Panko Crusted Chicken

Name: Panko Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ cups panko breadcrumbs; 1 ½ tablespoons butter; 1/2 cup freshly grated parmesan cheese; 2 teaspoons dried parsley or Italian seasoning; 2 eggs; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 4 large chicken breasts; Fresh parsley for garnish (optional); Squeeze of lemon for drizzling (optional)

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This crispy baked Panko Chicken is tender, juicy, and packed with flavor! With a delicious golden panko and parmesan-seasoned coating, it’s a dish the whole family is sure to love.

Close-up of a fork holding a piece of sliced breaded chicken on a white plate with garnished leaves and lemon slices in the background.

Baked Panko Chicken Recipe

It used to be that when I heard “baked chicken,” I pictured something bland, dry, and, let’s face it, just a bit boring. But trust me, that’s not what you’ll get with this Panko Crusted Chicken!

It’s coated in toasted panko breadcrumbs for the perfect crunch, with parmesan and seasonings to ensure that each bite is bursting with flavor. Not only is it delicious, but it’s also a healthier option than traditional fried chicken. I can’t help but love that when I make this recipe, I have a lot less mess in the kitchen too!

Serve it with your favorite dipping sauce, like sriracha aioli, and you’ll have a dish that’ll have everyone coming back for seconds. And if your family loves chicken for dinner as much as mine, you’ll also want to check out this scrumptious Chicken Piccata or Grilled Chicken Kabobs.

A plate with breaded and baked chicken cutlets garnished with parsley, accompanied by a lemon wedge and cooked asparagus spears.

Why We Love This Recipe

Easy recipe: With just a few simple ingredients, making this crispy panko chicken is a breeze. You can have it on the table in under 30 minutes.
Irresistible crunch: Toasting the panko breadcrumbs helps to create an extra delicious crispy coating.
Simple cleanup: Baking the chicken means no grease splatter and less mess compared to frying, making cleanup a cinch.

Image of raw chicken breasts, eggs, Italian seasoning, paprika, panko breadcrumbs, garlic powder, salt and pepper, grated parmesan cheese, and butter arranged on a white surface.

Boneless, skinless chicken breasts
Panko breadcrumbs
Butter
Grated parmesan cheese
Dried parsley or Italian seasoning
Eggs
Salt
Black pepper
Garlic powder
Paprika
Fresh parsley for garnish, optional
Squeeze of lemon for drizzling, optional

How to Make Panko Crusted Chicken

Step 1. Preheat your oven to 425 F. Line a large baking pan or rimmed baking sheet with parchment paper and set aside.

Step 2. In a small skillet over medium heat, melt the butter and add the breadcrumbs. Toast the breadcrumbs, stirring often, until golden brown, and then transfer to a shallow bowl. Set them aside and allow them to cool for a few minutes.

A cast iron skillet filled with toasted panko breadcrumbs on a white background.

A cast iron skillet filled with breadcrumbs and a wooden spoon.

Step 3. Once they’re cool to the touch, add the grated parmesan cheese and dried parsley to the panko. Stir to combine.

Bowl containing a mixture of breadcrumbs, grated cheese, and dried herbs on a white background.

A white bowl filled with breadcrumbs and a silver spoon inside, placed on a plain white surface.

Step 4. In a separate bowl, lightly beat the eggs and set aside.

Step 5. In a small ramekin, mix together the salt, black pepper, garlic powder, and paprika.

A bowl with beaten eggs and a small whisk on a white surface.

A small glass bowl filled with a mixture of ground spices against a white background.

Slice 6. Slice each chicken breast in half (horizontally and butterfly style, cutting all the way through) to make thinner cutlets. Then season the cutlets all over with the seasoning mixture.

Two raw chicken breasts on a black cutting board next to a knife.

Four raw, seasoned chicken breasts arranged in a row on a gray cutting board.

Step 7. One at a time, dredge each chicken breast cutlet into the egg mixture, coating both sides.

Step 8. Immediately dip the chicken into the bowl with the panko coating, gently pressing it onto the chicken. Make sure it’s completely covered so you’ll end up with nice, crispy chicken. Repeat until the remaining chicken is coated.

Raw chicken pieces with seasoning in a bowl of beaten eggs.

Chicken breast coated in breadcrumbs and seasoning, placed in a white bowl on a light background.

Step 9. Place the breaded chicken in your prepared baking pan, and repeat with the remaining cutlets.

Step 10. Bake for 12-15 minutes, until the top of the chicken is golden brown and the internal temperature reaches 165 degrees (we always use a meat thermometer to be sure). Cooking times will vary depending on the thickness of the chicken cutlets.

Step 11. Remove the panko chicken from the oven and let it rest for 5 minutes before slicing.

Six breaded chicken cutlets are arranged on a parchment-lined baking sheet, ready to be cooked.

A baking tray with six breaded chicken fillets arranged on parchment paper.

Step 12. Garnish with fresh parsley and fresh squeezed lemon. Enjoy!

A white plate featuring breaded chicken cutlets garnished with parsley, alongside steamed asparagus and lemon wedges. A bowl of dipping sauce and fresh parsley are in the background.

Storage Instructions

Store leftovers in an airtight container for up to 3 days in the refrigerator.

To reheat, bake them for 7-10 minutes at 375 degrees until heated through and crispy. You can also reheat them in the air fryer for 5-7 minutes at 375 F. This will give you the best results and help to re-crisp the panko breading.

A plate with breaded, sliced chicken breast garnished with parsley, accompanied by a lemon wedge and asparagus spears.

Variations and Additions

Chicken: Instead of thinly-sliced chicken breasts, you can use chicken tenders or chicken nuggets.
Fresh herbs: Mix other finely chopped fresh herbs like basil, thyme, or cilantro into the breadcrumb mixture.
Smoked paprika: Instead of regular paprika, add smoked paprika to the breadcrumb mixture for a subtle smoky flavor.
Nutty coating: Combine the panko with finely chopped nuts such as pecans, almonds or cashews for an added crunch and nutty flavor.
Sesame seed crust: Mix sesame seeds into the breadcrumb mixture for an extra crispy texture.
Lemon zest: Grate lemon or lime zest into the bread crumbs for a little citrus kick.
Spicy kick: Add a pinch of cayenne pepper or crushed red pepper flakes into the panko mixture for a bit of heat.

A plate of breaded, sliced chicken served with green asparagus spears and garnished with chopped herbs. A lemon wedge and a drink are in the background.

FAQs

Can I Use chicken thighs instead?

Want to use chicken thighs instead of chicken breasts for this recipe? No problem! You’ll just need to adjust the cooking time since thighs may require a slightly longer baking time compared to breasts.

How do I know when it’s done?

The most reliable way to check if chicken is done is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken. Chicken is cooked and safe to eat when it reaches an internal temperature of 165°. If you don’t have a thermometer, you can also check by piercing the chicken with a knife or fork. If the juices run clear (not pink), it’s likely cooked. Just know that his method is less accurate than using a thermometer.

Can this be fried?

Sure. If you prefer to fry the chicken you can. Heat enough vegetable oil or another high-heat oil (like canola or peanut oil) in a large skillet or frying pan over medium-high heat. Fry them for about 4-5 minutes on each side, or until the coating is golden brown and the chicken is cooked through.