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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with a shatteringly crunchy, deep golden baked coating. Panko breadcrumb chicken stays light and airy while the interior reaches 165°F for juicy results.
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Prep Time 15 minutes
Cook Time 22 minutes
minutes 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts, pounded to even thickness
Seasonings
  • 0.25 tsp Salt, pepper, and garlic powder to taste Use amounts to taste; total seasoning is adjusted during prep.
  • 0.5 tsp Italian seasoning Use 2 tsp total.
  • 1 tsp garlic powder Use 1 tsp total (includes the earlier garlic powder seasoning).
  • 0.5 tsp smoked paprika Use 1/2 tsp total.
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese, grated Use 1/2 cup total.
  • 2 tsp Italian seasoning Use 2 tsp total.
  • 1 tsp garlic powder Use 1 tsp total.
  • 0.5 tsp smoked paprika Use 1/2 tsp total.
Cooking and serving
  • 3 tbsp olive oil or cooking spray
  • 1 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and set up
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray for nonstick contact.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste, then set up breading stations with flour, beaten egg, and the panko-Parmesan-spice mixture.
Coat the chicken
  1. Dredge each chicken breast in flour, shaking off excess so the coating stays crisp instead of gummy.
  2. Dip the floured chicken into the beaten egg, letting excess drip back briefly before the next step.
  3. Press the chicken firmly into the panko coating on all sides so the breadcrumb layer adheres and stands tall.
Bake and finish
  1. Drizzle or spray the breaded chicken with olive oil (or cooking spray) and place on the prepared rack.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden brown and the internal temperature reaches 165°F.
  3. Rest the chicken for 3 minutes so the juices settle, then garnish with parsley and serve with lemon wedges.

Notes

For the crunchiest panko crust, press the breadcrumbs firmly so they fully bond to the egg and don’t loosen in the oven. Refrigerate leftovers in an airtight container for up to 3 days and reheat on a wire rack at 425°F for about 8-10 minutes to re-crisp. Freezing is not recommended because the breadcrumb texture softens after thawing. For a lower-carb swap, use almond flour plus crushed pork rinds in place of the flour and panko while keeping the same egg-dip technique.