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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with a tall, shatteringly crunchy baked coating. Panko, Parmesan, and Italian seasonings form a deep golden bronze crust over juicy chicken.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness.
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
Breading
  • 0.5 cup all-purpose flour
  • 2 eggs Large, 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.
Serving
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and set up
  1. Preheat oven to 425°F. Line a baking sheet with a wire rack and spray with cooking spray.
Season and build the breading stations
  1. Season chicken breasts with salt, pepper, and garlic powder to taste. Set up breading stations with flour, beaten eggs, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Dredge and coat
  1. Dredge each chicken breast in flour, then dip in egg. Press firmly into the panko coating on all sides so the crust clings.
Bake
  1. Drizzle or spray the breaded chicken with olive oil. Place on the prepared rack and bake for 20-22 minutes until the crust is deep golden brown and internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: pounding the chicken to an even thickness helps the crust bake deep golden brown without drying the center. Store leftovers in the fridge up to 3 days; reheat on a rack in a 400°F oven until crisp. Freezing is not recommended because panko texture can soften. For a gluten-free swap, use an all-purpose gluten-free flour and gluten-free panko while keeping the rest of the method the same.