Panko-Crusted Chicken Breast

A chicken breast coated in a crispy panko breadcrumb coating that is golden brown.

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Enjoy a quick, mouthwatering meal with this golden, panko-crusted chicken—ideal for busy nights and packed with flavor.

Prep Time10

Cook Time20

Course: Dinner

Cuisine: American

Servings: people

Calories: 386kcal

Author: Jana Dziak

Equipment

Skillet or pan For stovetop version
Air Fryer For air fryer version
3 Mixing bowls For coating ingredients like flour, eggs, and breadcrumbs.
Fork or whisk
Measuring cups and spoons
Tongs or spatula

Ingredients

1 cup panko breadcrumbs Or regular breadcrumbs. Try adding a tablespoon of Italian seasoning!
½ cup parmesan cheese grated
2 large eggs
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
4 boneless skinless chicken breast
Parsley optional garnish

Instructions

Prepare the Coatings: In one shallow, wide mixing bowl, combine the panko breadcrumbs and grated parmesan cheese, stirring until evenly mixed. In a second bowl, beat the eggs with a fork until well blended. In a third bowl, mix the flour, salt, pepper, garlic powder, and onion powder until combined. Arrange the bowls in a line to create a coating station.
Coat the Chicken: Take each chicken breast, dip it into the flour mixture first, coating all sides and shaking off any excess. Next, dip the chicken into the beaten eggs, allowing any extra egg to drip back into the bowl. Finally, press the chicken into the breadcrumb mixture, ensuring it’s fully covered with the panko and parmesan. Set each coated piece aside on a plate.
For Air Fryer Cooking: Preheat the air fryer to 400°F. Arrange the chicken breasts in a single layer in the air fryer basket. Cook for 20-25 minutes, flipping halfway through. Check the internal temperature to ensure it reaches 165°F and that the crust is golden and crispy before removing.
For Stovetop Cooking: In a large skillet or deep pan, heat about 2 inches of faot or oil over medium-high heat. Once the oil is hot (around 350°F), carefully place the chicken breasts in the pan, making sure not to overcrowd. Cook each side for 3-4 minutes until the coating is golden and crisp. Transfer the chicken to a baking sheet lined with paper towels to remove excess oil, then finish in a preheated 350°F oven for 10-15 minutes until the chicken reaches an internal temperature of 165°F.
Serve and Garnish: Let the chicken rest for 5 minutes to lock in juices, then garnish with freshly chopped parsley and a sprinkle of parmesan if desired. Serve warm with your favorite side dishes. Enjoy!

Notes

To store and reheat your Panko Crusted Chicken properly:

Refrigeration: Allow the chicken to cool completely (no longer than 2 hours after cooking). Place any leftovers in an airtight container and refrigerate for up to 3-4 days.

Freezing: For longer storage, place cooled chicken in a freezer-safe container or resealable bag, label, and freeze for up to 3 months.

Reheating:

In the Air Fryer: Preheat to 350°F and reheat the chicken for 8-10 minutes, or until it reaches 165°F.
In the Oven: Preheat to 400°F, place chicken on a baking sheet, and bake for 10-15 minutes, or until heated through.

Ingredient Notes, Variations, & Substitutions

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.

Nutrition