Published: · Modified: by Marsha McDougal · This post may contain affiliate links · 7 Comments
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These Panko Crusted Chicken Breasts are perfectly crunchy on the outside and juicy on the inside. The panko breading is flavored with parmesan cheese and a blend of spices giving the chicken breasts lots of flavor!
Easily pair this with Sauteed Green Beans or Garlic Mashed Potatoes for a simple weeknight dinner meal.
You can pan-fry panko crusted chicken or bake it in the oven. I’ve tried both methods and both options work great with this recipe. However pan-fried will give you a crispier crust. I've shared both methods in this recipe.
INGREDIENTS YOU WILL NEED
- Boneless Skinless Chicken Breasts
- Plain Panko Breadcrumbs
- Fresh Grated Parmesan Cheese
- Salt & Pepper
- Garlic Powder & Onion Powder
- Italian Seasoning or Cajun Seasoning - I often switch between Italian seasoning or Cajun seasoning to season my breadcrumbs depending on which flavor I am going for on that day.
- Paprika
- Egg
- All Purpose Flour
STEP-BY-STEP INSTRUCTIONS
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Slice the chicken breasts in half to make 2 thinner chicken breasts. If you are using thin chicken cutlets you can skip this step. But make sure the chicken breasts have an equal thickness. You can do this by lightly pounding the thicker parts of your chicken breasts with a rolling pin or meat pounder.
Step Two: Arrange 3 shallow plates for the dipping/breading stations. In the first shallow dish add flour and 1/2 teaspoon each of salt, pepper, onion powder and garlic powder. Mix together with a fork and set aside. In the 2nd shallow dish add 1 egg and a splash of water. Lightly beat the egg and set aside. In the 3rd shallow dish add panko breadcrumbs, parmesan cheese, salt, Italian or cajun seasoning and paprika. Mix together and set aside.
Step Three: Lightly season each chicken breast with a little salt and pepper. Add the chicken breasts to the flour mixture first, shaking off any excess flour. Then add to the egg mixture, letting any excess egg run off. Then add chicken breasts to the panko breadcrumbs mixture, pressing the chicken breasts into the breading completely on both sides until they are evenly coated.
Step Four: Pan fry chicken breast in a little olive or avocado oil and butter until golden brown and internal temperature reaches 165°F. Remove from the skillet and allow chicken to rest on a wire rack to keep them crispy. Enjoy!
HOW TO BAKE PANKO CRUSTED CHICKEN
Baked Panko Crusted Chicken is just as easy as pan-frying. Follow steps 1-3 above. Then add chicken breasts to a parchment lined baking sheet and bake in a preheated 400°F oven for 12-15 minutes or until internal temperature reaches 165°F. Remove from the oven and allow chicken breasts to rest on a cooling rack for 2-3 minutes before cutting. The crust won’t be as crispy or as brown as pan-frying them, but it still will be just as delicious! Enjoy with your favorite sides!
HOW TO KNOW WHEN YOUR CHICKEN BREASTS ARE DONE
The only safe way to know when your chicken breasts are done is to use a meat thermometer. Digital meat thermometers are inexpensive and simple to use. Your chicken should reach an internal temperature of 165°F with a meat thermometer inserted into the thickest part of your chicken breast.
A meat thermometer also keeps you from cutting inside your chicken breast to check for doneness. If you cut inside your chicken breast before it's time you will lose all of the juices that help keep the chicken moist and tender. Trust me...just invest in a meat thermometer!
RECIPE TIPS FOR SUCCESS
- Make sure your chicken breasts have an even thickness before starting the breading process. Pound with a meat pounder if necessary. The goal is for them to be not too thin and not too thick.
- Use fresh grated parmesan cheese. You can either buy a block of fresh parmesan cheese and grate it yourself or purchase fine grated fresh cheese usually in the specialty cheese section.
- Panko breadcrumbs can burn easily if your heat is too high. Make sure to keep your heat on medium to medium-low heat. I usually turn my heat down half-way through the cooking process.
- I often switch between Italian seasoning or Cajun seasoning for my breadcrumb seasoning depending on which flavor I am going for on that day. Both are equally delicious so use whichever you like.
MORE EASY CHICKEN RECIPES
Panko Crusted Chicken Video
Crispy Panko Crusted Chicken Breasts
Author: Marsha McDougal
These Panko Crusted Chicken Breasts are perfectly crunchy on the outside and juicy and tender on the inside.
5 from 4 votes
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings 4
Ingredients
- 2 boneless skinless chicken breasts cut in half
- 1/2 cup flour
- 1 egg lightly beaten + a splash of water
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 1/2 teaspoons fine sea salt divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning or Italian Seasoning
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
Instructions
Slice your chicken breast in half to make 2 thinner chicken breasts. If you are using chicken cutlets you can skip this step. But make sure your chicken breasts have an equal thickness. You can do this by lightly pounding the thicker part of your chicken breasts with a rolling pin or meat pounder.
Arrange 3 shallow plates for the dipping/breading stations. In the first shallow dish add flour and 1/2 teaspoon each of salt, pepper, onion powder and garlic powder. Mix together with a fork and set aside. In the 2nd shallow dish add 1 egg and a splash of water. Lightly beat the egg and set aside. In the 3rd shallow dish add panko breadcrumbs, parmesan cheese, salt, Italian seasoning or cajun seasoning and paprika. Mix together and set aside.
Lightly season each chicken breast with a little salt and pepper. Add the chicken breasts to the flour mixture first, shaking off any excess flour. Then add to the egg mixture, letting any excess egg run off. Then add chicken breasts to the panko breadcrumbs mixture, pressing the chicken breasts into the breading completely on both sides until they are evenly coated.
Heat a large skillet over medium heat. Add olive oil and butter. Add chicken breasts to the skillet and pan fry for approximately 3-4 minutes on each side. If your skillet is getting too hot, turn your heat down to medium-low. You want the chicken breasts to cook all the way through without burning too quickly. Take your time, don't rush it.
Once chicken is golden brown on both sides, check the internal temperature of your chicken to make sure they are done with a meat thermometer. Internal temperature should be at least 165°F. Remove from heat and allow your chicken breasts to rest on a wire rack to keep them crispy. Enjoy with your favorite sides!
Video
Notes
Make sure the chicken breasts are fully coated in the egg wash before adding to the panko breadcrumbs in order for the panko to adhere well to the chicken.
Panko breadcrumbs can burn easily if your heat is too high. Make sure to keep your heat on medium to medium-low heat. I usually turn my heat down half-way through the cooking process.
Use a meat thermometer to check for doneness. The temperature should be at least 165°F. Avoid cutting into your chicken breast to see if it is done. If you cut inside your chicken breast before it's time you will lose all of the juices that help keep the chicken moist and tender. Trust me...just invest in a meat thermometer. My favorite is listed above.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 26gProtein: 21gFat: 17gCholesterol: 95mgSodium: 1306mgFiber: 2gSugar: 1g
Course Dinner, Lunch
Cuisine American
Keyword panko crusted chicken, parmesan crusted chicken
DID YOU MAKE THIS RECIPE?Leave a rating! Be sure to leave a RATING and COMMENT down below. I love hearing your feedback!
Reader Interactions
Comments
Em hend
This is amazing!Reply
Kelly Ann Deppen
Snowed in here today in Knoxville, TN and found this recipe. Made it exactly as written and my husband and I loved it! Can't wait to try some of your other recipes!Reply
Marsha McDougal
Hi Kelly! Thanks so much for sharing your feedback. It snowed here in Nashville that exact same weekend. Was stuck in the house for a week lol.
Reply
Matt
Made last night. Very easy recipe to follow and very tasty. I didn't butterfly the breasts, just coated them then seared both sides in cast iron skillet to a nice golden brown then finished in 350 oven for 25 min. Will definitely keep this in my chicken rotationReply
Marsha McDougal
Thanks so much for sharing your feedback! 🙂
Reply
Ethan
Amazing chicken, I made it for my family and they loved it so much that they started trying to take chicken from other plates because it was so good.Reply
Marsha McDougal
Haha! I'm glad to hear that. Thanks so much for sharing your feedback!
Reply
