Description
A deliciously crispy and juicy panko crusted chicken recipe perfect for weeknight dinners.
Ingredients
Scale
- 4 chicken breasts (or cutlets)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan (optional)
- 2 eggs, beaten
- 1/4 cup flour
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- Olive oil spray or a little oil brushed on top
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a sheet pan with parchment paper and place a wire rack on top if available.
- Set up three bowls: one with flour mixed with a pinch of salt and pepper, one with beaten eggs, and one with panko mixed with Parmesan, salt, pepper, garlic powder, and paprika.
- If using thick chicken breasts, flatten them between plastic wrap.
- Dip each piece of chicken into the flour, then into the egg, and finally press into the panko mixture.
- Place the breaded chicken on the prepared pan and lightly spray or brush the tops with oil.
- Bake for 18 to 22 minutes, checking for doneness (165°F/74°C in the thickest part).
- Let the chicken rest for 5 minutes before serving.
Notes
Resting the chicken keeps the juices inside for better flavor and texture. Consider variations with herbs or spices to change up the flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 1g
- Sodium: 375mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
Keywords: panko chicken, baked chicken, crispy chicken