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Crispy Panko Crusted Chicken Breasts

Crispy panko crusted chicken breasts with a shatteringly crunchy, deep golden bronze breadcrumb coating baked on a rack. Juicy chicken stays tender while the panko crust stands tall for an easy weeknight chicken dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste
  • 1 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 For serving
  • 1 lemon wedges For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and breading stations
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack; spray the rack with cooking spray so the crust can crisp underneath.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then set up three breading stations: flour, beaten eggs, and panko mixed with Parmesan, Italian seasoning, garlic powder, and smoked paprika.
Coat and bake
  1. Dredge each chicken breast in flour, dip into the beaten egg, and press firmly into the panko coating on all sides for maximum crunch.
  2. Drizzle or spray the breaded chicken with olive oil, then place on the prepared rack so air circulates around the breading.
  3. Bake for 20-22 minutes at 425°F until the crust is deep golden brown and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes so juices redistribute and the crust stays shatteringly crunchy.
  2. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

For the most shatteringly crunchy crust, press the panko firmly into the chicken at coating time, and bake on a rack so moisture can escape. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 425°F until hot and crisp. Freezer: yes, freeze cooked chicken up to 2 months and reheat in a hot oven. Swap: use gluten-free panko breadcrumbs for a gluten-free version (watch bake time for browning).