Lemon Basil Chicken

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Lemon basil chicken is a panko coated chicken with a delicious garlic, lemon, basil butter sauce. It is full of flavor and can be made in only 30 minutes.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: American

Keyword: baked chicken, baked chicken breasts

Servings:

Calories: 662kcal

Ingredients

1.5 lbs chicken breast cutlets 5-6 thin pieces

Coating

1/3 cup Mayo
2 drops Oregano Oil DoTERRA
3 drops Basil Oil DoTERRA
1 TBS fresh lemon juice

Bread Crumb Mixture

1 cup grated parmesan
3/4 cup panko bread crumbs unseasoned
1 tbsp butter melted
1/2 tsp smoked paprika
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper

Sauce

1 cup chicken broth or white wine
6 tbsp butter
3 tsps garlic minced
1/4 cup lemon juice about 1 lemon
1/2 cup fresh chopped basil

Instructions

Preheat oven to 425 degrees.
Combine 1/3 cup Mayo, with 2 drops oregano oil, 3 drops basil oil, and 1 TBS lemon juice. Stir to combine. Set aside
Combine the the salt, black pepper, Dried basil, paprika, butter, Panko, and grated parmesan in another bowl. Pour into a shallow dish. Set aside.
Spread a thin coat of the Mayo mixture over one side of each piece of chicken then take the chicken and press the Mayo side down into the panko mixture to coat that side completely in the parmesan cheese and panko mixture. Press on it to make sure it is securely on there. Place on a cookie sheet, panko side up.
Bake at 425˚F for 10-15 minutes, until cooked through to an internal temp of 165˚F. The time will vary based on the thickness of your chicken.
In a skillet, add the butter and garlic and turn the heat to medium. Stir until the butter is melted.
Add the chicken stock (or wine) and lemon juice and bring to a simmer. Simmer until it has reduced by about 1/2, then stir in the basil.   Add chicken into the skillet, crunchy coating side up, so each piece is bathing in the sauce.
Serve with sauce drizzled over top or on the side for dipping.

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