These Panko Crusted Chicken Breasts are perfectly crunchy on the outside and juicy on the inside. The panko breading is flavored with parmesan cheese and a blend of spices which gives the chicken breasts lots of flavor!
You can easily pair these crispy chicken breasts with Sauteed Green Beans or Creamy Mashed Potatoes for a simple weeknight dinner meal.
You can pan fry panko crusted chicken or bake it in the oven. I’ve tried both methods and both options work great with this recipe! However pan-frying the chicken will give you a crispier crust, similar to this Pan-Fried Chicken Recipe. I've shared both methods for you in this post.
Ingredients You'll Need
- Boneless Skinless Chicken Breasts
- All-Purpose Flour
- Egg
- Plain Panko Breadcrumbs
- Fresh Grated Parmesan Cheese
- Seasoning Blend: Garlic Powder, Onion Powder, Paprika, Salt and Pepper
- Italian Seasoning or Cajun Seasoning: To add extra flavor I often switch between Italian seasoning and Cajun seasoning to season my breadcrumbs.
Step-By-Step Instructions
The full measurements are included in the recipe card below, but here’s a quick overview of how to make these tasty panko chicken breasts:
Step One: Slice the chicken breasts in half to make 2 thinner chicken breasts. If you are using thin chicken cutlets you can skip this step. But make sure the chicken breasts have an equal thickness. You can do this by lightly pounding the thicker parts of your chicken breasts with a rolling pin or meat pounder.
Step Two: Arrange 3 shallow plates for the dipping/breading stations. In the first dish add flour and ½ teaspoon each of salt, pepper, onion powder and garlic powder. Mix together with a fork and set aside. In the 2nd shallow dish add 1 egg and a splash of water. Lightly beat the egg and set aside. In the 3rd shallow dish add panko breadcrumbs, parmesan cheese, salt, Italian or Cajun seasoning and paprika. Mix together and set aside.
Step Three: Lightly season each chicken breast with a little salt and pepper. Add the chicken breasts to the flour mixture first, shaking off any excess flour. Then add to the egg mixture, letting any excess egg run off. Then add the chicken to the breadcrumbs mixture, pressing the chicken into the breading completely on both sides until they are evenly coated.
Step Four: Pan fry the chicken breasts in a little cooking oil and butter until golden brown and internal temperature reaches 165°F. Remove the chicken from the skillet and allow chicken to rest on a wire rack to keep them crispy. Enjoy!
How To Bake Panko Crusted Chicken
Baked Panko Crusted Chicken is just as easy as pan-frying. Follow steps 1-3 above. Then add chicken breasts to a parchment lined baking sheet and bake in a preheated 400°F oven for 12-15 minutes or until internal temperature reaches 165°F. Remove from the oven and allow chicken breasts to rest on a cooling rack for 2-3 minutes before cutting. The crust won’t be as crispy or as brown as pan-frying them, but it still will be just as delicious!
How To Know When Your Chicken Breasts Are Done
The best way to know when your chicken breasts are done is to use a meat thermometer. Digital meat thermometers are inexpensive and simple to use. Your chicken should reach an internal temperature of 165°F with a meat thermometer inserted into the thickest part of your chicken breast.
A meat thermometer also keeps you from cutting inside your chicken breast to check for doneness. If you cut inside your chicken breast before it's time you will lose all of the juices that help keep the chicken moist and tender. Trust me...it's better to just invest in a meat thermometer!😉
Best Tips For Success!
- Make sure your chicken breasts have an even thickness before starting the breading process. Pound with a meat pounder if necessary. The goal is for them to be not too thick and not too thin.
- Use fresh grated parmesan cheese (if it's in your budget). You can either buy a block of parmesan cheese and grate it yourself or purchase finely grated fresh cheese usually in the specialty cheese section of your grocery store.
- Watch the heat! Panko breadcrumbs can burn easily if your heat is too high. Make sure to keep your heat on medium to medium-low heat. And don't be afraid to adjust the temperature a bit throughout the cooking process.
- Switch it up! I often switch between Italian or Cajun seasoning to season my breadcrumbs depending on which flavor I am going for that day. Both are equally delicious so use whichever you like.
The chicken came out crispy and delicious. Will definitely make it again. Even my picky 9-year old niece (who enjoys "Popeyes fried chicken") enjoyed this chicken recipe.
Stephany
Panko Crusted Chicken Video Tutorial
Let's make it together! Watch as I show you how to quickly make this Panko Chicken Recipe!
Crispy Panko Crusted Chicken Breasts
Video
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 large egg
- 1 ½ teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
Instructions
- Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Cover the chicken with plastic wrap and lightly pound the thicker parts of each breast with a rolling pin or meat pounder to give the chicken an even thickness. Season the chicken breasts with ½ teaspoon salt and ½ teaspoon black pepper.
- Arrange 3 plates or shallow dishes for the breading stations. In the first dish add the flour and ½ teaspoon each of salt, black pepper, onion powder and garlic powder. Mix together with a fork and set aside.
- In the 2nd dish add the egg and 1 teaspoon of water. Lightly beat the egg and set the dish to the side.
- In the 3rd dish add the panko breadcrumbs, parmesan cheese, ½ teaspoon salt, Cajun seasoning or Italian seasoning and paprika. Mix together and set aside.
- Using your hands or tongs, begin to coat each chicken breast by first tossing them in the flour mixture on both sides and shake off any excess flour. Then coat the chicken breasts with the egg mixture on both sides, letting any excess egg run off. Then transfer the chicken to the panko breadcrumbs mixture. Pat the breadcrumbs into the chicken breasts and coat them evenly on both sides.
- Heat a large skillet over medium heat and add the olive oil and the butter. Once the skillet is hot, add the chicken breasts and pan fry for approximately 3-4 minutes on each side. If your skillet is getting too hot, turn your heat down to medium-low. You want the chicken breasts to cook all the way through without burning too quickly. Take your time, don't rush it.
- Once the chicken is golden brown on both sides and have an internal temperature of at least 165°F, remove them from the skillet. Allow the chicken to rest on a wire rack to keep them crispy. Enjoy!
Notes
- Make sure each chicken breast is fully coated in the egg wash before adding to the breadcrumbs in order for the breadcrumbs to adhere well to the chicken.
- Panko breadcrumbs can burn easily if your heat is too high. Make sure to keep your heat on medium to medium-low heat. I usually turn my heat down slightly half-way through the cooking process if my skillet is too hot.
Nutrition
What To Serve With Panko Chicken Breasts
My favorite way to enjoy this crispy chicken is with baked potatoes or sweet potatoes and usually a green vegetable like Roasted Broccoli or this easy Sauteed Zucchini Recipe. If you're short on time, then this 3-ingredient Air Fryer Asparagus recipe is a perfect option. And if you really want to double down on that crispy breading, then you've got to try these Crispy Parmesan Crusted Potatoes!
Tamra says
Wonderful recipe! It was moist and tasty. Will be making this again
Pris says
Quick, easy, delicious and foolproof. Chicken came out juicy with a lovely crispy exterior. 🙂
Marsha McDougal says
Awesome! So glad to hear that!😊
Wendi McKenny says
Can you make ahead of time by just browning the coated chicken breasts in the oil and the placing in the oven a 350 for 20 minutes when ready to serve? Similar to how Chicken parmesan is made.
Marsha McDougal says
Hi Wendi, I have not tried this before. But if you are browning and pan-frying the chicken ahead of time, then just placing it in the oven to keep warm, I suggest lowering the oven temp so that the chicken doesn't continue to cook and dry out. I would also keep in mind that the coating may not be as crispy the longer it rests. If you plan on covering it with a sauce (similar to chicken parmesan) then this would not be as big a deal.
Stephany Best says
The chicken came out crispy and delicious. Will definitely make it again. Even my picky 9-year old niece (who enjoys "Popeyes fried chicken") enjoyed this chicken recipe. Now I can give her a healthier option. Thank you for that Marsha 🙂
Marsha McDougal says
Wow! That's a huge compliment. I also have a 9-year old picky eater at home and I love me some Popeyes chicken! I'm so glad everyone enjoyed the recipe.😊
Cassidy Quimby says
Easy and delicious. The kids asked me to “please make that again.” Served with steamed cauliflower and an Asian Wok Quinoa which went really well with it! Thanks for the recipe!
Marsha McDougal says
I love that everyone enjoyed the recipe! Thanks for sharing your feedback😊
Donna P. says
Thanks Marsha, my family loved this recipe for dinner last night. Crispy, juicy and golden brown texture.
Kristian says
Absolutely our favorite!!!!
Stephanie says
Simple and tasty recipe! Chicken breading was delicious and super flavorful. I used the Cajun seasoning vs the Italian one but think both would be great. Entire family loved it!
Marsha McDougal says
Thank you so much Stephanie!!
PappaSmirf says
In using the Freshly Grated Parmesan Cheese, what size do you grate it to?
Marsha McDougal says
If you have a box grater, you'll want to use the side that has the small/fine holes, so you end up with finely grated or finely shredded parmesan cheese.
Vesna Dean says
This recipe turned out exactly as promised. Crispy and juicy. The entire family loved the combination of flavors in the coating. I made the version with Italian seasoning and added a dash of cayenne pepper for a little heat. Delicious!
Anna S says
Genuinely incredible!
Christine G says
My family loved this recipe!
Kim Lewis says
This chicken is delicious. Even my picky husband went back for seconds. I can’t wait to try some more of your recipes. New subscriber!
Marsha McDougal says
Wow! Thank you Kim. I'm so glad you loved it!😊
Krystal says
This is an easy recipe to follow per your great instruction. But what needs to be said is this is ABSOLUTELY DELICIOUS!! Thank you for sharing.
Marsha McDougal says
Wow, thank you so much Krystal! That means a lot to me. Thanks for trying this one out! 🙂
Ethan says
Amazing chicken, I made it for my family and they loved it so much that they started trying to take chicken from other plates because it was so good.
Marsha McDougal says
Haha! I'm glad to hear that. Thanks so much for sharing your feedback!
Matt says
Made last night. Very easy recipe to follow and very tasty. I didn't butterfly the breasts, just coated them then seared both sides in cast iron skillet to a nice golden brown then finished in 350 oven for 25 min. Will definitely keep this in my chicken rotation
Marsha McDougal says
Thanks so much for sharing your feedback! 🙂
Kelly Ann Deppen says
Snowed in here today in Knoxville, TN and found this recipe. Made it exactly as written and my husband and I loved it! Can't wait to try some of your other recipes!
Marsha McDougal says
Hi Kelly! Thanks so much for sharing your feedback. It snowed here in Nashville that exact same weekend. Was stuck in the house for a week lol.
Em hend says
This is amazing!