Panko Chicken Recipe

A plate with sliced, baked breaded chicken alongside asparagus spears and lemon wedges.

This tasty Panko Chicken is tender, juicy, and loaded with flavor! With a delicious golden panko and parmesan-seasoned coating, it's a dish your whole family will love!

Course Main Course

Cuisine American

Keyword breaded chicken breasts, panko chicken, panko chicken breasts

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 237kcal

Author Lisa O'Driscoll

Equipment

Cast iron skillet
Large rimmed baking sheet
parchment paper

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

Instructions

Preheat your oven to 425 F. Line a large baking pan or rimmed baking sheet with parchment paper and set aside.
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.
1 ½ cups panko breadcrumbs, 1 ½ tablespoons butter
Once they're cool to the touch, add the grated parmesan cheese and dried parsley to the panko. Stir to combine.
1/2 cup freshly grated parmesan cheese, 2 teaspoons dried parsley or Italian seasoning
In a separate bowl, lightly beat the eggs and set aside.
2 eggs
In a small ramekin, mix together the salt, black pepper, garlic powder, and paprika.
2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon black pepper
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.
4 large chicken breasts
One at a time, dredge each chicken breast cutlet into the egg mixture, coating both sides.
Immediately dip the chicken into the bowl with the parmesan panko mixture, 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.
Place the chicken in your prepared baking pan, and repeat with the remaining cutlets.
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.
Remove the panko chicken from the oven and let it rest for 5 minutes before slicing.
Garnish with fresh parsley and fresh squeezed lemon. Enjoy!
Fresh parsley for garnish, Squeeze of lemon for drizzling

Notes

You can easily turn this into fried chicken if you'd like. Just heat enough vegetable oil or another high-heat oil (like canola or peanut oil) in a large pan over medium-high heat. Fry for about 4-5 minutes on each side, or until the coating is golden brown and the chicken is cooked through.

Nutrition