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Panko Chicken Breast

Crispy Baked Panko Chicken Breast Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 6 to 8 oz each)
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1 large egg
  • Olive oil spray or olive oil for drizzling

Method
 

  1. Heat oven to 400°F (200°C) and line a baking sheet with parchment or set a wire rack on top. In a shallow bowl, combine panko, Parmesan, garlic powder, salt, and pepper.
  2. Beat the egg with 1 tablespoon water in a separate shallow dish. Pound chicken to an even 3/4 inch thickness if needed, pat dry, dip in egg, then press firmly into the panko mixture.
  3. Place coated chicken on the baking sheet, spray with olive oil, and bake for 20 minutes until golden and an instant read thermometer inserted in the thickest part reads 165°F (74°C).
  4. Rest for 5 minutes, slice on the diagonal, and serve hot with a squeeze of lemon and fresh parsley.

Notes

A wire rack gives you the crispiest underside, but if you do not have one, bake on parchment and flip the breasts after 15 minutes. The 5 minute rest after baking is important for juicy meat and is not included in the cook time. For best results, pound the chicken to an even thickness before coating.