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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with an impossibly crunchy, shatteringly crisp breadcrumb layer baked to deep golden bronze. Light, tall panko coating stays crisp while the juicy chicken bakes through to 165°F.
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Prep Time 15 minutes
Cook Time 22 minutes
rest 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness so the crust stays crisp and the center cooks evenly.
Seasoning
  • Salt, pepper, and garlic powder Season to taste; use evenly on both sides of the chicken.
Breading components
  • 0.5 cup all-purpose flour Used for the first dredge to help the egg and panko cling.
Egg
  • 2 large eggs Beaten for dipping to bind the panko.
Panko coating
  • 1.5 cup panko breadcrumbs Pressed firmly so the crust bakes crisp and adheres.
  • 0.5 cup Parmesan cheese Grated; mixed into the panko for savory crunch.
  • 2 tsp Italian seasoning Mixed into the panko coating.
  • 1 tsp garlic powder Mixed into the panko coating (in addition to the chicken seasoning).
  • 0.5 tsp smoked paprika Mixed into the panko coating for color and subtle smokiness.
For crisping
  • 3 tbsp olive oil or cooking spray Drizzle or spray over the breaded chicken to help the crust turn deep golden brown.
Serving
  • Fresh parsley and lemon wedges Garnish and serve.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack, then spray the rack with cooking spray for easy release.
  2. Season the chicken with salt, pepper, and garlic powder to taste, and pound chicken breasts to an even thickness so they bake uniformly.
Set up breading stations
  1. Arrange 3 stations with all-purpose flour, beaten large eggs, and panko mixed with Parmesan cheese, Italian seasoning, garlic powder, and smoked paprika.
Bread the chicken
  1. Dredge each chicken breast in flour, coating all sides lightly so the egg adheres.
  2. Dip the floured chicken into the beaten eggs, turning to coat evenly.
  3. Press firmly into the panko mixture on all sides so the breadcrumb coating sticks and bakes up crisp.
Bake until shatter-crisp
  1. Drizzle or spray the breaded chicken with olive oil or cooking spray, then place on the prepared rack.
  2. Bake for 20-22 minutes at 425°F until the crust is deep golden brown and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes to set the crust and keep the interior juicy.
  2. Garnish with fresh parsley and serve with lemon wedges for bright finishing flavor.

Notes

For the crispiest panko crust, press the breadcrumbs firmly into the chicken so they form an even, thick layer all around. 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 after baking. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour and gluten-free panko-style breadcrumbs.