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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts baked until the coating is deep golden bronze and shatteringly crunchy. Juicy chicken stays tender under an airy panko-Parmesan crust that stands tall above the meat.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
Seasonings
  • salt to taste
  • pepper to taste
  • garlic powder to taste
Flour dredge
  • 0.5 cup all-purpose flour
Egg wash
  • 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
Browning
  • 3 tbsp olive oil or cooking spray
Serving
  • fresh parsley for serving
  • lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and set up the baking rack
  1. Preheat the oven to 425°F. Line a baking sheet with a wire rack and spray the rack with cooking spray so the crust stays crisp.
Season the chicken and build the breading stations
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Set up three stations with flour, beaten egg, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Dredge and coat for maximum crunch
  1. Dredge each chicken breast in the flour, shaking off any excess. This creates a dry base that helps the egg and panko adhere tightly.
Egg dip and firm panko contact
  1. Dip the floured chicken into the beaten egg. Let any excess drip back into the dish for a clean coating.
Press panko onto all sides
  1. Press the chicken firmly into the panko coating on all sides. Make sure the crust is evenly packed so it bakes up tall and crunchy.
Drizzle and bake
  1. Drizzle or spray the breaded chicken with olive oil. Place the chicken on the prepared rack and bake for 20-22 minutes until the crust is deep golden brown and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes after baking. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest, shatter-crunchy crust, press the panko firmly so it fully contacts the egg wash, and keep the chicken breasts pounded to even thickness for uniform doneness. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a wire rack in a 400°F oven until hot. Freezing is not recommended for best texture. For a lower-carb option, swap the panko and flour with a low-carb breadcrumb alternative and a light almond-flour dredge while keeping the same egg-and-press technique.