Herb-Crusted Chicken with Lemon Butter Sauce Recipe
Oh honey, forget the bird—this herb-crusted fantasy is 100% vegan and still manages to taste like it owns a vineyard.
You get that crispy, golden crust you pretend not to crave at 2 AM when no one’s watching.
Lemon butter sauce? Yes ma’am, we’ve got that silky, tangy drizzle made without the dairy drama.
The herbs? A full botanical garden of flavor minus the need to call your garden guy.
It’s elegant enough for dinner guests but easy enough to make in leggings with wine in hand.
Let’s get herby, saucy, and gloriously plant-based.
Herb-Crusted Chicken with Lemon Butter Sauce Recipe
A flavorful vegan main featuring herb-coated tofu (our ‘chicken’), pan-seared to perfection and topped with a lemony, buttery, dairy-free sauce.
Ingredients
For the “Chicken”
- 1 block extra-firm tofu 14 oz, pressed
- 2 tbsp olive oil
- 1/3 cup panko breadcrumbs
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
For the Lemon Butter Sauce
- 2 tbsp vegan butter
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 garlic clove minced
- 1/2 cup vegetable broth
- 1 tsp cornstarch mixed with 2 tsp water
- Pinch of sea
Instructions
- Slice tofu into cutlets about ½ inch thick, because presentation matters—even if you’re just cooking for your cat.
- Mix breadcrumbs, parsley, thyme, garlic powder, salt, and pepper in a bowl like you’re the witch in a flavor fairy tale.
- Brush tofu with olive oil, then coat each slice in the breadcrumb-herb mix until it’s serving Parisian bistro realness.
- Sear tofu in a skillet over medium heat for 4–5 minutes per side until it’s golden and pretending to be poultry.
- Melt vegan butter in the same pan, toss in garlic, and cook for a hot minute—literally one.
- Add lemon juice, zest, and broth. Let simmer for 3 minutes, pretending you’re a Michelin-star chef with gossip to spill.
- Whisk cornstarch slurry into the sauce until thick enough to emotionally support your tofu.
- Drizzle sauce over the tofu like you’re styling an influencer’s plate.
- Serve hot, and maybe cry happy tears.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 275
- Total Fat: 17g
- Saturated Fat: 3.5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 13g
🌿 Vitamins & Minerals (Per Serving)
- Calcium: 22%
- Iron: 18%
- Vitamin C: 15%
- Vitamin K: 30%
- Magnesium: 12%
💡 Additional Notes & Tips
- Press tofu properly—seriously, nobody likes a soggy bottom.
- Add fresh rosemary for bonus elegance if you’re feeling like a brunch queen.
- Use a splash of white wine in the sauce if your dinner guests are over 21 and under dramatic.
- Serve with roasted potatoes, steamed asparagus, or a solid rom-com.
