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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts baked at 425°F for a deep golden bronze, shatteringly crunchy coating that stays crisp. Juicy chicken breasts are breaded with a tall, light-airy breadcrumb layer of panko, Parmesan, and Italian seasoning.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese grated
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 3 tbsp olive oil or cooking spray
Serving
  • 1 fresh parsley
  • 1 lemon wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and set up
  1. Preheat oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray for easy release.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste, then set up three breading stations: flour, beaten egg, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Bread and coat
  1. Dredge each chicken breast in flour, dip into the beaten egg, and press firmly into the panko mixture on all sides so the crust adheres.
Bake to deep golden bronze
  1. Drizzle or spray the breaded chicken with olive oil, place it on the prepared rack, and bake for 20-22 minutes until the crust is deep golden brown and the internal temperature reaches 165°F with a visibly set, crunchy surface.
Rest and serve
  1. Rest the chicken for 3 minutes so juices settle, then garnish with fresh parsley and serve with lemon wedges for bright finishing over the crisp crust.

Notes

For maximum crunch, keep the chicken at an even thickness so it finishes at the same time and the crust stays shatteringly crisp. Store leftovers in the fridge up to 3 days in an airtight container; reheat on a wire rack in a 400°F oven for 8-12 minutes to re-crisp. Freezing is not recommended because the panko crust can soften. For a gluten-free swap, use a gluten-free all-purpose flour and gluten-free panko while keeping the rest the same.