Panko-crusted chicken breast offers a delightful blend of crispy texture and succulent flavor, transforming an ordinary weeknight dinner into a culinary experience that feels special without demanding extra effort. This dish, with its signature golden exterior and tender, juicy interior, rivals restaurant-quality meals yet remains incredibly straightforward to prepare at home. Whether you choose to bake it in the oven or crisp it in an air fryer, this recipe promises that coveted crunch with minimal fuss, making it a perfect addition to any busy schedule.
For those seeking a deeply satisfying meal that bypasses the need for deep frying, these baked panko crusted chicken breasts are an excellent choice. The secret lies in the unique light and flaky texture of Japanese panko breadcrumbs, which deliver an unparalleled crunch in every bite. This method not only ensures a perfectly crispy coating but also offers a significantly lighter and healthier alternative to traditional pan-fried versions. What’s more, the breading is incredibly versatile, allowing you to easily customize the seasonings to your preference. The oven or air fryer takes on the majority of the work, consistently producing a dish with a wonderfully crisp exterior and an irresistibly juicy interior.
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Panko Crusted Chicken Video Tutorial
For a visual guide to achieving perfectly crispy and juicy panko crusted chicken every time, watch our comprehensive video tutorial. This step-by-step demonstration walks you through the entire process, from preparing the chicken breasts to coating them with flavorful panko, and finally baking or air frying them to golden perfection. It’s an invaluable resource to ensure your panko crusted chicken turns out exactly right.
Why You’ll Love This Crispy Panko Chicken
This recipe for panko crusted chicken breasts isn’t just another dinner idea; it’s a game-changer for your weekly meal rotation. Here’s why this particular crispy chicken recipe has become a consistent favorite:
- A Wholesome Baked Delight.
Unlike many fried chicken dishes, our panko crusted chicken breast recipe champions a healthier approach. By utilizing lean, boneless, skinless chicken breasts and opting for oven baking or air frying, we eliminate the need for excessive oils. This means you get all the incredible flavor and satisfying crunch without the heavy, greasy feeling often associated with fried foods. It’s a smart choice for maintaining a balanced diet without compromising on taste. - Effortless and Speedy Preparation.
Time is precious, especially on busy weeknights. This recipe is designed for maximum efficiency. Chicken breasts are widely available and budget-friendly year-round, and all the seasonings are pantry staples. One of our core philosophies is making delicious, accessible meals, and this lemon pepper panko chicken truly embodies that. You can have a mouth-watering, home-cooked meal on the table in just about 30 minutes, making it an ideal solution for quick family dinners and a superb addition to your repertoire of spring recipes or any season! - Remarkable Cooking Versatility: Oven or Air Fryer.
Flexibility is a key advantage of this panko crusted chicken recipe. Whether you prefer the traditional reliability of an oven or the rapid crisping power of an air fryer, this dish adapts beautifully. Both methods yield perfectly cooked, crispy chicken, allowing you to choose the one that best suits your kitchen setup and time constraints. This adaptability ensures you can enjoy this fantastic meal whenever the craving strikes.
If you’re a fan of quick and easy chicken dinners, you absolutely must try our incredibly simple recipe for chicken pot pie with Bisquick! This ingenious twist on a classic eliminates the fuss of making a traditional pie crust by topping it with fluffy biscuit dough instead. It’s comfort food made effortless!
Ingredient Notes and Creative Substitutions
Crafting the perfect panko crusted chicken starts with understanding your ingredients. Here’s a closer look at what you’ll need and how you can adapt the recipe to your taste and pantry:
- Chicken Breasts: For this recipe, we recommend using boneless, skinless chicken breasts. To facilitate quicker and more even cooking, you’ll be slicing each breast horizontally to create thinner cutlets. If you prefer, you can certainly purchase pre-cut chicken cutlets to save time. Mastering the art of slicing chicken breasts is a useful skill; you can learn how to properly cut chicken breast with our detailed guide.
- Italian Seasoned Panko Breadcrumbs: Panko breadcrumbs are a cornerstone of this recipe, providing that exceptional crispiness. The Italian seasoned variety adds a convenient burst of herbs and spices. However, if you only have plain panko on hand, simply mix it with a teaspoon or two of Italian seasoning, along with a pinch of garlic powder and onion powder, to achieve a similar flavorful result. If you’re looking for an oven-baked chicken recipe without breading, our guide on how to cook chicken tenderloins in the oven is an excellent resource. For gluten-free options, easily swap in gluten-free panko breadcrumbs.
- Lemon Pepper Seasoning: This pre-mixed blend of dried lemon zest, salt, and black pepper is what gives our panko crusted chicken its bright and zesty character. While readily available, you can also create your own homemade lemon pepper seasoning using fresh lemon zest, cracked black pepper, and sea salt. Since this recipe already calls for fresh lemon juice, you’ll likely have fresh lemons on hand anyway! And if you find yourself with extra lemons, why not try making our delectable homemade lemon curd for a delightful dessert?
- Avocado Oil, Olive Oil, or Melted Butter: These serve as the binding agent for the panko. Avocado oil has a high smoke point and neutral flavor, making it excellent for baking. Olive oil adds a subtle fruity note, while melted butter contributes a rich, savory depth. Choose based on your preference and what you have on hand.
- Garlic Powder, Sea Salt, and Black Pepper: These essential seasonings enhance the overall flavor profile of the chicken and breading. Adjust quantities to taste, but remember they form the foundational savory base.
Exciting Recipe Variations
One of the best aspects of this panko crusted chicken recipe is its adaptability. Feel free to experiment with these delicious variations to keep your meals fresh and exciting:
- Herb-Parmesan Panko Chicken Cutlets: Elevate your panko chicken with a sophisticated, savory twist. Incorporate finely grated Parmesan cheese and a generous blend of dried Italian herbs directly into your panko mixture. This not only introduces a delightful richness without adding unnecessary heaviness but also infuses the dish with a Mediterranean aroma. These herb-Parmesan cutlets are exceptional when served atop a fresh green salad, or alongside pasta tossed in a light sauce such as lemon butter or marinara.
- Mayo and Mustard Crusted Chicken: For a surprisingly effective method that ensures moisture and adds a tangy kick, try this unconventional approach. Instead of oil, spread a thin, even layer of mayonnaise mixed with a teaspoon of Dijon mustard over your chicken cutlets. This unique coating locks in juices beautifully and provides a wonderful depth of flavor. Once coated, press the chicken firmly into your seasoned panko breadcrumbs. It’s a simple trick that yields remarkably crispy and flavorful baked results.
- Spicy Panko Chicken with a Kick: If you crave a bit of heat, infusing your panko crusted chicken breasts with spice is easy. Stir paprika, cayenne pepper, or a pinch of chili powder into your breading mixture. For an even more intense zest, consider dipping your chicken into a whisked egg and hot sauce mixture before coating it with the seasoned panko. This method not only amplifies the flavor but also helps the breading adhere extra well.
- Crispy Chicken Bites with Creamy Dip: Transform this delicious recipe into a fun appetizer or kid-friendly meal by cutting chicken into bite-sized pieces. Lightly dredge these smaller chicken pieces in all-purpose flour, then dip them in egg, and finally coat them with panko. These mini versions bake up incredibly fast and are perfect for snacking, party trays, or lunchboxes. Serve them with a side of creamy ranch, tangy honey mustard, or a garlicky aioli for an easy, crowd-pleasing appetizer.
Searching for more healthy baked chicken dinner inspirations? Some of our most beloved recipes are also among the healthiest choices! Family favorites include our incredibly tender oven-baked marinated chicken tenders and our light, lemony, and utterly delicious chicken piccata recipe, inspired by Cheesecake Factory.
Essential Equipment for Perfect Panko Chicken
Having the right tools can make all the difference in the kitchen, ensuring your panko crusted chicken comes out perfectly every time. Here’s a list of the essential equipment for this recipe:
- 9×13-inch baking dish or rimmed sheet pan: This provides ample space for your chicken to cook in a single layer, crucial for even crisping. A rimmed sheet pan is great for air circulation.
- Basting brush: Essential for evenly coating your chicken breasts with the oil and lemon juice mixture, helping the panko adhere beautifully.
- Gallon size Ziploc bag, pie plates, or dipping trays: These are perfect for creating an efficient breading station, making it easy to coat the chicken without too much mess.
- Air fryer: If you choose the air frying method, this appliance is key to achieving that extra-crispy texture with minimal oil.
- Meat mallet or rolling pin: Important for flattening chicken breasts to an even thickness, which guarantees consistent cooking.
- Instant-read digital cooking thermometer: A non-negotiable tool for precise cooking, ensuring your chicken is perfectly juicy and safe to eat.
Step-by-Step Guide: How to Make Baked Panko Crusted Chicken
Achieving perfectly crispy and juicy panko crusted chicken is simpler than you might think. Follow these detailed steps for a flawless result:
- Prepare Your Workspace and Chicken Breasts:
Begin by preheating your oven to 375ºF (190ºC) if you’re oven-baking. Line a shallow 9×13-inch baking dish or a rimmed sheet pan with aluminum foil for easy cleanup, then lightly grease the foil with nonstick cooking spray or a bit of oil. Set this prepared pan aside. Next, place each chicken breast between two sheets of wax paper or plastic wrap. Using the flat side of a meat mallet or a rolling pin, gently but firmly pound the chicken breasts until they reach an even thickness of about ½ to ¾ inch. This critical step ensures that the chicken cooks uniformly and quickly, preventing some parts from drying out while others are still cooking. Once flattened, remove the top layer of plastic wrap and use a basting brush to generously apply the oil/lemon juice mixture to both sides of all chicken pieces. This creates the necessary sticky surface for the panko.
- Season and Coat with Panko Breadcrumbs:
In a gallon-sized Ziploc bag, a breading tray, or a shallow pie plate, combine the Italian seasoned panko breadcrumbs with the lemon pepper seasoning, garlic powder, sea salt, and black pepper. Mix thoroughly to ensure all seasonings are evenly distributed. If using the Ziploc bag method, place one oil-coated chicken breast into the bag, seal it, and shake gently until the breast is fully coated. Remove and transfer to your prepared baking dish. If using a pie plate or dipping tray, place one breast at a time into the panko mixture. Press down gently but firmly with your fingers to help the crumbs adhere securely to both sides of the chicken. This gentle pressing technique is key to achieving a thick, even, and crispy coating that won’t fall off during cooking. Arrange the panko crusted chicken breasts in a single layer in the baking dish, ensuring they do not overlap. Overlapping can lead to uneven cooking and less crispiness.
- Bake or Air Fry to Perfection (and the Carryover Cooking Secret!):
Whether baking or air frying, the goal is a golden, crispy exterior and a moist interior. Here’s the critical pro tip: **do not cook it all the way through initially!** Instead, aim for an internal temperature of 163°F (73°C) when measured with an instant-read digital thermometer. This is slightly below the standard 165°F (74°C) for poultry. Why? Because of ‘carryover cooking.’ Baked meat continues to cook even after it’s removed from the heat source. By pulling the chicken at 163°F, the residual heat will naturally bring it up to the safe internal temperature of 165°F as it rests, ensuring your panko breaded chicken is incredibly moist and juicy, far more so than if you cooked it completely in the oven or air fryer.
🎯 TFN Pro Tip: Understanding Carryover Cooking
The concept of ‘carryover cooking’ is vital for perfectly cooked meats. It describes the phenomenon where food continues to cook and its internal temperature rises even after it has been removed from its heat source. This is due to the heat retained within the food. To master this technique and ensure ideal juiciness, an instant-read digital cooking thermometer is absolutely essential. It allows you to monitor the internal temperature precisely, ensuring your dishes are never overcooked and always tender.
Delightful Serving Suggestions
This easy recipe for panko crusted chicken breast is remarkably versatile, making it a seamless fit for your weekly dinner rotation, especially on those hectic evenings. Its crispy texture and savory flavor pair wonderfully with a myriad of side dishes. For a well-rounded and satisfying dinner, serve the golden crispy chicken breasts alongside a generous portion of roasted vegetables like asparagus, broccoli, or Brussels sprouts, or with creamy mashed potatoes or crispy roasted potato wedges. For a lighter, fresher approach, slice the chicken into strips and add them to vibrant grain bowls featuring quinoa or brown rice, or layer them onto crisp green salads with a light vinaigrette. These versatile cutlets are also fantastic tucked into warm sandwiches with fresh lettuce, ripe tomatoes, and a smear of herb aioli, or served chilled with a scoop of homemade potato salad for a delightful picnic-style meal. Don’t forget to include a few fresh lemon wedges on the side; a squeeze of bright, zesty citrus right before eating enhances the flavor profile beautifully. And to add another layer of indulgence, set out your favorite dipping sauces—classic honey mustard, creamy ranch, or a pungent garlic aioli—to allow everyone to customize their culinary experience. This panko crusted chicken is sure to be a crowd-pleaser!
Panko Crusted Chicken FAQs
Got questions about making the best panko crusted chicken? We’ve got answers!
Getting panko to stick firmly to chicken is key for that satisfying crunch. First, ensure your chicken breasts are evenly coated with a binding agent like oil, melted butter, or even a thin layer of mayonnaise (as discussed in our variations). The second crucial element is technique: after dipping the chicken, gently but firmly press the breadcrumbs into the meat with your fingers. Wiggle the chicken piece slightly as you press it down into the panko mixture. This pressing motion creates a much thicker and more secure coating compared to simply shaking it in a bag, preventing the breading from falling off during cooking.
Panko is a Japanese-style breadcrumb made from bread that is typically steamed, not baked, and then ground into coarse flakes. The distinct characteristic of panko is its larger, flakier, and airier texture compared to traditional breadcrumbs. This unique structure allows panko to absorb less oil during cooking, resulting in an exceptionally light, crispy, and crunchy coating that remains crisp for longer. It’s the secret ingredient for achieving truly extra crispy baked lemon pepper chicken breasts, giving them a superior texture that is both delicate and substantial.
To store any leftover panko crusted chicken breasts, place them in an airtight container and refrigerate for up to 4 days. When reheating, the goal is to regain that delightful crispiness. For oven reheating, arrange the chicken pieces in a single layer on a baking sheet and warm them at 350°F (175°C) for 5 to 10 minutes, or until heated through. For an extra crisp finish, you can broil them for the last few minutes, keeping a close eye to prevent burning. The absolute best method for reheating crispy leftovers, however, is the air fryer. Preheat your air fryer to 350°F (175°C) and reheat the chicken for just 3 to 5 minutes. This rapidly restores the coating’s original crunch, making your leftovers taste almost as good as fresh!
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Panko Crusted Chicken Breast
Renae Gerhardstein
Pin Recipe
Equipment
- 9×13-inch baking dish – or rimmed sheet pan
- basting brush
- gallon size Ziploc bag – pie plates, or dipping trays
- air fryer – if air frying
Ingredients
- 1½ pounds boneless skinless chicken breasts (approx. 6 breasts, 4 ounces each, or cutlets)
- 2 tablespoons avocado oil olive oil, or melted butter
- ¼ cup lemon juice (approx. 1 large or two small lemons)
- ½ cup Italian seasoned panko (Japanese bread crumbs) or gluten-free panko
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine ground sea salt
- ¼ teaspoon ground black pepper
Optional Garnish
- 1 lemon cut into slices
- ¼ cup chopped flat leaf parsley
Instructions
- Preheat oven to 375ºF (190ºC).
Prepare a shallow 9×13-inch baking dish or rimmed sheet pan by lining with aluminum foil. Grease foil with nonstick cooking spray or oil. Set aside.
- Place the chicken breasts between sheets of wax paper or plastic wrap.
Using the flat side of a meat mallet or a rolling pin, gently pound the breasts to create an even thickness (this helps them cook faster and more evenly).
Remove the top piece of plastic wrap. Then, use a basting brush to apply the oil/lemon juice mixture to both sides of all chicken pieces.
- Stir to combine panko and the seasonings together in a gallon size Ziploc bag, breading tray, or pie plate.
If using a zip-top bag, place one breast into the bag, seal to close, then shake the bag to coat. Remove the coated breast from the bag and transfer to the prepared baking dish before coating the next one.
Otherwise, place one breast at a time into the panko seasoning mixture in a pie plate or dipping tray. Press down gently to help the coating to stick; be sure to coat both sides with panko.
Arrange panko crusted chicken breasts in a single layer in the baking dish without overlapping.
Oven Baking Instructions
- Place dish of chicken breasts in the preheated oven.
Bake for 12 minutes, then use a spatula to flip the breasts over in the pan. Continue baking until the exterior is crispy and golden brown, approximately another 8-13 minutes.
Use an instant-read digital thermometer to check the internal temperature of the poultry. When the internal temperature reaches 163°F (73°C), remove the chicken from the oven.
- Let it rest in the pan for 5 minutes. The carryover cooking will bring it to the safe internal temperature of 165°F (74°C) while keeping it juicy. If desired, garnish each piece with a slice of lemon and fresh chopped parsley before serving.
Air Fryer Instructions
- Preheat/set your air fryer to 350ºF (175ºC).
- Add the panko coated chicken to the air fryer basket in a single layer (cook in batches if necessary). Air fry for 18-20 minutes, flipping halfway through, until golden and crisp.
Use an instant-read digital thermometer to check the internal temperature of the poultry. When the internal temperature reaches 163°F (73°C), remove chicken from the air fryer.
- Let chicken rest on a serving platter for 5 minutes. As with oven baking, carryover cooking will ensure perfect juiciness. If desired, garnish each piece with a slice of lemon and fresh chopped parsley before serving.
Video
Notes
- The term ‘carryover cooking’ describes the process where food continues to cook and its internal temperature rises after it has been removed from its heat source. This method helps achieve perfectly moist and juicy results.
- An instant-read digital cooking thermometer is highly recommended to accurately perform the carryover cooking method and ensure food safety.
Recipe Variations:
- Herb-Parmesan Panko Chicken Cutlets: Mix finely grated Parmesan cheese and dried Italian herbs into the panko mixture for a savory, aromatic twist. Great with salads or light pasta dishes.
- Mayo and Mustard Crusted Chicken: For extra moisture and tangy flavor, coat chicken cutlets with a thin layer of mayonnaise and Dijon mustard before pressing into seasoned breadcrumbs.
- Spicy Panko Chicken with a Kick: Add paprika, cayenne, or chili powder to the breading for heat. For more intensity, dip chicken in a whisked egg and hot sauce mixture before coating.
- Crispy Chicken Bites with Creamy Dip: Cut chicken into small pieces, dredge in flour, dip in egg, and coat with panko. These quick-baking bites are perfect for appetizers and served with ranch or honey mustard.
Storing and Reheating Instructions:
- Keep leftover panko breaded chicken breasts in an airtight container in the refrigerator for up to 4 days.
- To reheat in the oven, lay pieces on a baking sheet and warm at 350°F (175°C) for 5-10 minutes. Broil for the last few minutes for extra crunch.
- To reheat in the air fryer, set to 350°F (175°C) and reheat for 3-5 minutes. This is the best method for truly crispy leftovers!