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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts baked at 425°F for a deep golden-brown, shatteringly crunchy coating. Panko and Parmesan form an airy, tall breading over juicy chicken for a fast weeknight chicken dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pounded to an even thickness so the crust browns evenly.
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
Breading
  • 0.5 cup all-purpose flour For dredging.
  • 2 large eggs Beaten.
  • 1.5 cup panko breadcrumbs For the crispy coating.
  • 0.5 cup Parmesan cheese Grated.
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
For baking
  • 3 tbsp olive oil Drizzle or spray before baking (or use cooking spray).
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 425°F. Line a baking sheet with a wire rack and spray the rack with cooking spray.
Season and set up breading stations
  1. Season the chicken breasts with salt, pepper, and garlic powder. Set up three breading stations with flour, beaten egg, and a panko mixture of panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Bread the chicken
  1. Dredge each chicken breast in the flour. Dip it in the beaten egg, letting excess drip off.
  2. Press the chicken firmly into the panko coating on all sides. Keep pressing so the crumbs adhere evenly for maximum crunch.
Bake
  1. Drizzle or spray the breaded chicken with olive oil and place it on the prepared rack. Bake for 20-22 minutes until the crust is deep golden brown and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes after baking. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: pound the chicken to an even thickness so the panko browns uniformly and stays crisp. Store leftovers in the refrigerator up to 3 days; reheat on a rack at 400°F until hot to help the coating re-crisp. Freezing: yes, but texture softens after thawing—best within 1 month. For a dairy-light swap, use a Parmesan-style hard cheese alternative or omit Parmesan and increase panko slightly, noting the crust won’t brown as deeply.