Looking for a quick, easy, and delicious way to enjoy crispy chicken? This Panko Crusted Chicken recipe has you covered! With just a few simple ingredients and minimal prep, you’ll have golden, crunchy chicken that’s juicy on the inside and packed with flavor. Whether you’re using an air fryer or the stovetop, this recipe delivers a satisfying, crispy crust in under 35 minutes.

A chicken breast coated in a crispy panko breadcrumb coating that is golden brown. — Photo Credit: The Peasant’s Daughter.

Would you like to save this page?

We'll email you a link to this post, so you can come back to it later!

Table of Contents

Why I Love Making This Panko-Crusted Chicken Breast Recipe

Quick & Easy: Minimal prep and cook time make it perfect for busy weeknights.
Stovetop or Air Fryer: Choose the method that works best for you—both deliver a crispy, golden crust.
Made with Simple Ingredients: Pantry staples come together for an easy, no-fuss recipe.
Reheats Perfectly: Tastes just as delicious when reheated, making it ideal for meal prep.
Family-Friendly: A flavor-packed, crowd-pleasing dish that everyone will love.

Whether you’re pairing it with pasta like my cheese tortellini alfredo, serving it over a bed of rice, a harvest vegetable salad, or trying something different like my recipe for German spaetzle noodles, or blitva, a Croatian side of garlicky smashed potatoes, this dish is so versatile.

A more involved version of this recipe you may want to try is my Longhorn parmesan crusted chicken recipe.

Looking for more chicken dinners? Try my marry me chicken orzo, coconut lime chicken, or my chicken paprikash.

Kitchen Equipment

Mixing Bowls: For coating ingredients like flour, eggs, and breadcrumbs.
Fork: To beat the eggs.
Measuring Cups and Spoons: For accurate ingredient portions.
Air Fryer or Skillet: Use an air fryer or a skillet for the stovetop method.
Tongs: Handy for flipping the chicken and keeping the coating intact.

Ingredient Notes, Variations, & Substitutions

All of the ingredients needed to make panko crusted chicken breast in the air fyer or on the stove top. — Photo Credit: The Peasant’s Daughter.

Panko Breadcrumbs: Panko breadcrumbs give this chicken an extra-crispy, light texture, thanks to their larger, airier flakes compared to regular breadcrumbs. This unique crunch makes panko ideal for dishes like this, where you want a golden, crispy coating without heaviness. While you can use regular breadcrumbs if needed, the texture will be denser and less crispy than with panko.

Seasonings: This recipe uses salt, pepper, garlic powder, and onion powder to season the chicken perfectly. Italian seasoning is a great option for an herby twist, adding a blend of oregano, basil, and thyme that pairs beautifully with the parmesan and panko. You could also try paprika for a hint of smokiness or dried rosemary for an earthy flavor boost.

Parmesan Cheese: Use grated pecorino romano or asiago for a similar salty, nutty flavor.

Make it Gluten-Free: Gluten-free flour or almond flour can work well if you need a gluten-free option.

Chicken Breasts: Try chicken thighs for a juicier, slightly richer flavor, adjusting cook time as needed.

Recipe Instructions & Step-by-Step Process Photos

Three bowls, each one with flour, egg, and panko-parmesan mixture for coating the chicken breast. — Photo Credit: The Peasant’s Daughter.

Step 1:

Start by preparing the coatings for the chicken. In one bowl, combine the panko breadcrumbs and grated parmesan cheese. Set this mixture aside. In a second bowl, use a fork to beat the eggs until well blended. In a third bowl, mix the flour with salt, pepper, garlic powder, and onion powder. Set up your workspace so you can dip each chicken breast in each coating station.

Step 2:

To coat the chicken, first dip each breast into the seasoned flour, making sure it’s fully covered. Shake off any excess flour, then dip the chicken into the beaten eggs. Let any extra egg drip off before placing the chicken into the breadcrumb mixture, pressing the panko and parmesan mixture onto the chicken to ensure an even, thick coating.

Showing a golden brown crust on the chicken in the air fryer. — Photo Credit: The Peasant’s Daughter.

Step 3 (Air-Fryer Method):

If using an air fryer, preheat it to 400°F. Arrange the chicken breasts in a single layer in the basket, working in batches if necessary. Cook for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and is golden brown and crispy.

Step 3 (Stovetop Method):

For stovetop cooking, heat about 2 inches of oil in a large skillet or deep pan over medium-high heat. Once the oil is hot (around 350°F), carefully place the chicken breasts in the pan. Cook for 3-4 minutes on each side, until the breading is golden and crispy. Transfer the chicken to a baking sheet and finish in a preheated 350°F oven for an additional 10-15 minutes, or until the chicken reaches 165°F.