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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with a shatteringly crunchy, deep golden baked panko coating. Breading gets pressed firmly for a tall, airy breadcrumb crust that stays juicy inside.
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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 and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness.
  • 0.25 tsp salt To taste; season both sides.
  • 0.25 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste; for seasoning and in the crust.
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 Grated, mixed into panko.
  • 2 tsp Italian seasoning Mixed into panko.
  • 1 tsp garlic powder Mixed into panko.
  • 0.5 tsp smoked paprika Mixed into panko.
Bake and serve
  • 3 tbsp olive oil Use or swap with cooking spray.
  • 1 fresh parsley For serving.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and set up
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust stays crisp.
  2. Season chicken breasts with salt, pepper, and garlic powder to taste, then set up breading stations with flour, beaten egg, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Bread the chicken
  1. Dredge each chicken breast in flour, coating evenly so it sticks during the egg step.
  2. Dip the floured chicken into the beaten eggs, letting excess drip off so the crust won’t slide.
  3. Press the chicken firmly into the panko mixture on all sides for maximum crunch and a well-adhered coating.
Bake and finish
  1. Drizzle or spray the breaded chicken with olive oil, then place on the prepared rack with space between pieces.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden brown and the internal temperature reaches 165°F.
  3. Rest the chicken 3 minutes, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest, shatteringly crunchy crust, press the panko firmly so it bonds to the egg and avoid crowding on the rack. Store leftovers in the refrigerator up to 3 days; reheat on a wire rack in a 400°F oven until hot to help re-crisp. Freezing is not recommended for best texture. For a lighter option, use cooking spray instead of olive oil.