Crunchy Lemon-Herbed Chicken

Lemon, oregano, basil and thyme make this chicken dish irresistible. Panko bread crumbs add crunch.

Crunchy lemon herbed chicken wide enlarged

: Serves 4 (1 serving = 3-ounce portion)


  • 6 2-ounce chicken tenders
  • 4 tablespoons unsalted butter, chilled
  • ½ cup panko bread crumbs
  • ¼ cup of lemon juice, plus zest of 1 lemon
  • 1 egg yolk
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • 3 tablespoons water (1 tablespoon for the egg wash, 2 tablespoons for finishing the sauce)

Nutrition Per Serving

Calories 371 cal
Total Fat 26 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 112 mg
Sodium 81 mg
Carbohydrates 20 g
Protein 14 g
Phosphorus 204 mg
Potassium 228 mg
Dietary Fiber 1.8 g
Calcium 51 mg


  1. Preheat 2 tablespoons of butter on medium-low heat.
  2. Add zest of 1 lemon and half the herbs to bread crumbs, save the rest for lemon sauce.
  3. Beat egg yolk with 1 tablespoon water.
  4. Place chicken tenders between 2 pieces of plastic wrap and beat with small groove side of mallet until thin, but not ripped.
  5. Dip chicken in egg wash mixture, then in herbed bread crumb mixture until coated.
  6. Place breaded chicken in sauté pan with melted butter only after increasing heat to medium.
  7. Cook chicken, approximately 2–3 minutes each side.
  8. Remove chicken and place on baking sheet pan to rest. In same pan, add remaining herbs and lemon juice, then heat until simmering.
  9. Turn off heat; cube remaining 2 tablespoons of chilled butter and add to sauce, stirring vigorously.
  10. Slice the chicken on the bias.
  11. Place sliced chicken on a plate, pour the sauce over the top and add garnishes.

TIP:  Use diced red bell peppers, lemon slices, parsley or finely diced shallots and scallions to add color and garnish to your final dish.