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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 coating. Light, airy panko and Parmesan breading stands tall over juicy chicken.
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Prep Time 15 minutes
Cook Time 22 minutes
rest 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste
flour
  • 0.5 cup all-purpose flour
eggs
  • 2 eggs large; beaten
panko crust
  • 1.5 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese grated
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
oil
  • 3 tbsp olive oil or cooking spray
serving
  • 0.25 cup fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and set up
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray for easy release and airflow.
Season and build breading stations
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then set up three stations with flour, beaten egg, and panko.
  2. Mix the panko breadcrumbs with Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika until evenly combined and speckled.
Bredge and coat
  1. Dredge each chicken breast in flour to fully coat the surface, shaking off excess so the crust stays crisp.
  2. Dip the floured chicken into the beaten egg, letting any excess drip back so the panko can adhere firmly.
  3. Press the chicken firmly into the panko mixture on all sides and press again lightly to help the crust shatter when baked.
Bake and finish
  1. Drizzle or spray the breaded chicken with olive oil or cooking spray and place it on the prepared rack with space between pieces.
  2. Bake at 425°F for 20-22 minutes, until the crust turns deep golden brown and the thickest part reaches 165°F.
  3. Rest the chicken for 3 minutes so the juices reabsorb and the crust stays crisp.
  4. Garnish with fresh parsley and serve with lemon wedges for a bright finish.

Notes

For the crunchiest panko, press the breadcrumbs firmly onto the chicken and bake on a wire rack so hot air circulates; avoid crowding the pan. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because the crust softens. Dietary swap: use gluten-free panko and a gluten-free flour blend to keep it crisp while making it gluten-free.