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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with a deep golden, shatter-crunch baked coating. Panko and Parmesan stay light and tall while the chicken stays juicy, finished with a brief rest and lemon-parsley serving.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness.
  • 0.25 tsp Salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 tsp garlic powder To taste.
Breading station
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten.
  • 1.5 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese, grated
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 3 tbsp olive oil or cooking spray Use to help the crust brown.
Serving
  • 0.25 cup Fresh parsley For serving.
  • 2 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Preheat and set up
  1. Preheat oven to 425°F and line a baking sheet with a wire rack, then spray the rack with cooking spray so the crust can crisp underneath.
Season and bread
  1. Season the chicken with salt, pepper, and garlic powder to taste, then set up three stations with flour, beaten eggs, and the panko mixture (panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika).
  2. Dredge each chicken breast in flour, then dip into the beaten egg, keeping it fully coated.
  3. Press the chicken firmly into the panko coating on all sides so the breadcrumbs adhere and form an even, crunchy layer.
Bake and finish
  1. Drizzle or spray the breaded chicken with olive oil or cooking spray, then place on the prepared rack.
  2. Bake at 425°F for 20-22 minutes until the crust is deep golden brown and the internal temperature reaches 165°F.
  3. Rest the chicken for 3 minutes, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the crunch, pound the chicken to an even thickness and press the panko firmly so it won’t shed during baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack at 425°F until hot and crisp again. Freezing isn’t recommended because the crust can soften after thawing. For a lower-fat option, use cooking spray instead of olive oil and choose a reduced-sodium Parmesan.