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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts baked at 425°F for a shatteringly crunchy, deep golden bronze crust that stays juicy. The airy panko breadcrumb coating stands tall for an easy weeknight chicken dinner.
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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
  • 4 boneless skinless chicken breasts Pounded to even thickness for even browning.
Seasonings
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
Breading
  • 0.5 cup all-purpose flour For dredging.
  • 2 large eggs Beaten.
  • 1.5 cup panko breadcrumbs Mixed with Parmesan and seasonings.
  • 0.5 cup Parmesan cheese, grated Stir into panko mixture.
  • 2 tsp Italian seasoning Stir into panko mixture.
  • 1 tsp garlic powder Stir into panko mixture.
  • 0.5 tsp smoked paprika Stir into panko mixture.
  • 3 tbsp olive oil Drizzle over breaded chicken (or use cooking spray).
Serving
  • 0.25 fresh parsley For garnish.
  • 0.25 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking setup
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust doesn’t stick.
  2. Set up breading stations: place flour in one area, beaten egg in another, and mix panko breadcrumbs with Parmesan, Italian seasoning, garlic powder, and smoked paprika in the last area.
Season and coat the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder, then dredge each piece in flour to lightly coat all sides.
  2. Dip the floured chicken into the beaten egg so it’s evenly coated, then press firmly into the panko mixture on all sides for a thick, clingy crust.
Bake until deep golden and cooked through
  1. Drizzle or spray the breaded chicken with olive oil and place it on the prepared rack so air circulates around the coating.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden brown and the internal temperature reaches 165°F, with the coating visibly crisping and bronzing.
Rest and serve
  1. Rest the chicken for 3 minutes so juices settle and the crust stays crisp.
  2. Garnish with fresh parsley and serve with lemon wedges for bright finishing flavor.

Notes

For the crispiest crunch, press the chicken firmly into the panko so crumbs adhere thickly, and bake on a wire rack to prevent steam-softening. Store leftovers in the refrigerator up to 3 days; reheat on a rack or in an oven to re-crisp. Freezing is not recommended for best crust texture. For a gluten-free option, swap the flour and panko for gluten-free versions designed to brown well.