Crispy, cheesy, golden goodness—this Panko Crusted Chicken is your new weeknight hero. Easy, family-approved, and full of crunch. #easyrecipes #weeknightdinner #crispychicken
Panko Crusted Chicken
This Panko Crusted Chicken is a crispy, golden dream that’s perfect for weeknight dinners or a casual get-together. It’s all about the satisfying crunch and tender, juicy chicken inside. With just a few pantry staples, you’ll have a meal that feels special but comes together quickly.
I love serving this when we’re craving comfort food without too much fuss. It’s kid-friendly, reheats like a champ, and goes with just about any side you’ve got on hand. Trust me—once you try this, it’ll be in your regular rotation.
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Tools Needed: 3 shallow bowls, meat mallet, baking sheet, parchment paper, skillet (optional for pan-frying)
2. Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
For the Coating:
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil (for drizzling or pan-frying)
3. Preparation Steps
A. Preheat & Prep
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
B. Prep the Chicken
Place chicken breasts between two sheets of plastic wrap and pound to even thickness (about 1/2 inch). Season both sides with salt and pepper.
C. Set Up the Dredging Station
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Mix panko, Parmesan, garlic powder, and paprika
Dredge each chicken breast in flour, dip in egg, then press into the panko mixture to coat well.
D. Cook the Chicken
Place coated chicken on the prepared baking sheet. Drizzle with olive oil or lightly spray with cooking spray. Bake for 20 minutes or until the coating is golden and chicken is cooked through (internal temp 165°F).
Optional: For extra crispiness, pan-fry in a skillet with olive oil for 3–4 minutes per side before finishing in the oven for 10 minutes.
E. Rest and Serve
Let the chicken rest for 5 minutes before slicing. This helps retain the juices.
4. Tips & Variations
- Swap Parmesan with Pecorino for a saltier bite
- Add chili flakes to the panko for a spicy kick
- Use chicken tenders for quicker cooking and kid-friendly portions
- Sub gluten-free panko and flour for a GF version
5. Troubleshooting FAQ
Why isn’t my crust crispy?
Make sure to drizzle or spray enough oil and don’t overcrowd the pan.
Can I use chicken thighs?
Yes! Just adjust cooking time as needed.
How do I keep the coating from falling off?
Press the crumbs in firmly and let the chicken rest a few minutes before baking.
6. Serving Suggestions
- Serve with mashed potatoes and green beans for a classic feel
- Pair with a crisp salad for a lighter meal
- Slice and tuck into a sandwich with aioli and arugula
7. Storage and Make-Ahead Instructions
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days
- Reheating: Reheat in the oven at 375°F until warmed through to keep it crispy
- Make-Ahead Tips: Bread the chicken in advance and refrigerate up to 24 hours before baking
- Freezer Instructions: Freeze breaded (uncooked) chicken on a tray until solid, then store in bags for up to 2 months. Bake from frozen, adding 5–7 minutes to cook time
