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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with a shatteringly crunchy breadcrumb coating baked until deep golden brown. Evenly breaded panko chicken breasts stay juicy with a quick 3-minute rest for a crisp, tall crust.
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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 seasonings
  • 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 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
  • Fresh parsley and lemon wedges for serving For garnish and serving.
For crisping
  • 3 tbsp olive oil or cooking spray

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the bottom stays crisp.
Season and set up breading stations
  1. Season the chicken with salt, pepper, and garlic powder, then set up three stations: flour, beaten egg, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Coat with panko
  1. Dredge each chicken breast in flour, shaking off excess to create an even base.
Dip in egg
  1. Dip the floured chicken into the beaten egg, letting any excess drip back into the egg station.
Press into crust
  1. Press the chicken firmly into the panko coating on all sides so the breadcrumbs adhere and form a thick, crunchy layer.
Bake
  1. Drizzle or spray the breaded chicken with olive oil and place on the prepared rack.
Bake until done
  1. Bake for 20-22 minutes at 425°F until the crust is deep golden brown and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes, then garnish with parsley and serve with lemon wedges.

Notes

For the crispiest crust, keep the breading thick and press firmly into the panko before baking. Refrigerate leftovers in an airtight container up to 3 days; reheat on a wire rack at 425°F for 8-12 minutes to re-crisp. Freezing is not recommended for best texture, but you can freeze breaded raw chicken and bake from thawed/partially thawed. Dietary swap: use a gluten-free all-purpose flour and gluten-free panko for a gluten-free version (follow package bake guidance).