Ginger Lemon Chicken | Dairy Farmers of Manitoba

Ginger Lemon Chicken


10 min.


30 min.

Serving Size

4 servings

This surprisingly quick and easy dish rivals those served at fine restaurants. The tender chicken with crispy coating marries perfectly with the zesty, lightly creamy sauce. Serve with steamed brown rice and tender-crisp green beans or broccoli.


  • 1 Tbsp (15 mL) butter
  • 1/2 cup (125 mL) Panko bread crumbs
  • 1 Tbsp (15 mL) sesame seeds
  • 4 small boneless skinless chicken breasts (about 1-1/4 lbs/625g)
  • 1/4 tsp (1 mL) pepper
  • 1/8 tsp (0.5 mL) salt
  • 2 green onions, thinly sliced
  • 2 Tbsp (30 mL) minced gingerroot
  • 1 clove garlic, minced
  • grated zest of 1/2 lemon
  • 1 tsp (5 mL) cornstarch
  • 1 cup (250 mL) 10% half-and-half cream
  • 1 Tbsp (15 mL) reduced-sodium soy sauce
  • lemon wedges


1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil, and then butter the foil.
2. In a large, dry nonstick skillet over medium-high heat, toast Panko and sesame seeds, stirring, for about 3 minutes or until golden brown. Transfer to a shallow dish, stir in pepper and salt; set aside.
3. Return the skillet to heat and add butter; swirl to coat. Add chicken in batches to avoid crowding, and brown for about 2 minutes per 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.
4. Bake chicken in the oven for about 20 minutes or until the thermometer registers 170°F (80°C) or until no longer pink inside.
5. About 5 minutes before the chicken is cooked, reheat the skillet over medium heat until the butter is sizzling; sauté green onions, ginger, garlic, and lemon zest for 2 minutes. Whisk cornstarch into cream and stir into pan; stir in soy sauce. Cook, stirring, for about 3 minutes or until bubbling and slightly thickened.
6. Spoon sauce onto plates; top with chicken and serve with lemon wedges to squeeze overtop.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Try to find small chicken breasts so you can serve 1 person and they cook in the time specified.
  • If only large portions are available, use 2 and cut them in half on a slanted diagonal to make equal portions that resemble smaller chicken breasts.