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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with an impossibly crunchy, deep golden bronze coating baked for juicy results. Panko chicken breasts stay light and airy with a firmly pressed, evenly breaded Italian breadcrumb 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: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness for uniform cooking.
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
Breading components
  • 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
For baking and serving
  • 3 tbsp olive oil Or use cooking spray.
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and set up the rack
  1. Preheat oven to 425°F. Line a baking sheet with a wire rack and spray the rack with cooking spray so air can circulate under the chicken.
Season and prepare breading stations
  1. Season chicken breasts with salt, pepper, and garlic powder to taste. Set up a breading station with flour, beaten egg, and a panko mixture of panko, Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Dredge and press the coating
  1. Dredge each chicken breast in flour. Dip into the beaten egg, then press firmly into the panko coating on all sides so it adheres well.
Bake until deeply golden and cooked through
  1. Drizzle or spray the breaded chicken with olive oil and place 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 chicken for 3 minutes to help the juices settle. Garnish with fresh parsley and serve with lemon wedges while the crust is still crisp.

Notes

For the crispiest, shatteringly crunchy coating, press the panko firmly so it forms an even shell, and keep the breaded chicken on the wire rack (not directly on the sheet) for airflow. Store leftovers in the refrigerator up to 3 days; reheat on a wire rack in a 425°F oven for 6-10 minutes to re-crisp. Freezing is not recommended for best texture. For a lower-carb option, use a finely crushed pork rind or almond flour coating instead of panko while keeping the egg-and-press technique.