast Panko and sesame seeds, stirring, for about 3 min or until golden brown. Transfer to a shallow dish, stir in pepper and salt, set aside. Return skillet to heat and add butter; swirl to coat. Add chicken, in batches to avoid crowding, and brown for about 2 min a side. Using tongs, remove chicken from skillet and dip both sides in reserved crumb mixture, pressing to coat. Transfer to baking sheet; press any extra crumbs on top of chicken. Set skillet aside, reserving butter.
Bake chicken in oven for about 20 min or until thermometer registers 170F or no longer pink inside. About 5 min before chicken is cooked, reheat skill over med heat until butter is sizzling; saute green onions,m garlic, ginger and lemon zest for about 2 min.whisk cornstarch into cream and stir into pan; stir in soy sauce. Cook, stirring for about 3 min until bubbling and slightly thickened. Spoon sauce onto plates; top with chicken and serve with lemon wedges to squeeze over top.

Serve with rice

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